Effect of magnetic field-assisted curing on NaCl diffusion, protein structure, and quality attributes of beef

This study aims to explore the effects of magnetic field-assisted treatment on salt absorption and meat quality of cured beef. The impact of magnetic field strength and treatment time on NaCl diffusion, quality characteristics, oxidative stability, myofibrillar protein (MP) structure, and cured beef microstructure was assessed. Results showed that 6 mT/25 min magnetic field treatment optimally enhanced beef curing efficiency, increasing curing absorption and total sodium content by 32.91% and 35.17%, respectively, compared with static curing. A magnetic field strength of 6 mT reduced cooking loss, hardness, and chewiness, and improved water-holding capacity. Magnetic field treatment inhibited lipid oxidation, reduced MP surface hydrophobicity, and increased MP fragmentation index. Additionally, magnetic field-assisted curing did not have any significant adverse effects on beef color (L*, a*, b*). However, excessive magnetic field strength (9 mT) combined with prolonged treatment (25 min) impaired some quality attributes, such as increased cooking loss and TBARS values. Microstructure revealed that magnetic treatment moderately expanded muscle fiber gaps. In conclusion, magnetic field-assisted curing (6 mT/25 min) enhanced beef quality while improving curing efficiency, providing a theoretical basis for innovating meat processing.