Effects of pulsed electric field (PEF) and oscillating magnetic field (OMF) on supercooling preservation of beef at different fat levels

• Effects of PEF and OMF on supercooling beef steaks were explored. Lean beef's supercooled state was maintained with the treatment. Fat caused non-uniform current density temperature distribution under PEF. Combined required to inhibit ice nucleation within fat-rich beef. Quality factors indicated that could prolong shelf-life meat. Supercooling is particular interest in food industry since it has a great potential improve without freezing damage during storage. Food complex matrix multi-components its behavior may depend upon physical properties each component. In this study, effect pulsed electric field (PEF) an oscillating magnetic (OMF) at different fat levels Lean-rich only, while simultaneous application for The finite element method (FEM) simulation demonstrated flow gradient due low electrical conductivity, subsequently negative impacts extension combined ensured maintaining −4 °C by synergistically inhibiting nucleation. preserved showed significantly lower drip loss, compared conventionally stored controls, there no significant differences color between fresh 7 day-preservation.