Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Gembloux Agro-Bio Tech, University of Liège, Gembloux B-5030, Belgium.
Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Food Res Int. 2024 Oct;193:114839. doi: 10.1016/j.foodres.2024.114839. Epub 2024 Aug 2.
Meat quality (MQ) is unstable during cold chain logistics (CCL). Different technologies have been developed to enhance MQ during the CCL process, while most of them cannot cover all the links of the cold chain because of complex environment (especially transportation and distribution), compatibility issues, and their single effect. Electric fields (EFs) have been explored as a novel treatment for different food processing. The effects and potential advantages of EFs for biological cryopreservation have been reported in many publications and some commercial applications in CCL have been realized. However, there is still a lack of a systematic review on the effects of EFs on their quality attributes in meat and its applications in CCL. In this review, the potential mechanisms of EFs on meat physicochemical properties (heat and mass transfer and ice formation and melting) and MQ attributes during different CCL links (freezing, thawing, and refrigeration processes) were summarized. The current applications and limitations of EFs for cryopreserving meat were also discussed. Although high intensity EFs have some detrimental effects on the quality attributes in meat due to electroporation and electro-breakdown effect, EFs present good applicability opportunities in most CCL scenes that have been realized in some commercial applications. Future studies should focus on the biochemical reactions of meat to the different EFs parameters, and break the limitations on equipment, so as to make EFs techniques closer to usability in the production environment and realize cost-effective large-scale application of EFs on CCL.
肉品质（MQ）在冷链物流（CCL）过程中不稳定。为了在 CCL 过程中提高 MQ，已经开发了不同的技术，但由于复杂的环境（尤其是运输和分销）、兼容性问题以及它们单一的效果，大多数技术无法覆盖冷链的所有环节。电场（EFs）已被探索用于不同的食品加工。EFs 对生物冷冻保存的效果和潜在优势已在许多出版物中报道，并且在 CCL 中已经实现了一些商业应用。然而，关于 EFs 对其在肉类中的质量属性的影响及其在 CCL 中的应用，仍然缺乏系统的综述。在这篇综述中，总结了 EFs 对肉类物理化学性质（传热和传质以及冰的形成和融化）以及不同 CCL 环节（冷冻、解冻和冷藏过程）中 MQ 属性的潜在机制。还讨论了 EFs 用于冷冻保存肉类的当前应用和局限性。尽管高强度 EFs 由于电穿孔和电击穿效应对肉类的质量属性有一些不利影响，但 EFs 在大多数已经在一些商业应用中实现的 CCL 场景中具有很好的适用性机会。未来的研究应侧重于肉类对不同 EFs 参数的生化反应，并突破设备的局限性，以使 EFs 技术更接近在生产环境中的可用性，并实现 EFs 在 CCL 上的具有成本效益的大规模应用。
