Fig. 4: Quality assessment of the untreated and UFH-treated beef. | Nature Communications

Fig. 4: Quality assessment of the untreated and UFH-treated beef.

From: Flash heating process for efficient meat preservation

Fig. 4

a Rheological characterization based on the storage modulus \(G\hbox{'}\) and loss modulus \(G\hbox{''}\) as a function of oscillatory strain for the untreated and UFH-treated beef after 100 h of storage. b The texture change during storage. c Quantification of the beef color change during storage using the Euclidean distance. d–f Measurement of the d non-protein nitrogen concentration, e pH value, and f TVB-N concentration of the untreated and UFH-treated beef during storage. Error bars indicate one standard deviation of uncertainty.

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