Underlying mechanism of superchilling on improving goose meat quality

This study investigated the effects and mechanisms of superchilling on the quality of freshly stored goose meat. Vacuum-packaged goose meat was stored under three conditions: cold storage (CS, 4 °C), superchilling (SS, -4 °C), and frozen storage (FS, -20 °C) for 0, 5, 10, 20, and 30 d. Compared to the CS group, SS treatment notably extended the shelf life of goose meat. Additionally, the SS group exhibited lower purge loss, cooking loss, and shear force at 10 d and 20 d in comparison to the FS group (P < 0.05). Furthermore, the SS group demonstrated decreased water mobility and improved muscle cell integrity compared to FS. Moreover, SS effectively inhibited protein oxidation compared to CS and mitigated changes in protein secondary structure during storage. In conclusion, superchilling can enhance the WHC and tenderness of goose meat during short-term storage by inhibiting water mobility and protein oxidation, as well as maintaining myofibrillar protein structure.