Abstract
This study introduced a new low-temperature storage method that applies an additional lower strength static electric field (SEF) under the condition of a static magnetic field (SMF) to investigate the impact of magneto-electric coupling on the supercooling degree and quality of beef. The results showed that 7 mT-1 kV performs the best (-5.8 °C); the ability of SMF to maintain supercooling is less affected by SEF. Moreover, on the 15th day, magneto-electric coupling (7 mT-1 kV) outperformed SMF (7 mT) alone by reducing beef pH by 0.27, decreasing total viable counts (TVC) by 0.87 log CFU/g, maintaining TVB-N at only 12.5 mg/100 g, and limiting oxidative change, calpain activity, and shear force variation. Magnetic resonance imaging revealed that magneto-electric coupling treatment stabilized the T(2) relaxation time in meat samples, effectively inhibiting immobilized water migration and promoting more uniform moisture distribution, highlighting its application potential as a low temperature preservation method.