As compared to thermal treatment,PEF can offer freshlike "minimally"-processed foods,mainly low acid juices with little loss of color,flavor,and nutrients.Protein-based foodstuffs are the potential application targets of PEF,however,there are still many challenges existing in the application of PEF in protein-based foods.Compared to low acid juices,the reduction of the pathogen was limited.This means that protein-based foods need higher electric intensity or longer treatment time to achieve perfect bactericidal efficiency.