Academic Journal
Electrostatic field modulation of beef quality and bacterial community succession under constant or fluctuating temperature storage.
| Τίτλος: | Electrostatic field modulation of beef quality and bacterial community succession under constant or fluctuating temperature storage. |
|---|---|
| Συγγραφείς: | Wang S; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality and Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Agriculture, Yanbian University, Yanji 133000, China., Wang D; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality and Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China., Leng D; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality and Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China., Min C; Beijing Ershang Meat Food Group Co., Ltd, Beijing 101400, China., Qi Y; Beijing Ershang Meat Food Group Co., Ltd, Beijing 101400, China., Hou C; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality and Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China., Li X; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality and Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address: xinli.caas@gmail.com., Bai Y; Institute of Livestock Breeding and Reproduction, Henan University, Zhengzhou, Henan 450046, China; Key Laboratory of Innovative Utilization of Local Cattle and Sheep Germplasm Resources (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Zhengzhou University, Zhengzhou, Henan 450001, China., Zhang D; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality and Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Agriculture, Yanbian University, Yanji 133000, China. |
| Πηγή: | Food research international (Ottawa, Ont.) [Food Res Int] 2026 Oct 31; Vol. 242 (Pt 2), pp. 119905. Date of Electronic Publication: 2026 Jun 29. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| Imprint Name(s): | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| Ιατρικοί όροι (MeSH): | Red Meat*/microbiology , Red Meat*/analysis , Food Microbiology*/methods , Food Storage*/methods , Food Preservation*/methods , Static Electricity* , Temperature* , Bacteria*, Volatile Organic Compounds/analysis ; Animals ; Cattle ; Colony Count, Microbial |
| Περίληψη: | This study examined the impact of high voltage electrostatic field (HVEF) on beef quality, volatile profiles and bacterial community succession under constant or fluctuating temperatures to explore its potential in fresh meat preservation. The results demonstrated that the total viable count (TVC) and total volatile basic nitrogen (TVB-N) of the beef were 6.7 log CFU/g and 14.89 mg/100 g respectively on day 15 with the HVEF assisted constant storage at 4 °C and these values remained within acceptable limits. The TVC and TVB-N of the beef were 6.7 log CFU/g and 14.59 mg/100 g respectively on day 12 under HVEF assisted treatment at fluctuating temperatures, and these values increased to 7.1 log CFU/g and 16.01 mg/100 g respectively by day 15. The HVEF assisted low temperature treatment reduced spoilage-related volatiles, such as nitrogen oxides and inorganic sulfides, and inhibited the accumulation of 15 key volatile organic compounds responsible for undesirable odors. HVEF assisted treatment under fluctuating temperatures significantly decreased the relative abundance of Acinetobacter from 39.16% to 7.93%, which effectively retarded microbial induced quality deterioration. These findings demonstrated that electrostatic field treatment is an effective non-thermal preservation strategy for preserving fresh meat quality and suppressing spoilage microorganisms. (Copyright © 2026 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Bacterial community succession; Beef; High voltage electrostatic field; Shelf life; Volatile organic compounds |
| Substance Nomenclature: | 0 (Volatile Organic Compounds) |
| Entry Date(s): | Date Created: 20260822 Date Completed: 20260822 Latest Revision: 20260822 |
| Update Code: | 20260823 |
| DOI: | 10.1016/j.foodres.2026.119905 |
| PMID: | 42632740 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-7145 |
|---|---|
| DOI: | 10.1016/j.foodres.2026.119905 |