The effect of magnetic field treatment on the physical, chemical and microbiological properties of meat products packed with different packaging methods

This study aims to evaluate the synergistic effects of magnetic field combined with vacuum and modified atmosphere packaging on the physical, chemical, microbiological, and textural quality characteristics of beef and lamb during the storage process. Meat samples from the loin and leg parts of beef and lamb were subjected to a magnetic field of 200 µT for 1, 1.5, and 2 hours, followed by packaging in vacuum and modified atmosphere. The samples were stored at +4 °C for 0, 7, and 14 days, during which their physicochemical and textural properties were examined. In our study, unpackaged beef samples subjected to the magnetic field showed pH values from 6.07 to 7.75, L* values from 35.39 to 47.73, a* values from 15.29 to 23.35, b* values from 6.00 to 11.96, water activity (aw) values of 0.588 to 0.918, and thiobarbituric acid reactive substances (TBARS) values from 0.05 to 1.46 mg MDA / kg of meat. In contrast, packaged beef samples exhibited pH values from 5.87 to 7.59, L* values from 35.39 to 50.31, a* values from 15.29 to 24.08, b* values from 5.69 to 13.69, aw values from 0.588 to 0.893, and TBARS values from 0.07 to 1.46 mg MDA / kg of meat. For unpackaged lamb samples, pH values varied between 5.38 and 8.51, L* values ranged from 34.03 to 45.35, a* values from 13.30 to 24.62, b* values from 2.84 to 7.65, aw values from 0.567 to 0.918, and TBARS values from 0.22 to 1.91 mg MDA / kg of meat. Packaged lamb samples showed pH values from 5.77 to 8.51, L* values from 37.44 to 45.07, a* values from 13.30 to 25.15, b* values from 2.84 to 9.73, aw values from 0.567 to 0.931, and TBARS values from 0.07 to 1.91 mg MDA / kg of meat. In terms of textural properties during storage, unpackaged beef samples showed hardness values from 160.52 to 480.12 (N), cohesiveness values from 0.640 to 0.907, adhesiveness values from -2.94 to -125.85 (g.s), gumminess values from 64.93 to 326.07 (N), elasticity values from 0.71 to 0.99 (N), chewiness values from 106.66 to 662.06 (N), and Warner-Bratzler shear force values from 8.96 to 82.04 (kgf). Packaged beef samples exhibited hardness values from 160.52 to 636.92 (N), cohesiveness values from 0.673 to 0.922, adhesiveness values from -3.26 to -125.85 (g.s), gumminess values from 64.93 to 358.64 (N), elasticity values from 0.75 to 0.99 (N), chewiness values from 106.66 to 629.91 (N), and Warner-Bratzler shear force values from 8.96 to 77.91 (kgf). Unpackaged lamb samples showed hardness values from 104.15 to 618.63 (N), cohesiveness values from 0.511 to 0.868, adhesiveness values from -5.27 to -95.25 (g.s), gumminess values from 74.55 to 246.63 (N), elasticity values from 0.62 to 0.96 (N), chewiness values from 69.34 to 462.75 (N), and Warner-Bratzler shear force values from 5.82 to 33.22 (kgf). Packaged lamb samples exhibited hardness values from 104.15 to 648.20 (N), cohesiveness values from 0.640 to 0.890, adhesiveness values from -5.68 to -95.25 (g.s), gumminess values from 74.55 to 315.75 (N), elasticity values from 0.62 to 0.97 (N), chewiness values from 69.34 to 479.17 (N), and Warner-Bratzler shear force values from 5.82 to 28.91 (kgf). Microbial counts during storage for both packaged and unpackaged beef samples revealed lactic acid bacteria counts from 4.28 to 5.69 log cfu / g, yeast and mold counts from 4.28 to 6.35 log cfu / g, and total aerobic mesophilic bacteria (TAMB) counts from 4.05 to 6.06 log cfu / g. In lamb samples, lactic acid bacteria counts from 4.13 to 5.65 log cfu / g, yeast and mold counts from between 5.39 and 6.32 log cfu / g, and TAMB counts counts from 5.01 to 6.21 log cfu / g. This study provides a contemporary perspective on mitigating quality issues arising from conventional thermal preservation technologies used for commonly consumed beef and lamb, through the application of non-thermal preservation technologies, such as magnetic fields and packaging. Consequently, it has been demonstrated that magnetic field application enhances the physical, chemical, and microbiological quality attributes of both beef and lamb, with the synergistic effects of packaging resulting in better preservation of these characteristics throughout storage. Evaluating the textural characteristics indicated that the inhibition of biological inhibition reduced tissue softening, and an increase in the duration of magnetic field exposure resulted in higher hardness and shear force values in both lamb and beef. Additionally, lower microbial growth during storage, reduced lipid oxidation, color stabilization, and more controlled pH changes (p<0.0001) suggest that magnetic field and packaging application could be considered a viable alternative to thermal methods in fresh meat preservation.