This study investigated the effect of superchilled storage (−4 °C) on protein degradation and structural changes of beef steaks from M. longissimus lumborum compared with traditional chilling (2 °C) and frozen storage (−18 °C). Traditional chilling induced significantly greater degradation of troponin T and desmin, and more rapid loss of calpain activity, compared to superchilled or frozen storage treatments. The proteolysis of key myofibrillar proteins resulted in a sharp decline of WBSF values during traditional chilled storage. For frozen beef samples, no major changes were observed with respect to protein degradation or muscle structure during storage. However, superchilled samples exhibited wider gaps between muscle fibers at 12 weeks storage, associated with muscle fiber shrinkage.

这项研究调查了与传统的冷藏（2°C）和冷冻的冷藏（−18°C）相比，过冷的冷藏（−4°C）对长双歧杆菌腰肉牛排蛋白质降解和结构变化的影响。与冷藏或冷冻储存处理相比，传统冷藏导致肌钙蛋白T和结蛋白的降解明显更大，并且钙蛋白酶活性的损失更快。在传统的冷藏过程中，关键的肌原纤维蛋白的蛋白水解导致WBSF值急剧下降。对于冷冻牛肉样品，在存储过程中未观察到蛋白质降解或肌肉结构方面的重大变化。然而，在冷藏12周后，过冷的样品在肌肉纤维之间显示出较宽的间隙，与肌肉纤维收缩有关。