Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, China.
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, Tai'an, Shandong 271018, China; Canberra, Australian Capital Territory, 2903, Australia.
Meat Sci. 2024 Sep;215:109540. doi: 10.1016/j.meatsci.2024.109540. Epub 2024 May 16.
In order to explore the effect of sub-freezing storage on water holding capacity and tenderness of beef, four treatments were compared in this study: sub-freezing (-7 °C) fast sub-freezing (-38 °C until the core temperature achieved to -7 °C), superchilling (-1 °C) and fast frozen (-38 °C until the core temperature achieved to -18 °C) with the latter two treatments serving as the controls. The differences in muscle fiber structure, water distribution, protein oxidation and cytoskeletal protein degradation were studied. The results demonstrated that compared with other treatments, the fast sub-freezing treatment resulted in less structural damage to the muscle fibers and had better water holding capacity. Both sub-freezing and fast sub-freezing treatments inhibited protein oxidation compared with superchilling, but the former treatment's level of protein oxidation was higher than that in fast sub-freezing treatment during long-term storage (42 weeks). In addition, the structural proteins in the sub-freezing and fast sub-freezing treatments underwent faster degradation during long-term storage and therefore the meat was more tender compared with the fast frozen treatment. The results indicate that the fast sub-freezing treatment can be potentially applied in beef storage.
为了探究亚低温贮藏对牛肉持水力和嫩度的影响，本研究比较了 4 种处理方式：亚低温（-7℃）快速亚低温（-38℃直至中心温度达到-7℃）、超低温（-1℃）和速冻（-38℃直至中心温度达到-18℃），后两种处理方式为对照组。研究了肌肉纤维结构、水分分布、蛋白质氧化和细胞骨架蛋白降解的差异。结果表明，与其他处理方式相比，快速亚低温处理对肌肉纤维的结构损伤较小，持水力较好。与超低温处理相比，亚低温和快速亚低温处理均抑制了蛋白质氧化，但在长期储存（42 周）过程中，前者的蛋白质氧化水平高于后者。此外，在长期储存过程中，亚低温和快速亚低温处理的结构蛋白降解速度更快，因此与快速冷冻处理相比，肉更嫩。结果表明，快速亚低温处理可应用于牛肉贮藏。
