A method of reducing meat juice loss

Abstract

The application discloses a method for reducing meat juice loss, and belongs to the technical field of agricultural product processing. The method applies one or more of an electric field, a magnetic field or a temperature field to meat in one or more links of meat freezing, storage and thawing, so that the juice loss of the meat is reduced from 5%-15% to 1%-8%, the meat juice is better maintained in the meat tissue, the meat tenderness is not significantly reduced, the sensory index of the meat is not significantly reduced, and a better shopping experience is provided for consumers.

Description

Technical Field

[0001] This invention relates to the field of agricultural product processing technology, and in particular to a method for reducing the loss of meat juices. Background Technology

[0002] Juice loss in meat refers to the process of liquid seeping out of the meat within the packaging during cutting, packaging, freezing, transportation, storage, thawing, and ultimately, consumer consumption. This seepage primarily occurs during thawing. Juice loss during thawing is closely related to factors such as meat quality, freezing temperature, transportation temperature, storage time, thawing temperature, and thawing time. Generally, juice loss ranges from 5% to 15%. The lost juice accumulates inside the packaging and on polyethylene trays, impacting the consumer shopping experience. Juice loss also leads to dehydration of the meat, reducing its tenderness and discouraging repeat purchases. Therefore, minimizing juice loss is essential. Summary of the Invention

[0003] The purpose of this invention is to provide a method for reducing the loss of meat juices, thereby overcoming the aforementioned deficiencies in the prior art.

[0004] To achieve the above objectives, the present invention provides the following solution:

[0005] One of the technical solutions of the present invention is a method for reducing the loss of meat juices by applying one or more of electric fields, magnetic fields, and temperature fields during one or more stages of meat freezing, storage, and thawing.

[0006] This refers to applying a specific electric field, magnetic field, or temperature field to meat products during the processes of cutting, packaging, freezing, storage, thawing, and consumption by the consumer, based on existing standard operating procedures.

[0007] The application methods include applying one or more of the electric field, magnetic field, and temperature field only in the freezing stage; applying one or more of the electric field, magnetic field, and temperature field only in the storage stage; applying one or more of the electric field, magnetic field, and temperature field only in the thawing stage; applying one or more of the electric field, magnetic field, and temperature field in both the freezing and storage stages; applying one or more of the electric field, magnetic field, and temperature field in both the freezing and thawing stages; applying one or more of the electric field, magnetic field, and temperature field in both the storage and thawing stages; and applying one or more of the electric field, magnetic field, and temperature field in the freezing, storage, and thawing stages.

[0008] Applying a temperature field means keeping the temperature consistent across all locations within the space where the meat is located, i.e., keeping the temperature difference between locations within a certain range, specifically ≤1.5℃.

[0009] Furthermore, electric, magnetic, and temperature fields are applied during the meat storage process.

[0010] Furthermore, electric, magnetic, and temperature fields are applied during the meat thawing process.

[0011] Furthermore, electric, magnetic, and temperature fields are applied during the meat storage and thawing processes.

[0012] Furthermore, electric, magnetic, and temperature fields are applied during the freezing, storage, and thawing processes of meat products.

[0013] Furthermore, when an electric field and a magnetic field are applied, the electric field and the magnetic field are applied simultaneously or alternately.

[0014] Furthermore, the electric field strength is 180-4750V / cm, the frequency is 0.5-100Hz, and the waveform is a square wave, a pulse wave, or a sine wave.

[0015] Furthermore, the ratio of the peak to the trough of the square wave is 1:1-5; the width of the positive and negative pulses of the pulse wave is 1:1.

[0016] Furthermore, the magnetic field strength is 1.5-100 mT, the frequency is 0.5-100 Hz, and the waveform is a pulse wave. The width of the positive and negative pulses of the pulse wave is 1:1.

[0017] Furthermore, the temperature field ranges from -40°C to 25°C, and the temperature difference within the environment is ≤1.5°C.

[0018] Furthermore, when a temperature field is applied, the temperature remains constant or changes in stages.

[0019] Furthermore, when electric and magnetic fields are applied simultaneously, the directions of the electric and magnetic fields are parallel, parallel but opposite, or maintain an angle of 45-135°; when electric and magnetic fields are applied alternately, the directions of the electric and magnetic fields are parallel.

[0020] Furthermore, the alternation method includes:

[0021] Method 1: Apply both electric and magnetic fields for the same duration, with intervals between applications;

[0022] Method 2: Apply electric and magnetic fields for different durations, alternating between them.

[0023] Furthermore, when a temperature field is applied, the temperature remains constant or changes in stages.

[0024] Furthermore, the ways in which temperature changes in stages when a temperature field is applied include:

[0025] Method 1: When applying a temperature field during the freezing process, the initial temperature is -20℃ and maintained for 12 hours; then the temperature is adjusted to -30℃ and maintained for 24 hours; then the temperature is adjusted to -40℃ and maintained until the core temperature of the meat drops to ≤-20℃.

[0026] Method 2: When applying a temperature field during the freezing process, the initial temperature is -25℃, which is then reduced to -40℃ at a rate of 0.5℃ / h, and then kept constant at -40℃ until the core temperature of the meat product drops to ≤-20℃.

[0027] Method 3: When applying a temperature field during storage, the temperature is -30 to 25°C for 12 hours, then the temperature is -18°C for 12 hours, and this cycle is repeated for 720 hours.

[0028] Method 4: When applying a temperature field during the thawing process, start at 4℃ and maintain for 12 hours. Then, increase the temperature to 20℃ at a rate of 1℃ / h. If the core temperature of the meat reaches ≥0℃ during the heating process, stop applying the temperature field directly when the core temperature of the meat reaches ≥0℃. If the core temperature of the meat does not reach ≥0℃ when the temperature rises to 20℃, maintain the temperature of the temperature field at 20℃ until the core temperature of the meat reaches ≥0℃.

[0029] Furthermore, the parameters for the freezing process without applying an electric field, magnetic field, and temperature field are: freezing temperature of -36℃, freezing until the core temperature of the meat product drops to ≤-20℃.

[0030] Furthermore, the parameters for the storage process without applying an electric field, magnetic field, and temperature field are: storage temperature of -18℃ and storage time of 720h.

[0031] Furthermore, the parameters for the thawing process without applying an electric field, magnetic field, and temperature field are as follows: the thawing temperature is room temperature (25°C), and the meat is thawed until the core temperature reaches ≥0°C.

[0032] This invention applies one or more of the following fields—electric field, magnetic field, or temperature field—to meat products during one or more stages of freezing, storage, and thawing. The electric field can affect the spin motion of electrons within atoms, thereby influencing molecular vibrations, reducing intermolecular migration, and thus minimizing water molecule loss. The magnetic field can affect the spin magnetic moments of atoms, causing all spin magnetic moments to align in the same direction, reducing disordered motion between atoms / molecules, and thus minimizing water molecule loss. The free motion rate of molecules changes with temperature; applying a temperature field during one or more stages of freezing, storage, and thawing can regulate the molecular motion rate through temperature variations, thereby slowing down water molecule loss. Furthermore, an appropriate temperature field, combined with the electric field and / or magnetic field, can transform the free motion of molecules into periodic vibrations or spins, reducing the absolute displacement space of molecules, thereby further reducing water molecule loss. The interaction of the electric field, magnetic field, and temperature field has a synergistic effect, effectively reducing moisture loss in meat products.

[0033] The present invention discloses the following technical effects:

[0034] This invention provides a method for reducing meat juice loss. The method applies one or more of an electric field, magnetic field, or temperature field to the meat during one or more stages of freezing, storage, and thawing. This reduces juice loss from 5%-15% to 1%-8%, better retains the juice within the meat tissue, and does not significantly reduce meat tenderness or sensory index, thus providing consumers with a better shopping experience. Detailed Implementation

[0035] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0036] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Every smaller range between any stated value or intermediate value within a stated range, and any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0037] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0038] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be obvious to those skilled in the art. This application specification and embodiments are merely exemplary.

[0039] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0040] The following examples and comparative examples characterize the treatment effect on meat through juice loss, tenderness, and sensory index. The specific testing methods are as follows:

[0041] (1) Loss of juice

[0042] The initial mass of the meat m0 (mass of cutting) and the final mass of the meat m1 (mass after thawing) are measured. The liquid loss of the meat during the time from cutting to the completion of thawing is the percentage of the difference between the initial mass and the final mass to the initial mass, i.e., liquid loss = (m0-m1) / m0×100%.

[0043] (2) Tenderness

[0044] The tenderness of the samples was analyzed using a texture analyzer. After thawing (or after cutting and before freezing), the meat was cut into strips 10cm long, 2cm wide, and 2cm thick. The strips were placed in 100°C water for 5 minutes, then quickly removed and transferred to 25°C water for cooling. The surface moisture was then drained, and the ends of the strips were fixed to the worktable. A 3mm thick cutter was used to compress the samples at a speed of 5mm / s, with a compression ratio of 50%. The force on the sensor during compression was recorded, and the maximum force was taken as the tenderness of the sample. Five samples were randomly cut for each example and comparative example, and the test was repeated five times. The average value of the results was taken.

[0045] (3) Sensory index

[0046] The sensory index was obtained by a professional sensory evaluation team. The team consisted of seven sensory evaluators. Before the evaluation began, the evaluators received training on the purpose, methods, evaluation content, and evaluation criteria. The evaluators then scored the samples using a double-blind method, and the average score was the sample's sensory index. The evaluation criteria included four aspects: color, aroma, texture, and juice loss. Each aspect had a maximum score of 9 points and a minimum score of 1 point. The average score of the four aspects was used as the sample's sensory index (sensory evaluators only scored color and aroma; texture and juice loss were based on test results, with cut meat that had not undergone freezing, storage, or thawing serving as a blank control group; the juice loss score for the blank control group was scored as 9 points). Specific scoring criteria are shown in Table 1.

[0047] Table 1

[0048]

[0049] The meat used in the following examples and comparative examples is pork belly, and the original juice content, tenderness, and meat quality of the meat selected in each example and comparative example are consistent.

[0050] Example 1 (Freezing + Temperature Field)

[0051] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat was then frozen under a temperature field of -40℃ with a temperature difference of 1.0℃, until the core temperature of the meat reached -20℃. The frozen meat was stored in a -18℃ cold storage for 720 hours and then thawed at room temperature (25℃) until the core temperature of the meat reached 0℃. Immediately after thawing, the amount of juice lost within the polyethylene packaging bag, the tenderness of the meat, and the sensory index were measured. The results showed a juice loss of 8.0%, a tenderness of 12.5 Newtons, and a sensory index of 3.37.

[0052] Example 2 (Freezing + Temperature Field / Variable Temperature)

[0053] After slaughter and aging, pork is cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat is then frozen, with a temperature field applied in the freezing space. The initial temperature is -20℃, with a temperature difference of 1.0℃, maintained for 12 hours. The temperature is then adjusted to -30℃, with a temperature difference of 1.0℃, maintained for 24 hours. Next, the temperature is adjusted to -40℃, with a temperature difference of 1.5℃, maintained until the core temperature of the meat drops to -20℃ (if the core temperature has already dropped to -20℃ during the -20℃ or -30℃ stage, the temperature field freezing is stopped at that temperature). The frozen meat is stored in a -18℃ cold storage for 720 hours. It is then thawed at room temperature (25℃) until the core temperature reaches 0℃. Immediately after thawing, the amount of juice lost from the polyethylene packaging bag, the tenderness of the meat, and the sensory index of the meat are measured. The results showed that the meat juice loss was 7.6%, the tenderness was 11.8 Newtons, and the sensory index was 3.83.

[0054] Example 3 (Freezing + Temperature Field + Electric Field / Square Wave)

[0055] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat was then frozen, with a temperature field and an electric field applied simultaneously in the freezing space. The electric field strength was 2460V / cm, frequency: 60Hz, waveform: square wave, with a peak-to-trough ratio of 1:2; the temperature field temperature was -40℃, with a temperature difference of 1.0℃, until the core temperature of the meat dropped to -20℃. The frozen meat was stored in a -18℃ cold storage for 720 hours. It was then thawed at room temperature (25℃) until the core temperature of the meat reached 0℃. Immediately after thawing, the amount of juice lost within the polyethylene packaging bag, the tenderness of the meat, and the sensory index were measured. The results showed a juice loss of 7.2%, a tenderness of 11.3 Newtons, and a sensory index of 4.19.

[0056] Example 4 (Freezing + Temperature Field + Electric Field / Sine Wave)

[0057] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat was then frozen, with a temperature field and an electric field applied simultaneously in the freezing space. The electric field strength was 2860V / cm, frequency: 20Hz, waveform: sine wave; the temperature field temperature was -35℃, with a temperature difference of 0.8℃, until the core temperature of the meat dropped to -20℃. The frozen meat was stored in a -18℃ cold storage for 720 hours. It was then thawed at room temperature (25℃) until the core temperature of the meat reached 0℃. Immediately after thawing, the amount of juice lost within the polyethylene packaging bag, the tenderness of the meat, and the sensory index were measured. The results showed a juice loss of 7.1%, a tenderness of 11.2 Newtons, and a sensory index of 4.27.

[0058] Example 5 (Freezing + Temperature Field + Magnetic Field / Pulse Wave)

[0059] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat was then frozen, with a magnetic field and a temperature field applied simultaneously in the freezing space. The magnetic field strength was 15mT; frequency: 60Hz; waveform: pulse wave with a positive to negative pulse width ratio of 1:1; temperature field temperature: -30℃, with an ambient temperature difference of 1.3℃, until the core temperature of the meat dropped to -20℃. The frozen meat was stored in a -18℃ cold storage for 720 hours. It was then thawed at room temperature (25℃) until the core temperature of the meat reached 0℃. Immediately after thawing, the amount of juice lost within the polyethylene packaging bag, the tenderness of the meat, and the sensory index were measured. The results showed a juice loss of 7.4%, a tenderness of 11.5 Newtons, and a sensory index of 4.04.

[0060] Example 6 (Freezing + Temperature Field + Magnetic Field / Sine Wave)

[0061] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat was then frozen, with a magnetic field and a temperature field applied simultaneously in the freezing space. The magnetic field strength was 20mT; frequency: 80Hz; waveform: sine wave; temperature field temperature: -35℃, with a temperature difference of 1.0℃, until the core temperature of the meat dropped to -20℃. The frozen meat was stored in a -18℃ cold storage for 720 hours. It was then thawed at room temperature (25℃) until the core temperature of the meat reached 0℃. Immediately after thawing, the amount of juice lost within the polyethylene packaging bag, the tenderness of the meat, and the sensory index were measured. The results showed a juice loss of 6.8%, a tenderness of 11.0 Newtons, and a sensory index of 4.46.

[0062] Example 7 (Freezing + Temperature Field + Electromagnetic Field / 90° Angle)

[0063] After slaughter and aging, pork is cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat is then frozen, with electric, magnetic, and temperature fields applied simultaneously in the freezing space. The electric field strength is 3200V / cm; frequency: 45Hz; waveform: sine wave. The magnetic field strength is 50mT; frequency: 15Hz; waveform: pulse wave with a 1:1 ratio of positive to negative pulse widths. The electric and magnetic fields are held at a 90° angle (perpendicular). The temperature field is -30℃, with a temperature difference of 1.5℃, until the core temperature of the meat drops to -20℃. The frozen meat is then stored in a -18℃ cold storage for 720 hours. It is then thawed at room temperature (25℃) until the core temperature reaches 0℃. Immediately after thawing, the amount of juice lost from the polyethylene packaging bag, the tenderness of the meat, and the sensory index of the meat are measured. The results showed that the meat juice loss was 5.6%, the tenderness was 10.3 Newtons, and the sensory index was 5.15.

[0064] Example 8 (Freezing + Temperature Field + Electromagnetic Field / 60° Angle)

[0065] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat was then frozen, with electric, magnetic, and temperature fields applied simultaneously in the freezing space. The electric field strength was 3500V / cm; frequency: 20Hz; waveform: square wave (peak to trough ratio 1:3); the magnetic field strength was 45mT; frequency: 30Hz; waveform: pulse wave with a positive to negative pulse width ratio of 1:1; the electric and magnetic fields maintained a 60° angle; the temperature field was -30℃, with a temperature difference of 1.0℃, until the core temperature of the meat dropped to -20℃. The frozen meat was stored in a -18℃ cold storage for 720 hours. It was then thawed at room temperature (25℃) until the core temperature of the meat reached 0℃. Immediately after thawing, the amount of juice lost from the polyethylene packaging bag, the tenderness of the meat, and the sensory index of the meat were measured. The results showed that the meat juice loss was 2.6%, the tenderness was 8.6 Newtons, and the sensory index was 6.87.

[0066] Example 9 (Freezing + Temperature Field + Electromagnetic Field / Alternating)

[0067] After slaughter and aging, pork is cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat is then frozen, and an electric field, magnetic field, and temperature field are applied in the freezing space. The electric field strength is 1500V / cm; frequency: 20Hz; waveform: square wave (peak to trough ratio: 1:5); magnetic field strength is 60mT; frequency: 15Hz; waveform: sine wave; the electric and magnetic fields are kept in the same direction (i.e., parallel), and alternate between them at 1.5h intervals. Simultaneously, a temperature field of -30℃ is applied, with an ambient temperature difference of 1.0℃, until the core temperature of the meat drops to -20℃. The frozen meat is then stored in a -18℃ cold storage for 720h. Finally, it is thawed at room temperature (25℃) until the core temperature of the meat reaches 0℃. Immediately after thawing, the amount of juice lost from the meat inside the polyethylene packaging bag, the tenderness of the meat, and the sensory index were measured. The results showed that the juice loss was 3.5%, the tenderness was 7.6 Newtons, and the sensory index was 7.09.

[0068] Example 10 (Storage + Temperature Field)

[0069] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat was then frozen at -36℃ until the core temperature of the meat reached -20℃. A temperature field of -18℃ was applied in the storage space, with a temperature difference of 0.2℃, for 720 hours. The meat was then thawed at room temperature (25℃) until the core temperature reached 0℃. Immediately after thawing, the amount of juice lost within the polyethylene packaging bag, the tenderness of the meat, and the sensory index were measured. The results showed a juice loss of 7.8%, a tenderness of 12.2 Newtons, and a sensory index of 3.58.

[0070] Example 11 (Storage + Temperature Field / Variable Temperature)

[0071] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat was then frozen at -36℃ until the core temperature of the meat reached -20℃. A temperature field was applied in the storage space: -30℃ with a temperature difference of 0.5℃ for 12 hours, followed by -18℃ with a temperature difference of 0.1℃ for another 12 hours, and this cycle was repeated for 720 hours. The meat was then thawed at room temperature (25℃) until the core temperature reached 0℃. Immediately after thawing, the amount of juice lost within the polyethylene packaging bag, the tenderness of the meat, and the sensory index were measured. Results showed a juice loss of 7.4%, a tenderness of 11.1 Newtons, and a sensory index of 4.23.

[0072] Example 12 (Storage + Temperature Field + Electric Field / Square Wave)

[0073] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat was then frozen at -36℃ until the core temperature of the meat reached -20℃. Simultaneously, an electric field and a temperature field were applied in the storage space. The electric field strength was 4600V / cm, frequency: 80Hz, waveform: square wave with a peak-to-trough ratio of 1:1. The temperature field was maintained at -25℃ with a temperature difference of 1.5℃ for 12 hours, then at -18℃ with a temperature difference of 0.1℃ for 12 hours, and this cycle was repeated for 720 hours. The meat was then thawed at room temperature (25℃) until the core temperature reached 0℃. Immediately after thawing, the amount of juice lost within the polyethylene packaging bag, the tenderness of the meat, and the sensory index of the meat were measured. The results showed that the meat juice loss was 7.0%, the tenderness was 11.0 Newtons, and the sensory index was 4.40.

[0074] Example 13 (Storage + Temperature Field + Electric Field / Sine Wave)

[0075] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat was then frozen at -36℃ until the core temperature of the meat reached -20℃. An electric field and a temperature field were simultaneously applied in the storage space: the electric field strength was 1200V / cm, frequency: 10Hz, waveform: sine wave; the temperature field temperature was -18℃ with a temperature difference of 0.5℃, and storage lasted for 720 hours. The meat was then thawed at room temperature (25℃) until the core temperature reached 0℃. Immediately after thawing, the amount of juice lost within the polyethylene packaging bag, the tenderness of the meat, and the sensory index were measured. The results showed a juice loss of 5.6%, a tenderness of 10.2 Newtons, and a sensory index of 5.20.

[0076] Example 14 (Storage + Temperature Field + Magnetic Field / Pulse Wave)

[0077] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat was then frozen at -36℃ until the core temperature of the meat reached -20℃. A magnetic field and a temperature field were simultaneously applied in the storage space. The magnetic field strength was 15mT; frequency: 60Hz; waveform: pulse wave with a positive to negative pulse width ratio of 1:1; temperature field temperature: -25℃; ambient temperature difference: 0.2℃; storage time: 720h. Thawing was then carried out at room temperature (25℃) until the core temperature of the meat reached 0℃. Immediately after thawing, the amount of juice lost within the polyethylene packaging bag, the tenderness of the meat, and the sensory index were measured. The results showed a juice loss of 6.5%, a tenderness of 11.0 Newtons, and a sensory index of 4.55.

[0078] Example 15 (Storage + Temperature Field + Magnetic Field / Sine Wave)

[0079] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat was then frozen at -36℃ until the core temperature of the meat reached -20℃. A magnetic field and a temperature field were simultaneously applied in the storage space: the magnetic field strength was 6mT, frequency: 10Hz, waveform: sine wave; the temperature field temperature was -22℃, with a temperature difference of 0.5℃, and storage lasted for 720 hours. The meat was then thawed at room temperature (25℃) until the core temperature reached 0℃. Immediately after thawing, the amount of juice lost within the polyethylene packaging bag, the tenderness of the meat, and the sensory index were measured. The results showed a juice loss of 6.8%, a tenderness of 10.3 Newtons, and a sensory index of 4.79.

[0080] Example 16 (Storage + Temperature Field + Electromagnetic Field / 90° Angle)

[0081] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat was then frozen at -36℃ until the core temperature of the meat reached -20℃. Simultaneously, electric, magnetic, and temperature fields were applied in the storage space. The electric field strength was 4750V / cm; frequency: 30Hz; waveform: sine wave. The magnetic field strength was 60mT; frequency: 75Hz; waveform: pulse wave with a 1:1 ratio of positive to negative pulse widths. The electric and magnetic fields were held at a 90° angle (perpendicular). The temperature field was -25℃, with a temperature difference of 0.6℃, and the storage time was 720 hours. The meat was then thawed at room temperature (25℃) until the core temperature reached 0℃. Immediately after thawing, the amount of juice lost within the polyethylene packaging bag, the tenderness of the meat, and the sensory index of the meat were measured. The results showed that the meat juice loss was 2.6%, the tenderness was 8.4 Newtons, and the sensory index was 6.97.

[0082] Example 17 (Storage + Temperature Field + Electromagnetic Field / 60° Angle)

[0083] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat was then frozen at -36℃ until the core temperature of the meat reached -20℃. Simultaneously, electric, magnetic, and temperature fields were applied in the storage space. The electric field strength was 2160V / cm; frequency: 90Hz; waveform: square wave (peak to trough ratio 1:5); the magnetic field strength was 90mT; frequency: 70Hz; waveform: pulse wave with a positive to negative pulse width ratio of 1:1; the electric and magnetic fields maintained a 60° angle; the temperature field was -20℃, with a temperature difference of 0.3℃, and the storage time was 720 hours. Thawing was then carried out at room temperature (25℃) until the core temperature of the meat reached 0℃. Immediately after thawing, the amount of juice lost from the polyethylene packaging bag, the tenderness of the meat, and the sensory index of the meat were measured. The results showed that the meat juice loss was 4.4%, the tenderness was 7.3 Newtons, and the sensory index was 6.96.

[0084] Example 18 (Storage + Temperature Field + Electromagnetic Field / Alternation)

[0085] After slaughter and aging, the pork is cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat is then frozen at -36℃ until the core temperature of the meat drops to -20℃. An electric field, a magnetic field, and a temperature field are applied in the storage space. The electric field strength is 2800V / cm, frequency: 10Hz, and waveform is a pulse wave (positive to negative pulse width ratio of 1:1). The magnetic field strength is 1.5mT, frequency: 100Hz, and waveform is a pulse wave with a positive to negative pulse width ratio of 1:1. The electric and magnetic fields are aligned (i.e., parallel) and alternate at 1-hour intervals. Simultaneously, a temperature field is applied at -25℃ with a temperature difference of 0.6℃ for 720 hours. The meat is then thawed at room temperature (25℃) until the core temperature reaches 0℃. Immediately after thawing, the amount of juice lost from the meat inside the polyethylene packaging bag, the tenderness of the meat, and the sensory index of the meat were measured. The results showed that the amount of juice lost was 1.8%, the tenderness was 7.9 Newtons, and the sensory index was 7.45.

[0086] Example 19 (Thawing + Temperature Field)

[0087] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat was then frozen at -36℃ until the core temperature of the meat reached -20℃. The frozen meat was stored in a -18℃ cold storage for 720 hours. A temperature field of 10℃ was applied in the thawing space, with a temperature difference of 0.2℃, until the core temperature of the meat reached 0℃. Immediately after thawing, the amount of juice lost within the polyethylene packaging bag, the tenderness of the meat, and the sensory index were measured. The results showed a juice loss of 7.6%, a tenderness of 12.0 Newtons, and a sensory index of 3.73.

[0088] Example 20 (Thawing + Temperature Field / Variable Temperature)

[0089] After slaughter and aging, pork is cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, with ventilation space maintained between the packaging bags. The packaged meat is then frozen at -36℃ until the core temperature reaches -20℃. The frozen meat is stored in a -18℃ cold storage for 720 hours. A temperature field is applied in the thawing space, starting at 4℃ with a temperature difference of 0.2℃, and maintained for 12 hours. The temperature is then increased to 20℃ at a rate of 1℃ / h. If the core temperature of the meat reaches 0℃ during the heating process, the temperature field application is stopped immediately. If the core temperature does not reach 0℃ when the temperature reaches 20℃, the temperature field is maintained at 20℃ until the core temperature reaches 0℃. Immediately after thawing, the amount of juice lost within the polyethylene packaging bags, the tenderness of the meat, and the sensory index are measured. The results showed that the meat juice loss was 7.1%, the tenderness was 10.3 Newtons, and the sensory index was 4.70.

[0090] Example 21 (Thawing + Temperature Field + Electric Field / Square Wave)

[0091] After slaughter and aging, pork is cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat is then frozen at -36℃ until the core temperature of the meat drops to -20℃. The frozen meat is stored in a -18℃ cold storage for 720 hours. An electric field and a temperature field are simultaneously applied in the thawing space. The electric field strength is 4150V / cm, frequency is 1Hz, and waveform is a square wave with a peak-to-trough ratio of 1:4. The initial temperature of the temperature field is 4℃, with an ambient temperature difference of 0.2℃, maintained for 12 hours. The temperature is then increased to 20℃ at a rate of 1℃ / h. If the core temperature of the meat reaches 0℃ during the heating process, the application of the temperature field is stopped immediately. If the core temperature of the meat does not reach 0℃ when the temperature reaches 20℃, the temperature field is maintained at 20℃ until the core temperature of the meat reaches 0℃. Immediately after thawing, the amount of juice lost from the meat inside the polyethylene packaging bag, the tenderness of the meat, and the sensory index of the meat were measured. The results showed that the amount of juice lost was 4.6%, the tenderness was 8.0 Newtons, and the sensory index was 6.56.

[0092] Example 22 (Thawing + Temperature Field + Electric Field / Sine Wave)

[0093] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat was then frozen at -36℃ until the core temperature of the meat reached -20℃. The frozen meat was stored in a -18℃ cold storage for 720 hours. During the thawing process, an electric field and a temperature field were simultaneously applied. The electric field strength was 180V / cm, frequency: 90Hz, waveform: sine wave; the temperature field temperature was 20℃, with a temperature difference of 0.8℃, until the core temperature of the meat reached 0℃. Immediately after thawing, the amount of juice lost within the polyethylene packaging bag, the tenderness of the meat, and the sensory index were measured. The results showed a juice loss of 6.4%, a tenderness of 11.0 Newtons, and a sensory index of 4.58.

[0094] Example 23 (Thawing + Temperature Field + Magnetic Field / Pulse Wave)

[0095] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat was then frozen at -36℃ until the core temperature of the meat reached -20℃. The frozen meat was stored in a -18℃ cold storage for 720 hours. During the thawing process, a magnetic field and a temperature field were simultaneously applied. The magnetic field strength was 1.5mT; frequency: 100Hz; waveform: pulse wave with a positive to negative pulse width ratio of 1:1; temperature field temperature was 25℃, with an ambient temperature difference of 0.8℃, until the core temperature of the meat reached 0℃. Immediately after thawing, the amount of juice lost within the polyethylene packaging bag, the tenderness of the meat, and the sensory index were measured. The results showed a juice loss of 7.5%, a tenderness of 6.5 Newtons, and a sensory index of 6.42.

[0096] Example 24 (Freezing + Temperature Field + Magnetic Field / Sine Wave)

[0097] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat was then frozen at -36℃ until the core temperature of the meat reached -20℃. The frozen meat was stored in a -18℃ cold storage for 720 hours. During the thawing process, a magnetic field and a temperature field were simultaneously applied. The magnetic field strength was 50mT, frequency: 75Hz, waveform: sine wave; the temperature field temperature was 15℃, with a temperature difference of 0.8℃, until the core temperature of the meat reached 0℃. Immediately after thawing, the amount of juice lost within the polyethylene packaging bag, the tenderness of the meat, and the sensory index were measured. The results showed a juice loss of 3.3%, a tenderness of 6.2 Newtons, and a sensory index of 7.82.

[0098] Example 25 (Thawing + Temperature Field + Electromagnetic Field / 90° Angle)

[0099] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, with ventilation space maintained between the packaging bags. The packaged meat was then frozen at -36℃ until the core temperature of the meat reached -20℃. The frozen meat was stored in a -18℃ cold storage for 720 hours. During the thawing process, electric, magnetic, and temperature fields were simultaneously applied. The electric field strength was 2850V / cm; frequency: 15Hz; waveform: sine wave. The magnetic field strength was 75mT; frequency: 30Hz; waveform: pulse wave with a 1:1 ratio of positive to negative pulse widths. The electric and magnetic fields were perpendicular at a 90° angle. The temperature field was 25℃, with a temperature difference of 1.5℃, until the core temperature of the meat reached 0℃. Immediately after thawing, the amount of juice lost from the polyethylene packaging bags, the tenderness of the meat, and the sensory index of the meat were measured. The results showed that the meat juice loss was 3.5%, the tenderness was 7.3 Newtons, and the sensory index was 7.23.

[0100] Example 26 (Thawing + Temperature Field + Electromagnetic Field / 45° Angle)

[0101] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat was then frozen at -36℃ until the core temperature of the meat reached -20℃. The frozen meat was stored in a -18℃ cold storage for 720 hours. During the thawing process, electric, magnetic, and temperature fields were simultaneously applied. The electric field strength was 3100V / cm; frequency: 10Hz; waveform: square wave (peak to trough ratio 1:1.5); the magnetic field strength was 95mT; frequency: 80Hz; waveform: sine wave; the electric and magnetic fields maintained a 45° angle; the temperature field was 16℃, with an ambient temperature difference of 1.0℃, until the core temperature of the meat reached 0℃. Immediately after thawing, the amount of juice lost from the polyethylene packaging bag, the tenderness of the meat, and the sensory index of the meat were measured. The results showed that the meat juice loss was 1.6%, the tenderness was 6.9 Newtons, and the sensory index was 7.99.

[0102] Example 27 (Thawing + Temperature Field + Electromagnetic Field / Alternating)

[0103] After slaughter and aging, pork is cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat is then frozen at -36℃ until the core temperature of the meat reaches -20℃. The frozen meat is stored in a -18℃ cold storage for 720 hours. In the thawing space, electric, magnetic, and temperature fields are applied. The electric field strength is 1400V / cm, frequency: 66Hz, and waveform is a pulse wave (positive to negative pulse width ratio of 1:1). The magnetic field strength is 0.5mT, frequency: 10Hz, and waveform is a pulse wave with a positive to negative pulse width ratio of 1:1. The electric and magnetic fields are kept parallel and alternately applied, i.e., the electric field is applied for 25 seconds, then the magnetic field for 50 seconds, and so on. Simultaneously, a temperature field of 25℃ is applied, with an ambient temperature difference of 1.0℃, until the core temperature of the meat reaches 0℃. Immediately after thawing, the amount of juice lost from the meat inside the polyethylene packaging bag, the tenderness of the meat, and the sensory index of the meat were measured. The results showed that the amount of juice lost was 2.5%, the tenderness was 7.8 Newtons, and the sensory index was 7.29.

[0104] Example 28 (Storage + Thawing + Temperature Field + Electromagnetic Field / Alternation)

[0105] After slaughter and aging, pork is cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat is then frozen at -36℃ until the core temperature of the meat drops to -20℃. Simultaneously, electric, magnetic, and temperature fields are applied in the storage space. The electric field strength is 1800V / cm; frequency: 55Hz; waveform: sine wave. The magnetic field strength is 45mT; frequency: 20Hz; waveform: sine wave. The electric and magnetic fields are parallel. The temperature field is -18℃, and the ambient temperature is... The temperature difference was 1.5℃, and the time was 720h. Electric, magnetic, and temperature fields were applied in the thawing space. The electric field strength was 1000V / cm; frequency: 70Hz; waveform: pulse wave (positive to negative pulse width ratio 1:1). The magnetic field strength was 40mT; frequency: 20Hz; waveform: pulse wave, with a positive to negative pulse width ratio of 1:1. The electric and magnetic fields were kept parallel and applied alternately, i.e., the electric field was applied for 1 hour, then the magnetic field for 2 hours, and so on. Simultaneously, a temperature field of 25℃ was applied, with an ambient temperature difference of 1.0℃, until the core temperature of the meat reached 0℃. Immediately after thawing, the amount of juice lost from the meat within the polyethylene packaging bag, the tenderness of the meat, and the sensory index of the meat were measured. The results showed that the juice loss was 1.7%, the tenderness was 6.8 Newtons, and the sensory index was 8.01.

[0106] Example 29 (Freezing + Storage + Thawing + Temperature Field + Electromagnetic Field / Parallelism)

[0107] After slaughter and aging, pork is cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat is then frozen, with electric, magnetic, and temperature fields applied simultaneously in the freezing space. The electric field strength is 1800V / cm; frequency: 55Hz; waveform: sine wave. The magnetic field strength is 45mT; frequency: 20Hz; waveform: sine wave. The electric and magnetic fields are parallel. The initial temperature of the temperature field is -25℃, with a temperature difference of 1.5℃. The temperature decreases to -40℃ at a rate of 0.5℃ / h, then remains constant at -40℃ with a temperature difference of 0.5℃, until the core temperature of the meat drops to -20℃. In the storage space, electric, magnetic, and temperature fields were simultaneously applied. The electric field strength was 1800 V / cm, frequency: 55 Hz, and waveform was sinusoidal. The magnetic field strength was 45 mT, frequency: 20 Hz, and waveform was sinusoidal. The electric and magnetic fields were kept parallel to each other. The temperature field was -18℃, with an ambient temperature difference of 1.5℃, and the duration was 720 hours. In the thawing space, electric, magnetic, and temperature fields were simultaneously applied. The electric field strength was 1800 V / cm, frequency: 55 Hz, and waveform was sinusoidal. The magnetic field strength was 45 mT, frequency: 20 Hz, and waveform was sinusoidal. The electric and magnetic fields were kept parallel to each other. The temperature field was 25℃, with an ambient temperature difference of 1.0℃, until the core temperature of the meat reached 0℃. Immediately after thawing, the amount of juice lost from the meat within the polyethylene packaging bag, the tenderness of the meat, and the sensory index of the meat were measured. The results showed that the meat juice loss was 1.0%, the tenderness was 6.5 Newtons, and the sensory index was 8.37.

[0108] Example 30 (Freezing + Storage + Thawing + Temperature Field + Electromagnetic Field / 45° Angle)

[0109] After slaughter and aging, pork is cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat is then frozen, with an electric field, magnetic field, and temperature field applied simultaneously in the freezing space. The electric field strength is 1800V / cm; frequency: 55Hz; waveform: sine wave. The magnetic field strength is 45mT; frequency: 20Hz; waveform: sine wave. The electric and magnetic fields maintain a 45° angle. The initial temperature of the temperature field is -25℃, with a temperature difference of 1.5℃. The temperature decreases to -40℃ at a rate of 0.5℃ / h, then remains constant at -40℃ with a temperature difference of 0.5℃, until the core temperature of the meat drops to -20℃. During storage... Simultaneously, electric, magnetic, and temperature fields were applied in the thawing space. The electric field strength was 1800 V / cm; frequency: 55 Hz; waveform: sine wave; magnetic field strength: 45 mT; frequency: 20 Hz; waveform: sine wave; the electric and magnetic fields maintained a 45° angle; the temperature of the temperature field was -18℃, the temperature difference within the environment was 1.5℃, and the time was 720 h. In the thawing space, simultaneously, electric, magnetic, and temperature fields were applied. The electric field strength was 1800 V / cm; frequency: 55 Hz; waveform: sine wave; magnetic field strength: 45 mT; frequency: 20 Hz; waveform: sine wave; the electric and magnetic fields maintained a 45° angle; the temperature of the temperature field was 25℃, the temperature difference within the environment was 1.0℃, until the core temperature of the meat reached 0℃. Immediately after thawing, the amount of juice lost from the meat within the polyethylene packaging bag, the tenderness of the meat, and the sensory index of the meat were measured. The results showed that the meat juice loss was 4.6%, the tenderness was 8.0 Newtons, and the sensory index was 6.56.

[0110] Example 31 (Freezing + Storage + Thawing + Temperature Field + Electromagnetic Field / 90° Angle)

[0111] After slaughter and aging, pork is cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat is then frozen, with electric, magnetic, and temperature fields applied simultaneously in the freezing space. The electric field strength is 1800V / cm; frequency: 55Hz; waveform: sine wave. The magnetic field strength is 45mT; frequency: 20Hz; waveform: sine wave. The electric and magnetic fields are perpendicular. The initial temperature of the temperature field is -25℃, with a temperature difference of 1.5℃. The temperature decreases to -40℃ at a rate of 0.5℃ / h, then remains constant at -40℃ with a temperature difference of 0.5℃, until the core temperature of the meat reaches -20℃. The meat is then stored in the storage space. Simultaneously, electric, magnetic, and temperature fields were applied. The electric field strength was 1800 V / cm; frequency: 55 Hz; waveform: sine wave. The magnetic field strength was 45 mT; frequency: 20 Hz; waveform: sine wave. The electric and magnetic fields were held at a 90° angle (i.e., perpendicular). The temperature field was -18℃, with an ambient temperature difference of 1.5℃, for 720 hours. In the thawing space, electric, magnetic, and temperature fields were simultaneously applied. The electric field strength was 1800 V / cm; frequency: 55 Hz; waveform: sine wave. The magnetic field strength was 45 mT; frequency: 20 Hz; waveform: sine wave. The electric and magnetic fields were held perpendicular. The temperature field was 25℃, with an ambient temperature difference of 1.0℃, until the core temperature of the meat reached 0℃. Immediately after thawing, the amount of juice lost from the meat within the polyethylene packaging bag, the tenderness of the meat, and the sensory index of the meat were measured. The results showed that the meat juice loss was 2.9%, the tenderness was 7.4 Newtons, and the sensory index was 7.36.

[0112] Example 32 (Freezing + Storage + Thawing + Temperature Field + Electromagnetic Field / Alternation)

[0113] After slaughter and aging, pork is cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the meat and the packaging bag. The packaged meat is then frozen. An electric field, magnetic field, and temperature field are applied in the freezing space. The electric field strength is 1800V / cm; frequency: 55Hz; waveform: sine wave. The magnetic field strength is 45mT; frequency: 20Hz; waveform: sine wave. The electric and magnetic fields are kept parallel and applied alternately, i.e., the electric field is applied for 1 hour, then the magnetic field for 2 hours, and so on. Simultaneously, a temperature field is applied, initially at -25℃ with a temperature difference of 1.5℃. The temperature decreases to -40℃ at a rate of 0.5℃ / h, then remains constant at -40℃ with a temperature difference of 0.5℃, until the core temperature of the meat drops to -20℃. In the storage space, electric, magnetic, and temperature fields were applied. The electric field strength was 1800 V / cm, frequency: 55 Hz, and waveform was sinusoidal. The magnetic field strength was 45 mT, frequency: 20 Hz, and waveform was sinusoidal. The electric and magnetic fields were kept parallel to each other. The temperature field was -18℃, with a temperature difference of 1.5℃, and the duration was 720 hours. In the thawing space, electric, magnetic, and temperature fields were applied simultaneously. The electric field strength was 1800 V / cm, frequency: 55 Hz, and waveform was sinusoidal. The magnetic field strength was 45 mT, frequency: 20 Hz, and waveform was sinusoidal. The electric and magnetic fields were kept parallel to each other, and the two fields were applied alternately, i.e., the electric field was applied for 1 hour, then the magnetic field for 2 hours, and so on. Simultaneously, a temperature field of 25℃ was applied, with a temperature difference of 1.0℃, until the core temperature of the meat reached 0℃. Immediately after thawing, the amount of liquid lost from the meat inside the polyethylene packaging bag, the tenderness of the meat, and the sensory index of the meat were measured. The results showed that the meat juice loss was 3.8%, the tenderness was 7.6 Newtons, and the sensory index was 7.00.

[0114] Comparative Example 1 (No electric, magnetic, or temperature fields applied)

[0115] After slaughter and aging, pork was cut / assembled into 5kg±0.1kg pieces and vacuum-packed with polyethylene film, leaving ventilation space between the packaging bags. The packaged meat was then frozen at -36℃ until the core temperature reached -20℃. The frozen meat was stored in a -18℃ cold storage for 720 hours, and then thawed at room temperature (25℃) until the core temperature reached 0℃. Immediately after thawing, the amount of juice lost within the polyethylene packaging bags, the tenderness of the meat, and the sensory index were measured. Results showed a juice loss of 12.3%, a tenderness of 15.6 Newtons, and a sensory index of 1.25.

[0116] The effects of each embodiment and comparative example are summarized in Table 2:

[0117] Table 2

[0118]

[0119]

[0120] " / " indicates that it was not detected.

[0121] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. A method for reducing the loss of meat juices, characterized in that, Electric, magnetic, and temperature fields are applied simultaneously in the three stages of meat freezing, storage, and thawing. The electric field has an intensity of 180-4750V / cm, a frequency of 0.5-100Hz, and a waveform of square wave, pulse wave, or sine wave. The magnetic field has a strength of 1.5-100 mT, a frequency of 0.5-100 Hz, and a waveform of pulse wave or sine wave. The temperature field ranges from -40°C to 25°C, and the temperature difference within the environment is ≤1.5°C. The directions of the electric and magnetic fields are parallel. When a temperature field is applied, the temperature remains constant or changes in stages.

2. The method for reducing meat juice loss as described in claim 1, characterized in that, When the waveform of the electric field is a square wave, the ratio of the peak to the trough of the square wave is 1:1-5; when the waveform of the electric field is a pulse wave, the width of the positive and negative pulses of the pulse wave is 1:

1.

3. The method for reducing meat juice loss as described in claim 1, characterized in that, When the waveform of the magnetic field is a pulse wave, the width of the positive and negative pulses of the pulse wave is 1:1.

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