Comparison of Superchilling and Supercooling on Extending the Fresh Quality of Beef Loin

This study compared the effects of superchilling and supercooling preservations for 15 days on the freshness and quality characteristics of beef loin. Beef freshness was evaluated by total aerobic count (TAC), total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS)...

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Bibliographic Details
Published in:	Foods
Main Authors:	Honggyun Kim, Geun-Pyo Hong
Format:	Article
Language:	English
Published:	MDPI AG 2022-09-01
Subjects:	subzero temperature superchilling supercooling preservation beef loin freshness
Online Access:	https://www.mdpi.com/2304-8158/11/18/2729

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