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<p>This study investigated the effects of four treatments—control (CK), modified atmosphere packaging (MAP), electromagnetic field (EMF), and combined electromagnetic field-assisted modified atmosphere packaging (EMF-MAP)—on the quality of pork stored at 4&#xa0;°C. The results demonstrated that the EMF-MAP treatment effectively maintained pork pH and thiobarbituric acid reactive substances (TBARS) levels on day 12. Furthermore, it significantly reduced total volatile basic nitrogen (TVB-N) and total viable count (TVC) by 21.6 and 11.0%, respectively, compared to the CK group. These findings indicate that the EMF-MAP treatment effectively inhibited protein oxidation, lipid oxidation, and microbial proliferation in pork. Additionally, EMF-MAP maintained higher water-holding capacity, attenuated protein oxidation, and enhanced the stability of myofibrillar proteins (MP). Secondary structure analysis of MP further revealed that after 12&#xa0;days of storage, the α-helix and β-sheet content in the EMF-MAP group was 4.68 and 8.17% higher, respectively, than in the CK group, while the random coil content was 6.70% lower. In conclusion, EMF-MAP treatment optimally preserved the overall quality of pork during refrigerated storage at 4&#xa0;°C, offering a scientific basis for its application in meat preservation.</p>

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Preservation of Chilled Pork Quality by Electromagnetic Field–Assisted Modified Atmosphere Packaging During Cold Storage

  • 期刊论文

  • 发表日期：

    2025年9月17日

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  • Siqi Chen,
  • Lisha Liu,
  • Yuan Ma,
  • Yezheng He,
  • Yexin Chen,
  • Xuan Yang,
  • Jiaxin Chen,
  • Wei Chen

摘要

This study investigated the effects of four treatments—control (CK), modified atmosphere packaging (MAP), electromagnetic field (EMF), and combined electromagnetic field-assisted modified atmosphere packaging (EMF-MAP)—on the quality of pork stored at 4 °C. The results demonstrated that the EMF-MAP treatment effectively maintained pork pH and thiobarbituric acid reactive substances (TBARS) levels on day 12. Furthermore, it significantly reduced total volatile basic nitrogen (TVB-N) and total viable count (TVC) by 21.6 and 11.0%, respectively, compared to the CK group. These findings indicate that the EMF-MAP treatment effectively inhibited protein oxidation, lipid oxidation, and microbial proliferation in pork. Additionally, EMF-MAP maintained higher water-holding capacity, attenuated protein oxidation, and enhanced the stability of myofibrillar proteins (MP). Secondary structure analysis of MP further revealed that after 12 days of storage, the α-helix and β-sheet content in the EMF-MAP group was 4.68 and 8.17% higher, respectively, than in the CK group, while the random coil content was 6.70% lower. In conclusion, EMF-MAP treatment optimally preserved the overall quality of pork during refrigerated storage at 4 °C, offering a scientific basis for its application in meat preservation.