Synergistic Preservation of Fresh Pork: Coupling Electrostatic Field and Packaging During Controlled Freezing-Point Storage

TL;DR

This study explores how combining electrostatic fields with different packaging methods can help preserve pork quality during cold storage.

Contribution

The study introduces a novel synergistic approach using electrostatic fields and packaging to enhance pork preservation during controlled freezing-point storage.

Findings

EF treatment with PP packaging reduced storage loss by 37.89% and inhibited microbial growth in pork.

EF reduced spoilage organisms like Pseudomonas and improved microbial community structure when combined with VP or MAP.

VP and MAP packaging alone were effective in delaying lipid oxidation and maintaining color stability in pork.

Abstract

To address spoilage and quality deterioration, this study evaluated the synergistic effects of the electrostatic field (EF) combined with packaging (polyethylene, PP; vacuum, VP; modified atmosphere, MAP) on the preservation of Yorkshire pork (hind leg) during controlled freezing-point storage (−2.0 ± 0.5 °C) for 32 days. The results showed that EF treatment significantly enhanced the water-holding capacity of PP-packaged pork, reducing storage loss by approximately 37.89% by day 32 (p < 0.05), and inhibited microbial growth, maintaining total viable counts below 6.00 log10 (CFU/g) (p < 0.05). EF also reduced the relative abundance of spoilage organisms such as Pseudomonas. A synergistic effect between EF and VP/MAP was observed in the optimization of the microbial community structure. Spearman correlation analysis revealed that Pseudomonas abundance was positively correlated with TVB-N and storage loss, linking it mechanistically to quality deterioration. Furthermore, VP and MAP alone were superior in delaying lipid oxidation (TBARS < 0.5 mg MDA/kg) and maintaining color stability. This study provides key process parameters and a theoretical basis for applying EF-coupled packaging in the industrial cold chain.

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