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
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 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
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
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
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
A total of 72 growing-finishing pigs（56 days old） were used to investigate the effects of dietary probiotics on growing performance, pork quality and serum metabolites. Using single factorial experiment design, pigs...A total of 72 growing-finishing pigs（56 days old） were used to investigate the effects of dietary probiotics on growing performance, pork quality and serum metabolites. Using single factorial experiment design, pigs were allotted to three groups（four pens/group and six pigs/pen）. Diet treatments were a corn-soybean meal（control group） and a corn-soybean meal with 1% probiotics（probiotics group） or 80 mg kg-1colistin sulfate（antibiotics group）. Pigs were slaughtered when pigs of the lightest averaged 90 kg（157 days of age）. There was no difference（p＆gt;0.05） in average daily gain or feed/gain, and the average daily feed intake of the antibiotics group was higher than that of the probiotics and the control groups（p＆lt;0.05）. Diet supplemented with probiotics reduced the drip loss and cooking loss of pork（p＆lt;0.05）. Dietary supplementation with probiotics significantly decreased the content of triglycerides, lowdensity lipoprotein and urea nitrogen in serum（p＆lt;0.05）, and increased the content of high-density lipoprotein in serum（p＆lt;0.05）. These results suggested improving effects of dietary probiotics on pork quality and serum metabolism in growing-finishing pigs.展开更多
In order to meet government supervision of pork production safety as well as consumer＇s right to know what they buy and protect the public safety of pork food, this study adopts animal identification, intelligent per...In order to meet government supervision of pork production safety as well as consumer＇s right to know what they buy and protect the public safety of pork food, this study adopts animal identification, intelligent personal digital assistant （PDA） reading and writing, general packet radio service （GPRS）, and other information technologies, proposes a pork tracking and traceability inferstructure based on pork production substrace flow and data flow, designs the metadata structure and related datatbases for farming, slaughtering, and retailing sector based on intensive pig farming and smallhold pig farming, develops three different data-recording systems, and finally establishes a public network platform for the information inquiry in light of ＂the administrative rules on identification and rearing files for animal and poultry＂ in China. The farming process information system supplies early warning for the usage of drugs and feed additives based on data of every individual pig and timely uploading all events data to remote traceability database when pigs are sold; the PDA data collecting system can collect farming events data for pigs fed by farmers and submit to the center database by GPRS; the web-based Tianjin＇s pork traceability platform can integrate all identifications and related pork quality data from farming, slaughtering to marketing by online, and achieve pork tracking from product origin to consumption and tracing in the turnover direction. It is feasible to realize pork quality traceability by identification technologies developed and/or integrated, metadata specifications designed, three data-recording systems deyeloped, and web-inquiring platform established. Some individual technical bottlenecks will be resolved with the development of communication technologies. The full implementation in Tianjin, China, will supply technical support for guaranteeing the quality and safety of pork production and meeting consumer＇s demands.展开更多
Superchilling is an emerging technology for meat preservation;however,the temperature changes during the process have been commonly ignored.Thus,the effects of temperature fluctuations on meat quality during superchil...Superchilling is an emerging technology for meat preservation;however,the temperature changes during the process have been commonly ignored.Thus,the effects of temperature fluctuations on meat quality during superchilling are yet to be evaluated.In our study,pork loins and salmon fillets were stored for several days(0,8,15,23,and 30 d)under different temperature fluctuations based on−3.5℃ as the target temperature.The results showed that after 15 d of superchilling storage,the values of total volatile basic nitrogen,total viable count,and lipid oxidation were significantly(P<0.05)altered in the±2.0℃ fluctuation group compared with the constant temperature group.On the contrary,there was no significant difference in these parameters between the±1.0℃ fluctuation group and the constant temperature group after 30 d of storage.In addition,irregular temperature changes significantly accelerated the modulation of various indicators.In brief,temperature fluctuations and irregular temperature changes accelerated the destruction of muscle structural integrity,increased the water loss,gradually widened the water loss channels,and thereby reduced the edibility by accelerating the spoilage of meat.展开更多
Background: With increasing media coverage of food safety incidents, such as that of clenbuterol residues in pork, food safety has become a major public health concern in China. Rapidly developing online markets attra...Background: With increasing media coverage of food safety incidents, such as that of clenbuterol residues in pork, food safety has become a major public health concern in China. Rapidly developing online markets attract increasing numbers of Chinese consumers to purchase food on the Internet. However, the quality and safety of food sold online are uncertain and are less reported on. Objective: This research aimed to systematically study the quality and safety of chilled pork from wet markets, supermarkets, and online markets in China. Results: The chilled pork samples from online markets were fresher than those from wet markets and supermarkets based on the surface redness(a* value). Chilled pork contained high levels of nutritional elements, especially the magnesium and phos0-phorus levels in samples from online markets. The levels of heavy metal element residues and veterinary drug residues in all chilled pork samples were within the standards limits. In addition, huge differences existed in the quality and freshness of the chilled pork samples from online markets according to principal component analysis(PCA). Conclusions: Most chilled pork sold in Chinese markets was qualified and safe. It is necessary to establish an effective online market supervision system for chilled pork.展开更多
Biochemical changes of natural actomyosin from fresh pale, soft, exudative (PSE) and normal pork were studied,and the effects of different storage temperatures and different incubation temperature and times on sample ...Biochemical changes of natural actomyosin from fresh pale, soft, exudative (PSE) and normal pork were studied,and the effects of different storage temperatures and different incubation temperature and times on sample superprecipitation,total sulfhydryl (-SH) content, and ATP (adenosine triphosphate) sensitivity were investigated. The results demonstrated that ATPase activity and thermal stability of PSE actomyosin were lower than those of normal pork; and that PSE actomyosin had higher -SH content than that of normal pork at all incubation temperatures and times tested.展开更多
This study was conducted to analyze the effects of sodium nitrite,nisin,potassium sorbate,and sodium lactate against Staphylococcus aureus(S.aureus)growth and staphylococcal enterotoxins(SEs)production in cooked pork ...This study was conducted to analyze the effects of sodium nitrite,nisin,potassium sorbate,and sodium lactate against Staphylococcus aureus(S.aureus)growth and staphylococcal enterotoxins(SEs)production in cooked pork sausage by inoculating sausage samples containing preservative with an S.aureus strain producing staphylococcal enterotoxin A(SEA)and then storing them at 37℃ for 36 h.Samples were analyzed every 3 h to count the S.aureus colonies and to detect SEA.The modified Gompertz model was used to describe S.aureus growth in the samples under various conditions,and the preservatives with a significant antimicrobial effect were selected.In addition,the antimicrobial effects of the selected preservatives under various concentrations were tested.Results showed that sodium nitrite,nisin,and potassium sorbate had a weak effect against S.aureus growth and had no effect against SEA production,whereas sodium lactate could significantly inhibit S.aureus growth and SEA production.Moreover,the antimicrobial effect of sodium lactate was concentration-dependent,wherein sodium lactate concentration<12 g/kg showed no inhibitory effect,but when the concentration was increased to 24 g/kg,sodium lactate could effectively inhibit S.aureus growth and SEA production,and at 48 g/kg,sodium lactate had a significant inhibitory effect.展开更多
Dry-cured meat products are considerably popular around the world due to unique flavor.Proteolysis is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous proteases.T...Dry-cured meat products are considerably popular around the world due to unique flavor.Proteolysis is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous proteases.The purpose aimed to reveal the potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa in this paper.The dynamic changes of endogenous proteases activity,free amino acids,and volatiles during dry-cured pork coppa processing were characterized.The results showed that 5 kinds of free amino acids,Glu,Lys,Val,Ala,and Leu,were identified as significant contributors to taste.Meanwhile,key volatiles,such as hexanal,nonanal,octanal,benzaldehyde,3-methyl butanoic acid,2-methyl propanoic acid,and ethyl octanoate,greatly contributed to the flavor characteristics of dry-cured pork coppa.Further partial correlation analysis was performed to better elucidate the relationship among parameters.The results revealed that close relationship between endogenous proteases and key substances.RAP not only significantly affected the accumulation of key active-amino acids,but also affected the accumulation of ethyl octanoate,2,3-pentanedione,and 2,3-octanedione by regulating the accumulation of octanoic acid and Leu.In addition,cathepsin B and D,DPP II,DPP IV and RAP notably affected accumulation of hexanal.展开更多
This work aimed to evaluate the physical-chemical characteristics of pork from a local breed （Portuguese black pork called Preto Alentejano） and a commercial breed. Sixteen animals were used, 4 females and 4 males f...This work aimed to evaluate the physical-chemical characteristics of pork from a local breed （Portuguese black pork called Preto Alentejano） and a commercial breed. Sixteen animals were used, 4 females and 4 males from each breed. Animals had 80-100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the analysis. Samples were analysed for protein, fat, pigments, ashes, dry mater, water-holding capacity, and texture. Results of fat and pigments contents indicate signiifcant （P〈0.05 and P〈0.01） differences for all treatments. For protein, ashes, dry mater, water-holding capacity and texture, no signiifcant differences were found for sex. In the analysis of fatty acids composition, ten were detected, being the main ones C16：0, C18：0, C16：1, C18：1, C18：2. There was a predominance of monounsaturated fatty acids （MUFA）, followed by saturated （SFA） and polyunsaturated （PUFA）. Differences were signiifcant for sex （P〈0.01） and breed （P〈0.01）. Preto Alentejano breed and females presented the higher percentages of SFA （P〈0.01） and MUFA （P〈0.001） fatty acids. Differences between breeds might be due to breed production system and feed differences.展开更多
In this study, fresh pork tenderness, drip-loss, pH value and color parameters （ CIE, a ＊ , b ＊ and L ＊ values） were simultaneously predicted using hyperspectral scattering imaging （HSI） technique. The hyperspe...In this study, fresh pork tenderness, drip-loss, pH value and color parameters （ CIE, a ＊ , b ＊ and L ＊ values） were simultaneously predicted using hyperspectral scattering imaging （HSI） technique. The hyperspectral scattering images of dO fresh pork samples were collected at the wavelength of 400 -I 100 nm, and the scattering profiles were fitted via Lorontzian distribution （ LD ） function to give three parameters a （ asymptotic value ）, b （peak value ） and c （ full width at b/2）. Stepwise discrimination was performed to determine the optimal wavelengths combinations. The LD parameters combinations （a, b and c） of optimal wavelengths were used to establish multi-linear regression （MLR） models to predict the pork attributes. The models were able to predict pork with high correlation coefficients of 0.92 for drip-loss, 0.94, 0.92 and 0.98 respectively for color parameters （ a ＊ , b＊ and L ＊ ）, and for tenderness and pH value the models gave the correlation coefficients of 0.69 and 0.76, respectively. These results showed that the hyperspectral scattering technique was capable of predicting quality parameters of perk. The study provides an efficient means for rapid and nondestructive determination of pork quality simultaneously.展开更多
This paper uses the gravity model to examine the effect of environmental regulations on pork trade flows between different regions within China.We apply a linear programming tool to estimate pork trade flows from 2000...This paper uses the gravity model to examine the effect of environmental regulations on pork trade flows between different regions within China.We apply a linear programming tool to estimate pork trade flows from 2000 to 2008,and discuss the environmental acts on livestock pollution and income level to proxy environmental regulations.We use OLS regression and panel data with dummy variable in the cross-sectional GLS estimation.Our results indicate that the gap of environmental regulations between trade partners has a positive relationship with pork trade flows,and the difference in environmental regulations changes the traditional comparative advantage pattern to some extent.This paper provides convincing evidence for the pollution haven effect on livestock in China.展开更多
The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt ...The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages(B,NC_(30),C_(30),EC).Saliva and food bolus from 16 healthy subjects were collected during oral processing,and analyzed for saliva flow rate,total saliva protein content,saliva pH,conductivity,saliva and sodium,and taste components.Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva.This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.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 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.
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.
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.
基金Supported by China Agriculture Research System(CARS-36)Program for Innovative Research Team of Universities in Heilongjiang Province
文摘A total of 72 growing-finishing pigs（56 days old） were used to investigate the effects of dietary probiotics on growing performance, pork quality and serum metabolites. Using single factorial experiment design, pigs were allotted to three groups（four pens/group and six pigs/pen）. Diet treatments were a corn-soybean meal（control group） and a corn-soybean meal with 1% probiotics（probiotics group） or 80 mg kg-1colistin sulfate（antibiotics group）. Pigs were slaughtered when pigs of the lightest averaged 90 kg（157 days of age）. There was no difference（p＆gt;0.05） in average daily gain or feed/gain, and the average daily feed intake of the antibiotics group was higher than that of the probiotics and the control groups（p＆lt;0.05）. Diet supplemented with probiotics reduced the drip loss and cooking loss of pork（p＆lt;0.05）. Dietary supplementation with probiotics significantly decreased the content of triglycerides, lowdensity lipoprotein and urea nitrogen in serum（p＆lt;0.05）, and increased the content of high-density lipoprotein in serum（p＆lt;0.05）. These results suggested improving effects of dietary probiotics on pork quality and serum metabolism in growing-finishing pigs.
基金supported by the National High-Tech R&D Program of China (2006AA-10Z266)the Key Technologies R&D Program of China during the 11th Five-Year Plan period (2006BAD14804,2006BAK02A16)
文摘In order to meet government supervision of pork production safety as well as consumer＇s right to know what they buy and protect the public safety of pork food, this study adopts animal identification, intelligent personal digital assistant （PDA） reading and writing, general packet radio service （GPRS）, and other information technologies, proposes a pork tracking and traceability inferstructure based on pork production substrace flow and data flow, designs the metadata structure and related datatbases for farming, slaughtering, and retailing sector based on intensive pig farming and smallhold pig farming, develops three different data-recording systems, and finally establishes a public network platform for the information inquiry in light of ＂the administrative rules on identification and rearing files for animal and poultry＂ in China. The farming process information system supplies early warning for the usage of drugs and feed additives based on data of every individual pig and timely uploading all events data to remote traceability database when pigs are sold; the PDA data collecting system can collect farming events data for pigs fed by farmers and submit to the center database by GPRS; the web-based Tianjin＇s pork traceability platform can integrate all identifications and related pork quality data from farming, slaughtering to marketing by online, and achieve pork tracking from product origin to consumption and tracing in the turnover direction. It is feasible to realize pork quality traceability by identification technologies developed and/or integrated, metadata specifications designed, three data-recording systems deyeloped, and web-inquiring platform established. Some individual technical bottlenecks will be resolved with the development of communication technologies. The full implementation in Tianjin, China, will supply technical support for guaranteeing the quality and safety of pork production and meeting consumer＇s demands.
基金This work was supported by the Starry Night Science Fund of Zhejiang University Shanghai Institute for Advanced Study(No.SN-ZJU-SIAS-0013)the National Key Technology R&D Program of China(No.2016YFD0401201).
文摘Superchilling is an emerging technology for meat preservation;however,the temperature changes during the process have been commonly ignored.Thus,the effects of temperature fluctuations on meat quality during superchilling are yet to be evaluated.In our study,pork loins and salmon fillets were stored for several days(0,8,15,23,and 30 d)under different temperature fluctuations based on−3.5℃ as the target temperature.The results showed that after 15 d of superchilling storage,the values of total volatile basic nitrogen,total viable count,and lipid oxidation were significantly(P<0.05)altered in the±2.0℃ fluctuation group compared with the constant temperature group.On the contrary,there was no significant difference in these parameters between the±1.0℃ fluctuation group and the constant temperature group after 30 d of storage.In addition,irregular temperature changes significantly accelerated the modulation of various indicators.In brief,temperature fluctuations and irregular temperature changes accelerated the destruction of muscle structural integrity,increased the water loss,gradually widened the water loss channels,and thereby reduced the edibility by accelerating the spoilage of meat.
基金Project supported by the National Key Technology R&D Program of China(No.2016YFD0401201)
文摘Background: With increasing media coverage of food safety incidents, such as that of clenbuterol residues in pork, food safety has become a major public health concern in China. Rapidly developing online markets attract increasing numbers of Chinese consumers to purchase food on the Internet. However, the quality and safety of food sold online are uncertain and are less reported on. Objective: This research aimed to systematically study the quality and safety of chilled pork from wet markets, supermarkets, and online markets in China. Results: The chilled pork samples from online markets were fresher than those from wet markets and supermarkets based on the surface redness(a* value). Chilled pork contained high levels of nutritional elements, especially the magnesium and phos0-phorus levels in samples from online markets. The levels of heavy metal element residues and veterinary drug residues in all chilled pork samples were within the standards limits. In addition, huge differences existed in the quality and freshness of the chilled pork samples from online markets according to principal component analysis(PCA). Conclusions: Most chilled pork sold in Chinese markets was qualified and safe. It is necessary to establish an effective online market supervision system for chilled pork.
基金Project (No. 200019) supported by the Natural Science Foundation of Zhejiang Province,China
文摘Biochemical changes of natural actomyosin from fresh pale, soft, exudative (PSE) and normal pork were studied,and the effects of different storage temperatures and different incubation temperature and times on sample superprecipitation,total sulfhydryl (-SH) content, and ATP (adenosine triphosphate) sensitivity were investigated. The results demonstrated that ATPase activity and thermal stability of PSE actomyosin were lower than those of normal pork; and that PSE actomyosin had higher -SH content than that of normal pork at all incubation temperatures and times tested.
基金Development of Application Technology Project(No:2015-114)issued by Science and Technology Committee of Shanghai Municipal GovernmentNational Key Scientific Instruments Project(No:2013YQ150557)issued by Ministry of Science and Technology of the P.R.China.
文摘This study was conducted to analyze the effects of sodium nitrite,nisin,potassium sorbate,and sodium lactate against Staphylococcus aureus(S.aureus)growth and staphylococcal enterotoxins(SEs)production in cooked pork sausage by inoculating sausage samples containing preservative with an S.aureus strain producing staphylococcal enterotoxin A(SEA)and then storing them at 37℃ for 36 h.Samples were analyzed every 3 h to count the S.aureus colonies and to detect SEA.The modified Gompertz model was used to describe S.aureus growth in the samples under various conditions,and the preservatives with a significant antimicrobial effect were selected.In addition,the antimicrobial effects of the selected preservatives under various concentrations were tested.Results showed that sodium nitrite,nisin,and potassium sorbate had a weak effect against S.aureus growth and had no effect against SEA production,whereas sodium lactate could significantly inhibit S.aureus growth and SEA production.Moreover,the antimicrobial effect of sodium lactate was concentration-dependent,wherein sodium lactate concentration<12 g/kg showed no inhibitory effect,but when the concentration was increased to 24 g/kg,sodium lactate could effectively inhibit S.aureus growth and SEA production,and at 48 g/kg,sodium lactate had a significant inhibitory effect.
基金financially supported by the National Natural Science Foundation of China(32001728,32172248)the Taishan Industrial Experts Program+1 种基金the Guizhou High-level Innovative Talent Training Project(Qianke Cooperation Platform Talent number[2016]5662)Guizhou Science and Technology Innovation Talent Team of Ecological Characteristic Meat Products.(QKHPTRC[2020]5004)。
文摘Dry-cured meat products are considerably popular around the world due to unique flavor.Proteolysis is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous proteases.The purpose aimed to reveal the potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa in this paper.The dynamic changes of endogenous proteases activity,free amino acids,and volatiles during dry-cured pork coppa processing were characterized.The results showed that 5 kinds of free amino acids,Glu,Lys,Val,Ala,and Leu,were identified as significant contributors to taste.Meanwhile,key volatiles,such as hexanal,nonanal,octanal,benzaldehyde,3-methyl butanoic acid,2-methyl propanoic acid,and ethyl octanoate,greatly contributed to the flavor characteristics of dry-cured pork coppa.Further partial correlation analysis was performed to better elucidate the relationship among parameters.The results revealed that close relationship between endogenous proteases and key substances.RAP not only significantly affected the accumulation of key active-amino acids,but also affected the accumulation of ethyl octanoate,2,3-pentanedione,and 2,3-octanedione by regulating the accumulation of octanoic acid and Leu.In addition,cathepsin B and D,DPP II,DPP IV and RAP notably affected accumulation of hexanal.
基金This work was supported by funds from the Department of Science and Technology,Guangdong Province(2010B020313001)The Earmarked Fund for China Agriculture Research System(CARS-36),Ministry of Agriculture,PR China.
文摘This work aimed to evaluate the physical-chemical characteristics of pork from a local breed （Portuguese black pork called Preto Alentejano） and a commercial breed. Sixteen animals were used, 4 females and 4 males from each breed. Animals had 80-100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the analysis. Samples were analysed for protein, fat, pigments, ashes, dry mater, water-holding capacity, and texture. Results of fat and pigments contents indicate signiifcant （P〈0.05 and P〈0.01） differences for all treatments. For protein, ashes, dry mater, water-holding capacity and texture, no signiifcant differences were found for sex. In the analysis of fatty acids composition, ten were detected, being the main ones C16：0, C18：0, C16：1, C18：1, C18：2. There was a predominance of monounsaturated fatty acids （MUFA）, followed by saturated （SFA） and polyunsaturated （PUFA）. Differences were signiifcant for sex （P〈0.01） and breed （P〈0.01）. Preto Alentejano breed and females presented the higher percentages of SFA （P〈0.01） and MUFA （P〈0.001） fatty acids. Differences between breeds might be due to breed production system and feed differences.
基金Supported by Scientific and Technological Innovation Programs of Higher Education Institutions in Shanxi Province(2013123)
文摘In this study, fresh pork tenderness, drip-loss, pH value and color parameters （ CIE, a ＊ , b ＊ and L ＊ values） were simultaneously predicted using hyperspectral scattering imaging （HSI） technique. The hyperspectral scattering images of dO fresh pork samples were collected at the wavelength of 400 -I 100 nm, and the scattering profiles were fitted via Lorontzian distribution （ LD ） function to give three parameters a （ asymptotic value ）, b （peak value ） and c （ full width at b/2）. Stepwise discrimination was performed to determine the optimal wavelengths combinations. The LD parameters combinations （a, b and c） of optimal wavelengths were used to establish multi-linear regression （MLR） models to predict the pork attributes. The models were able to predict pork with high correlation coefficients of 0.92 for drip-loss, 0.94, 0.92 and 0.98 respectively for color parameters （ a ＊ , b＊ and L ＊ ）, and for tenderness and pH value the models gave the correlation coefficients of 0.69 and 0.76, respectively. These results showed that the hyperspectral scattering technique was capable of predicting quality parameters of perk. The study provides an efficient means for rapid and nondestructive determination of pork quality simultaneously.
基金supported by Humanity and Social Science Youth Foundation of Ministry of Education[12YJCZH275]
文摘This paper uses the gravity model to examine the effect of environmental regulations on pork trade flows between different regions within China.We apply a linear programming tool to estimate pork trade flows from 2000 to 2008,and discuss the environmental acts on livestock pollution and income level to proxy environmental regulations.We use OLS regression and panel data with dummy variable in the cross-sectional GLS estimation.Our results indicate that the gap of environmental regulations between trade partners has a positive relationship with pork trade flows,and the difference in environmental regulations changes the traditional comparative advantage pattern to some extent.This paper provides convincing evidence for the pollution haven effect on livestock in China.
基金supported by “Hunan Natural Science Foundation Program of China” (Project No. 2019JJ50450)“Project support of Hunan Province Agricultural Industry Technology system (2019-105)” funded by the Hunan Provincial Science &Technology Department, China
文摘The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages(B,NC_(30),C_(30),EC).Saliva and food bolus from 16 healthy subjects were collected during oral processing,and analyzed for saliva flow rate,total saliva protein content,saliva pH,conductivity,saliva and sodium,and taste components.Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva.This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.
