Effects of supercooling, sub−freezing, and deep−freezing pre−cooling on color, pH, shear force, sensory quality, and myofibrillar protein properties of beef during expanded polystyrene−based distribution

Abstract This study evaluated the effects of different pre−cooling phase states on beef quality during e−commerce distribution. Beef steaks were subjected to four treatments: 4 °C (CK), − 0.5 °C (supercooling), − 5 °C (sub−freezing), and − 18 °C (deep−freezing), followed by 48 h of EPS−based passive...

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Ngā kaituhi matua:	Yuqing Tang, Depeng Sun, Qian Li, Jinghe Zhang, Baide Mu, Hongmei Li, Tingyu Li, Chunxiang Piao, Jian Feng, Guanhao Li, Juan Wang
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	Springer Nature 2026-07-01
Rangatū:	Food Science of Animal Resources
Ngā marau:	Beef Supercooling EPS−based distribution Myofibrillar proteins Quality stability
Urunga tuihono:	https://doi.org/10.1007/s44463-026-00083-8
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!