ArticleFood chemistry: X2025
Influence of different sterilization methods on texture and quality of ready-to-eat braised beef: An analysis from protein and metabolomic perspectives.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- The Influence of Applied Voltage on Drying Kinetics, Quality, and Mathematical Modeling of Ginger During Electrohydrodynamic (EHD) Drying.Food science & nutrition · 2026Article
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Authors and funding
7 authors.
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Abstract
This study evaluated the eating quality of braised beef using four sterilization methods from the protein conformation and metabolites perspective. High-temperature sterilization (HTS) and pasteurization (PS) reduced textural integrity and promoted water migration to free states, while irradiation (IS) and high-pressure processing (HPP) mitigated these effects. Sensory analysis ranked PS highest among treated samples. Non-targeted metabolomics indicated both HTS and IS degraded the umami-enhancing amino acid L-Lys while elevating odorous proline levels. HPP altered fatty acid profiles and similarly increased proline (+19.94 %). Notably, PS uniquely preserved lysine (>60.99 % retention) and boosted IMP by 68.79 %, accounting for its superior sensory performance in braised beef. Mechanistically, HTS and PS accelerated protein/lipid oxidation, inducing protein aggregation via hydrophobic/disulfide bonds and conversion of ordered structures to random coils. PS maintained metabolite profiles closest to non-sterilized controls. Thus, pasteurization emerges as the optimal industrial-scale sterilization method for braised beef, balancing quality preservation and sensory attributes.
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