Effect of Ultra-Rapid Prerigor Freezing on Tenderness of Beef Longissimus dorsi during Storage
To investigate the effect of ultra-fast prerigor freezing on beef quality, beef was subjected to conventional chilling (CC, chilling at 4 ℃), ultra-fast chilling (UFC, chilling at –30 ℃ until the internal temperature dropped to 12 ℃) or ultra-fast freezing (UFF, freezing at –30 ℃ until the internal...
| Published in: | Shipin Kexue |
|---|---|
| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-09-01
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| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-18-029.pdf |