Changes in oxidation and secondary structure of myofibrilla protein, water distribution, and quality of vacuum packaged Tan mutton during storage at different temperatures

Changes in myofibrilla protein oxidation and structure, water dynamics, and quality of tan mutton stored at superchilling (−2°C), frozen (−18°C), and chilling (4°C) conditions were investigated. Results indicated that tan mutton stored in superchilling demonstrated better color stability in comparison with those in chilling. Superchilling exhibited better WHC and tenderness than those of frozen. And the level of protein oxidation was lowest and protein secondary structure was most stable under superchilling. During storage, the fluctuation of immobilized water and free water was significant (p < .05). The correlation analysis confirmed that the quality deterioration of muscle may be induced by the oxidation and structural destruction of protein during storage. According to water distribution, we speculated that the effect of the size and rate of ice crystal formation on meat quality during storage is worthy of attention. Overall, superchilling is the most favorable for maintaining physiological and biochemical parameters for meat. Practical applications Superchilling storage was found to preserve the quality of Tan mutton with the least side effects as compared to chilled and frozen storage, and we provide some recommendations for more beneficial to improve superchilling preservation technology of Tan mutton.