Protein degradation and structure changes of beef muscle during superchilled storage

Changes in oxidation and secondary structure of myofibrilla protein, water distribution, and quality of vacuum packaged Tan mutton during storage at different temperatures

“…The storage time and storage temperature significantly affected the contents of sulfhydryl and carbonyl, hydrophobicity (p < .05). The results are consistent with a previous study showing that higher storage temperatures increased protein oxidation (Lu et al, 2020).…”

“…The determination of WBSF was performed as described by Lu et al (2020). Vacuum packaged samples from each storage system were individually heated in an 80°C water bath until internal temperature reached 70°C.…”

“…Therefore, storage temperature and time had a significant effect on WBSF (p < .05). The reduction of WBSF values may be because the ice crystals formed between the cells produce outward pressure from the inside of the fiber, resulting in the rupture of muscle cells and the decrease of WBSF (Lu et al, 2020). In addition, endogenous proteases promote protein degradation and changes in protein structure, which may weaken muscle fiber structure, leading to the decrease of WBSF (Shi et al, 2018).…”

Sustainable Consumption Using the Example of Food Processing in a Restaurant

“…For foods that are very sensitive to colour loss (e.g., peaches, cauliflower, and redfish meat), the PST is very close to the QD. It is also necessary to determine the PST at the actual commercial temperatures (usually at −18 • C) and not only at the desired storage temperatures (from −30 • C to −40 • C) [41].…”

Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat

“…Moreover, supercooling storage could inhibit the activity of enzymes and the growth of microorganisms in fresh meat, thereby the shelf life of fresh meat could be prolonged by 1.4−4 times at least compared to ordinary chilling storage ( Magnussen et al, 2008 ; Pomponio et al, 2018 ; Zhou et al, 2010 ). In recent years, superchilling and sub-freezing are explored to be a new storage technology ( Lu et al, 2020 ; Soyer et al, 2010 ; Wang et al, 2018 ). The temperature range of superchilling is lowered to 1°C–2°C below the initial freezing point of the product, with the conversion of some water into ice, which makes it less available for deteriorative processes ( Aune, 2003 ; Duun and Rustad, 2007 ).…”