The effects of low voltage electrostatic field thawing (LVEFT) on the changes in physicochemical properties of myofibrillar proteins and the quality of thawed beef were investigated. Results showed that by applying LVEFT, thawing process was shortened by 42%. LVEFT significantly reduced thawing loss and shear force of the thawed beef (P < 0.05) by protecting muscle microstructures. Results of low-field nuclear magnetic resonance (LFNMR) and magnetic resonance imaging (MRI) confirmed the reduction of thawing loss under LVEFT. Fourier transform infrared (FTIR) result suggested that the denaturated myofibrillar proteins (freezing-induced) would renaturate with thawing time, and the results of protein surface hydrophobicity and solubility were corresponded with it. The bonding capacity between protein and water (ionic bonds and hydrogen bonds) also increased with thawing time. It is demonstrated that LVEFT could effectively reduce quality loss of the beef and accelerate the renaturation of protein during thawing process while significantly shortening the thawing time (P < 0.05). These results evidenced a potential application of LVEFT method for meat thawing.