Electric Field Preservation Boosts Pork Freshness

In a groundbreaking study published in Food Quality and Safety, researchers from the Chinese Academy of Agricultural Sciences and Ocean University of China have uncovered a novel method to preserve fresh pork quality by combining an electrostatic field (EF) with controlled freezing-point storage. The research, reported in the journal on June 2, 2026, demonstrates that this combination can significantly slow postmortem glycolysis—the metabolic process that leads to meat deterioration. The team, led by scientists at the Institute of Food Science and Technology, found that applying a continuous 12-kilovolt EF to pork stored at −1 ± 0.5 °C reduced lactate accumulation by 17.5% compared to conventional refrigeration at 4 °C, while also conserving glycogen and ATP. The treatment altered the structure of sarcoplasmic proteins and reshaped post-translational modifications on key glycolytic enzymes, such as lactate dehydrogenase and pyruvate kinase, effectively moderating the pH decline that damages meat quality.

The study, detailed in the paper with DOI 10.1093/fqsafe/fyag047, tracked pork muscle from eight carcasses over 120 hours postmortem. The authors observed that the EF's effect was not merely due to lower temperature but involved a time-dependent molecular response. Initially, proteins unfolded and aggregated, but over time they became more dispersed and ordered, correlating with reduced enzyme activity. This mechanistic insight provides a foundation for developing electrostatic-field-assisted cold storage systems that could maintain meat freshness during transport and retail. The low-power 30-watt system offers an energy-efficient solution, though further research is needed to validate commercial viability, including studies on microbial safety, sensory quality, and scale-up. This research marks a significant step forward in food preservation technology, promising to enhance meat quality and reduce waste in the supply chain.