Effects of Partial Freezing and Superchilling Storage on the Quality of Beef: A Kinetic Modelling Approach

The current study explores the changes in beef quality following partial freezing and during superchilled storage, alongside chilled storage comparisons. Kinetic models were devel- oped to predict changes in colour difference (∆E), thiobarbituric acid−reactive substances (TBARS), total volatile basic nitrogen (TVB−N), drip loss and firmness. Beef samples were partially frozen in an air blast freezer at −30 ◦C for 9 min prior to storage at −5 ◦C, −4 ◦C, −2.8 ◦C, −1.8 ◦C. Chilled beef samples...