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Freeze-thaw induced structural destabilization and oxidation of beef myofibrillar proteins: evidence from experiments

Yingying Zhu1, Jiaying Zhu1, Qian Li2

  • 1Department of Food Nutrition and Test, Suzhou Polytechnic University, Suzhou, Jiangsu, China; State Key Laboratory of Meat Quality Control and Cultured Meat, Key Laboratory of Meat Processing, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Food Chemistry
|April 5, 2026
PubMed

Keywords:
BeefFreeze-thaw cyclesMolecular dynamicsProtein denaturation

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