ArticleFoods (Basel, Switzerland)2022
Comparison of Superchilling and Supercooling on Extending the Fresh Quality of Beef Loin.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Combined Effects of Sodium D-Isoascorbate, Phospholipids and Sodium Lactate on Storage Stability and Shelf Life of Red Sour Soup (Hong Suan Tang) Meat Filling.Foods (Basel, Switzerland) · 2026Article
- Preparation of Cinnamon Essential Oil/Succinic Acid-Modified Cyclodextrin and Their Application in Grass Carp Preservation.Foods (Basel, Switzerland) · 2025Article
- Effect of Combined Static Magnetic Field and Static Electric Field on the Supercooling Point and Quality of Beef.Foods (Basel, Switzerland) · 2025Article
- Research Progress on the Effect and Mechanism of Superchilling Preservation Technology on Meat Quality Control.Foods (Basel, Switzerland) · 2024Review
- Effect of Static Magnetic Field on the Quality of Pork during Super-Chilling Storage.Foods (Basel, Switzerland) · 2024Article
- Effects of Different Low-Temperature Storage Methods on the Quality and Processing Characteristics of Fresh Beef.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
This study compared the effects of superchilling and supercooling preservations for 15 days on the freshness and quality characteristics of beef loin. Beef freshness was evaluated by total aerobic count (TAC), total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS), and instrumental color, drip loss, cooking loss, and texture profile analysis (TPA) were determined as quality parameters. All assays were compared with fresh control and normal chilling conditions (4 °C). The mean preservation temperatures of superchilling and supercooling were −3.9 °C and −2.1 °C, respectively. The freshness parameters indicated that both superchilling and supercooling extended the freshness of beef loin for 15 days, while chilled beef could not maintain the standard of freshness conditions. For quality parameters, there was no difference between the control and supercooling treatments, whereas superchilling exhibited higher drip loss and toughness compared to the control (p < 0.05). Therefore, this study demonstrated that supercooling was the best preservation technique to extend the freshness and quality of beef loin, but superchilling was not suitable to guarantee the quality of beef.
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Registered trials
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