Long-term red meat preservation using chilled and frozen storage combinations: A review

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• 作者：Cassius E.O. Coombs^a ; ^b ; ^c ; ^{cassius.coombs@dpi.nsw.gov.au} ; Benjamin W.B. Holman^a ; Michael A. Friend^b ; David L. Hopkins^a ; ^b
• 关键词：Long-term preservation ; Frozen and chilled storage ; Red meat ; Eating quality ; Spoilage ; Shelf life ; Consumer acceptability
• 刊名：Meat Science
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：125
• 期：Complete
• 页码：84-94
• 全文大小：478 K
• 卷排序：125

文摘

Chilled storage of red meat positively effects sensory quality; namely tenderness and flavour. Prolonged chilled storage and temperature abuse can increase bacterial proliferation. Frozen storage has been found to preserve meat quality and prevent spoilage over long durations. Quality and spoilage effects of combined chilled and frozen storage are relatively unexplored. Chilled and frozen storage over long-term durations could be used with focus on meat quality.