Abstract
<p>Non-thermal preservation has become popular recently for the preservation of animal-based products. One of the non-thermal preservation methods is the electric field (EF) treatment of food, which can suppress enzyme and microorganism activity. The EF treatment itself consists of various types, including pulsed electric fields (PEF), high-voltage electric fields (HVEF), and alternating capacitive electric fields (ACEF and DCEF). This review discusses the EF treatment effects, especially PEF, on animal-based product preservation, including mechanisms, advantages and disadvantages, PEF application, and its preservation effect. PEF has the potential to be widely applied in food processing.</p>
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