Abstract:In order to explore the effect of space electric field technology on the quality of chilled pork during low temperature preservation，the freshness index，low-field nuclear magnetic resonance（NMR）relaxation graph，and imaging of chilled pork were analyzed，and the changes of the quality of chilled pork during low temperature（4 ℃）preservation under different electric field intensities（0，3，6，9 kV/m）was explored.The results showed that compared with the control group，the quality of chilled pork in the experimental group was significantly improved，and the pork muscle fiber was closely arranged.The pork samples under an electric field intensity of 9 kV/m had the best quality.At the end of storage，the total volatile basic nitrogen（TVB-N）value and drip loss rate of the pork samples were 14.82 mg/100 g and 4.22%，and water content was as high as 71.33%，while the water content in the control group was reduced to 66.34%.The relaxation time T2 and magnetic resonance imaging（MRI）images were analyzed by low-field NMR technology.The peak areas of T21，T22，and T23 all decreased，indicating that the three forms of water migrated.However，the transverse relaxation time T21，T22，and T23 in the experimental group were all larger than that in the control group.The electric field intensity of 9 kV/m had the best effect on inhibiting water conversion and reduction.In the MRI imaging analysis，the image of the control group was yellow-green，with the worst water loss，and the image under the electric field was red.Moreover，the sample under an electric field intensity of 9 kV/m was the strongest，and the water retention of the pork sample was the best.In conclusion，the space electric field can restrain the deterioration of chilled pork quality and has good fresh-keeping effects.