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.

Food Sci Anim Resour · 2026 · PMC13400543 · PMID 42496795

Europe PMC DOI

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an increasing trendno p-value reported

Consistent with the change in a* value, the b* value showed an increasing trend during storage.

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