@article{WANG2025, 
author = {Yi WANG and Zechao LIU and Xin LUO and Yimin ZHANG and Yongsheng HAN and Jiangang HAO and Xiaoyin YANG and Rongrong LIANG},
title = {Effects of High CO2 Packaging Combined with Superchilling on the Quality and Shelf-Life of Fresh Beef during Aging and Display},
year = {2025},
journal = {Food Science},
volume = {46},
number = {16},
pages = {337-344},
keywords = {quality, shelf-life, superchilling, packaging, beef aging},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20241212-097},
doi = {10.7506/spkx1002-6630-20241212-097},
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.}
}