ArticleFoods (Basel, Switzerland)2025
Effects of Partial Freezing and Superchilling Storage on the Quality of Beef: A Kinetic Modelling Approach.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The current study explores the changes in beef quality following partial freezing and during superchilled storage, alongside chilled storage comparisons. Kinetic models were developed to predict changes in colour difference (∆E), thiobarbituric acid-reactive substances (TBARS), total volatile basic nitrogen (TVB-N), drip loss and firmness. Beef samples were partially frozen in an air blast freezer at -30 °C for 9 min prior to storage at -5 °C, -4 °C, -2.8 °C, -1.8 °C. Chilled beef samples were directly stored at 2 °C and 6 °C without partial freezing. All samples were stored for 21 days. The lightness (L*), redness (a*), yellowness (b*) and colour difference (∆E) were significantly lower in superchilled storage samples compared to chilled storage samples. The pH of beef samples increased gradually over time (
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