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Enhancing fresh beef colour stability via low-voltage electrostatic field-assisted supercooling storage: A

Zhenyang Wu1, Sunyan Wang1, Huchuan Yuan1

  • 1School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230601, China; Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei, Anhui 230601, China.

Food Chemistry
|February 5, 2026
PubMed
Abstract

Keywords:
Gluteus mediusMetmyoglobin reductase activity (MRA)Myoglobin redox stateReactive oxygen species

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