Influence of different sterilization methods on texture and quality of ready-to-eat braised beef: An analysis from protein and metabolomic perspectives

This study evaluated the eating quality of braised beef using four sterilization methods from the protein conformation and metabolites perspective. High-temperature sterilization (HTS) and pasteurization (PS) reduced textural integrity and promoted water migration to free states, while irradiation (IS) and high-pressure processing (HPP) mitigated these effects. Sensory analysis ranked PS highest among treated samples. Non-targeted metabolomics indicated both HTS and IS degraded the umami-enhancing amino acid L-Lys while elevating odorous proline levels. HPP altered fatty acid profiles and similarly increased proline (+19.94 %). Notably, PS uniquely preserved lysine (>60.99 % retention) and boosted IMP by 68.79 %, accounting for its superior sensory performance in braised beef. Mechanistically, HTS and PS accelerated protein/lipid oxidation, inducing protein aggregation via hydrophobic/disulfide bonds and conversion of ordered structures to random coils. PS maintained metabolite profiles closest to non-sterilized controls. Thus, pasteurization emerges as the optimal industrial-scale sterilization method for braised beef, balancing quality preservation and sensory attributes.