Date of Graduation

8-2025

Document Type

Dissertation

Degree Name

Doctor of Philosophy in Animal Science (PhD)

Degree Level

Graduate

Department

Animal Science

Advisor/Mentor

Vierck, Kelly

Committee Member

Owens, Casey

Second Committee Member

Setyabrata, Derico

Third Committee Member

Denzer, Morgan

Keywords

Beef; Meat Retail Case; Meat Science

Abstract

The objectives of these studies were to evaluate the impact of retail display case type and muscle type on meat quality attributes, including color, lipid oxidation, texture, and volatile compound profiles, as well as to assess economic implications based on retail color degradation. Case type effects were further evaluated by considering environmental factors such as temperature, air velocity, and relative humidity and their influence on the shelf life of beef patties. An economic analysis was also conducted to estimate the value of patties based on a* (redness) scores at different points during retail display. In Study 1, differences in L* (lightness) values were observed among all case types on the initial day of display (P < 0.01). By the end of display, the coffin and closed-door cases maintained the highest L* values compared to the traditional open front case, though they did not differ significantly from each other (P < 0.42). The closed-door case had the greatest a* values at the end of display (P < 0.02), and both the closed-door and coffin cases exhibited the greatest b* (yellowness) values, with no significant difference between them (P < 0.26). Subjective lean color scores revealed that the coffin case had the lowest lean color scores and the highest discoloration scores (P < 0.01). Lipid oxidation, measured by malondialdehyde concentrations, did not differ between case types or across display days (P < 0.35; P < 0.93). No differences were observed in shear force values across case types (P = 0.55), although patties displayed in the coffin and closed-door cases had numerically greater hardness (P < 0.15), and greater springiness was observed in patties from the multideck and closed-door cases (P < 0.06). Volatile compound analysis revealed higher concentrations of carbon disulfide and butyrolactone in cooked patties compared to raw samples (P < 0.01). In Study 2, the closed-door case maintained higher L* values compared to the multideck case (P < 0.01), and greater a* values were observed on day 3 of display (P < 0.01). Among subprimals, the chuck exhibited the highest L*, a*, b*, and chroma values at the start of display (P < 0.01), while hue values did not differ among subprimals (P < 0.62). The TBARS values, indicative of lipid oxidation, increased daily in both cases (P < 0.01), with no significant difference between case types (P < 0.98). Tenderness analysis calculated from slice shear force showed that the chuck was less tender than both the round and sirloin (P < 0.04), while no difference was detected between the latter two (P < 0.58). Texture profile results varied primarily by subprimal, with fewer differences attributed to case type. The economic analysis did not identify a superior case type in terms of value retention or cost savings. Instead, meat value was more closely related to the initial a* color score at the beginning of display. Patties entering display at a color score of 4 or greater retained value for longer, resulting in fewer discounts and reduced product loss. Further research is warranted to better understand textural differences between subprimal types in ground beef, as well as their effects on palatability. Additional studies incorporating variations in case type, lighting, temperature, and packaging methods are recommended to optimize meat quality, extend color stability, and minimize retail loss due to discoloration.

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