{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,24]],"date-time":"2026-07-24T03:48:27Z","timestamp":1784864907385,"version":"3.55.0"},"reference-count":48,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2025,3,27]],"date-time":"2025-03-27T00:00:00Z","timestamp":1743033600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key R&amp;D Program of China","doi-asserted-by":"publisher","award":["2023YFD2100701"],"award-info":[{"award-number":["2023YFD2100701"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012166","name":"National Key R&amp;D Program of China","doi-asserted-by":"publisher","award":["KM202310011010"],"award-info":[{"award-number":["KM202310011010"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"name":"R&amp;D Program of Beijing Municipal Education Commission","award":["2023YFD2100701"],"award-info":[{"award-number":["2023YFD2100701"]}]},{"name":"R&amp;D Program of Beijing Municipal Education Commission","award":["KM202310011010"],"award-info":[{"award-number":["KM202310011010"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study investigates the effects of different preservation methods\u2014tray packing (control), vacuum packing (T1), and tray packing with 2 mg\/mL pepper essential oil (T2)\u2014on the quality of sauced beef during 4 \u00b0C storage for 1, 5, 9, and 13 days. The results revealed that T2 significantly inhibited microbial growth, as reflected by reduced total aerobic counts (TACs), minimized lipid oxidation (indicated by lower thiobarbituric acid reactive substances (TBARSs)), and reduced protein degradation (evidenced by decreased total volatile basic nitrogen (TVB-N)). Additionally, T2 delayed the reduction in inosine-5\u2032-monophosphate (IMP) and accumulation of hypoxanthine (Hx), effectively extending shelf life and preserving sensory quality. T1 also showed beneficial effects in limiting oxygen-related spoilage, as demonstrated by lower TAC and TBARS levels. In contrast, the control group showed limited effectiveness in preserving the quality of sauced beef, as indicated by higher microbial counts and more pronounced lipid and protein degradation. These findings provide a theoretical basis for improving sauced beef preservation by highlighting the effectiveness of different packaging methods and the potential of pepper essential oil as a natural preservative.<\/jats:p>","DOI":"10.3390\/foods14071175","type":"journal-article","created":{"date-parts":[[2025,3,27]],"date-time":"2025-03-27T12:41:02Z","timestamp":1743079262000},"page":"1175","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled Storage"],"prefix":"10.3390","volume":"14","author":[{"given":"Yiling","family":"Pan","sequence":"first","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China"},{"name":"Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiangnan","family":"Xue","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China"},{"name":"Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ying","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China"},{"name":"Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2745-4996","authenticated-orcid":false,"given":"Jinpeng","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China"},{"name":"Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wendi","family":"Teng","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China"},{"name":"Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6811-7796","authenticated-orcid":false,"given":"Jinxuan","family":"Cao","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China"},{"name":"Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuemei","family":"Zhang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China"},{"name":"Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,3,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"108956","DOI":"10.1016\/j.meatsci.2022.108956","article-title":"Introduction to the special issue of meat science on \u2018perspectives on consumer attitudes to meat consumption\u2019","volume":"193","author":"Purslow","year":"2022","journal-title":"Meat Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"109163","DOI":"10.1016\/j.meatsci.2023.109163","article-title":"Consumer perception of livestock production and meat consumption; 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