Academic Journal
Comparative evaluation of low-temperature storage strategies for fresh beef: Insights into physicochemical quality, microstructure, and bacterial community.
| Τίτλος: | Comparative evaluation of low-temperature storage strategies for fresh beef: Insights into physicochemical quality, microstructure, and bacterial community. |
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| Συγγραφείς: | Yang F; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei Technology Innovation Center for Meat Processing, Huazhong Agricultural University, Xiangyang 441000, China., Zhou X; Xiaomi Smart Appliances (Wuhan) Co., Ltd., Wuhan 430074, China., Li G; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei Technology Innovation Center for Meat Processing, Huazhong Agricultural University, Xiangyang 441000, China., Li C; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei Technology Innovation Center for Meat Processing, Huazhong Agricultural University, Xiangyang 441000, China., Júnior CDS; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei Technology Innovation Center for Meat Processing, Huazhong Agricultural University, Xiangyang 441000, China; d Hubei Hongshan Laboratory, Wuhan 430070, China., Zhi Z; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei Technology Innovation Center for Meat Processing, Huazhong Agricultural University, Xiangyang 441000, China. Electronic address: zijian.zhi@mail.hzau.edu.cn., Wu H; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei Technology Innovation Center for Meat Processing, Huazhong Agricultural University, Xiangyang 441000, China. |
| Πηγή: | Food research international (Ottawa, Ont.) [Food Res Int] 2026 Sep 30; Vol. 240, pp. 119641. Date of Electronic Publication: 2026 Jun 04. |
| Τύπος έκδοσης: | Journal Article; Comparative Study |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| Imprint Name(s): | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| Ιατρικοί όροι (MeSH): | Red Meat*/microbiology , Red Meat*/analysis , Food Storage*/methods , Food Microbiology*/methods , Food Preservation*/methods , Bacteria*/classification , Cold Temperature*, Animals ; Cattle ; Colony Count, Microbial ; Refrigeration |
| Περίληψη: | Although refrigeration at 4 °C is widely used for fresh meat preservation, its limited ability to extend shelf life has driven growing interest in supercooling and micro-freezing technologies, whose comparative effects in beef remain unclear. In this study, fresh beef was stored at 4.0 °C (refrigeration), -1.5 °C (supercooling), and - 4.0 °C (micro-freezing) for 10 days to systematically evaluate quality evolution and compositional differences in bacterial communities induced by storage conditions. Specifically, storage at -1.5 °C reduced spoilage-associated bacterial counts by 1.2 log CFU/g compared to 4 °C. Also, it maintained a more stable microbial community structure, as evidenced by the lowest number of unique OTUs (7) and the lowest Shannon diversity index, thereby extending shelf life. These findings provide mechanistic insights into temperature-dependent spoilage pathways and offer a practical strategy for high-quality fresh beef preservation. (Copyright © 2026 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Conventional refrigeration; Fresh beef; Micro-freezing storage; Spoilage; Supercooling storage |
| Entry Date(s): | Date Created: 20260706 Date Completed: 20260707 Latest Revision: 20260706 |
| Update Code: | 20260708 |
| DOI: | 10.1016/j.foodres.2026.119641 |
| PMID: | 42409481 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2026.119641 |