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<p>Meat is a perishable food, and one of the most important and efficient preservation methods is frozen storage. However, traditional thawing methods can negatively impact the texture and water-holding capacity (WHC) of frozen food. To address these challenges, electric field (EF) assisted thawing, including pulsed electric field (PEF), low volt electrostatic field (LVEF), and high volt electrostatic field (HVEF), offers a promising alternative as a nonthermal preservation method for fresh food. EF treatment can speed up thawing process, inhibit growth of microorganisms, control enzyme activity, and help with energy transfer. EF-assisted thawing may also affect meat properties including thawing rate, physical (myofibril protein stability, rheological/textural, WHC, thawing loss, and color), and chemical properties (lipid and protein oxidation, fatty acid profile, and volatile profile), as well as microbiological aspects. Therefore, this review aims to provide more in-depth information on the effects of EF technology on meat, as a reference for potential application in meat-assisted thawing processes. The results show that the variations in fundamental operations, equipment design mechanisms, and operating conditions have different effects on food components.</p>

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Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects

  • 期刊论文

  • 发表日期：

    2025年7月28日

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  • Bara Yudhistira,
  • Prakoso Adi,
  • Rizka Mulyani,
  • Chang-Wei Hsieh

摘要

Meat is a perishable food, and one of the most important and efficient preservation methods is frozen storage. However, traditional thawing methods can negatively impact the texture and water-holding capacity (WHC) of frozen food. To address these challenges, electric field (EF) assisted thawing, including pulsed electric field (PEF), low volt electrostatic field (LVEF), and high volt electrostatic field (HVEF), offers a promising alternative as a nonthermal preservation method for fresh food. EF treatment can speed up thawing process, inhibit growth of microorganisms, control enzyme activity, and help with energy transfer. EF-assisted thawing may also affect meat properties including thawing rate, physical (myofibril protein stability, rheological/textural, WHC, thawing loss, and color), and chemical properties (lipid and protein oxidation, fatty acid profile, and volatile profile), as well as microbiological aspects. Therefore, this review aims to provide more in-depth information on the effects of EF technology on meat, as a reference for potential application in meat-assisted thawing processes. The results show that the variations in fundamental operations, equipment design mechanisms, and operating conditions have different effects on food components.