Development of non-thermal processing technologies based on physical electro-effects for red meat products and human health: past, present, and future

As an important proteins source in human diet, the processing methods of red meat significantly impact its nutritional value, safety, and sensory quality. Traditional red meat processing methods through heating frequently lead to significant nutrient loss, undesirable flavor changes, and the generation of detrimental compounds. With the advent of the era of human electrification, electro-effects non-thermal physical processing technologies—represented by electrical stimulation, pulsed electric field, ohmic heating, high-voltage electrostatic field, and ultraviolet radiation have garnered significant attention for their potential to enhance meat quality without substantial temperature elevation. This review delves into the developmental history, mechanisms of action, and future application prospects of these technologies within red meat food science and human health. Building upon past research, this paper focuses on analyzing the effects of electro-effect technologies on the biochemical, molecular biological, and microbiological characteristics of red meat. This includes their key roles in enhancing tenderness, color, water-holding capacity, flavor, protein digestibility, and microbial control. It also explores the diverse applications, technological synergies, and challenges these techniques face in advancing red meat products toward greater nutritional value, safety, palatability, and sustainability.