Enhancing fresh beef colour stability via low-voltage electrostatic field-assisted supercooling storage: A mechanistic study

Key Points

• Fresh beef stored under low-voltage electrostatic fields shows improved colour stability over time.
• After 14 days, colour attributes improved by 25% in beef subjected to supercooling storage.
• Mechanistic study using electrostatic field-assisted techniques reveals novel preservation methods for meat.
• Results suggest enhanced storage methods could increase shelf life and reduce waste in meat products.