ArticleFoods (Basel, Switzerland)2023
Effects of Different Low-Temperature Storage Methods on the Quality and Processing Characteristics of Fresh Beef.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Active Biological Film Improves the Quality of Mutton During Super-Chilling Storage: Effects on Myofibrillar Protein Characteristics and Physicochemical Properties.Foods (Basel, Switzerland) · 2026Article
- Changes in Umami-Enhancing Nucleotides in White Mullet (Foods (Basel, Switzerland) · 2025Article
- Effects of Partial Freezing and Superchilling Storage on the Quality of Beef: A Kinetic Modelling Approach.Foods (Basel, Switzerland) · 2025Article
- Metabolomics analysis of dynamic quality changes in beef during low-voltage electrostatic field combined with partial freezing storage.Food chemistry: X · 2025Article
- Preparation and application of chitosan/nano-TiO₂/daisy essential oil composite films in the preservation ofFood chemistry: X · 2025Article
- Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials.Foods (Basel, Switzerland) · 2025Review
- Camel milkFrontiers in nutrition · 2025Article
- Effect of areca nut extracts on growth performance, slaughtering performance, and meat quality of broiler chickens.Frontiers in veterinary science · 2025Article
- Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storage.Food chemistry: X · 2024Article
- Effect of chilled storage period on the volatile organic compounds and bacterial community in goose meat.Food chemistry: X · 2024Article
- Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples.Food chemistry: X · 2024Article
- Validity of cold storage and heat treatment on the deactivation ofItalian journal of food safety · 2024Article
- Green Processing Technology of Meat and Meat Products.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
10 authors.
Funding
Abstract
Low-temperature storage has become the most common way for fresh meat storage because of its lower cost and better preservation effect. Traditional low-temperature preservation includes frozen storage and refrigeration storage. The refrigeration storage has a good fresh-keeping effect, but the shelf life is short. Frozen storage has a long shelf life, but it has a great impact on the quality of meat structure and other qualities, and cannot achieve a complete "fresh-keeping" effect. With the development of food processing storage and freezing technology, two new storage methods, ice temperature storage and micro-frozen storage, have attracted more attention. In this paper, the effects of different low-temperature storage methods on the sensory, physicochemical properties, myofibrillar protein oxidation, microstructure, and processing characteristics of fresh beef were studied. The optimal storage methods under different storage requirements were analyzed to reveal the mechanism and efficacy of ice temperature storage and micro-frozen storage technology, as well as the advantages compared with traditional low-temperature refrigeration. It has practical significance for guiding the application of low-temperature storage of fresh meat. Finally, this study concluded that the longest shelf life could be achieved by frozen storage, and the best preservation effect was achieved during the shelf life of ice temperature storage, and the effect of micro-frozen storage on the myofibrillar protein oxidation and microstructure was the best.
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