Pulsed electric field: A novel processing technology for meat quality enhancing

As consumer expectations increase, the importance of meat quality grows. Pulsed electric field (PEF) is emerging as a novel non-thermal processing technology, capturing the attention of researchers due to its non-toxic, rapid, and energy-efficient characteristics. The appealing advantage of PEF lies in its capability to enhance meat tenderness through physical disruption of muscle fibers, including the disruption of Z-disk and I-band junctions and weakening the structure of connective tissue and collagen. The release of calcium ions due to membrane electroporation increases calpain activity, resulting in the proteolysis of troponin-T and desmin, providing another potential mechanism to improve tenderness. In addition, PEF could potentially improve the quality and commercial value of pale, soft, and exudative (PSE)-like chicken meat. Furthermore, PEF shows promise in shortening meat curing time, producing low-salt products, and accelerating the digestion of cooked meat. This review aims to elaborate on the mechanism of PEF, evaluate its influence on meat quality while mitigating adverse effects during processing, and explore opportunities for utilizing PEF to improve meat quality in the future.