Effect of pulsed electric field on the quality of PSE-like chicken breast meat: Insights into water distribution and structural rearrangement
This study demonstrates that moderate pulsed electric field treatment at 2 kV/cm effectively improves the water-holding capacity, tenderness, and color of PSE-like chicken breast meat by optimizing water distribution and creating a uniform porous microstructure, whereas higher field strengths cause structural damage and diminish these benefits.