Effects of alternating electric field assisted freezing-thawing-aging sequence on beef quality

This study evaluated the use of alternating electric field (AEF) assisted freezing-thawing-aging sequence for up to 7 days postmortem. Color, lipid oxidation, water holding capacity, tenderness, and T₂ relaxation time were determined for freezing-thawing-aging beef and compared to only aging controls. The freezing-thawing treatment prior to aging reduced the water holding capacity, tenderness, color, and lipid stability of the muscle (P < 0.05). In addition, the freezing treatment prior to aging exacerbated the spaces between muscle fibers and contributed to transfer of immobile water to free water. The assistance of the AEF effectively maintained water holding capacity, tenderness, color and lipid stability by increasing the speed of freezing and thawing and by reducing the space between muscle fibers (P < 0.05). It can be concluded that the freezing-thawing-aging sequence is not conducive to maintaining high quality meat and that AEF is effective in reducing the degree of meat deterioration.