Effect of Combined Static Magnetic Field and Static Electric Field on the Supercooling Point and Quality of Beef

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 T2 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.