In order to elucidate whether deep freezing could maintain the quality of snowflake beef, three different deep freezing temperatures (−18 °C, −40 °C, and −60 °C) were used in order to evaluate the changes in tissue structures, quality characteristics and spoilage indexes, and their comparative effects on the quality of snowflake beef. Compared to samples frozen at −18 °C, those stored at −40 °C and −60 °C took a shorter time to exceed the maximum ice crystallization zone (significantly reduced by 2–6 h). In terms of short-term storage, samples frozen at −40 °C and −60 °C had better tissue structure and lower drip loss rate than those frozen at −18 °C; significant differences between groups in drip loss were observed between −18 °C and −60 °C. Moreover, a better bright red color and lower shear force were maintained at −40 °C and −60 °C, with significant differences in shear force between the −18 °C group and the other two groups on day 60. Although there were significant effects on the inhibition of lipid and protein oxidation at −40 °C and −60 °C; no significant variation was observed between these two groups throughout storage. A similar phenomenon was found in flavor, with 1-pentanol identified as an important potential indicator of flavor change in snowflake beef during storage. This study demonstrated that −40 °C and −60 °C had favorable impacts on the quality maintenance of snowflake beef compared to −18 °C. These findings provide a theoretical basis for effective stability of snowflake beef quality during frozen storage.

This study simulated the storage conditions of chilled beef at retail or at home, and the sterilization and preservation effects of short-time ultraviolet irradiation were studied. The conditions of different irradiation distances (6 cm, 9 cm, and 12 cm) and irradiation times (6 s, 10 s, and 14 s) of ultraviolet (UV) sterilization in chilled beef were optimized, so as to maximally reduce the initial bacterial count, but not affect the quality of the chilled beef. Then, the preservation effect on the chilled beef after the optimized UV sterilization treatment during 0 ± 0.2 °C storage was investigated. The results showed that UV irradiation with parameters of 6 cm and 14 s formed the optimal UV sterilization conditions for the chilled beef, maximally reducing the number of microorganisms by 0.8 log CFU/g without affecting lipid oxidation or color change. The 6 cm and 14 s UV sterilization treatment of the chilled beef was able to reduce the initial microbial count, control the bacterial growth, and delay the increase in the TVB-N values during storage. Compared with the control group, the total bacterial count decreased by 0.56–1.51 log CFU/g and the TVB-N value decreased by 0.20–5.02 mg N/100 g in the UV-treated group. It was found that the TBARS value of the UV treatment group increased during late storage; on days 9–15 of storage, the TBARS values of the treatment group were 0.063–0.12 mg MDA/kg higher than those of the control group. However, UV treatment had no adverse impact on the pH, color, or sensory quality of chilled beef. These results prove that UV treatment can effectively reduce the microbial count on the surface of beef and improve its microbial safety, thus maintaining the quality of beef and prolonging its shelf life. This study could provide a theoretical basis for the preservation technology of chilled beef in small-space storage equipment.

β-agonists are illegally added to animal feed because they can greatly increase carcasses’ leanness, which impairs the safety of animal-derived foods and indirectly endangers human health. This study aimed to develop an ultrahigh-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) method for determining sixteen β-agonists in livestock meat. The homogenized samples were subjected to enzymatic hydrolysis using β-glucuronidase/sulfatase at 40 °C for 2 h, extracted with acetonitrile containing 1% acetic acid (v/v), and purified by the one-step Qvet-AG extraction column. The residue was redissolved by 0.1% aqueous formic acid/methanol (9:1, v/v) after blow-drying by nitrogen, and then determined by UHPLC-MS/MS. The results demonstrated that the well linearity was in the range of 0.1–50 μg/L with the correlation coefficient (R²) ≥0.9928, and the limits of detection (LOD) and quantification (LOQ) were 0.01–0.11 μg/kg and 0.04–0.38 μg/kg, respectively. With intraday and interday relative standard deviations (RSDs) being less than 10%, the average recoveries of pork, beef, and lamb at various spiked levels ranged from 62.62–115.93%, 61.35–106.34%, and 62.00–111.83%, respectively. In conclusion, the established method is simple, efficient, sensitive, and suitable for the simultaneous detection of several β-agonist residues in livestock meat.

CCN1 is well studied in terms of its functions in injury repair, cell adhesion survival and apoptosis, bacterial clearance and mediation of inflammation-related pathways, such as the TLR2/4 pathways. However, the role of CCN1 protein and its interaction with TLR2/4 pathways in intestinal epithelial cells was not elucidated after Listeria monocytogenes infection. The results of this study confirm that L. monocytogenes infection induced intestinal inflammation and increased the protein expression of CCN1, TLR2, TLR4 and p38, which followed a similar tendency in the expression of genes related to the TLR2/4 pathways. In addition, organoids infected by L. monocytogenes showed a significant increase in the expression of CCN1 and the activation of TLR2/4 pathways. Furthermore, pre-treatment with CCN1 protein to organoids infected by L. monocytogenes could increase the related genes of TLR2/4 pathways and up-regulate the expression of TNF, and increase the count of pathogens in organoids, which indicates that the interaction between the CCN1 protein and TLR2/4 signaling pathways in intestinal epithelial cells occurred after L. monocytogenes infection. This study will provide a novel insight of the role of CCN1 protein after L. monocytogenes infection in the intestine.