Effect of weak magnetic field on the water-holding properties, texture, and volatile compounds of pork and beef during frozen storage

Abstract

The weak magnetic field has recently attracted much attention for improving the quality of frozen food due to its mild effectiveness and near-complete transmission through the food matrix. This study aimed to explore the effect of the magnetic field with 1 mT and 50 Hz on the freezing process and storage quality of pork and beef. The results showed that the freezing point of beef stored under the magnetic field was −1.7 °C, which was 0.5 °C lower than that of conventional frozen (CF) groups, and the phase transition times of pork and beef were reduced by 55.56% and 50.00%, respectively. The magnetic field maintained higher water-holding capacity and decreased drip loss and cooking loss for both types of meat. Coherently, the evaporation and redistribution of water was inhibited by MF, as indicated by the magnetic resonance imaging results. The magnetic field also effectively moderated the hardening in texture, odor deterioration and color change of frozen pork and beef. Less accumulation of free amino acids suggested the degradation of protein was suppressed under magnetic field . The present study would provide a scientific reference for the application of weak magnetic field in meat preservation.