Ground beef formulations containing three levels of mechanically deboned beef (MDB, 0, 10, and 20%) were stored at 12, 18 and23C. Initially and at 2wk intervals for 24 wk, one chub pack from each formulation and each storage temperature was removed for chemical and sensory analysis. Formulation (level of MDB) and storage time had significant effects on all palatability traits. Frozen storage temperature had no significant effect on any of the palatability traits. Interactions between temperature and time; formulation and time; and formulation and temperature were nonsignificant. There was no evidence that the formulations containing MDB affected the storage properties of ground beef any more so than ground beef containing 0% MDB. Copyright 1978, Wiley Blackwell. All rights reserved
