Background Pork quality and flavor are critical determinants of consumer preference,yet the role of gut microbiota in shaping meat characteristics remains underexplored.In this study,we investigated how a probiotic co...Background Pork quality and flavor are critical determinants of consumer preference,yet the role of gut microbiota in shaping meat characteristics remains underexplored.In this study,we investigated how a probiotic consortium(FAM:Lactobacillus acidophilus and Bacillus subtilis)modulates the gut-muscle axis to enhance pork flavor.Results In finishing pigs,FAM supplementation significantly increased flavor-associated nucleotides and umamienhancing amino acids in longissimus dorsi muscle.Metagenomic analysis revealed FAM-driven enrichment of glycandegrading Prevotella and short-chain fatty acid-producing Phascolarctobacterium,accompanied by reduced antibiotic resistance genes and virulence factors.Spearman correlation linked Prevotella copri abundance with elevated muscle amino acids,suggesting microbial-encoded CAZymes as key mediators.Conclusions This study provides the first evidence that probiotic-induced gut microbiota remodeling enhances pork flavor through metabolic cross-talk along the gut-muscle axis.The findings suggest a novel strategy for improving pork quality via dietary interventions targeting gut microbiota.展开更多
The risk of infection following consumption of foodborne pathogens contaminated foods became a significant concern for human health and imposes great economic losses to food industry.Herein,Ag nanoparticles were integ...The risk of infection following consumption of foodborne pathogens contaminated foods became a significant concern for human health and imposes great economic losses to food industry.Herein,Ag nanoparticles were integrated to Cu-based metal-organic framework(Cu-MOF)for antibacterial activity.The crystal structure,morphology and composition of the prepared composite Ag@Cu-MOF were confirmed by powder X-ray diffraction,thermogravimetric analysis,scanning electron microscope,transmission electron microscope,Fourier transform infrared spectroscopy,and X-ray photoelectron spectroscopy.Antibacterial assays revealed that Ag@Cu-MOF exhibited increased inhibitory activity against Escherichia coli O157:H7 in comparison to Cu-MOF.Ag@Cu-MOF treated bacterial cells displayed distinct morphological changes,a decreased ratio of live/dead cells,as well as a reduction of intracellular ATP.Antibiofilm studies demonstrated that Ag@CuMOF could dramatically inhibit biofilm formation and disrupt preformed biofilms by interfering the metabolic activity and decreasing the expression of biofilm-associated genes.Food contamination model illustrated that Ag@Cu-MOF significantly prevented the growth of E.coli O157:H7 in packed pork.This study sheds light on the potential of Ag@Cu-MOF as a promising antimicrobial material for preserving pork.展开更多
Pseudomonas fragi and Pseudomonas lundensis have been reported as key spoilage bacteria in aerobicallystored chilled meat.However,the co-spoilage effect of these bacteria has not been effectively evaluated.This study ...Pseudomonas fragi and Pseudomonas lundensis have been reported as key spoilage bacteria in aerobicallystored chilled meat.However,the co-spoilage effect of these bacteria has not been effectively evaluated.This study evaluated the spoilage potential of P.fragi,P.lundensis and P.fragi+P.lundensis in vitro and in situ at 4℃.The results showed that P.fragi+P.lundensis performed the highest growth rate and displayed larger decomposition zone diameters on raw-pork juice agar(RJA)plates.P.fragi+P.lundensis inoculants exhibited the strongest proteolytic activity,which resulted in the highest values of trichloroacetic acid(TCA)-soluble peptides concentration,total volatile basic nitrogen(TVB-N)content and myofibril fragmentation index(MFI)in chilled pork.Moreover,the inoculated samples showed different pH and sensory changes.Notably,increased amounts of volatile organic compounds(VOCs),such as octanal,nonanal,2-nonanone,1-propanol,1-octanol,isopropyl acetate,and 2,6-dimethylpyazine,were observed in inoculated P.fragi+P.lundensis samples,hinting their potential use as spoilage markers for spoilage monitoring of co-cultures.This study would provide a deeper understanding of meat spoilage and serve as a reference for future studies to inhibit meat spoilage.展开更多
The contamination of pork during breeding can negatively impact both food quality and safety.Sodium dichloroiso-cyanurate(NaDCC),a chlorine-containing disinfectant,is widely used in animal environments.In this study,1...The contamination of pork during breeding can negatively impact both food quality and safety.Sodium dichloroiso-cyanurate(NaDCC),a chlorine-containing disinfectant,is widely used in animal environments.In this study,16S rRNA sequencing was used to determine the bacterial communities in a pork farm.We also assessed the effectiveness of NaDCC disinfection by analyzing microbial diversity.The results revealed that the predominant genera in pork skin samples and environmental samples were Staphylococcus and Acinetobacter,respectively.Escherichia coli and Strep-tococcus equinus were present in all the samples,suggesting that NaDCC is not fully effective in preventing zoonotic pathogen contamination.The Chao1 and Shannon indices for sow skins increased after disinfection.No significant differences were observed in the microbiological composition of sow barn samples before and after disinfection(p>0.1).Additionally,bacterial abundance in sow skin was strongly correlated with abundance on pen floors(r=0.906,p<0.05),indicating potential cross-contamination between these sample types.Conversely,the bacterial abun-dance in the floor samples was weakly correlated with that in the other samples,suggesting that NaDCC is effective as a decontaminant.This study provides valuable insights into microbial contamination on pork farms and under-scores the importance of proper disinfection practices.This study also offers scientific recommendations for improv-ing disinfection protocols.展开更多
Structured-illumination reflectance imaging(SIRI)provides a new means for food quality detection.This original work investigated the capability of(SIRI)technique coupled with multivariate chemometrics to evaluate the ...Structured-illumination reflectance imaging(SIRI)provides a new means for food quality detection.This original work investigated the capability of(SIRI)technique coupled with multivariate chemometrics to evaluate the microbial contamination in pork inoculated with Pseudomonas fluorescens and Brochothrix thermosphacta during storage at different temperatures.The prediction performances based on different spectrum and the textural features of direct component and amplitude component images demodulated from the SIRI pattern,as well as their data fusion were comprehensively compared.Based on the full wavelength spectrum(420-700 nm)of amplitude component images,the orthogonal signal correction coupled with support vector machine regression provided the best predictions of the number of P.fluorescens and B.thermosphacta in pork,with the determination coefficients of prediction(R_(p)^(2))values of 0.870 and 0.906,respectively.Besides,the prediction models based on the amplitude component or direct component image textural features and the data fusion models using spectrum and textural features from direct component and amplitude component images cannot significantly improve their prediction accuracy.Consequently,SIRI can be further considered as a potential technique for the rapid evaluation of microbial contaminations in pork meat.展开更多
Pork hind legs have low fat and high protein contents,making cured pork prone to a dry and tough texture.To address this issue,0.8%(w/w)natural polysaccharide curdlan was added to cured pork.Physicochemical indicators...Pork hind legs have low fat and high protein contents,making cured pork prone to a dry and tough texture.To address this issue,0.8%(w/w)natural polysaccharide curdlan was added to cured pork.Physicochemical indicators,free amino acids,and flavor were tested on days 0,10,20,and 30 of curing.The results indicated that curdlan increased product yield by 4.08%,slowed moisture loss during processing,and reduced pH from 6.02 to 5.21.It also decreased the hardness,chewiness,and stickiness in cured pork hind legs,yielding a softer texture.In addition,it slowed the rate of color deterioration and inhibited fat oxidation.Analysis of volatile flavor compounds revealed that curdlan increased the variety of flavor compounds in cured pork hind legs by more than twenty types.The odor activity values of key aroma components(such as linalool and nonanal)also increased to varying degrees,enriching the flavor profile of the cured meat.Thus,curdlan effectively improves the texture,color,and flavor of cured pork hind legs,providing process parameters for industrial production of low-fat cured meat.展开更多
山东省是畜牧业大省,猪肉价格波动对居民生活质量有着重大影响,目前,关于山东省生猪价格波动的预测研究较少,且存在预测时间较短,时间窗口狭窄和预测结果不准确等问题。针对传统预测模型存在长时序预测准确率不足的问题,本文提出了一种...山东省是畜牧业大省,猪肉价格波动对居民生活质量有着重大影响,目前,关于山东省生猪价格波动的预测研究较少,且存在预测时间较短,时间窗口狭窄和预测结果不准确等问题。针对传统预测模型存在长时序预测准确率不足的问题,本文提出了一种基于综合决策机制的时间序列预测模型。首先,将时间序列信息进行分解,通过可逆归一化将数据特征进行放大,以提取更多的价格波动信息;在信息分解的基础上,通过上采样扩充先验知识,并采用多维度综合决策的方式,增强多层感知机的数据特征挖掘能力和决策能力;最后,将先验知识与预测结果进行直接映射,解决了窗口狭窄和滑动窗口迭代预测导致的误差累积问题。试验结果表明,相较于ARIMA、Prophet-BP、GA-BP、VMD-LSTM和STL-Informer模型,本文算法在RMSE(Root mean square error)和MAE(Mean absolute error)指标上平均提升了50.2%和30.9%,在R^(2)(Coefficient of Determination)指标上的稳定性优于上述对比算法,平均提升了60.2%。本文所提出的算法对于山东省生猪市场的预测性能更优,有助于相关部门对生猪价格波动做出科学决策。展开更多
It is the key to construct the traceability mechanism of quality responsibility for ensuring the quality and safety of animal products. In this study, after defining the concept of traceability system and analyzing it...It is the key to construct the traceability mechanism of quality responsibility for ensuring the quality and safety of animal products. In this study, after defining the concept of traceability system and analyzing its function mechanism, the design ideas of pork quality and safety traceability system based on bar code and Internet were put forward, including network structure, system process, business process and information identifica- tion. Then the relevant management systems were proposed.展开更多
基金funded by the Key Science and Technology Plan Project of Haikou 546(2023–2024).
文摘Background Pork quality and flavor are critical determinants of consumer preference,yet the role of gut microbiota in shaping meat characteristics remains underexplored.In this study,we investigated how a probiotic consortium(FAM:Lactobacillus acidophilus and Bacillus subtilis)modulates the gut-muscle axis to enhance pork flavor.Results In finishing pigs,FAM supplementation significantly increased flavor-associated nucleotides and umamienhancing amino acids in longissimus dorsi muscle.Metagenomic analysis revealed FAM-driven enrichment of glycandegrading Prevotella and short-chain fatty acid-producing Phascolarctobacterium,accompanied by reduced antibiotic resistance genes and virulence factors.Spearman correlation linked Prevotella copri abundance with elevated muscle amino acids,suggesting microbial-encoded CAZymes as key mediators.Conclusions This study provides the first evidence that probiotic-induced gut microbiota remodeling enhances pork flavor through metabolic cross-talk along the gut-muscle axis.The findings suggest a novel strategy for improving pork quality via dietary interventions targeting gut microbiota.
基金funded by the Key Research and Development Projects of Shaanxi Province(2023-YBNY-178)Shaanxi Fundamental Science Research Project for Chemistry&Biology(22JHQ029)+1 种基金China Postdoctoral Science Foundation(2019M653766)National Natural Science Foundation of China(21901212)。
文摘The risk of infection following consumption of foodborne pathogens contaminated foods became a significant concern for human health and imposes great economic losses to food industry.Herein,Ag nanoparticles were integrated to Cu-based metal-organic framework(Cu-MOF)for antibacterial activity.The crystal structure,morphology and composition of the prepared composite Ag@Cu-MOF were confirmed by powder X-ray diffraction,thermogravimetric analysis,scanning electron microscope,transmission electron microscope,Fourier transform infrared spectroscopy,and X-ray photoelectron spectroscopy.Antibacterial assays revealed that Ag@Cu-MOF exhibited increased inhibitory activity against Escherichia coli O157:H7 in comparison to Cu-MOF.Ag@Cu-MOF treated bacterial cells displayed distinct morphological changes,a decreased ratio of live/dead cells,as well as a reduction of intracellular ATP.Antibiofilm studies demonstrated that Ag@CuMOF could dramatically inhibit biofilm formation and disrupt preformed biofilms by interfering the metabolic activity and decreasing the expression of biofilm-associated genes.Food contamination model illustrated that Ag@Cu-MOF significantly prevented the growth of E.coli O157:H7 in packed pork.This study sheds light on the potential of Ag@Cu-MOF as a promising antimicrobial material for preserving pork.
基金funded by the National Natural Science Foundation of China(32372404)the National Key Research and Development Program of China(2021YFD2100802-02)。
文摘Pseudomonas fragi and Pseudomonas lundensis have been reported as key spoilage bacteria in aerobicallystored chilled meat.However,the co-spoilage effect of these bacteria has not been effectively evaluated.This study evaluated the spoilage potential of P.fragi,P.lundensis and P.fragi+P.lundensis in vitro and in situ at 4℃.The results showed that P.fragi+P.lundensis performed the highest growth rate and displayed larger decomposition zone diameters on raw-pork juice agar(RJA)plates.P.fragi+P.lundensis inoculants exhibited the strongest proteolytic activity,which resulted in the highest values of trichloroacetic acid(TCA)-soluble peptides concentration,total volatile basic nitrogen(TVB-N)content and myofibril fragmentation index(MFI)in chilled pork.Moreover,the inoculated samples showed different pH and sensory changes.Notably,increased amounts of volatile organic compounds(VOCs),such as octanal,nonanal,2-nonanone,1-propanol,1-octanol,isopropyl acetate,and 2,6-dimethylpyazine,were observed in inoculated P.fragi+P.lundensis samples,hinting their potential use as spoilage markers for spoilage monitoring of co-cultures.This study would provide a deeper understanding of meat spoilage and serve as a reference for future studies to inhibit meat spoilage.
基金supported by the Natural Science Foundation of China(32302233,32472466)the Natural Science Foundation of Zhejiang(LZ24C200004)+6 种基金the Key Research and Development Program of Zhejiang Province(2022C02049)the Key Research and Development Program of Ningbo(2022Z178)the Ministry of Agriculture and Rural Affairs(20244027)the WalMart Foundation(UA2020-152,UA2021-247)the State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products(2021DG700024-KF202517)the Zhejiang Provincial Department of Agriculture and Rural Affairs Project(2024SNJF044)the Key Research and Development Program of Zhuji(2022J10).
文摘The contamination of pork during breeding can negatively impact both food quality and safety.Sodium dichloroiso-cyanurate(NaDCC),a chlorine-containing disinfectant,is widely used in animal environments.In this study,16S rRNA sequencing was used to determine the bacterial communities in a pork farm.We also assessed the effectiveness of NaDCC disinfection by analyzing microbial diversity.The results revealed that the predominant genera in pork skin samples and environmental samples were Staphylococcus and Acinetobacter,respectively.Escherichia coli and Strep-tococcus equinus were present in all the samples,suggesting that NaDCC is not fully effective in preventing zoonotic pathogen contamination.The Chao1 and Shannon indices for sow skins increased after disinfection.No significant differences were observed in the microbiological composition of sow barn samples before and after disinfection(p>0.1).Additionally,bacterial abundance in sow skin was strongly correlated with abundance on pen floors(r=0.906,p<0.05),indicating potential cross-contamination between these sample types.Conversely,the bacterial abun-dance in the floor samples was weakly correlated with that in the other samples,suggesting that NaDCC is effective as a decontaminant.This study provides valuable insights into microbial contamination on pork farms and under-scores the importance of proper disinfection practices.This study also offers scientific recommendations for improv-ing disinfection protocols.
基金supported by Key Research&Development Program of Jiangsu Province in China(BE2020693)Major Project of Science and Technology of Anhui Province(201903a06020010)+1 种基金Joint Key Project of Science and Technology Innovation of Yangtze River Delta in Anhui Province(202004g01020009)the Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD)。
文摘Structured-illumination reflectance imaging(SIRI)provides a new means for food quality detection.This original work investigated the capability of(SIRI)technique coupled with multivariate chemometrics to evaluate the microbial contamination in pork inoculated with Pseudomonas fluorescens and Brochothrix thermosphacta during storage at different temperatures.The prediction performances based on different spectrum and the textural features of direct component and amplitude component images demodulated from the SIRI pattern,as well as their data fusion were comprehensively compared.Based on the full wavelength spectrum(420-700 nm)of amplitude component images,the orthogonal signal correction coupled with support vector machine regression provided the best predictions of the number of P.fluorescens and B.thermosphacta in pork,with the determination coefficients of prediction(R_(p)^(2))values of 0.870 and 0.906,respectively.Besides,the prediction models based on the amplitude component or direct component image textural features and the data fusion models using spectrum and textural features from direct component and amplitude component images cannot significantly improve their prediction accuracy.Consequently,SIRI can be further considered as a potential technique for the rapid evaluation of microbial contaminations in pork meat.
基金Supported by Sichuan Science and Technology Program(2024ZHCG0091)National Modern Agricultural Industry Technology System Sichuan Swine Innovation Team(SCCXTD-2025-8)+1 种基金Open Fund of Sichuan Provincial Key Laboratory of Meat Processing(24-R-20)China Agricultural Industry Research System(CARS-43).
文摘Pork hind legs have low fat and high protein contents,making cured pork prone to a dry and tough texture.To address this issue,0.8%(w/w)natural polysaccharide curdlan was added to cured pork.Physicochemical indicators,free amino acids,and flavor were tested on days 0,10,20,and 30 of curing.The results indicated that curdlan increased product yield by 4.08%,slowed moisture loss during processing,and reduced pH from 6.02 to 5.21.It also decreased the hardness,chewiness,and stickiness in cured pork hind legs,yielding a softer texture.In addition,it slowed the rate of color deterioration and inhibited fat oxidation.Analysis of volatile flavor compounds revealed that curdlan increased the variety of flavor compounds in cured pork hind legs by more than twenty types.The odor activity values of key aroma components(such as linalool and nonanal)also increased to varying degrees,enriching the flavor profile of the cured meat.Thus,curdlan effectively improves the texture,color,and flavor of cured pork hind legs,providing process parameters for industrial production of low-fat cured meat.
文摘山东省是畜牧业大省,猪肉价格波动对居民生活质量有着重大影响,目前,关于山东省生猪价格波动的预测研究较少,且存在预测时间较短,时间窗口狭窄和预测结果不准确等问题。针对传统预测模型存在长时序预测准确率不足的问题,本文提出了一种基于综合决策机制的时间序列预测模型。首先,将时间序列信息进行分解,通过可逆归一化将数据特征进行放大,以提取更多的价格波动信息;在信息分解的基础上,通过上采样扩充先验知识,并采用多维度综合决策的方式,增强多层感知机的数据特征挖掘能力和决策能力;最后,将先验知识与预测结果进行直接映射,解决了窗口狭窄和滑动窗口迭代预测导致的误差累积问题。试验结果表明,相较于ARIMA、Prophet-BP、GA-BP、VMD-LSTM和STL-Informer模型,本文算法在RMSE(Root mean square error)和MAE(Mean absolute error)指标上平均提升了50.2%和30.9%,在R^(2)(Coefficient of Determination)指标上的稳定性优于上述对比算法,平均提升了60.2%。本文所提出的算法对于山东省生猪市场的预测性能更优,有助于相关部门对生猪价格波动做出科学决策。
文摘It is the key to construct the traceability mechanism of quality responsibility for ensuring the quality and safety of animal products. In this study, after defining the concept of traceability system and analyzing its function mechanism, the design ideas of pork quality and safety traceability system based on bar code and Internet were put forward, including network structure, system process, business process and information identifica- tion. Then the relevant management systems were proposed.
