This work was supported by funding from the National Natural Science Foundation of China (21505162, 81772917, and 31571874), the Grain-Oil Process and Quality Control 2011 Collaborative and Innovative Grant from Hunan Province, and the Training Program for Excellent Young Innovators of Changsha (kq1802043), a research project on quality improvement technology of cold fresh high-grade beef storage (sgy-xqzz2021-22). We also gratefully acknowledge the financial support from the China Scholarship Council.