ArticleAnimal bioscience2026
Improving emulsifying properties by high-voltage electrostatic field in emulsified pork batter as phosphate-replacement.
Article in Animal bioscience, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectivePhosphates are traditionally employed to improve emulsification and texture in meat products. In response to growing consumer demand for healthier, non-chemical alternatives, this study explored the potential of a non-thermal processing technology-high-voltage electrostatic field (HVEF)-to improve emulsification properties while preserving protein structures. Specifically, the objective was to evaluate the effects of HVEF treatment on the quality of phosphate-free emulsified pork batter.
methodsFresh ham was cut and randomly allocated into four groups, including conventional refrigerator with 0.15% phosphate, phosphate (1) and phosphate-free without HVEF (0 kV/m) (2), and HVEF group, phosphate-free with low and high voltage -90 kV/m (3) and -150 kV/m (4) for 24 hours. Making the pork batter and analyzing the emulsifying activity index, emulsifying stability index, total expressible fluid and scanning electron microscope (SEM).
resultsThe results showed that the -150 kV/m HVEF group exhibited a significantly higher emulsifying activity index than Phosphate and 0 kV/m group (p<0.05), enhancing emulsification. After processing, the -90 kV/m HVEF group retained more moisture than phosphate and 0 kV/m groups (p<0.05). For total exudate loss (TEF) and fat loss, -150 kV/m group exhibited the highest TEF and fat loss, whereas the -90 kV/m group had lower TEF than 0 kV/m group, suggesting -90 kV/m HVEF improves emulsion stability. SEM revealed denser and smoother structures in phosphate and -90 kV/m groups.
conclusion-90 kV/m HVEF enhances water retention and structural stability in emulsified pork batter, offering a viable phosphate alternative for high-quality meat products.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.