Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review

Yiqun Zhu; Mengqing Gu; Yuhan Su; Zhe Li; Zhigang Xiao; Fei Lu; Chunyang Han

doi:10.1016/j.meatsci.2024.109481

Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review

Meat Sci. 2024 Mar 8:213:109481. doi: 10.1016/j.meatsci.2024.109481. Online ahead of print.

Authors

Yiqun Zhu¹, Mengqing Gu¹, Yuhan Su¹, Zhe Li², Zhigang Xiao², Fei Lu³, Chunyang Han⁴

Affiliations

¹ College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034, China.
² College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034, China; Shenyang Key Laboratory of Grain and Oil Deep Processing, Shenyang, Liaoning 110034, China.
³ College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034, China; Shenyang Key Laboratory of Grain and Oil Deep Processing, Shenyang, Liaoning 110034, China. Electronic address: lufei1978@hotmail.cm.
⁴ Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou, Guangxi 542899, China. Electronic address: hanchunyang@hzxy.edu.cn.

PMID: 38461675
DOI: 10.1016/j.meatsci.2024.109481

Abstract

Beef is a popular meat product that can spoil and lose quality during postharvest handling and storage. This review examines different preservation methods for beef, from conventional techniques like low-temperature preservation, irradiation, vacuum packing, and chemical preservatives, to novel approaches like bacteriocin, essential oil, and non-thermal technologies. It also discusses how these methods work and affect beef quality. The review shows that beef spoilage is mainly due to enzymatic and microbial activities that impact beef freshness, texture, and quality. Although traditional preservation methods can extend beef shelf life, they have some drawbacks and limitations. Therefore, innovative preservation methods have been created and tested to improve beef quality and safety. These methods have promising results and potential applications in the beef industry. However, more research is needed to overcome the challenges and barriers for their commercialization. This review gives a comprehensive and critical overview of the current and emerging preservation methods for beef and their implications for the beef supply chain.

Keywords: Beef; Microorganism; Preservation technologies; Quality; Spoilage mechanism.

Publication types

Review