Enhancing fresh beef colour stability via low-voltage electrostatic field-assisted supercooling storage: A mechanistic study.

Abstract

Low-voltage electrostatic fields (LVEF) are regarded as a novel technology capable of enhancing meat quality during cold chain storage. However, its specific impact on colour preservation under supercooling conditions (-1 °C) has not been fully elucidated. In this study, we evaluated beef colour stability under three storage conditions: 4 °C, supercooling, and LVEF-assisted supercooling storage. The colour retention mechanism was investigated by assessing lipid oxidation levels and metmyoglobin reductase activity (MRA). The results revealed that LVEF-assisted supercooling storage reduced metmyoglobin content by 9.21% compared to the control, while the redness value and total MRA increased to 81.38% and 83.37% of their initial levels, respectively. These findings provide a theoretical basis for applying emerging physical field technologies such as LVEF in meat storage and offer deeper insights into the mechanisms that influence colour stability in fresh meat.