Effects of Different Low-Temperature Storage Methods on the Quality and Processing Characteristics of Fresh Beef.

Foods · 2023 · PMC9956586 · PMID 36832857

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showed a trendno p-value reported

As shown in Table 2 , the changes of total amino acids of 16 kinds of free amino acids in beef stored at different low-temperatures showed a trend of first decreasing and then increasing.

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a decreasing trendno p-value reported

The value of a* in the refrigeration, frozen, and micro-frozen groups showed a decreasing trend, indicating that the redness was decreasing during the storage process, while the ice temperature group showed a rising trend and the redness was deepened.

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an increasing trendno p-value reported

Total Volatile Base Nitrogen (TVB-N) Figure 4 demonstrates that with the increase of storage time, TVB-N of each storage mode showed an increasing trend.

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