To investigate the relationship between magnetic field (MF) and pork quality during the freezing process, this study used the effects of different magnetic field strengths (0, 1, 3, 5 mT) on the freezing curve, physicochemical properties, moisture content and distribution, and microstructure of pork.Results showed that MF could significantly shorten the freezing time of pork samples, reduce the loss of juice after thawing as well as cooking loss, and improve the water holding capacity.The tenderness of meat of MF-3 treated samples (2 754.63 g) was significantly higher compared to other treatment groups and there was no significant change with the control group.The MF-3 treatment group had more water that was not readily mobile, reduced mobility and loss of fixed to free water, and a denser density of red protons representing water content.In the microstructure, the MF-3 tissue fibers had smaller gaps and more uniform fibers, indicating that MF-3 produced finer and more uniform ice crystals.Overall, MF is effective in minimizing the quality deterioration of pork after freezing, reducing ice crystal size and moisture migration losses during freezing.
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