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This study investigated the effect of low voltage electrostatic field (LVEF) on the microstructure damage and protein structure changes of prepared beef steak during freezing. The scanning electron microscopy results showed that LVEF-assisted freezing (LVEFF) minimized the gaps in the cross section between muscle fibers induced by freezing and thus improved fiber compactness. Furthermore, LVEFF reduced the length of the enlarged sarcomere, repaired the Z-line fractures, and intensified the dismission of the A band in the air-blast freez
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