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Publishing Language: Chinese | Open Access

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

Yi WANG1,2 , Zechao LIU1, Xin LUO1,2, Yimin ZHANG1,2, Yongsheng HAN3, Jiangang HAO4, Xiaoyin YANG1,2 ( ), Rongrong LIANG1,2 ( )
College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China
Shandong Provincial Key Laboratory of Quality Safety Monitoring for Animal Products and Veterinary Drug Innovation, Jinan 250100, China
Branch of Animal Husbandry and Veterinary Heilongjiang Academy of Agricultural Sciences, Qiqihar 150086, China
National Beef Cattle Industrial Technology System, Ulagai Station, Ulagai 026321, China
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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.

Keywords

beef agingpackagingsuperchillingqualityshelf-life
CLC number: TS251.5+2 Document code: A Article ID: 1002-6630(2025)16-0337-08

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Food Science
Volume 46 Issue 16,
August 2025
Pages 337-344
DOI: 10.7506/spkx1002-6630-20241212-097

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Cite this article:
WANG Y, LIU Z, LUO X, et al. Effects of High CO2 Packaging Combined with Superchilling on the Quality and Shelf-Life of Fresh Beef during Aging and Display. Food Science, 2025, 46(16): 337-344. https://doi.org/10.7506/spkx1002-6630-20241212-097

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Received: 12 December 2024
Published: 25 August 2025
© Beijing Academy of Food Sciences 2025.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).