Effects of High CO2 Packaging Combined with Superchilling on the Quality and Shelf-Life of Fresh Beef during Aging and Display

doi:10.7506/spkx1002-6630-20241212-097

FOOD SCIENCE ›› 2025, Vol. 46 ›› Issue (16): 337-339.doi: 10.7506/spkx1002-6630-20241212-097

• Packaging & Storage • Previous Articles Next Articles

Effects of High CO2 Packaging Combined with Superchilling on the Quality and Shelf-Life of Fresh Beef during Aging and Display

WANG Yi, LIU Zechao, LUO Xin, ZHANG Yimin, HAN Yongsheng, HAO Jiangang, YANG Xiaoyin, LIANG Rongrong

(1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. Shandong Provincial Key Laboratory of Quality Safety Monitoring for Animal Products and Veterinary Drug Innovation, Jinan 250100, China; 3. Branch of Animal Husbandry and Veterinary Heilongjiang Academy of Agricultural Sciences, Qiqihar 150086, China; 4. National Beef Cattle Industrial Technology System, Ulagai Station, Ulagai 026321, China)

Published:2025-07-22

Abstract

Abstract: This study was undertaken in order to investigate the combined effect of high-CO2 modified atmosphere packaging (MAP) and superchilling storage on the quality and shelf-life of beef during aging and display. The changes in quality characteristics and microbial load of bovine longissimus dorsi muscle during storage at 4 or −1.5 ℃ under different packaging conditions, 80% CO2 MAP and vacuum packaging (VP). The results showed that 80% CO2 MAP significantly improved blooming development and tenderness during aging (P < 0.05), and enhanced the redness value during display when combined with superchilling storage (P < 0.05). The combination of 80% CO2 MAP and superchilling also significantly reduced the total viable count (TVC) and total volatile basic nitrogen (TVB-N) content during both aging and display (P < 0.05). Therefore, this combination not only improved the tenderness and blooming ability of beef during aging, but also extended the shelf-life of beef.

Key words: beef aging; packaging; superchilling; quality; shelf-life

CLC Number:

TS251.5＋2

WANG Yi, LIU Zechao, LUO Xin, ZHANG Yimin, HAN Yongsheng, HAO Jiangang, YANG Xiaoyin, LIANG Rongrong. Effects of High CO2 Packaging Combined with Superchilling on the Quality and Shelf-Life of Fresh Beef during Aging and Display[J]. FOOD SCIENCE, 2025, 46(16): 337-339.

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Effects of High CO2 Packaging Combined with Superchilling on the Quality and Shelf-Life of Fresh Beef during Aging and Display

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