Effects of supercooling, sub-freezing, and deep-freezing pre-cooling on color, pH, shear force, sensory quality, and myofibrillar protein properties of beef during expanded polystyrene-based distribution
{{output}}
This study evaluated the effects of different pre-cooling phase states on beef quality during e-commerce distribution. Beef steaks were subjected to four treatments: 4 °C (CK), - 0.5 °C (supercooling), - 5 °C (sub-freezing), and - 18 °C (deep-freezing), fo... ...
