The application of pulsed electric fields (PEFs) as a pre-treatment in the meat industry offers significant potential for intensifying mass transfer processes. This study investigated the effect of PEF treatment at three energy levels (0.1, 0.3, and 0.5 kJ/kg) on the efficiency of osmotic dehydration of pork loin using two ternary osmotic solutions: 5% NaCl + 40% maltose syrup and 10% NaCl + 40% maltose syrup. Key physicochemical and quality parameters were analyzed, including mass change, muscle tissue shrinkage, water-holding capacity (WHC), moisture content, salt content, and color attributes. The results demonstrated that PEF pre-treatment applied before osmotic dehydration significantly improved water-holding capacity and reduced water activity in pork. Moreover, the effect of the lowest tested energy level (0.1 kJ/kg) on dehydration-related parameters depended on the osmotic solution composition and was most evident in the 10% NaCl system after 6 h of dehydration, while this treatment also limited NaCl uptake by the tissue. A noticeable decrease in lightness (L*) and a shift toward negative b* values were also observed, which may be associated with structural condensation and reduced light scattering on the meat surface. Overall, the findings confirm that PEF pre-treatment combined with ternary osmotic solutions effectively modifies the physicochemical properties of pork, enabling the production of a stable product with distinctive quality characteristics and supporting process efficiency. The obtained results constitute a valuable contribution to the existing knowledge on the combined use of PEF and osmotic dehydration, as studies addressing this integrated approach in pork have not been published to date.
Opat et al. (Thu,) studied this question.