Effect of low and high pulsed electric field processing on macro and micro minerals in beef and chicken

Abstract The present study investigated the effects of low pulsed electric field (LPEF, 2.5 kV, 200 Hz and 20 μs) and high pulsed electric field (HPEF, 10 kV, 200 Hz and 20 μs) on the levels of 40 macro- and micro-minerals in raw and cooked cold-boned beef loins at 1 and 14 days of post-treatment and in chicken breasts at 1 and 4 days. PEF treatment reduced the concentration of Ca (P