To What Extent Do Low-Voltage Electrostatic Fields Play a Role in the Physicochemical Properties of Pork during Freezing and Storage?

• DOI: 10.1021/acs.jafc.3c08470
• Publication Date: 2024-01-11T17:26:32Z
• Authors: Guangyu Wu; Chuan Yang; Hengxun Lin; Feifei Hu; Xia Li; Shuangmei Xia; Heather L. Bruce; Bimol C. Roy; Feng Huang; Chunhui Zhang
• Keywords: Congelation; Water-Holding Capacity

Low-voltage electrostatic fields (LVEF) are recognized as a new technology that can improve the quality of frozen meat. To determine extent to which LVEF assistance affects pork for long-term storage, was and stored at −18 −38 °C up 5 months. Water-holding capacity, muscle microstructure, protein properties were investigated after months storage with without assistance. In comparison traditional treatment inhibited water migration during thawing. As result, thawing losses reduced by 15.97% (−18 °C) 3.38% (−38 in LVEF-assisted compared conventional freezing methods. helped maintain fiber microstructure reduce denaturation miniaturizing ice crystal formation freezing. result this study, is more suitable or short-term while lower temperature plays significant role storage.