Abstract
Supercooling can preserve beef without freezing damage, whereas maintaining the supercooled state is difficult. An innovative method of static magnetic field extended supercooling (SM-ES) was proposed to maintain the non-frozen state of beef. Effect of SM-ES (−4 °C + SMF) compared with refrigerated (4 °C), slow-frozen (−4 °C) and frozen (−18 °C) treatment on beef quality was investigated. Results demonstrated that SM-ES successfully preserved beef at −4 °C without ice nucleation for 14 days. The SEM images revealed that the microstructure of slow-frozen/frozen samples was damaged due to crystallizing, while the ice nucleation was not observed in SM-ES treated beef. Compared with refrigerated, slow-frozen and frozen treatment, the drip loss of SM-ES decreased by 21.9%, 47.8% and 30.9%, respectively. The lipid oxidation degree of beef decreased following SM-ES treatment. SM-ES treatment extended the shelf-life of beef for more than 6 days compared with refrigeration while prevented its crystallizing.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
