Effect of Pre-Freezing Storage Under Modified Atmospheres on the Quality of Beef from Holstein-Friesian × Belgian Blue Crossbred Bulls

The study aimed to determine the effects of pre-freezing storage duration and packaging conditions on the quality of the longissimus lumborum (LL) muscle from Holstein-Friesian × Belgian Blue crossbred bulls. The samples were stored for seven or 14 days under vacuum and MA (40% CO2 + 60% N2 or 30% CO2 + 70% Ar). Next, the samples were frozen and stored for six months. Color parameters, fatty acid profile (saturated and unsaturated fatty acids, SFAs and UFAs, respectively), the nutritional value of intramuscular fat, lipid oxidation, sensory properties, and shear force values were analyzed. Pre-freezing packaging conditions had no significant effect on color parameters. The samples stored for 14 days had lower redness and shear force values, and those stored for seven days had higher chroma values and lower values of the hue angle. The samples stored in MA composed of 40% CO2 + 60% N2 had a higher proportion of UFAs, a higher UFA/SFA ratio, and higher TBARS values. Flavor intensity was higher in the samples stored in MA composed of 30% CO2 + 70% Ar. Pre-freezing storage duration and packaging conditions may selectively affect the physicochemical and sensory properties of beef after thawing.