Pulsed Electric Field as a Pre-Treatment in Osmotic Dehydration of Pork Loin

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.