Researchers at the University of Missouri are finding ways to extend the shelf life of ground beef.
They have found that store lighting plays a role in how long meat retains the bright red color that shoppers favor. After price, consumers consider color when buying meat.
MU meat scientist Bryon Wiegand said discolored meat accounts for an estimated $1 million in lost revenue annually due to markdowns. And those markdowns have become increasingly costly: Increased demand and reduced supply have pushed retail ground chuck prices to an average of $5.76 per pound. The price gap between premium-priced meats and lower-quality ground product continues to narrow as consumers increasingly prefer ground beef for convenience, Wiegand said.
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