The effect of super-chilled preservation on shelf life and quality of beef during storage

Detalhes bibliográficos
Autor(a) principal: TIAN,Tian
Data de Publicação: 2022
Outros Autores: KANG,Yu, LIU,Lijia, WANG,Xinhui
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101315
Resumo: Abstract The effect of super-chilled storage (-2 °C) on shelf life and quality of beef was investigated, compared with chilled (4 °C) and frozen (-18 °C) storage. The pH value, color, TVB-N, water-holding capacity, total viable counts (TVC) and sensory evaluation were used to evaluate the freshness, shelf life and quality of beef. These results indicated that the fresh beef stored in super-chilled condition demonstrated better pH and color stability compared to chilled storage, and exhibited better water-holding capacity and sensory score compared to frozen storage. Based on the TVB-N level and TVC, the super-chilled storage was conducive to prolong the shelf life of beef with good quality. The super-chilled storage is a good way to preserve freshness of fresh beef. In conclusion, this work provides data for the preservation of fresh beef which will benefit the meat industry.
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spelling The effect of super-chilled preservation on shelf life and quality of beef during storagebeeffreshnesssuper-chilled storageshelf lifeAbstract The effect of super-chilled storage (-2 °C) on shelf life and quality of beef was investigated, compared with chilled (4 °C) and frozen (-18 °C) storage. The pH value, color, TVB-N, water-holding capacity, total viable counts (TVC) and sensory evaluation were used to evaluate the freshness, shelf life and quality of beef. These results indicated that the fresh beef stored in super-chilled condition demonstrated better pH and color stability compared to chilled storage, and exhibited better water-holding capacity and sensory score compared to frozen storage. Based on the TVB-N level and TVC, the super-chilled storage was conducive to prolong the shelf life of beef with good quality. The super-chilled storage is a good way to preserve freshness of fresh beef. In conclusion, this work provides data for the preservation of fresh beef which will benefit the meat industry.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101315Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.73222info:eu-repo/semantics/openAccessTIAN,TianKANG,YuLIU,LijiaWANG,Xinhuieng2022-08-25T00:00:00Zoai:scielo:S0101-20612022000101315Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-08-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv The effect of super-chilled preservation on shelf life and quality of beef during storage
title The effect of super-chilled preservation on shelf life and quality of beef during storage
spellingShingle The effect of super-chilled preservation on shelf life and quality of beef during storage
TIAN,Tian
beef
freshness
super-chilled storage
shelf life
title_short The effect of super-chilled preservation on shelf life and quality of beef during storage
title_full The effect of super-chilled preservation on shelf life and quality of beef during storage
title_fullStr The effect of super-chilled preservation on shelf life and quality of beef during storage
title_full_unstemmed The effect of super-chilled preservation on shelf life and quality of beef during storage
title_sort The effect of super-chilled preservation on shelf life and quality of beef during storage
author TIAN,Tian
author_facet TIAN,Tian
KANG,Yu
LIU,Lijia
WANG,Xinhui
author_role author
author2 KANG,Yu
LIU,Lijia
WANG,Xinhui
author2_role author
author
author
dc.contributor.author.fl_str_mv TIAN,Tian
KANG,Yu
LIU,Lijia
WANG,Xinhui
dc.subject.por.fl_str_mv beef
freshness
super-chilled storage
shelf life
topic beef
freshness
super-chilled storage
shelf life
description Abstract The effect of super-chilled storage (-2 °C) on shelf life and quality of beef was investigated, compared with chilled (4 °C) and frozen (-18 °C) storage. The pH value, color, TVB-N, water-holding capacity, total viable counts (TVC) and sensory evaluation were used to evaluate the freshness, shelf life and quality of beef. These results indicated that the fresh beef stored in super-chilled condition demonstrated better pH and color stability compared to chilled storage, and exhibited better water-holding capacity and sensory score compared to frozen storage. Based on the TVB-N level and TVC, the super-chilled storage was conducive to prolong the shelf life of beef with good quality. The super-chilled storage is a good way to preserve freshness of fresh beef. In conclusion, this work provides data for the preservation of fresh beef which will benefit the meat industry.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101315
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101315
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.73222
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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