To solve the issue of slow penetration of salt in traditional meat curing methods, improve the curing technology, and ensure the quality of meat products, the research selected beef, which is commonly used as raw material for sauced and braised meat products in China as the research object and applied a novel non-thermal technology, pulsed electric field (PEF) for the pretreatment of beef. The effects of different pulse electric field intensities (1.00, 2.25, 3.50 kV/cm) and pulse numbers (50, 100, 150, 200, 250) on the curing effect and edible quality of beef were explored. Results showed that pulsed electric field pretreatment could effectively increase the curing absorption and sodium chloride content of beef, which revealed that PEF treatment could accelerate the curing process of beef. The sodium chloride content was the highest when the pulse number and pulse electric field intensity were 100 kV/cm and 2.25 kV/cm, respectively, which indicated that the promoting effect of curing was optimal. Besides, PEF pretreatment did not affect the L*, a*, b*, pH, pressure loss, and springiness of cured beef within a range of electric field intensity and pulse number, revealing that PEF treatment had no adverse effect on the quality of cured beef. In addition, the hardness, adhesiveness, and chewiness of beef reduced when these two parameters were 100 kV/cm and 2.25 kV/cm or 3.50 kV/cm, respectively, and the pulsed electric field intensity of 2.25 kV/cm and pulse number of 150 were also acceptable, which revealed that PEF treatment significantly improved the texture of beef. In conclusion, for the processing industry of sauced and braised meat products, PEF technology is an excellent novel curing-assisted technology, which could provide some references for the development of sauced and braised meat products.
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