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Variable-intensity electrostatic fields inhibit specific spoilage organisms in fresh meat: Mechanisms and

Su Wang1, Debao Wang1, Xiangyuan Wen1

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality and Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Food Chemistry
|October 8, 2025
PubMed

Keywords:
Antibacterial capacityCell membrane damageElectrostatic fieldInactivationMeatSpecific spoilage organisms

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