Effects of the combination of moderate electric field and high-oxygen modified atmosphere packaging on pork meat quality during chill storage

This research aimed to evaluate the influence of moderate electric field (MEF) on pork meat quality. The meat samples were randomly packaged in polyethylene trays under air (control) or packaged in EVOH trays under a modified atmosphere with 80% O-2/20% CO2 with MEF (MEF-modified atmosphere packaging [MAP]) or without MEF (MAP). During storage at 4 +/- 1 degrees C for 18 days, the total viable count (TVC) of the MEF-MAP group was significantly lower than that of the control and MAP group (p < .05). The MEF-MAP group showed a longer period of bright red than the MAP group. The drip loss and cooking loss of pork meat in the MEF-MAP group were lower than the other groups. The tenderness of the MEF-MAP group was improved comparing to the MAP group. It demonstrated that MEF-MAP could improve the chilled pork meat quality and extend the shelf life for 9 days compared to the control as a result of the potential antibacterial role of high CO2 and MEF. Practical applications This research elucidated that the combination of MEF and high-oxygen MAP could improve the pork meat quality, such as low drip loss and cooking loss, good tenderness, and extended shelf life during chill storage. The combination of MEF and MAP was proved to be a promising and innovative storage technology for fresh pork meat.