Comparison of Superchilling and Supercooling on Extending the Fresh Quality of Beef Loin.

ABSTRACT: This study compared the effects of superchilling and supercooling preservations for 15 days on the freshness and quality characteristics of beef loin. Beef freshness was evaluated by total aerobic count (TAC), total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS), and instrumental color, drip loss, cooking loss, and texture profile analysis (TPA) were determined as quality parameters. All assays were compared with fresh control and normal chilling conditions (4 °C). The mean preservation temperatures of superchilling and supercooling were -3.9 °C and -2.1 °C, respectively. The freshness parameters indicated that both superchilling and supercooling extended the freshness of beef loin for 15 days, while chilled beef could not maintain the standard of fres

SUBMITTER: Kim H 

PROVIDER: S-EPMC9498017 | biostudies-literature | 2022 Sep

REPOSITORIES: biostudies-literature