Research Progress on the Effects of Different Low-Temperature Storage Methods on the Quality of Beef and Mutton: A Review
JIA Rongjie, WANG Qiantong, LI Jiqiang, HAO Jiangang, HAN Yongsheng, LIU Yunge, ZHANG Yimin
1.College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2.Wulagai Station of the Modern Agricultural Industry Technology System (Beef), Xilingol 026321, China; 3.Animal Husbandry and Veterinary Branch, Heilongjiang Academy of Agricultural Sciences, Qiqihar 161000, China
Abstract：Low-temperature storage is currently the most widespread method for meat preservation, during which the temperature has a great impact on meat quality. Therefore, the effect of common low-temperature storage methods, including chilled, super-chilled, controlled freezing-point, and frozen, on meat quality preservation is discussed herein. The focus is on the differences in the color, water-holding capacity, tenderness, lipid oxidation, microbial growth and shelf life caused by different storage temperatures and the underlying mechanism. We anticipate that this review will theoretically guide the practical application of different low-temperature storage methods in the meat industry.
贾荣杰，王芊彤，李继强，郝剑刚，韩永胜，刘昀阁，张一敏. 不同低温贮藏方式对牛羊肉品质的影响研究进展[J]. 肉类研究, 2023, 37(8): 35-40.
JIA Rongjie, WANG Qiantong, LI Jiqiang, HAO Jiangang, HAN Yongsheng, LIU Yunge, ZHANG Yimin. Research Progress on the Effects of Different Low-Temperature Storage Methods on the Quality of Beef and Mutton: A Review. Meat Research, 2023, 37(8): 35-40.
2023, Vol. 37 
