EFFECT OF PULSED MAGNETIC FIELDS ON FREEZING OF CHICKEN MEAT IN TWO ACTS: MEASUREMENT OF ELECTRICAL BIOIMPEDANCE AND COLOR EVALUATION

• Grant number: 23/12020-8
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: September 01, 2024
• End date: August 31, 2025
• Field of knowledge: Interdisciplinary Subjects
• Principal Investigator: Ernane José Xavier Costa
• Grantee: Laryssa Piovesana de Castro
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

Magnetic fields, both static and oscillating (or pulsed), belong to one of the emerging and non-thermal technologies that are increasingly being applied in the realm of food. They represent an alternative to conventional preservation treatments for both fresh and minimally processed, as well as fully processed foods. However, while the success of magnetic field application in food preservation is evident in some cases, in others, there are many doubts about the actual benefits they provide. These doubts arise due to contradictions found in studies where factors such as the intensity and frequency of the magnetic fields are implicated, along with the still unknown mechanisms that interact between these factors and the food's characteristics.This is why this project aims to answer the scientific question regarding how these variables play a crucial role in the freezing of chicken meat under the influence of magnetic fields.