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Volume 14
Issue 18
10.3390/foods14183161
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Effect of Combined Static Magnetic Field and Static Electric Field on the Supercooling Point and Quality of Beef

by
Yujing He
†,
Yuan Ma
*,†,
Jingni Liu
,
Cenke Xiao
,
Lisha Liu
,
Yinying Li
,
Jiaxin Chen
and
Zhiying Quan
College of Food and Bioengineering, Xihua University, Chengdu 611743, China
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2025, 14(18), 3161; https://doi.org/10.3390/foods14183161
Submission received: 14 August 2025 / Revised: 6 September 2025 / Accepted: 9 September 2025 / Published: 10 September 2025
(This article belongs to the Section Meat)
Versions Notes

Abstract

This study introduced a new low-temperature storage method that applies an additional lower strength static electric field (SEF) under the condition of a static magnetic field (SMF) to investigate the impact of magneto–electric coupling on the supercooling degree and quality of beef. The results showed that 7 mT-1 kV performs the best (−5.8 °C); the ability of SMF to maintain supercooling is less affected by SEF. Moreover, on the 15th day, magneto–electric coupling (7 mT-1 kV) outperformed SMF (7 mT) alone by reducing beef pH by 0.27, decreasing total viable counts (TVC) by 0.87 log CFU/g, maintaining TVB-N at only 12.5 mg/100 g, and limiting oxidative change, calpain activity, and shear force variation. Magnetic resonance imaging revealed that magneto–electric coupling treatment stabilized the T2 relaxation time in meat samples, effectively inhibiting immobilized water migration and promoting more uniform moisture distribution, highlighting its application potential as a low temperature preservation method.
Keywords: static magnetic field (SMF); static electric field (SEF); supercooling; beef static magnetic field (SMF); static electric field (SEF); supercooling; beef

Share and Cite

MDPI and ACS Style

He, Y.; Ma, Y.; Liu, J.; Xiao, C.; Liu, L.; Li, Y.; Chen, J.; Quan, Z. Effect of Combined Static Magnetic Field and Static Electric Field on the Supercooling Point and Quality of Beef. Foods 2025, 14, 3161. https://doi.org/10.3390/foods14183161

AMA Style

He Y, Ma Y, Liu J, Xiao C, Liu L, Li Y, Chen J, Quan Z. Effect of Combined Static Magnetic Field and Static Electric Field on the Supercooling Point and Quality of Beef. Foods. 2025; 14(18):3161. https://doi.org/10.3390/foods14183161

Chicago/Turabian Style

He, Yujing, Yuan Ma, Jingni Liu, Cenke Xiao, Lisha Liu, Yinying Li, Jiaxin Chen, and Zhiying Quan. 2025. "Effect of Combined Static Magnetic Field and Static Electric Field on the Supercooling Point and Quality of Beef" Foods 14, no. 18: 3161. https://doi.org/10.3390/foods14183161

APA Style

He, Y., Ma, Y., Liu, J., Xiao, C., Liu, L., Li, Y., Chen, J., & Quan, Z. (2025). Effect of Combined Static Magnetic Field and Static Electric Field on the Supercooling Point and Quality of Beef. Foods, 14(18), 3161. https://doi.org/10.3390/foods14183161

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