Changes in Beef Eating Quality and Shelf Life during Superchilled Storage
FENG Yujian, WANG Hongwei, MENG Lingxuan, LI Jiqiang, JIA Rongjie, HAO Jiangang, TONG Lin, ZHANG Yimin
1. Weifang Livestock and Poultry Slaughtering Quality Standard Innovation Service Center, Weifang 262200, China; 2. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 3. Shandong Provincial Key Laboratory of Quality Safety Monitoring for Animal Products and Veterinary Drug Innovation, Tai’an 271018, China; 4. International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai’an 271018, China; 5. Ulagai Comprehensive Experimental Station, National Beef Cattle Industrial Technology System, Ulagai 026321, China; 6. Tongliao Comprehensive Experimental Station, National Beef Cattle Industrial Technology System, Tongliao 028000, China
Abstract：The study systematically investigated the effect of superchilled storage on the eating quality of beef. The changes in pH, color, shear force, purge loss rate, cooking loss rate, volatile organic compounds (VOCs), protein and lipid oxidation and total viable count were monitored during 12 weeks of superchilled storage (at –1 ℃). Sensory evaluation was carried out before and after opening the package. The results showed that the pH value remained in the pH range of fresh meat during storage. The redness value increased significantly in the 5th week and then remained at a high level, and the tenderness was improved with the increase in aging time and reached an acceptable level for consumers in the 5th week. The cooking loss rate decreased significantly in the 8th week and then remained unchanged, while the purge loss rate increased significantly in the 12th week. With the increase in storage time, both the types and contents of VOCs increased, indicating a rick of offflavor formation. Although the freshness and smell were within an acceptable range at 12 weeks, they were close to the unacceptable threshold, and there was a risk of consumer rejection. Moreover, the degrees of protein and lipid oxidation increased significantly, and the thiobarbituric acid reactive substances (TBARS) value reached up to 0.47 mg/kg. Under superchilled conditions, the growth of microorganisms was inhibited, and both the total viable count and total volatile basic nitrogen (TVB-N) content were maintained below the limits set for fresh meat. In conclusion, vacuum packaging combined with superchilled storage can maintain beef quality and prolong the shelf life, but long-term storage may lead to an increase in VOCs and inevitably cause the oxidation of proteins and lipids.
2025, Vol. 39 
