Effect of synergistic cooling of magnetic field, temperature, and humidity field on the quality of pork tenderloin and optimisation of the cooling process

Abstract This article compared the effects of different magnetic field types, magnetic field intensities, and variable temperature and humidity field-assisted cooling on pork tenderloin, as well as the changes in the quality of pork tenderloin during the cooling process. The magnetic field types comprised alternating magnetic field, static magnetic field, alternating strengthening magnetic field, and alternating weakening magnetic field. In the experiment, the temperature was set at 0 °C and the humidity at 85%. Through studying the temperature curve, pH value, colour, drip loss, cooking loss, microstructure, and texture of pork tenderloin prior to and following cooling, the results of the magnetic field selection research indicated that a static magnetic field of 3.8 mT had the optimal effect on maintaining the quality of pork tenderloin. Based on this, pork experiments with adjustable temperature, humidity, and magnetic field were carried out to analyse the drip loss, cooking loss, colour change, and texture change of pork tenderloin under different magnetic field strengths, humidity levels, and temperatures. The results indicated that the optimal static magnetic field-assisted cooling conditions were a magnetic field strength of 2.5 mT, a humidity level of 95%, and a temperature of 2 °C.