Quality Dynamics of Beef Bottom Round During 2-Month Frozen Storage (−18 °C) and Week-Long Refrigeration (4 °C)

Quality Dynamics of Beef Bottom Round During 2-Month Frozen Storage (−18 °C) and Week-Long Refrigeration (4 °C)

<b>Background/Objectives</b>: The present study aimed to investigate the effects of frozen (−18 °C) and refrigerated (4 °C) storage conditions on several beef bottom round quality parameters. <b>Methods</b>: Fresh beef bottom round samples were stored under both frozen (−18 °...

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Bibliographic Details
Main Authors: Yue Song, Wenbo Hou, Mengliu Zhu, Otobong Donald Akan, Yanxia Xing, Yang Yu, Bo Li, He Zhu
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Metabolites
Subjects:
beef bottom round
storage
physicochemical properties
volatile organic compounds
Online Access:https://www.mdpi.com/2218-1989/15/5/294
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