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...

Full description

Bibliographic Details
Published in:	Shipin Kexue
Main Author:	WANG Huizhen, LI Jiqiang, ZHU Lixian, MAO Yanwei, LIANG Rongrong, FENG Yuanshun, HAO Jiangang, ZHANG Xinjun, ZHANG Yimin
Format:	Article
Language:	English
Published:	China Food Publishing Company 2025-09-01
Subjects:	beef; ultra-fast freezing; tenderness; microstructure; meat quality
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-18-029.pdf

Similar Items

Metabolomic Investigation of Tenderness and Aging Response in Beef Longissimus Steaks
by: Corey D. Broeckling, et al.
Published: (2019-03-01)

Freezing Temperature and Frequency Influence Purge But Not Tenderness of Beef Semitendinosus
by: Ty Ellis Lawrence
Published: (2023-10-01)

Hanging the beef carcass by the forequarter to improve tenderness of the Longissimus dorsi and Biceps femoris muscles Suspensão da carcaça pelo dianteiro para melhorar a maciez dos músculos Longissimus dorsi e Biceps femoris
by: Albino Luchiari Filho, et al.
Published: (2005-10-01)

Tenderness and Color Stability of Beef Longissimus Thoracis and Semimembranosus Steaks From Carcasses With Varying Hot Carcass Weights
by: Kasey Carlin, et al.
Published: (2021-04-01)

Proteomics Analysis of the Regulatory Mechanism of the Calcium-Independent Phospholipase A2 Activity of Peroxiredoxin 6 on Beef Tenderization
by: LIU Jitong, WANG Xinyi, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei
Published: (2025-06-01)

Effect of repeated freezing and thawing on the tenderness of beef
by: V.C. Hridhya, et al.
Published: (2023-09-01)

Using Genetic Panels to Predict Tenderness in Beef Cattle
by: Brianna J Buseman, et al.
Published: (2020-06-01)

United States beef quality as chronicled by the National Beef Quality Audits, Beef Consumer Satisfaction Projects, and National Beef Tenderness Surveys — A review
by: John Michael Gonzalez, et al.
Published: (2018-07-01)

The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum)
by: Brad Kim, et al.
Published: (2019-12-01)

Color and Tenderness Proteomic Biomarkers of Beef From Steers Fed Sorghum Substituted for Maize
by: Bongani K Ndimba, et al.
Published: (2024-07-01)

Free Calcium Concentration, Calpain-2 Activity, and Final Product Tenderness of Electrically Stimulated Beef
by: Brianna J Buseman, et al.
Published: (2020-09-01)

Variations in Low Electrical Stimulator Voltage Settings Minimally Influence Beef Longissimus Muscle Slice Shear Force Values
by: Dale R Woerner, et al.
Published: (2021-08-01)

Flavor, Tenderness, and Related Chemical Changes of Aged Beef Strip Loins
by: Blake A Foraker, et al.
Published: (2020-11-01)

Polymorphism in the Calpastatin Gene Alters Beef Tenderization in Excitable Cattle: A Preliminary Study
by: Ana Cláudia da Silva, et al.
Published: (2025-05-01)

Effect of the Mitochondrial Membrane Permeability Transition Pore Promoter Atractyloside on Mitochondrial Damage and Tenderness of Postmortem Beef
by: LIU Chunmei, WEI Qichao, HAN Dong, LI Xia, ZHANG Chunhui, HUANG Feng
Published: (2023-04-01)

Sensory Consumer and Descriptive Analysis of Steaks from Beef Animals Selected from Tough and Tender Animal Genotypes: Genetic Meat Quality Traits Can Be Detected by Consumers
by: Maurice G. O’Sullivan, et al.
Published: (2021-08-01)

Determination of Package and Muscle-Type Influence on Proteolysis, Beef-Flavor-Contributing Free Amino Acids, Final Beef Flavor, and Tenderness
by: Bradley Johnson, et al.
Published: (2020-11-01)

Comparison of meat tenderness parameters and free amino acids content in different species: Buffalo, Yak and Maremmana beef
by: Michela Contò, et al.
Published: (2023-11-01)

National Beef Tenderness Survey—2022: Consumer Sensory Panel Evaluations and Warner-Bratzler Shear Force of Beef Steaks From Retail and Foodservice
by: Ashley N. Arnold, et al.
Published: (2024-02-01)

Tenderness of PGI “Ternera de Navarra” Beef Samples Determined by FTIR-MIR Spectroscopy
by: María José Beriain, et al.
Published: (2022-10-01)

A Proteomic Study for the Discovery of Beef Tenderness Biomarkers and Prediction of Warner–Bratzler Shear Force Measured on <i>Longissimus thoracis</i> Muscles of Young Limousin-Sired Bulls
by: Yao Zhu, et al.
Published: (2021-04-01)

Tenderization of Beef <i>Semitendinosus</i> Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties
by: Se-Ho Jeong, et al.
Published: (2023-01-01)

miRNA-dysregulation associated with tenderness variation induced by acute stress in Angus cattle
by: Zhao Chunping, et al.
Published: (2012-06-01)

Prediction of Tenderness, Juiciness, and Flavor Profile of 2 Beef Muscles with Different Aging Times Using Rapid Evaporative Ionization Mass Spectrometry (REIMS)
by: Chandler J Sarchet, et al.
Published: (2023-07-01)

Effect of α-tocopherol tissue levels on beef quality
by: R.T. Nassu, et al.
Published: (2011-01-01)

An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles
by: Amelia Welter, et al.
Published: (2022-07-01)

U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction
by: Dillon M. Feuz, et al.
Published: (2004-12-01)

Relationship Between Meat Quality, Carcass Characteristics, and Protein Abundance of HSPβ1, HSPA, and DJ1 in Beef Longissimus thoracis Pre-Rigor or After 14 Days’ Aging
by: Jerrad F. Legako, et al.
Published: (2021-06-01)

Effects of Different Freezing Methods on the Quality of Braised Beef with Potato
by: CUI Liye, LIN Hengxun, HU Xiaojia, CHEN Jinyu, CHEN Yong, YANG Yiping, GUAN Wenqiang, ZHANG Chunhui, LI Xia
Published: (2024-10-01)

The GENOTEND chip: a new tool to analyse gene expression in muscles of beef cattle for beef quality prediction
by: Hocquette Jean-Francois, et al.
Published: (2012-08-01)

Impacts of Stepwise Aging/Freezing Process and Repeated Freezing on Meat Quality, Physicochemical and Biochemical Properties, and Sensory Attributes of Beef Loins
by: Brad Kim, et al.
Published: (2024-12-01)

THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT
by: M. Kral, et al.
Published: (2016-06-01)

Effect of Different Degrees of Deep Freezing on the Quality of Snowflake Beef during Storage
by: Yawei Chang, et al.
Published: (2022-07-01)

Freezing Promotes Postmortem Proteolysis in Beef by Accelerating the Activation of Endogenous Proteolytic Systems
by: Chandler D. Stafford, et al.
Published: (2024-08-01)

Research Progress on the Impact and Mechanism of Energy Metabolism-Related Signaling Pathways in Postmortem Muscle on Meat Tenderness
by: AN Yufan, MAO Yanwei, YANG Xiaoyin, ZHU Lixian, LI Jiqiang, HAO Jiangang, GU Yue, CHENG Haijian, ZHANG Yimin
Published: (2025-03-01)

Palatability Assessments of Beef Top Loin Steaks Sourced from Three Quality Grade/Brand Categories from Texas and Non-Texas Processing Establishments
by: Ashley Arnold, et al.
Published: (2021-04-01)

RESEARCH OF MOISTURE MIGRATION DURING PARTIAL FREEZING OF GROUND BEEF
by: V. M. Stefanovskiy, et al.
Published: (2016-12-01)

Research in Beef Tenderness and Palatability in the Era of Big Data
by: David Pethick, et al.
Published: (2020-07-01)

Postmortem Aging Time and Marbling Class Effects on Flavor of Three Muscles From Beef Top Loin and Top Sirloin Subprimals
by: D. Andy King, et al.
Published: (2021-03-01)

Beef Tenderness Prediction by a Combination of Statistical Methods: Chemometrics and Supervised Learning to Manage Integrative Farm-To-Meat Continuum Data
by: Mohammed Gagaoua, et al.
Published: (2019-07-01)