Date of Graduation


Document Type


Degree Name

Bachelor of Science in Agricultural, Food and Life Sciences


Animal Science


Vierck, Kelly

Committee Member/Reader

Littlejohn, Brittni

Committee Member/Second Reader

Yancey, Janeal


The purpose of this study was to investigate different environments of retail cases and LED lighting temperatures to observe how these conditions affect oxidation of previously frozen ground beef patties. Coarse ground beef (85% lean) was purchased from a commercial beef processor, fine ground through a 10 mm grinder plate, and then formed into 1/3-pound patties with an automatic patty forming machine. Patties were then randomly assigned to four different treatments: open-front display cases with 3000 K lighting (OPEN3000), open-front cases 3500 K lighting (OPEN3500), reach-in door display with 3000 K lighting (CLOSED3000), and reach-in door display at 3500 K lighting (CLOSED3500). Nine patties from each batch were assigned to each treatment combination. Patties were displayed for 7 days. The results indicated that no differences were observed between light treatments, and no differences were observed from case. Case*Light is the only interactive effect of significance (Pobserved that Closed 3000 had the highest TBARS value,( P< .0001) Closed 3000 had the highest TBARS values, and Closed 3500 had the lowest TBARS values, and the Opens were intermediate. It was observed that as the number of days spent in a retail display had an effect on lipid oxidation and color. There is a gradual increase in malondialdehyde levels as the days of being in the retail display also increase. No differences were observed between light treatments and no differences were observed from case. From the case study we can conclude that case and light are interactive of one another. Further research needs to be conducted; to see which specific groups are driving oxidation.


color, color stability, ground beef, lighting, LED lighting, retail display