Effects of Low Voltage Electrostatic Field Combined with Low Temperature and High Humidity Thawing on Beef Tenderness and Water Retention

To investigate the effects of a low-pressure electrostatic field combined with low temperature and high humidity on beef tenderness, this study utilized bovine longissimus dorsi muscle as the experimental material. The analysis included low-pressure electrostatic field thawing (at a temperature of 4 ℃ and relative humidity of 50%), low temperature and high humidity thawing (at a temperature of 4 ℃ and relative humidity of 98%), low-pressure electrostatic field combined with low temperature and high humidity thawing (temperature 4 ℃ and relative humidity 98%), and low temperature thawing (temperature 4 ℃ and relative humidity 50%). The parameters examined encompassed shear force, texture, water distribution, water content, water holding capacity, and sensory evaluation of frozen beef. The findings revealed that low-voltage electrostatic field combined with low-temperature and high-humidity thawing exhibited the shortest thawing time (804 min) compared to the other three thawing methods. The thawing loss (2.06%), cooking loss (26.09%), and centrifugation loss (15.00%) were significantly lower than the other three thawing methods (P © The Author(s) 2024.