This study aimed to explore the influences of different storage conditions on beef texture from both micro-perspective and macro-perspective. In this study, the postmortem beef was stored under three storage conditions, i.e. (1) freezing point temperature + vacuum packaging (Cv), (2) 0℃ + vacuum packaging (Zv), (3) 4℃ + vacuum packaging (Fv). During the storage, sulfhydryl group ...