Preservation of Chilled Pork Quality by Electromagnetic Field–Assisted Modified Atmosphere Packaging During Cold Storage

Abstract

This study investigated the effects of four treatments—control (CK), modified atmosphere packaging (MAP), electromagnetic field (EMF), and combined electromagnetic field-assisted modified atmosphere packaging (EMF-MAP)—on the quality of pork stored at 4 °C. The results demonstrated that the EMF-MAP treatment effectively maintained pork pH and thiobarbituric acid reactive substances (TBARS) levels on day 12. Furthermore, it significantly reduced total volatile basic nitrogen (TVB-N) and total viable count (TVC) by 21.6 and 11.0%, respectively, compared to the CK group. These findings indicate that the EMF-MAP treatment effectively inhibited protein oxidation, lipid oxidation, and microbial proliferation in pork. Additionally, EMF-MAP maintained higher water-holding capacity, attenuated protein oxidation, and enhanced the stability of myofibrillar proteins (MP). Secondary structure analysis of MP further revealed that after 12 days of storage, the α-helix and β-sheet content in the EMF-MAP group was 4.68 and 8.17% higher, respectively, than in the CK group, while the random coil content was 6.70% lower. In conclusion, EMF-MAP treatment optimally preserved the overall quality of pork during refrigerated storage at 4 °C, offering a scientific basis for its application in meat preservation.