Abstract: ：Food preservation ability of refrigerators gets more attentions by the manufactures. On the market there are more refrigerators broadcasting the food preservation function. In this article we studied the freezing and thawing process of beef tenderloin meat in high voltage electrostatic fields to improve the preservation effect. The major studied factors are freezing and thawing curves and the integrity of myofibers under microscopy. We found under the optimized electrostatic field intensity beef tenderloin meat has improved preservation factors. The high voltage electrostatic field is potential to improve food preservation characteristics, and it is considered to deserve further study and be applied on refrigerators.

Key words: High voltage electrostatic fields, Beef tenderloin meat, Freezing, Thawing