Oxidative-textural coupling mechanisms in chicken breast stored at low-temperature gradients: Super-chilling as a quality preserving strategy.

This study investigates the quality evolution of chicken breast stored under three temperature regimes-chilling (4 °C), super-chilling (-4 °C), and freezing (-18 °C)-with an emphasis on the interplay between protein/lipid oxidation, water migration, textural deterioration, and structural disruption. Results showed that 4 °C storage markedly accelerated oxidative damage and textural decline, evidenced by pronounced increases in protein carbonyls and losses in water-holding capacity and shear force. Although -18 °C suppressed oxidation, it caused severe structural disruption due to large ice crystals. Notably, -4 °C storage effectively mitigated oxidative stress, limited protein degradation, and preserved texture and water-holding capacity, with the lowest water loss and minimal changes in T₂ relaxation from low-field nuclear magnetic resonance. Histological staining further confirmed reduced fibre damage at -4 °C. Correlation and multivariate analyses uncovered strong linkages between oxidation, water loss, and texture deterioration, revealing a temperature-dependent oxidative-textural coupling mechanism. This study highlights the unique preservation potential of super-chilling and provides mechanistic evidence to support its application in cold-chain meat storage.