Effect of static magnetic field-assisted repeated freezing and thawing on quality characteristics, microstructure, and myofibrillar protein properties of lamb meat

This study aimed to evaluate the effectiveness of static magnetic field-assisted freezing and thawing (SMF-FT) in enhancing lamb meat quality, minimizing microstructural damage, and preserving the physicochemical properties of myofibrillar proteins. The findings indicated that SMF-FT significantly decreased thawing, and centrifugation loss while improving water retention compared to routine freeze-thawing (RT-FT). Results from LF- NMR and MRI revealed higher water content in SMF-FT-treated samples. Scanning electron microscopy (SEM) demonstrated that SMF-FT treatment resulted in more closely aligned muscle fibers and reduced tissue damage in lamb meat. Protein oxidative denaturation and fat oxidation were mitigated under SMF-FT treatment, as evidenced by lower TBARS values, reduced total sulfhydryl group loss, and lower levels of carbonyl groups and surface hydrophobicity. FT-IR and endogenous fluorescence spectroscopy analyses indicated that SMF-FT delayed the changes in the secondary and tertiary structures of the proteins. These results provide a theoretical foundation and technical guidance for using static magnetic fields in meat freezing and thawing processes, potentially supporting sustainable advancements in the meat industry.