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Any deviation from a bright-red color leads to a discounted price or beef is discarded. Limited data are currently available on the economic losses due to retail beef discoloration. Therefore, the objective of the study was to estimate economic losses, the amount of beef discarded, natural resource wastage, and environmental impact due to beef discoloration. One-year data of total beef sales, total beef discarded, and discounted sale values were collected from 2 national retail chains and 1 regional retail chain located in the Southern United States, representing data from 5,034 stores and 44 states. The US beef system life cycle parameters from published literature were used to calculate the impact of discarded meat on water and energy use and greenhouse gas emissions. The study noted that approximately 2.55% of beef is discarded because of discoloration. The results indicate that the US beef industry loses $3.73 billion annually owing to discoloration. The total amount of beef discarded per year in the US corresponds to 194.70 million kg, which represents wasting 780,000 animals and the associated natural resources used in their production. A 1% decrease in discolored beef in the US could reduce natural resource waste and environmental impact by 23.95 billion L of water, 96.88 billion MJ of energy consumed, and 0.40 million tons of carbon dioxide equivalent emission along the beef upstream value chain. Therefore, improving the color stability of meat could increase the sustainability of beef production and limit the waste of nutritious beef, so the application of novel technologies to mitigate color deterioration should be imperative.

Economic Loss, Amount of Beef Discarded, Natural Resources Wastage, and Environmental Impact Due to Beef Discoloration