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
Yuqing Tang, Depeng Sun, Qian Li, Jinghe Zhang, Baide Mu, Hongmei Li, Tingyu Li, Chunxiang Piao, Jian Feng, Guanhao Li, Juan Wang · 2026
Read 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 by Yuqing Tang, Depeng Sun, Qian Li, Jinghe Zhang, Baide Mu, Hongmei Li, Tingyu Li, Chunxiang Piao, Jian Feng, Guanhao Li, Juan Wang (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/PMC13400543.txt.
Description
Yuqing Tang and colleagues compare, in 2026, four pre-cooling methods for beef shipped in insulated foam boxes for online orders. Steaks were chilled in a fridge, supercooled just below freezing, sub-frozen, or deep-frozen, then spent 48 hours in passive distribution at room temperature before cold storage. Quality changes were tracked in detail.
Deep freezing protected color at first, but ice damage later sped up moisture loss, pigment oxidation and texture decline once temperatures rose. The frozen groups deteriorated fastest overall. Supercooling just below freezing performed best, holding redness, texture and taste acceptance longest while delaying protein damage at the molecular level. The authors back gentle supercooling over hard freezing for this delivery style.
Catalog record
| CREATOR | Yuqing Tang, Depeng Sun, Qian Li, Jinghe Zhang, Baide Mu, Hongmei Li, Tingyu Li, Chunxiang Piao, Jian Feng, Guanhao Li, Juan Wang |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 58 KB |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |