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| Effect of Superchilling Combined with Vacuum Packaging on Beef Quality during Storage |
| HUANG Xiaohong, NIU Shuhui, GENG Jiamin, ZHAO Minshan, LUO Xiuying, YANG Yong |
| 1. Department of Modern Agriculture, Panzhihua Panxi Vocational College, Panzhihua 617299, China; 2. Institute of Quality Standards and Testing Technology for Agro-products, Xinjiang Academy of Agricultural Sciences, ürümqi 830000, China; 3. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China |
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Abstract This research was undertaken in order to study the effect of superchilling (–3 ℃) combined with vacuum packaging on beef quality during storage. Beef was divided into two control groups (vacuum packaging + cold storage at 4 ℃ and air packaging + superchilling storage) and an experimental group (vacuum packaging + superchilling storage). Aerobic plate count, sensory evaluation score, total volatile basic nitrogen (TVB-N) content, pH value, drip loss, color, shear force, texture, and microstructure were measured and analyzed during storage. The results showed that the aerobic plate count, TVB-N content and drip loss of the three groups of beef increased with storage time, the sensory score, shear force and hardness decreased gradually, and the gap between muscle fibers increased, accompanied by muscle fiber rupture. The first control group exhibited the fastest quality deterioration. During superchilling storage, the total bacterial count, drip loss, yellowness value and brightness value of the vacuum packaging group were significantly lower than those of the air packaging group (P < 0.05). On the 25th and 30th days, the vacuum packaging group exhibited lower TVB-N content, pH value and adhesiveness but higher shear force and hardness compared with the air packaging group. The shelf-lives of the two control groups and the experimental group were 2, 20 and 25 d, respectively. In summary, the combination of superchilling and vacuum packaging can improve the freshness indexes and effectively prolong the shelf life of beef.
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2026, Vol. 40 
