Vacuum-based packaging is less frequently applied to poultry at the retail level. Evaluating the impact of vacuum packaging on fresh poultry may elicit extensions to storage life and reduce spoilage for consumer products such as fresh chicken. Boneless–skinless chicken breasts (N = 315; 105/treatment) were packaged using polyvinyl chloride (PVC) overwrap, vacuum packaging (VP), or vacuum skin packaging (VSP) and stored in simulated retail conditions for 20 days. Packages of fresh chicken were measured for changes in surface color, odor, pH, microbial growth, lipid oxidation, and volatile compounds. Packaging treatment significantly influenced surface color, with VP samples appearing lighter (p < 0.0001) and less red (p < 0.0001) than chicken packaged using PVC. Odor scores increased as storage time increased (p < 0.0001), and VSP maintained the most favorable odor throughout the 20-day refrigerated display. Lipid oxidation was greatest in PVC (p = 0.0338) packages on day 5 and lowest for VSP chicken packages on day 15. Electronic nose (e-nose) analysis concluded that packaging can influence aldehydes (p = 0.0025), alkanes (p = 0.0143), and terpene (p = 0.0214), compounds which have been associated with off-odors. In addition, microbial counts increased during storage time across all packaging types (p < 0.0001) but did not exceed a spoilage threshold of 7-log CFU/g throughout the 20 days of storage. The results conclude that vacuum-based packaging methods, either VP or VSP, can improve storage duration meat quality characteristics during refrigerated storage, and volatile e-nose compounds may be linked to the development of off-odors.

Fresh beef storage in the retail setting can be presented in a variety of packaging methods, and identifying an alternative such as vacuum packaging to current traditional methods could potentially increase shelf life and reduce meat waste. The objective of this study was to identify the influence of packaging film and lean trimming sources on fresh ground beef surface color during a simulated retail display period. There were no differences (p > 0.05) in surface color redness (a*), yellowness (b*), chroma, or hue angle regardless of packaging film or lean trimmings. However, thiobarbituric acid reactive substances (TBARS) were greater (p < 0.05) for packages containing a greater percentage of CULL beef trimmings regardless of packaging film. In addition, pH values of ground beef packages did not differ (p > 0.05) among packaging film or lean trimming blends. Visual color did not differ (p > 0.05) throughout the simulated retail display period regardless of beef trimmings or packaging film. Microbial spoilage organisms were greater (p < 0.05) after the simulated display period. These results suggest that ground beef presented in a simulated retail setting using an alternative packaging platform, such as vacuum packaging, is plausible.

Knowledge gaps in the context of agriculture contribute to mistrust and negative worldviews of the animal agriculture sector. The purpose of this quasi-experimental survey study was to quantify the perceived connection of participants to food production, assess their understanding, knowledge, and perceptions of animal agriculture (AA) and food production (FP), and determine predictors that may have contributed to their knowledge and perceptions of animal food production. The convenience sample for this study was a southeastern land grant institution, n = 265. An Animal Agricultural Knowledge and Perceptions Questionnaire and a Food Familiarity Index Questionnaire were included in the electronic survey. The study reported that nearly 50% of the participants showed negative perceptions of animal agriculture (p < 0.05) regardless of the food familiarity scores. Natural and self-identified demographic characteristics impacted the knowledge and perceptions of AA including gender, ethnicity, dietary preference, perceived connection to FP, and affiliation with the College of Agriculture (p < 0.05). By identifying topics and ideas that are of great concern and little understanding, future perceptions and purchase intentions can be improved. Additional research should replicate the findings with broader question pools and other demographic groups to identify areas that need improvement in agriculture communication efforts designed to dispel misinformation.

With so many people becoming distanced from the world of agriculture, what is the best way to bridge the knowledge gap? Studies have shown that video messaging could be a key factor in lessening this gap. This study assessed the perceptions of young adults about animal agriculture and the effectiveness of emotional and cognitive videos featuring local farmers and industry experts to alter perception and build trust in the beef industry. An invitation to participate was sent to 10,000 Auburn University students, and responses were closed after 500 complete responses were received. Participants were directed to a Qualtrics (2022) survey with a 5-point Likert scale and open-ended questions. The questionnaire included opinions on animal welfare, the diet/health of red meat consumers, and environmental/sustainability aspects of the beef industry. After viewing one emotional and one cognitive video, each lasting four minutes, participants retook the survey. Data were analyzed using paired t-tests in SPSS (Version 28). Results showed participants’ views improved by 82% after watching the videos. ATLAS (Series 9) was used to code key positive and negative words in open responses. Participants reported a stronger preference for the emotional video compared to the cognitive video (190 vs. 99, p < 0.05). However, because the videos were always shown in the same order, this finding should be interpreted with caution, as order effects may have influenced participants’ responses.

Edible beef heart may improve whole-animal utilization while enhancing the nutritional value of ground beef; however, its effects on refrigerated storage stability remain unclear. This study evaluated the influence of beef heart on the shelf-life characteristics of vacuum-packaged ground beef. Ground beef was produced in three batches per treatment from beef trimmings (80% lean and 20% fat). Treatments consisted of control (0% heart), 6% heart, or 12% heart. Samples were vacuum packaged and evaluated on days 0, 5, 10, and 15 for instrumental surface color, myoglobin forms, thiobarbituric acid reactive substances (TBARS), and pH. Treatment × storage day interactions were observed for pH (p < 0.05), TBARS (p < 0.05), instrumental color (p < 0.05), and calculated myoglobin forms (p < 0.05). Including beef heart in ground beef altered surface color characteristics, resulting in lower a* values (p < 0.05) and greater hue angle (p < 0.05) on day 0. TBARS values increased with heart addition throughout storage, with the 12% heart treatment exhibiting the greatest TBARS values (p < 0.05). Beef heart inclusion altered some physicochemical characteristics, but these changes did not compromise product stability during 15 days of refrigerated vacuum storage.

Edible beef organs are nutrient-dense ingredients that may improve whole-animal utilization while enhancing the nutritional value of ground beef. This study evaluated the effects of organ type and inclusion level on the quality characteristics and consumer acceptability of ground beef patties. Patties were manufactured from three independent batches and formulated as a control (0% organ), 6% beef heart, 12% beef heart, 6% beef kidney, or 12% beef kidney. Nutritional composition, cooking characteristics, instrumental color, texture, and consumer acceptance were evaluated. Organ-containing patties had higher moisture content than the control (p = 0.0082), while 12% beef kidney resulted in the greatest cholesterol and sodium concentrations (p < 0.0001). Patties containing 12% beef kidney exhibited the lowest cooking loss (p = 0.0004) and Allo–Kramer shear force values (p < 0.0001), corresponding to the greatest consumer-perceived tenderness (p < 0.0001). However, this treatment received the lowest ratings for overall liking, flavor, texture, purchase intent, and willingness to pay (p < 0.0001). In contrast, 6% and 12% beef heart retained consumer acceptability comparable to the control while reducing formulation cost. These findings identify beef heart as a promising ingredient for increasing edible organ utilization in ground beef without compromising consumer acceptance.