Metabolomics analysis of dynamic quality changes in beef during low-voltage electrostatic field combined with partial freezing storage.

Food Chem X · 2025 · PMC12281062 · PMID 40698368

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showed a trendno p-value reported

From 0 to 24 d, the total content of volatile flavor compounds in beef showed a trend of increasing and then decreasing.

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an increasing trendno p-value reported

The abundance of L-hydroxyproline and L-asparagine showed an increasing trend with increasing storage time, and they may be potential markers of beef deterioration during storage.

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