Effects of Continuous High‐Voltage Alternating Electric Field Treatment on the Color, Lipid Oxidation, and Myofibrillar Protein of Pork During Cold Storage

High‐voltage electric field technology is a promising strategy for meat preservation. However, there is limited research on the application of high‐voltage alternating electric fields (HVAEF) for meat refrigeration. In this study, the effects of HVAEF‐assisted refrigeration on pork quality, lipid oxidation, and protein oxidation were investigated. The results showed that HVAEF treatment improved sensory receptivity, inhibited microbial growth, and extended shelf life by 2 days. Additionally, the HVAEF treatment effectively delayed the increase in storage loss rate and Hue angle value, and significantly reduced the overall levels of metmyoglobin and thiobarbituric acid reactive substances in pork during the later stages of cold storage. Furthermore, HVAEF treatment significantly delayed the decrease in heme iron content and total sulfhydryl group content and the increase of carbonyl group content during the later stage of storage. The findings provide new insight into the use of HAVEF treatment to improve the pork quality and extend shelf life during storage.