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Multidimensional mechanism of pulsed electric field synergized L-arginine upon goose meat tenderization: Based on

Rong Ma1,2, Chen Chen1,2, Zihang Shi1,2

  • 1National Key Laboratory of Quality and Safety of Agricultural Products, Ningbo University, Ningbo, Zhejiang 315211, China.

Food Chemistry: X
|April 20, 2026
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Summary

Combined pulsed electric field (PEF) and L-arginine (LP) significantly enhance goose meat tenderness by altering protein structure and increasing calpain activity. This synergistic effect offers a novel approach to meat tenderization.

Keywords:
Endogenous enzymeL-arginineMolecular dockingProtein degradationPulsed electric fieldTenderness

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Area of Science:

  • Food Science
  • Biophysics
  • Biochemistry

Background:

  • Pulsed electric field (PEF) and L-arginine are known to improve meat tenderness individually.
  • The synergistic molecular mechanisms underlying their combined effect on meat tenderization are not well understood.

Purpose of the Study:

  • To investigate the synergistic tenderization mechanism of combined PEF and L-arginine (LP) in goose meat.
  • To elucidate the molecular interactions and structural changes responsible for enhanced meat tenderness.

Main Methods:

  • Goose meat treated with combined PEF and L-arginine (LP).
  • Evaluated using shear force measurements, Hematoxylin-eosin staining, Infrared spectroscopy, Fluorescence spectroscopy, enzyme activity assays, SDS-PAGE, and molecular dynamics simulations.

Main Results:

  • LP reduced shear force by 51.30%, outperforming individual treatments.
  • LP treatment enlarged intermuscular spaces and induced a conformational shift in myofibrillar proteins (MPs) from α-helix to β-sheet.
  • Increased MP structural unfolding, elevated calpain activity (64.33%), and accelerated troponin-T degradation were observed.
  • Molecular dynamics simulations indicated PEF restructures the enzyme-substrate interface, while L-arginine stabilizes it via hydrogen bonds.

Conclusions:

  • Combined PEF and L-arginine exhibit a synergistic effect on goose meat tenderization.
  • The mechanism involves physical and chemical modifications of meat proteins and enhanced enzymatic activity.
  • This study provides a scientific foundation for developing advanced meat tenderization technologies.