A novel strategy for quick-freezing/thawing of typical raw meat based on magnetic field and high voltage...

Freezing is a common method of meat preservation, but the damage and quality deterioration caused by the freezing process have been puzzling researchers. For this reason, the pretreatment combined magnetic field freezing and high voltage electrostatic field thawing on product quality and myofibrillar protein properties using beef, and pork as raw materials were investigated. Results demonstrated that the combined treatment effectively reduced juice loss during freeze-thawing by 56.24 %, and 59.12 %, respectively. The a* value of the combined treatment was closer to that of the fresh samples and had a smaller ΔE value than that of the refrigerator freezing and air condition thawing. The moisture state of the samples was more stable and the moisture distribution was more uniform after the combined treatment, which reduced the damage to the tissues during freezing-thawing. The extraction and characterization of myofibrillar proteins showed that the combined treatment had a higher proportion of α-helix and β-sheet, which better maintained the structure and properties of the protein. The pilot test demonstrated that the synergistic freezing/thawing treatments can maximize the quality of typical raw meat. It is expected to provide new insights into meat freezing.