Electrostatic field modulation of beef quality and bacterial community succession under constant or fluctuating...

This study examined the impact of high voltage electrostatic field (HVEF) on beef quality, volatile profiles and bacterial community succession under constant or fluctuating temperatures to explore its potential in fresh meat preservation. The results demonstrated that the total viable count (TVC) and total volatile basic nitrogen (TVB-N) of the beef were 6.7 log CFU/g and 14.89 mg/100 g respectively on day 15 with the HVEF assisted constant storage at 4 °C and these values remained within acceptable limits. The TVC and TVB-N of the beef were 6.7 log CFU/g and 14.59 mg/100 g respectively on day 12 under HVEF assisted treatment at fluctuating temperatures, and these values increased to 7.1 log CFU/g and 16.01 mg/100 g respectively by day 15. The HVEF assisted low temperature treatment reduced spoilage-related volatiles, such as nitrogen oxides and inorganic sulfides, and inhibited the accumulation of 15 key volatile organic compounds responsible for undesirable odors. HVEF assisted treatment under fluctuating temperatures significantly decreased the relative abundance of Acinetobacter from 39.16% to 7.93%, which effectively retarded microbial induced quality deterioration. These findings demonstrated that electrostatic field treatment is an effective non-thermal preservation strategy for preserving fresh meat quality and suppressing spoilage microorganisms.