Lipid Oxidation in Ground Beef Patties as Affected by Time‐Temperature and Product Packaging Parameters

Oxidative rancidity in fresh and stored ground beef samples was measured using a thiobarbituric acid (TBA) assay with antioxidant protection. The independent variables were fat concentration (15 or 30%), package type (polyethylene or vacuum‐packaged), freezer storage temperature (‐12.2°, ‐23.3° or ‐34.4°C) and storage time (4, 8, 12, 16, or 20 weeks). At the end of each storage time samples were thawed and TBA values were determined on the samples before and after cooking. TBA values increased during the first 12 to 16 weeks after which time it decreased for both the cooked and uncooked samples. The higher fat samples, packaged in polyethylene, had higher TBA values for both cooked and uncooked patties. Uncooked patties stored at ‐ 12.2°C had higher TBA values than those stored at ‐23.3°C or ‐34.4°C but cooked sample TBA values showed no dependence on storage temperature.