Effect of temperature fluctuation during frozen storage on beef quality

Abstract

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Recent advances in meat color research

“…However, frozen temperatures can influence the stability of color and blooming capacity of meat during refrigerated storage and can lead to discoloration of meat, especially in the intensity of redness [16*,17]. Moreover, temperature fluctuations during frozen period (−18 ± 2°C) can alter the color of meat and reduce the intensity of redness, especially after 60 days of frozen storage [18].…”

Mathematical Modeling of the Effects of Temperature and Modified Atmosphere Packaging on the Growth Kinetics of Pseudomonas Lundensis and Shewanella Putrefaciens in Chilled Chicken

“…Especially during the transportation and sale stage, it is difficult to keep the storage temperature at 0–4 °C all the time due to defective refrigeration equipment. It will frequently fluctuate within a certain temperature range (0–10 °C), which will cause the storage of chilled chicken to deviate from the standard or recommended temperature, and have a cumulative adverse effect on the quality of stored food, thereby accelerating the deterioration of chilled chicken [ 9 ]. Compared with MAP, storage temperature fluctuations have the greatest impact on microbial growth kinetics.…”