Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Half-life of a Reaction02:42

Half-life of a Reaction

38.9K
The half-life of a reaction (t1/2) is the time required for one-half of a given amount of reactant to be consumed. In each succeeding half-life, half of the remaining concentration of the reactant is consumed. For example, during the decomposition of hydrogen peroxide, during the first half-life (from 0.00 hours to 6.00 hours), the concentration of H2O2 decreases from 1.000 M to 0.500 M. During the second half-life (from 6.00 hours to 12.00 hours), the concentration decreases from 0.500 M to...
38.9K
Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

1.1K
Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
1.1K
Characteristics of Life01:23

Characteristics of Life

260.2K
Biology is a natural science that studies life and living organisms, including their structure, function, development, interactions, evolution, distribution, and taxonomy. The field's scope is extensive and divided into several specialized disciplines, such as anatomy, physiology, ethology, genetics, and many more. All living things share a few key traits, including cellular organization, heritable genetic material and the ability to adapt/evolve, metabolism to regulate energy needs, the...
260.2K
The Angiosperm Life Cycle02:39

The Angiosperm Life Cycle

72.3K
Plants have a life cycle split between two multicellular stages: a haploid stage—with cells containing one set of chromosomes—and a diploid stage—with cells containing two sets of chromosomes. The haploid stage is the gamete-producing gametophyte, and the diploid stage is the spore-producing sporophyte.
72.3K
Overview of Connective Tissues Proper01:25

Overview of Connective Tissues Proper

9.8K
Connective tissue proper is a class of connective tissue that encompasses all mature connective tissues except bone, cartilage, blood, and lymph. This extensive class of tissues has two subclasses — loose and dense connective tissues — classified based on the protein fiber arrangement and the amount of ground substance. 
The loose connective tissues have a meshwork of thin collagen and elastin fibers, which provide tensile strength for support and enough elasticity to move...
9.8K
The Tree of Life - Bacteria, Archaea, Eukaryotes02:40

The Tree of Life - Bacteria, Archaea, Eukaryotes

38.3K
The “tree of life” describes the evolution of life and the evolutionary relationships between organisms. The root of the tree is the common ancestor to all life on Earth. All other species radiate from this point, much like the branches of a tree. The numerous tips of these branches on the tree of life represent every living, or extant, species. Extinct species, which are species that no longer exist, can be found towards the center of the tree. Currently, these organisms, both...
38.3K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Enumeration of Meatborne Spoilage Bacteria with Hydrophobic Grid Membrane Filtration <sup>†</sup>.

Journal of food protection·2019
Same author

Bacteriology and Retail Case Life of Pork After Storage in Carbon Dioxide.

Journal of food protection·2019
Same author

The Effects of Spray Chilling and Vacuum Packaged Storage on Purge Losses and the Retail Properties of Pork.

Journal of food protection·2019
Same author

Effects of Antioxidants on the Retail Appearance and Display-Life of Frozen Bacon <sup>1</sup>.

Journal of food protection·2019
Same author

Homologous Bacteriophage Control of Pseudomonas Growth and Beef Spoilage <sup>1,</sup> <sup>2</sup>.

Journal of food protection·2019
Same author

Effects of Antioxidants on Rancidity Development and Palatability of Frozen Bacon.

Journal of food protection·2019

Related Experiment Video

Updated: Jan 28, 2026

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
07:07

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

Published on: April 7, 2017

11.6K

Proper Control of Retail Case Temperature Improves Beef Shelf Life 1.

G Gordon Greer1, L E Jeremiah1

  • 1Research Station, Agriculture Canada, Lacombe, Alberta, TOC 1SO, Canada.

Journal of Food Protection
|March 7, 2019
PubMed
Summary

Adjusting retail case blower temperatures significantly impacts meat quality. Lowering temperatures to 2°C can more than double steak shelf life and improve microbial quality.

More Related Videos

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example
05:49

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example

Published on: March 5, 2014

11.6K
Exploring Life History Choices: Using Temperature and Substrate Type as Interacting Factors for Blowfly Larval and Female Preferences
12:14

Exploring Life History Choices: Using Temperature and Substrate Type as Interacting Factors for Blowfly Larval and Female Preferences

Published on: November 17, 2023

1.8K

Related Experiment Videos

Last Updated: Jan 28, 2026

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
07:07

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

Published on: April 7, 2017

11.6K
Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example
05:49

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example

Published on: March 5, 2014

11.6K
Exploring Life History Choices: Using Temperature and Substrate Type as Interacting Factors for Blowfly Larval and Female Preferences
12:14

Exploring Life History Choices: Using Temperature and Substrate Type as Interacting Factors for Blowfly Larval and Female Preferences

Published on: November 17, 2023

1.8K

Area of Science:

  • Food science
  • Microbiology
  • Retail management

Background:

  • Maintaining optimal temperature is crucial for meat shelf life and safety.
  • Retail display conditions can significantly affect meat quality and bacterial growth.

Purpose of the Study:

  • To investigate the effect of retail case blower temperatures on rib eye steak surface temperature.
  • To determine the influence of blower temperature on bacterial growth and steak shelf life.
  • To assess the potential for extending meat shelf life through temperature adjustments.

Main Methods:

  • Simulated retail conditions were used to test various case blower temperatures.
  • Steak surface temperatures, bacterial growth rates, and shelf life were monitored.
  • Correlation analysis was performed between blower temperature and measured parameters.

Main Results:

  • Steak surface temperature was significantly correlated with blower temperature, exceeding it by 9°C.
  • Bacterial generation time and steak shelf life were inversely related to blower temperature.
  • Adjusting retail blower temperature to 2°C extended visual shelf life from 3.8 to 8.2 days.

Conclusions:

  • Retail case blower temperature is a critical factor influencing meat microbial quality and shelf life.
  • Simple temperature adjustments can significantly improve meat quality and extend shelf life.
  • Optimizing display temperatures offers a practical strategy for retailers to reduce waste and enhance product appeal.