Combined effects of superchilling and natural extracts on beef preservation quality

Abstract

This study investigated the effects of refrigerated storage (RF), superchilled storage (SC), RF with natural extracts (namely, 0.3% polylysine, 0.75% Portulaca oleracea extract, and 0.03% luteolin; RF + PS) and SC with the natural extracts (SC + PS) on beef preservation quality during 24 days. Results showed that as the storage time increased, the rates at which pH, shear force, pressing loss, cooking loss, total volatile basic nitrogen (TVB-N) content, total aerobic count (TAC), carbonyl content, peroxide value (POV), and thiobarbituric acid-reactive substance (TBARS) content increased were significantly (P < 0.05) lower in the SC + PS group than in the SC, RF + PS, and RF groups. The rates at which lightness (L*), redness (a*), and sensory evaluation declined were also significantly (P < 0.05) lower in the SC + PS group than the other three groups. In conclusion, SC + PS demonstrated a protective effect against deterioration of beef quality and extended the shelf life of beef up to 24 d, indicating its potential use in the development of novel preservation methods.