Quality (philosophy)

Quantum mechanics

Congelation

Biology

Cold storage

Animal science

Biochemistry

Supercooling

Lipid oxidation

Food science

TBARS

Thermodynamics

Physics

Geography

Lipid peroxidation

Thiobarbituric acid

Antioxidant

Horticulture

Chemistry

Meteorology

Food preservation

Journal of Food Engineering

A combination of a pulsed electric field (PEF) and oscillating magnetic field (OMF) was used to maintain a supercooled state in beef steak (London Broil) with an internal temperature of approximately −4 °C for up to 14 days. Quality factors such as color, lipid oxidation, drip loss and texture of supercooled beef samples were evaluated and compared with those of refrigerated (4 °C), two frozen (freezing at −10 °C (slow freezing, SF) and −20 °C (rapid freezing, RF)), and fresh samples. In 14 days of storage, there were no significant differences in color parameter values between supercooled and fresh beef samples (P > 0.05). The Thiobarbituric acid reactive substances (TBARS) of supercooled samples after 14 days of storage were significantly lower than those of refrigerated and SF samples (P < 0.05). The cell damage was visualized through optical micrographs. While the drip loss and tenderization due to intracellular ice formation occurred with SF beef, these physical changes were not observed in supercooled beef during the storage.

Supercooling preservation on quality of beef steak