UNESP publishes a scientific article on the use of Effatha technology in beef
- João Leonessa
- Jan 13
- 3 min read
Studies highlight the potential of this innovative, safe, and sustainable technology for the food industry.
Researchers from the School of Veterinary Medicine and Animal Science (FMVZ) at Unesp, Botucatu campus, are investigating how extremely low frequency electromagnetic fields, known as ELF-EMF (Electromagnetic Fields of Extremely Low Frequency), can influence the quality of beef.
The study, developed by the MeatLab – Meat Science Laboratory of FMVZ, has just been published in the international scientific journal Food and Bioprocess Technology, from Springer Nature (https://link.springer.com/journal/11947), reinforcing FMVZ’s leading role in food science and technology.
The research is the result of a public–private partnership between FMVZ and Effatha Technology (https://www.effatha.com.br/), a Brazilian technology company that defines itself as the world’s first “NatSciTech” (Nature Science Technology). The company is known for using ELF-EMF in several sectors, such as agribusiness, food, medicine, and the environment.
The chips used in the research were supplied by Effatha Technology, the study’s partner company.
The ELF-EMF applied in the study are physical waves generated by low-frequency electrical currents, ranging from 0.000001 to 99.999999 Hz. Unlike thermal or chemical technologies, ELF-EMF do not heat the food or directly alter its composition. Effatha’s differential lies in its algorithm, which creates ELF-EMF sequences based on the atomic information of the target molecules. Recent studies suggest that these fields may interact with microscopic structures in meat, such as muscle proteins and water present in the tissue.
These observations motivated the FMVZ and Effatha teams to investigate whether the application of ELF-EMF could influence important parameters of beef quality, such as texture, color, and the structural organization of muscle during refrigerated storage.
The study was developed by a multidisciplinary team linked to the MeatLab at FMVZ-Unesp. The project involved PhD candidate Lucas Rodrigo Camargo and professors Welder Angelo Baldassini and Luis Artur Loyola Chardulo. The research also included collaboration with Marcelo Coutinho and Gregori Ravodoski from Brazil Beef Quality (https://www.brazilbeefquality.com/), which was responsible for conducting the sensory evaluation tests with beef consumers.
The experiment was carried out using beef samples subjected to controlled ELF-EMF application after slaughter. Treated samples were compared with control samples that did not receive ELF-EMF.
During the storage period, researchers evaluated several meat quality indicators, combining physical, chemical, and structural analyses. The goal was not only to determine whether ELF-EMF produced effects, but also to understand how these effects manifested in muscle tissue.
According to the authors, the results indicated that the technology can influence the organization of muscle proteins and the behavior of water in the tissue, factors directly related to meat tenderness and appearance, which are fundamental attributes for both industry and consumers.
The treatment improved instrumental tenderness and water retention in the meat.
The application of ELF-EMF reduced shear force (the force required to cut muscle fibers) and drip loss, improving instrumental tenderness and water-holding capacity. In addition, the treatment increased oxidative stability (a global parameter used to evaluate the quality of oils and fats) and enhanced sensory acceptance by consumers, resulting in higher scores for juiciness, flavor, and overall acceptance. These results indicate the potential of ELF-EMF as an innovative technology to optimize beef quality.
According to Lucas Camargo, the work represents an important step in the search for emerging technologies that can be applied safely and sustainably in the food industry. “The idea is not to replace traditional methods, but to understand new possibilities that can add value to the final product,” he explains.
The publication of the article in Food and Bioprocess Technology reinforces the international relevance of the research carried out at Unesp. “This first study opens the way for future investigations into the use of electromagnetic fields as an auxiliary tool in food processing and preservation,” says Professor Baldassini. “Although further studies are still needed to assess feasibility on an industrial scale, the results point to a promising field of research, aligned with current demands for cleaner and more efficient technologies.”
New studies developed by MeatLab in partnership with Effatha and meat processing industries are already underway, with financial support from CAPES, FAPESP (grants 2023/05002–3 and 2024/09866-5), and CNPq.
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The images/figures from the paper are available at:
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