|
|
|
| Research Progress on the Application of Electric Field Sterilization Technology in the Meat Industry |
| XU Yingying, LI Lingyun, LI Dongling, KONG Xiaohui, DENG Shaolin, WANG Xiaoming, HAN Minyi |
| 1. Yunfu Branch of Guangdong Provincial Laboratory of Lingnan Modern Agricultural Science and Technology, Yunfu 527400, China; 2. National Engineering Research Center for Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 3. Wen’s Food Group Co. Ltd., Yunfu 527400, China |
|
|
|
|
Abstract Electrostatic field sterilization technology is safe and efficient, and causes neither physical damage nor chemical residue, thus having broad application prospects. This paper gives an overview of the similarities and differences among three different types of electric fields, distinguishes among them from the perspective of physical characteristics, and reviews existing knowledge on their principles. Meanwhile, it analyzes the differences among different electric field devices and their influence on the sterilization effect, and summarizes their main application scenarios in the sterilization of meat and meat products. Finally, it provides an outlook on the future prospects of this field, with the aim of providing theoretical support for the wide application of electric field technology.
|
|
|
|
|
|
|
|
| [1] |
LI Yali, TIAN Yinqiong, SHI Liu, WU Wenjin, CHEN Sheng, CHEN Lang, GUO Xiaojia, XIONG Guangquan, WANG Lan, SUN Zhida. Inhibitory Effect of High-Voltage Electrostatic Field Combined with Lotus Seedpod Procyanidins on Quality Deterioration Caused by Common Spoilage Bacteria in Refrigerated Channel Catfish[J]. Meat Research, 2025, 39(8): 43-49. |
|
|
|
|
2026, Vol. 40 
