数字农科院2.0

Effects of static magnetic field exposure timing and duration at postmortem on water-holding capacity of fresh pork

文献类型： 外文期刊

作者： Dongmei Leng;Yuqian Xu;Su Wang;Debao Wang;Xiaolu Wang;Chengli Hou;Xin Li;Dequan Zhang

作者机构：

关键词： Meat;Microstructure;Myofibril;Static magnetic field;Water-holding capacity

期刊名称： Innovative Food Science and Emerging Technologies

ISSN： 1466-8564

年卷期： 2025 年 106 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： To better understand the mechanism of static magnetic field (SMF)-assisted meat preservation and explore strategies for applying magnetic fields in practical production, this study investigated the influence of SMF exposure timing and duration at postmortem on the water-holding capacity (WHC) of fresh pork. The M. longissimus thoracis et lumborum samples (n = 7) were randomly divided into four groups based on SMF exposure timing and duration: control (no SMF exposure during storage), SMF-I (SMF exposure started before rigor and continuous throughout the whole storage), SMF-II (SMF exposure started before rigor and maintained only until peak rigor mortis), and SMF-III (SMF exposure after rigor). Compared with the control group, the SMF-I treatment inhibited water migration and significantly reduced cooking loss, with a maximum reduction of 13.3 % on 5 d postmortem. In addition, the pH decline in SMF-I treatment was 16.7 % lower than that in the control. On 1 d postmortem, the SMF-I and SMF-II treatments significantly reduced the maximum shear force by 13.8–14.9 N, and showed more intact Z-lines structure. The total proportion of α-helix and β-sheet structures reached 45.0 % and 45.9 %, which were higher than that in the control group (42.3 %). These results demonstrated that SMF application improved the WHC of pork meat through its protecting on ultrastructure, with superior effects observed when SMF was applied started before rigor. Overall, this study provided valuable insights into the practical application of magnetic field-assisted meat preservation technology.

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