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Review
. 2024 Oct 18;13(20):3309.
doi: 10.3390/foods13203309.

Research Progress on the Effect and Mechanism of Superchilling Preservation Technology on Meat Quality Control

Bo Wang  1 , Jiamin Liang  1 , Changyu Zhou  2 , Jiamin Zhang  1 , Lili Ji  1 , Congyan Li  3 , Xiuli Mei  3 , Hongyue Chen  4
Affiliations
Review

Research Progress on the Effect and Mechanism of Superchilling Preservation Technology on Meat Quality Control

Bo Wang et al. Foods. .

Abstract

During storage and transportation, meat is susceptible to the effects of microorganisms, endogenous enzymes, and oxygen, leading to issues such as moisture loss, spoilage, and deterioration. Superchilling, as a preservation method that combines the benefits of refrigeration and freezing, can effectively slow the growth and reproduction of microorganisms, control protein and lipid oxidation, reduce water loss, and maintain the quality and sensory properties of meat. This paper reviews the current application status of superchilling technology in meat preservation, focusing on the mechanisms of ice crystal formation, water retention, tenderness preservation, protein and fat oxidation control, and microbial growth inhibition under superchilling conditions. Additionally, it summarizes the research progress on the combined application of superchilling with emerging technologies such as electric fields, magnetic fields, and electron beams in meat preservation and explores its potential and future prospects for improving meat quality. The aim is to provide scientific evidence and technical support for the application of superchilling technology in enhancing meat quality.

Keywords: electric fields; magnetic fields; meat quality; preservation technologies; superchilling.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Process of ice crystal formation in superchilling meat.
Figure 2
Figure 2
Structure of muscle.
Figure 3
Figure 3
Mechanisms and outcomes of lipid and protein oxidation during superchilling storage of meat.
See this image and copyright information in PMC

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