Abstract: In this study, magnetic field was applied at different intensities (0, 1, 2, 3, 4 and 5 mT) during the freezing of prepared chicken breast to explore the effect of magnetic field-assisted freezing on the freezing rate, water-holding capacity, moisture distribution, microstructure, and physicochemical properties of prepared chicken breast. The results showed that magnetic field at appropriate intensities (3 and 4 mT) significantly accelerated the freezing process, shortened the freezing time, reduced the size of ice crystals formed during freezing, and caused less tissue damage to muscle fibers. In addition, it reduced juice loss and lipid oxidation, maintained color stability, improved the overall water-holding capacity, and resulted in more uniform moisture distribution inside chicken breast. Compared with the control group, prepared chicken breast under magnetic field assisted freezing had better eating quality.

Key words: magnetic field-assisted freezing; prepared chicken breast; quality changes; water distribution