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| 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 |
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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.
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2023, Vol. 37 
