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The aim of this study was to investigate the shelf-life and microbial community dynamics of super-chilled vacuum-packaged beef striploins imported from Australia to China after approximately five weeks of shipping time and an additional 15 weeks of storage at −1 °C ± 0.5 °C. Data analysis using a mixed model (REML) with time as the fixed effect and portion as a random effect, showed that the only beef quality trait that changed during storage was total volatile basic nitrogen (TVBN; P <.05), which reached the threshold of 15 mg/100 g between 15 and 20 weeks (including 5 weeks of transport). The total viable count (TVC) accounted for 78% of the variance in TVBN, when storage time was included in the model. Sensory scores decreased as storage time extended (P <.05), but were still acceptable at 20 weeks. After 9 weeks, Carnobacterium spp. and Lactobacillus spp. dominated alternately and then Lactobacillus became the most prevalent bacteria. An operational taxominc unit based hierarchical cluster analysis using the unweighted pair-group method with arithmetic means was performed and it was shown that the bacterial communities tended to be consistent as storage time extended. Overall indications are that beef which is safe can be imported into China from Australia and aged for extended periods. Unlabelled Image • Shelf-life of beef cuts imported from Australia to China was evaluated based on TVBN. • TVC accounted for 78% of the variance in TVBN during the storage of beef up to 20 weeks. • The sensory scores decreased as time extended, but were still acceptable at 20 weeks. • Carnobacterium spp. and Lactobacillus spp. dominated alternately after 9 weeks. • Lactobacillus became the most prevalent bacteria in the end of the storage. [ABSTRACT FROM AUTHOR]

A study was undertaken to establish a consumer threshold for the colour of beef rolls used for hot pot cooking in China. This was achieved by using an internet-based online survey, in which Chinese respondents recorded their preferred meat colour from a selection of 12 different images that represented a range of objective colour measures (CIE colorimetrics). The results indicated that, of the 2021 respondents, 97.6% liked to eat hot pot. When colour preference was modelled against objective measures of colour, the a * value was identified as providing the most suitable insight into respondents' preferences for the colour of frozen beef rolls to be used in hot pot cooking. Based on the results an acceptance threshold of a * value ≥16.4 proposed. [ABSTRACT FROM AUTHOR]

Beef is an important food for Chinese people and understanding the intrinsic and extrinsic factors that impact on their satisfaction and purchasing behavior is necessary for industry growth. This was confirmed using an online survey that included 26 questions and 3617 valid responses, mainly from people located in North and East China. It was found that 47.7 % of Chinese residents like to eat beef, and they perceive beef as healthy and of high nutritional value. Chilled beef, exclusive of hot-boned or frozen products, was preferred by the majority (58.2 %) of respondents. Shank was the most popular beef cut for Chinese consumers, reflecting that stewing was found to be the preferred method for cooking beef. There were demographic differences in consumption frequency, purchase location, and the most important sensory qualities of beef for Chinese consumers. Male consumers placed more importance on the marbling of beef compared to female consumers (P < 0.05). Meat color, marbling, and price were ranked as the top three factors considered when respondents were purchasing beef. Eating and cooking habits had the strongest effect on consumer willingness to purchase beef. These findings will help to support consumer orientated beef production and processing in North and East China., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

This study explored the shelf-life and bacterial community dynamics of beef cuts stored at super-chilled conditions (-1 ± 0.5 °C) for 20 weeks when sourced from two Chinese abattoirs, in order to determine whether domestic beef has equivalent quality as that imported from Australia. The initial total viable counts (TVC) were 4.15 and 4.87 log CFU/cm 2 in beef from abattoirs A and B, respectively at the commencement of the storage period. The TVC of beef from abattoir A was above 6.0 log CFU/cm 2 at 6 weeks and kept below 7.0 log CFU/cm 2 at 20 weeks; while the counts were above 6.0 log CFU/cm 2 at 3 weeks and reached at 7.3~7.6 log CFU/cm 2 in beef from abattoir B. The beef shelf-life was deemed less than 12 and 9 weeks in abattoirs A and B, respectively, based on the total volatile basic nitrogen (TVBN) threshold, although all samples were acceptable organoleptically. High-throughput sequencing showed that the initial bacteria community and bacterial succession during storage were different between the two abattoirs. Carnobacterium spp. and Lactobacillus spp. dominated in both abattoirs throughout 3-9 weeks while Serratia spp. co-dominated in abattoir B, and Lactobacillus spp. and Carnobacterium spp. were dominant for the rest of storage in abattoir A and B, respectively. Overall, the high initial TVC is a concern compared to imported beef from Australia. To achieve comparable shelf-life, domestic super-chilled stored beef would need to be sourced from abattoirs employing effective decontamination technologies or where strict hygiene procedures are adopted., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

In this study, a medium voltage electrical stimulation (ES) system with three parameter combinations (A: 1A, 1.55 ms pulse width, 27 s; B: 0.55A, 1 ms pulse width, 34 s; C: 0.55A, 2 ms pulse width, 20s) were applied to beef carcases (n = 24; 319 ± 26.4 kg), in the context of a very slow pH decline rate in the abattoir. All the ES combinations significantly accelerated the rate of pH decline (reflected by temp@pH 6.0, i.e. temperature when pH drops to 6.0), resulting in a tenderness improvement even after 14 days ageing compared to the controls. Sarcomere length was not different between treatments and controls, and it was not a contributor to the tenderness improvement, instead, physical disruption revealed by transmission electron microscopic images may have led to the improvement. Retail colour was significantly improved by either combination B or C after 7 days of ageing. Combination B shows the most promise for commercial application, however, verification on more animals is required before commercial adoption., (Copyright © 2018 Elsevier Ltd. All rights reserved.)