Integrating multiple microstructure and water distribution visual analysis to reveal the moisture release and quality deterioration of precooked beef during freezing-thawing-reheating processes.

Prepared dishes are becoming an increasingly important part of diets, while most studies focus on the flavor. In this study, the moisture loss induced by structure changes of precooked beef during freezing-thawing-reheating process was investigated. The myowater trapped and released by 'myenteric channels' and 'water reservoir' were observed by integrated multiple microstructure and water distribution visual analysis. X-ray results showed an increase in total porosity and the close porosity transfer to open porosity during freezing-thawing-reheating. The weight loss of frozen-reheated (FR) and frozen-thawed-reheated (FTR) samples was 6.34% and 7.69%, respectively. Although freezing-thawing did not significantly affect the moisture loss, magnetic resonance image (MRI) showed that the 'free water' temporarily existed in interfibrous spaces after thawing and leaked out during reheating. Directly reheating avoided the myowater redistribution and muscle extension mediated, which reduced moisture loss. These results provide a reference for quality control of prepared dishes during the industrial supply chain.