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 < 0.01), Na (P < 0.001) and Mg (P < 0.03) and increased the concentration of Cr (P < 0.01) in beef compared to non-treated controls. HPEF chicken breast treated samples had significantly (P < 0.001) higher Ni concentration than LPEF and control samples that were not different from both treatment groups. Both LPEF and HPEF treated chicken samples had higher Cu concentrations than control samples. The results suggest that PEF treatment of meat can result in the release of elements from the PEF electrodes and contribute to the mineral status of beef and chicken meat samples. PEF appears to have a differential effect on mineral content according to the type of meat. The nutritional and safety consequences of these effects need to be evaluated.

本研究调查了低脉冲电场（LPEF，2.5 kV，200 Hz和20μs）和高脉冲电场（HPEF，10 kV，200 Hz和20μs）对40微米和微米水平的影响在处理后的第1和14天，在生熟的和冷的牛肉里脊中含有矿物质，而在第1和4天的鸡胸中含有矿物质。与未处理的对照组相比，PEF处理降低了牛肉中Ca（P <0.01），Na（P <0.001）和Mg（P <0.03）的浓度，并增加了Cr（P <0.01）的浓度。HPEF鸡胸脯肉处理的样品中的镍浓度比LPEF和对照样品的镍含量高（P <0.001），这在两个治疗组中没有差异。LPEF和HPEF处理的鸡肉样品均具有比对照样品更高的Cu浓度。结果表明，PEF处理肉可以导致PEF电极中元素的释放，并有助于牛肉和鸡肉样品的矿物质状态。PEF似乎根据肉的类型对矿物质含量具有不同的影响。这些影响的营养和安全后果需要进行评估。