ArticleFood science of animal resources2022
Effect of Temperature Abuse on Quality and Metabolites of Frozen/Thawed Beef Loins.
Article in Food science of animal resources, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 21 citations in OpenAlex.
- Microbial Survival, Sublethal Injury, and Recovery in Frozen Food Systems: Implications for Safety, Quality Deterioration, and Cold-Chain Control.Comprehensive reviews in food science and food safety · 2026Review
- Investigation of antioxidants and intrinsic factors as the cause of discoloration in vacuum-packaged beef.Food science of animal resources · 2026Article
- Prevalence of Microorganisms and Suggestion for Potential Contribution of Microorganisms to Volatile Basic Nitrogen Production in Beef at Current Purchase Stages.Food science of animal resources · 2025Article
- Taste-related and volatile organic compounds of fresh and frozen-thawed chicken breast meat.Journal of animal science and technology · 2024Article
- Exploring effects of organic selenium supplementation on pork loin: Se content, meat quality, antioxidant capacity, and metabolomic profiling during storage.Journal of animal science and technology · 2024Article
- Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health.Foods (Basel, Switzerland) · 2024Review
- The impact of overnight lairage on meat quality and storage stability of pork loin.Journal of animal science and technology · 2024Article
- Aging mechanism for improving the tenderness and taste characteristics of meat.Journal of animal science and technology · 2023Review
- Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics.Food science of animal resources · 2023Review
- Study on the current research trends and future agenda in animal products: an Asian perspective.Journal of animal science and technology · 2023Review
- Development and Verification of a Poultry Management Tool to QuantifyFoods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to examine the effect of temperature abuse prior to cold storage on changes in quality and metabolites of frozen/thawed beef loin. The aerobic packaged samples were assigned to three groups: refrigeration (4°C) (CR); freezing (-18°C for 6 d) and thawing (20±1°C for 1 d), followed by refrigeration (4°C) (FT); temperature abuse (20°C for 6 h) prior to freezing (-18°C for 6 d) and thawing (20±1°C for 1 d), followed by refrigeration (4°C) (AFT). FT and AFT resulted in higher volatile basic nitrogen (VBN) values than CR (p<0.05), and these values rapidly increased in the final 15 d. Cooking loss decreased significantly with an increase in the storage period (p<0.05). In addition, cooking loss was lower in the FT and AFT groups than in the CR owing to water loss after storage (p<0.05). A scanning electron microscope (SEM) revealed that frozen/thawed beef samples were influenced by temperature abuse in the structure of the fiber at 15 d. Metabolomic analysis showed differences among CR, FT, and AFT from partial least square discriminant analysis (PLS-DA) based on proton nuclear magnetic resonance (
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