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The lipid oxidation degree of different pork varieties was different, which may be due to varying levels of antioxidant stability. The purpose of this research was to explore the endogenous antioxidant factors and disparities in oxidative stability between various pork varieties. According to the single-factor experimental design, six pigs from each of the Duroc × Landrace × Yorkshire (DLY), Ningxiang pig (NX), and Rongchang pigs (RC) and were selected, and the longissimus dorsi muscle was used as the experimental sample to determine the fat and fatty acid content, lipid oxidation characterization value, antioxidant capacity and endogenous antioxidant factors of the four varieties pork. The results show that the RC exhibited the highest total fat and fatty acid content, whereas the DLY displayed the lowest levels (p < 0.05). The Thiobarbital acid reactants (TBRAS) of DLY were significantly higher than the other three varieties, and there was no significant difference in peroxide value (POV), conjugated diene (CD), and lipid peroxide (LPO), among the four pork varieties. NX exhibited the highest level of comprehensive antioxidant activity, while Duroc × Landrace × Yorkshire (DLY) displayed the lowest level of comprehensive antioxidant activity (p < 0.05). The results suggested that the antioxidant stability of the four varieties of pork was different. Compared with DLY, RC, and DW, NX showed the best antioxidant stability and the lowest lipid oxidation degree. The activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), vitamin E, and total phenol content (TPC) were significantly correlated with antioxidant capacity.

Animal-derived food safety incidents caused by zoonotic diseases occur frequently. In order to control and ensure the safety of pork consumption from its raw material source and to control the cost of pork and its products consumption, this study constructed a triple real-time fluorescent quantitative PCR (qPCR) method that can simultaneously detect hepatitis E virus (HEV), porcine epidemic diarrhea virus (PEDV), and porcine δ corona virus (PDCoV) in pork and its products. The results showed that the triple qPCR method could only amplify the specific gene fragments of three target viruses, which had high specificity. The minimum detection limits of the three viruses (HEV, PEDV, and PDCoV) were 6.02, 6.98 and 6.92 copies/μL respectively. The coefficient of variation (CV%) within and between groups ranged from 0.10% to 3.0%, with good repeatability. The established method was applied to detect 248 samples of pork products and exports and 282 raw pig manure swabs, and parallel detection was also conducted using corresponding virus detection methods for comparison. The detection rates of porcine epidemic diarrhea virus, porcine deltacoronavirus, and hepatitis E virus in pork products and exports were all 0%, which was consistent with the results of the corresponding virus detection methods. The detection rates of the three viruses (PEDV, PDCoV, and HEV) using this method were 1.06%, 3.19% and 0.35%, respectively. The detection rates of the standard method for these three viruses were 1.06%, 3.19% and 0%, respectively. The study showed that the established triplex qPCR detection method can accurately and rapidly detect three viruses in pork and its products or pig samples, providing technical support for ensuring the market circulation of fresh pork and its products and blocking the transmission of viral foodborne diseases.

ObjectiveTo investigate the contamination levels of indicator polychlorinated biphenyls （PCBs） in pork in China and the dietary exposure and risks of Chinese residents.MethodsThe concentration of seven indicator PCBs （PCB 28， PCB 52， PCB 101， PCB 118， PCB 138， PCB 153， and PCB 180） in 203 pork samples from 13 provinces （autonomous regions， centrally administered municipality） in China in 2020 as monitoring sites were analyzed by combined isotope dilution-gas chromatography-high resolution mass spectrometry. The health risk of the population exposure of indicator PCBs through pork was assessed in conjunction with date on pork consumption in each province.ResultsThe mean concentrations of the seven indicator PCBs （∑7PCBs） in pork ranged from 0.053 （Guangxi） to 0.826 ng/g fat （Zhejiang）， and P95 concentrations ranged from 0.091 （Guangxi） to 2.702 ng/g fat （Zhejiang）. PCB 28 and PCB 52 were the main fingerprint features. The mean and P95 levels of ∑7PCBs ingested daily by Chinese residents through pork consumption were 0.062±0.076 （ng/kg·BW） and 0.158±0.207 （ng/kg·BW）， respectively， and the exposure risk index （ERI） was less than 1.ConclusionThe contamination level of ∑7PCBs in pork in China， as well as the health risk of residents exposed to indicator PCBs through a pork diet was low.

Two new types of elastic porous silanized melamine sponges (MeS) were prepared by silylation reaction using octadecyltrichlorosilane (OTS) and N-[3-(trimethoxysilyl)propyl]ethylenediamine (ATS), which were respectively designated as OTS@MeS and ATS@MeS. The silanized sponges were used to develop a modified quick, easy, check, effective, rugged, and safe (QuEChERS) method that can quickly and efficiently separate interfering matrices from the extract through spontaneous solution infiltration and physical extrusion. In this study, an analytical method using the modified QuEChERS procedure combined with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established for the simultaneous determination of 49 antibiotic residues in pork. Samples were extracted with 10 mL of acetonitrile containing 0.1% acetic acid, and then salted out with 2.0 g of Na2SO4 and 0.5 g of NaCl. After centrifugation, a 1 mL aliquot of the supernatant was cleaned up with a mixture of OTS@MeS and ATS@MeS. The chromatographic separation was conducted on an Agilent ZORBAX Eclipse Plus C18 column with gradient elution using a mobile phase comprised of methanol and aqueous solution (methanol/water, 5:95, V/V) containing 0.1% formic acid and 5 mmol/L ammonium acetate. The qualitative and quantitative detection were performed by multiple-reaction monitoring (MRM) using an electrospray ionization source in the positive ion mode. The results showed that the correlation coefficients for all analytes were greater than 0.999. The matrix effects (ME) were in the range of −13.5%−10.9%. The limits of detection (LOQ) and quantitation (LOQ) were 0.1–10.0 and 0.3–33.3 μg/kg, respectively. The recoveries at three spiked levels ranged from 65.0% to 112.7%, with intra- and interday relative standard deviations (RSDs) of 0.3%–11.8% and 2.4%–18.4%, respectively. The developed method was simple, rapid, highly sensitive and accurate, and could be used for the efficient and rapid determination of the 49 antibiotics residues in pork.

Background and Aim: Irradiation has become a preferred method for pork preservation in recent years. Electron-beam irradiation is notably recognized for its feasibility and safety among various irradiation methods. This meta-analysis study aims to elucidate the impact of electron-beam irradiation on oxidation parameters, color, sensory attributes, and microbiological conditions in pork. Materials and Methods: A total of 79 data from 22 articles were aggregated into an extensive database. The irradiation dose ranged from 0 to 20 kGy in this current meta-analysis. The observed parameters encompassed oxidation, color, sensory attributes, and microbiological conditions. A mixed-model approach was used to perform the meta-data analysis, in which irradiation dose was treated as fixed effects and distinct studies (articles) as random effects. Results: Electron-beam irradiation resulted in an increase in thiobarbituric acid-reactive substances levels and peroxide-oxygen value of pork (p < 0.01). Conversely, total volatile-base-nitrogen values (p < 0.05) were observed. Following irradiation, the pH value, lightness (L*), redness (a*), and yellowness (b*) remained unaffected. Pork color tended to decrease after irradiation treatment (p = 0.095 and p = 0.079, respectively) at 7 and 14 days of storage. The irradiation process resulted in an increase in the values of texture and juiciness parameters (p < 0.05). However, electron-beam irradiation resulted in decreased overall acceptability (p = 0.089). In terms of microbiological status, electron-beam irradiation led to a reduction in the populations of Salmonella (p < 0.01), Escherichia coli (p < 0.01), Listeria monocytogenes (p < 0.05), and coliforms (p < 0.05) at 7 and 14 days of storage. Conclusion: Electron-beam irradiation enhances lipid peroxidation in porcine meat. The color of the meat remained unchanged after treatment. However, with regard to sensory properties, electron-beam irradiation showed a tendency to decreased overall acceptability. Most microbiological parameters decreased following electron-beam irradiation.

As a result of the conducted scientific research, the use of raw materials with low allergenic activity has been justified for the development of a recipe for boiled sausages for feeding children suffering from food intolerance. The experimental work was carried out on the base of KubSAU named after. I.T. Trubilin. According to the research design, biotechnological requirements for the composition and quality of the products have been analyzed, intended for a group of young children. The basic quality requirements are shown to ensure the safety of baby sausages for feeding children from 1.5 years of age: protein content – no less than 12 g, fat – no more than 18 g, salt – no more than 1.5 g and others. The selection and assessment of the quality characteristics of raw materials with low allergenic characteristics, which can be used as part of a new formulation, have been carried out. Based on the data obtained a meat-based product for children over 1.5 years old has been formulated in the form of boiled sausages intended for children with food intolerance. A model of a recipe composition with specified quality characteristics has been developed, including turkey, pork, horse meat, corn flour, goat milk, zucchini, and parsley. Pilot batch of sausages has been developed with subsequent assessment of the nutritional and biological value of the recipe model for feeding children with food intolerance, which shows high characteristics of the new product. The daily satisfaction of young children in basic nutrients has been studied. The developed boiled sausage product meets the requirements for protein (13.23 g) and fat (16.36 g) content.

ABSTRACTThe demand for authentic meat has increased due to the growing consumption of halal meat. In this study, a combined metabolomics and chemometrics approach was employed to authenticate beef and pork samples from specific muscle groups. By using an untargeted metabolomics analysis, distinct metabolite profiles were observed in TB, LD, and BF muscles, differentiating pork from beef. Subsequently, Principal Component Analysis (PCA) results confirmed the distinguishable metabolite profiles between beef and pork. Cluster analysis further revealed that the metabolites in each muscle of beef and pork have different characteristics. Additionally, Partial Least Squares-Discriminant Analysis identified 15 potential metabolites could be used to authenticate the halal status of meat. Creatine, L-carnitine, carnosine, nicotinamide, L-phenylalanine, DL-lactic acid, acetyl L-carnitine, hypoxanthine, inosine, DL-malic acid, N-methyl-2-pyrrolidone, L-glutathione, Inosine-5-monophosphate (IMP), L-tyrosine, and palmitoylcarnitine is a potential metabolite to differentiate beef and pork. This study offers valuable insights into determining the halal status of meat based on metabolite profiles.

This review synthesizes current knowledge on the risks posed by viral foodborne infections associated with pork, emphasizing their global prevalence and the complexity of managing such pathogens. It covers a range of significant viruses, including hepatitis A and E, norovirus, rotavirus, sapovirus, enterovirus, astrovirus, and enteric adenovirus. The role of pigs as reservoirs for diverse pathogens with zoonotic potential further complicates safety challenges, extending risks to individuals involved in pork production and processing. Various factors influencing viral contamination throughout the meat production chain are explored, from farm-level practices to processing and handling procedures. Emphasis is placed on the critical importance of implementing effective control measures at each stage, including enhanced biosecurity, rigorous hygiene practices, and appropriate thermal processing techniques. Additionally, the need for improved surveillance and detection methods to effectively identify and monitor viral presence in meat products is highlighted. In conclusion, the necessity of adopting a One Health approach that integrates efforts in animal health, food safety, and public health to mitigate the risks of viral foodborne infections associated with meat consumption is underscored. This holistic strategy is essential for safeguarding consumer health and ensuring the safety of the global food supply.

Background: Foodborne diseases are a serious public health concern, and food-producing animals are a major source of contamination. Methods: The present study analysed Escherichia coli and Salmonella spp. isolated from faecal samples of 100 fattening pigs and from 52 samples of pork meat. Results: The results showed that the majority of the analysed meat samples were considered satisfactory in terms of microbiological quality (92.3% for E. coli and 94.2% for Salmonella spp.). Salmonella spp. was identified in 5.8% of the meat samples, whereas E. coli was detected in 89.5% of all samples (69.2% in meat and 100% in faecal samples). Furthermore, 1.9% of the faecal samples contained Shiga-toxin-producing E. coli and 3.9% contained enterotoxigenic E. coli. All sequenced isolates presented virulence genes for extraintestinal pathogenic E. coli. Moreover, 75.0% of E. coli isolates from meat and 71.8% from faeces samples showed antibiotic resistance, with 40.7% and 51.4%, respectively, being multidrug-resistant (MDR). The most prevalent resistances were to tetracycline, ampicillin, and sulfamethoxazole, and one E. coli isolate showed resistance to extended-spectrum β-lactamase. Conclusions: This study highlights the role of pigs as a potential source of human contamination and the importance of a One Health approach to ensure food safety and to promote public health.

The quality of frozen pork is adversely affected upon thawing. In this study, the influence of various thawing methods for frozen pork, including cold water (18 °C), room temperature (18 °C), and refrigeration (4 °C) thawing, on physicochemical and nutrient substances were examined. The pork samples (a Chinese local breed: Anqing six-end-white pigs), which were thawed through the above conditions, were compared with controls (fresh porcine longissimus dorsi). Analyses were carried out to determine porcine longissimus dorsi shear force, pH value, crude protein content, antioxidant capacity, amino acid content, and fatty acid content. The results indicated that the shear force, pH value, crude protein content, total antioxidant capacity (T-AOC), and total superoxide dismutase (T-SOD) content of the porcine longissimus dorsi muscle significantly decreased via the three thawing methods compared with the control group (p < 0.05). However, malondialdehyde (MDA) content, intramuscular fat content, inosinate and cholesterol content, essential amino acid content, and umami amino acid proportion in the cold thawing group were not significantly different from the control group (p > 0.05), but there were significant differences between the other two groups. The MDA content of the air thawing and hydrostatic thawing groups significantly increased compared with the control group (p < 0.05), with it being 42.6% and 50.8% higher than the control group, respectively. In addition, the monounsaturated fatty acid content in the pork subjected to the three thawing methods significantly increased compared with the control group (p < 0.05), and the monounsaturated fatty acid content after cold thawing and hydrostatic thawing increased by 18.2% and 21.6%, respectively. In conclusion, refrigeration had less influence on the quality of the Anqing six-end-white pork and was the most suitable thawing method. This study provides a theoretical reference for frozen pork preservation for improving food quality and availing its economic benefits.

Prolonged consumption of animal-derived foods containing high levels of lincomycin (LIN) residues can adversely impact human health. Therefore, it is essential to develop specific antibodies and immunoassay methods for LIN. This study utilized computational chemistry to predict the efficacy of LIN haptens prior to chemical synthesis, with subsequent confirmation obtained through an immunization experiment. A hybridoma cell line named LIN/1B11 was established, which is specific to LIN. The optimized indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) method exhibited high specificity for detecting LIN residues, with an IC50 value of 0.57 ± 0.03 µg/kg. The method effectively detected LIN residues in pork and milk samples, achieving a limit of detection (LOD) ranging from 0.81 to 1.20 µg/kg and a limit of quantification (LOQ) ranging from 2.09 to 2.29 µg/kg, with recovery rates between 81.9% and 108.8%. This study offers a valuable tool for identifying LIN residues in animal-derived food products. Furthermore, the efficient hapten prediction method presented herein improves antibody preparation efficiency and provides a simple method for researchers in screening haptens.

Currently, there is a growing demand for ready-to-eat, prepared, high-quality, preservative-free products. However, the shelf-life of these products is often so short that a relatively high percentage of these products cannot be sold and end up as food waste. In this study, pork loin with different marinades (paprika and herbs) was treated with different high hydrostatic pressures (0 MPa, 300 MPa, 450 MPa and 600 MPa) and a bioactive component (piperine) and then the quality of the meat was examined after 0, 4, 8, 12 and 14 days of cold storage. Changes were monitored using color, pH, texture and microbiological analyses. Both pressure, piperine enrichment, storage time and the interactions of different factors had a significant effect on the quality of the loin samples with different marinades. Due to the denaturation of myoglobin, meat slices were less red and lighter after HHP treatment. The addition of piperine reduced this lightness. The pH increased with increasing pressure and decreased with storage time. HHP treatment significantly increased meat hardness, with samples treated at 600 MPa being 19% harder than those treated at 450 MPa. Microbiological results indicated that HHP at 450 MPa and 600 MPa effectively reduced anaerobic total live plate counts, ensuring satisfactory sensory and microbiological quality throughout storage. Piperine fortification also resulted in a more favorable microbiological status during storage without any perceptible change in quality properties during storage. These findings underscore the effectiveness of HHP and piperine enrichment in enhancing the safety and quality of marinated meats.

Background Salmonella enterica are bacteria that include more than 2,500 serovars. Most of these serovars have been linked to human foodborne illnesses, mainly related to poultry and pigs. Thus, these animals are considered the reservoirs of many Salmonella serovars and strains related to antibiotic resistance. This study aimed to determine the prevalence, serovars, β-lactam resistance genes, and the risk factors associated with Salmonella enterica in pork commercialized in open markets of Quito city. Methods For this, 165 pork meat samples were taken from municipal markets in three areas in the city. These samples were microbiologically processed following the ISO 6579-2014 standardized method. The polymerase chain reaction (PCR) test was used to identify Salmonella serotyping and resistance genes. Strains not identified by PCR were typed by the Kauffman White Le Minor scheme. A multivariate analysis was performed to identify risk factors associated with the presence of the microorganism. Results Salmonella prevalence in pork was 9.1%. Identified serovars were 4, [5], 12: i:- (53.3%), Infantis (33.3%), and Derby (13.4%). Furthermore, the β-lactam resistance genes bla CTX-M-65 could be identified in three S. infantis isolates. Multivariate analysis showed that temperature (above 8°C) and cutting surfaces (wood) presented significant association values. Conclusions In conclusion, pork in traditional markets of Quito is contaminated with Salmonella enterica, whose main serovars pose a public health concern, and shows beta-lactam resistance.

Pork backfat (PB) contains excessive saturated fatty acids (SFAs), but lacks polyunsaturated fatty acids (PUFAs). Excessive SFAs can be used as a substrate for the growth of certain microorganisms that convert them into PUFAs and monounsaturated fatty acids (MUFAs), and the added value of PB can be enhanced. In this study, Mucor circinelloides CBS 277.49 and Lactiplantacillus plantarum CGMCC 24189 were co-cultured for conversion of PB into fermented pork backfat (FPB) with high level of PUFAs. Our results showed that the content of γ-linolenic acid (GLA) and linoleic acid (LA) in the surface of FPB reached 9.04 ± 0.14 mg/g and 107.31 ± 5.16 mg/g for 7-day fermentation, respectively. To convert the internal SFAs of PB, ultrasound combined with papain was used to promote the penetrative growth of M. circinelloides into the internal PB, and the GLA level in the third layer of fat reached 2.58 ± 0.31 mg/g FPB. The internal growth of M. circinelloides in PB was promoted by adjusting the oxygen rate and ventilation rate through the wind velocity sensor. When the oxygen rate is 2 m/s and the ventilation rate is 18 m3/h, the GLA level in the third layer of fat reached 4.13 ± 1.01 mg/g FPB. To further improve the level of PUFAs in PB, FPB was produced by M. circinelloides at 18 °C. The GLA content on the surface of FPB reached 15.73 ± 1.13 mg/g FPB, and the GLA yield in the second and third layers of fat reached 8.68 ± 1.77 mg/g FPB and 6.13 ± 1.28 mg/g FPB, the LA yield in the second and third layers of fat reached 105.45 ± 5.01 mg/g FPB and 98.46 ± 4.14 mg/g FPB, respectively. These results suggested that excessive SFAs in PB can be converted into PUFAs and provided a new technique for improving PUFAs in FPB. Key points: • This article achieved the conversion of PUFAs in pork backfat by Mucor circinelloides CBS 277.49 and Lactiplantacillus plantarum CGMCC 24189. • This article solved the internal growth of M. circinelloides CBS277.49 in pork backfat by ultrasound combined with papain. • This article proposed an innovative of promoting the internal growth of M. circinelloides and increasing the PUFAs production by oxygen ventilation in pork backfat. [ABSTRACT FROM AUTHOR]

The present study investigated the impact of quinoa protein (QP) on the physicochemical properties, sensory quality, and oxidative stability of myofibrillar protein (MP) in pork patties during five freeze–thaw (F-T) cycles. It was observed that repeated F-T cycles resulted in a deterioration of pork patty quality; however, the incorporation of QP effectively mitigated these changes. Throughout the F-T cycles, the sensory quality of the QP-treated group consistently surpassed that of the control group. After five F-T cycles, the thiobarbituric acid reactive substance (TBARS) content in the control group was measured at 0.423 mg/kg, whereas it significantly decreased to 0.347 mg/kg in the QP-treated group (p < 0.05). Furthermore, QP inclusion led to a decrease in pH and an increase in water-holding capacity (WHC) within pork patties. Following five F-T cycles, Ca2+-ATPase activity exhibited a significant increase of 11.10% in the QP-treated group compared to controls (p < 0.05). Additionally, supplementation with QP resulted in elevated total sulfhydryl content and reduced carbonyl content, Schiff base content, and dityrosine content within myofibrillar proteins (MPs), indicating its inhibitory effect on MP oxidation. In particular, after five F-T cycles, total sulfhydryl content reached 58.66 nmol/mL for the QP-treated group significantly higher than that observed for controls at 43.65 nmol/mL (p < 0.05). While carbonyl content increased from 2.37 nmol/mL to 4.63 nmol/mL between the first and fifth F-T cycle for controls; it only rose from 2.15 nmol/mL to 3.47 nmol/mL in the QP-treated group. The endogenous fluorescence levels were significantly higher (p < 0.05) in the QP-treated group compared to controls. In conclusion, the addition of QP enhanced the quality of pork patties and effectively inhibited the oxidative denaturation of MP during F-T cycles. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the coloring ingredient potential of liver homogenates that form Zn protoporphyrin (ZnPP), a natural red pigment, after anaerobic incubation. Liver homogenates were used to develop nitrite-free sterile pork liver pâtés. These homogenates were applied in the formulation of pâtés directly or after centrifugation to obtain a pellet that was highly concentrated in ZnPP. Both the whole homogenate and its insoluble fraction were adjusted to pH 7.5 before their use in the formulation of pâtés with and without antioxidant (0.5% ascorbate plus 0.1% tocopherol) addition. Pâtés formulated with the whole homogenate showed color and texture characteristics that were similar to those of the positive control with nitrite. However, high levels of the insoluble fraction also led to pâtés with improved color characteristics but with a two-fold softened texture. Therefore, the form and amount of ZnPP added played roles in the final appearance of the product. The ZnPP pigment was more stable than heme in the sterilization treatment, and antioxidant addition proved to be unnecessary. The ZnPP-rich ingredients allowed for the preparation of nitrite-free cooked liver pâtés with a stable red color and could thus be potentially applied in other uncured cooked meat products. [ABSTRACT FROM AUTHOR]

Meat production is a complex system, continually receiving animals, water, air, and workers, all of which serve as carriers of bacteria. Selective pressures involved in different meat processing stages such as antimicrobial interventions and low temperatures, may promote the accumulation of certain residential microbiota in meat cutting facilities. Bacteria including human pathogens from all these sources can contaminate meat surfaces. While significant advancements have been made in enhancing hygienic standards and pathogen control measures in meat plants, resulting in a notable reduction in STEC recalls and clinical cases, STEC still stands as a predominant contributor to foodborne illnesses associated with beef and occasionally with pork. The second-and third-generation sequencing technology has become popular in microbiota related studies and provided a better image of the microbial community in the meat processing environments. In this article, we reviewed the potential factors influencing the microbial ecology in commercial meat processing facilities and conducted a meta-analysis on the microbiota data published in the last 10 years. In addition, the mechanisms by which bacteria persist in meat production environments have been discussed with a focus on the significant human pathogen E. coli O157:H7 and generic E. coli, an indicator often used for the hygienic condition in food production. [ABSTRACT FROM AUTHOR]

As appropriations earmarks return to Congress, every legislator faces a decision: pursue or refuse congressionally mandated federal spending projects. This decision is likely influenced by public messaging concerns. We theorize that both credit claiming for federal projects and position taking against spending projects ("pork busting") can benefit legislators as they look to improve future electoral returns. We field a nationally representative survey experiment to estimate the effect of credit‐claiming and pork‐busting messages on the perceived effectiveness, fiscal responsibility, and overall approval of an unnamed member of Congress. We find that respondents are likely to penalize the representative's approval assessment when presented with an out‐party message strategy. Conversely, respondents are likely to increase the representative's personal trait assessments when presented with an in‐party message strategy. We expand on these results in an additional analysis and find that these trends persist when controlling for other partisan and demographic factors. We discuss our results in light of traditional expectations, potential mechanisms, and future directions for related research. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to evaluate the protease activity of freeze‐dried kiwifruits as affected by the various colours and the antioxidant activities of protein hydrolysates from pork loin protein (sarcoplasmic and myofibrillar proteins) containing different freeze‐dried kiwifruit powder during incubation times. The protease activity of freeze‐dried kiwifruit powders was determined using casein and meat protein as substrates. Gold and green kiwifruit powders showed higher protease activity than red kiwifruit powders. Each type of kiwifruit showed different hydrolysis degrees for myofibrillar and sarcoplasmic proteins. The myofibrillar and sarcoplasmic proteins with kiwifruit powder showed increased antioxidant activity compared to the control. The protein hydrolysates obtained from pork loins treated with green and gold kiwifruit powders increased antioxidant activity with increased incubation time. These results suggested that the protein hydrolysates of pork loins containing freeze‐dried kiwifruit powders had potential antioxidant activity, resulting in maintaining meat product quality during storage. [ABSTRACT FROM AUTHOR]

In specialised food products, the detection and identification of various sources of oils and fats are essential. Consumers are concerned about the adulteration of vegetable oils to avoid health problems and the risk of developing heart disease. There were a few cases where less expensive animal fat, in particular pork fat, was found in halal meals. The limitations of conventional methods for detecting pork in other meats can be overcome with the use of non-destructive methods. This study reveals the feasibility of using the microwave non-destructive testing method to identify animal fats. In the frequency between 8 GHz and 12 GHz, the microwave non-destructive testing method was used to obtain the S-parameters of the chicken, beef, and pork fats in the form of raw, baked, and oil. Single and multiple correlation analyses were then performed to identify the relationship between the animal fats and to differentiate them. The results of the Pearson correlation analysis show that for all animal fats, both raw and baked fat had a higher correlation value, which indicated they have the same or similar features. The different correlation values obtained from the multiple correlation analysis demonstrated that animal fats have distinct features, regardless of whether they are raw, baked, or liquid forms. The multiple correlation analysis is a more suitable technique to detect animal fats compared to the Pearson correlation analysis. [ABSTRACT FROM AUTHOR]

Lipid oxidation and microbial deterioration are the main reasons for spoilage of meat and meat product. The common way of fighting those processes is to add synthetic antioxidants and preservatives. However, the modern trend is to replace synthetic additives with natural alternatives, mainly of plant origin. Our study incorporated sea buckthorn extract variety Vitaminnaja into pork sausages in two concentrations - 3 and 5 mL.kg-1. The prepared extract examination showed that total antioxidant capacity and total polyphenol content were measured and expressed at an average of 65.04 % of DPPH radical inhibition and 677.58 g GAE.kg-1. During the TBARS evaluation, we observed a significant reduction of malondialdehyde created in experimental samples compared to the control group. The antimicrobial effect of sea buckthorn was observed in various previous studies. In our experiment, we could not confirm this ability in meat products. On the other hand, we did not detect any negative effect of the extract on the microbial load of sausages. We recommend sea buckthorn as a possible source of natural antioxidants for the meat industry. Further multi-disciplinary research is still, however, needed. [ABSTRACT FROM AUTHOR]

Sarcocystis are Apicomplexan protozoa with a dixenous life cycle that includes a predator and a prey as definitive and intermediate hosts, respectively. Domestic and wild pigs are intermediate hosts of S. suihominis, with formation of sarcocysts in their muscles, while humans and non-human primates act as final hosts. After ingesting raw or undercooked sarcocyst-infested pork, signs of gastroenteritis including inappetence, nausea, vomiting, and diarrhea may develop in humans. Moreover, excretion of infective forms with human feces leads to dissemination of the parasite in the environment. In this study, macroscopic sarcocysts of white color, oval shape, and a diameter of approximately 3–8 mm were found in the skeletal muscle of a slaughtered domestic pig (Sus scrofa domesticus) destined for human consumption in an abattoir of Makurdi, Benue State, Nigeria. Sarcocyst DNA was used as template to PCR amplify the near-complete length of the 18S rRNA gene and a fragment of the cytochrome c oxidase subunit 1 (cox-1) gene. Amplicons were sequenced and used to construct phylogenetic trees with selected available Sarcocystis spp. sequences. In both cases, the placement of the analyzed sequences with S. suihominis was strongly supported, confirming the species identity of this macroscopic sarcocyst-forming parasite. This constitutes the first molecular identification of S. suihominis in Nigeria and the African continent. Proximity between pigs and humans, and poor sanitary conditions frequently encountered in pig farms of Nigeria might favor the dissemination of this zoonotic parasite, posing a threat to public health. [ABSTRACT FROM AUTHOR]

Pork price fluctuations are closely related to the national economy and people's livelihoods in China. Based on the monthly pork price fluctuations in China from January 2011 to August 2022, this study uses ARCH family models to assess the characteristics and laws of these fluctuations in China. The pork price fluctuations show obvious clustering, with external shock information from the previous month affecting the pork price in the following period; the pork market price is characterized by risk compensation, with the high risk of pork supply driving the pork price up. In addition, the pork price fluctuations are characterized by asymmetry, with a greater impact of good than of bad news on the pork price. Due to the pork industry' low entry threshold and the existence of sunk costs, positive information on the pork market has a stronger impact on price fluctuations than negative information. To guide pork supply, we recommend improving monitoring and earlywarning mechanisms in the pork market to identify the pork price volatility threshold and measure the price volatility. In addition, price index insurance products should be constantly strengthened, with different types of insurance products being offered to meeting the insurance demand of various sectors in the pig meat supply chain. [ABSTRACT FROM AUTHOR]

Food is essential for sustenance and reflects a country’s identity, making it crucial to identify the cultural needs for effectively localizing Korean food. This study surveyed 825 adults from four continents (eight countries) to examine their preferences, familiarity, and attitudes toward Korean food. Significant correlations(p< .001) were found between the familiarity and preference for Korean food, with variations observed across continents. Among the representative Korean food items, the average preference score was 4.67, and the purchase/recommendation intention score was 4.88. Seven items received above-average ratings (e.g., gogi-deopbap and kimchi-bokkeumbap), while some items showed high liking but low purchase/recommendation intention (e.g. dak-jjim and galbi-jjim). In addition, items such as gimbap and tteokbokki had high purchase/recommendation intention but low liking, and kimchi and vegetable foods etc. received low liking and purchase/recommendation intentions. In terms of the preferred meat according to the cooking method and seasoning, beef respondents preferred grilled · stir-fried and soup·stew·hot pot cooking methods, while pork or chicken respondents preferred grilled · stir-fried and frying methods. Soy sauce was the most preferred seasoning for all meat responses, followed by red pepper paste. These research findings provide fundamental data for developing Korean food products, segmented by continent. [ABSTRACT FROM AUTHOR]

Escherichia coli, Salmonella, and Listeria monocytogenes are three of the most common foodborne pathogens found in pork. SERS technology enables the rapid acquisition of molecular information by harnessing the synergistic effect of Raman scattering and enhanced substrate surface plasmonics. However, because of the similar chemical composition between bacteria and between pathogens and pork, it is difficult to discriminate pork contaminated with different pathogens. In view of this problem, Raman spectra of three bacteria, bacteria mixtures, and fresh pork contaminated with three pathogens were obtained by using Au @Ag NPs as the enhancement substrate. After data pretreatment, Raman characteristics of pathogens were analyzed by the PCA. PLS-DA and SVM-DA classifiers were employed to discriminate the feature data. To reduce the impact of sample variations on the modeling results, the influence of three data standardization methods, SNV, max-normalization, and area-normalization, on the predictive ability of the models was discussed. The predicted results demonstrated that SVM-DA, combining with SNV, achieved superior discrimination for bacteria mixtures. The sensitivity, specificity, and accuracy of prediction validation were all above 0.93. When PLS-DA was combined with normalization techniques, better results were obtained for discriminating pork contaminated with different bacteria. In the predictive discriminant analysis, the classification accuracy reached 0.85. This work not only achieved rapid discrimination of biological cells in complex environments but also improved the accuracy of the classification model, providing a feasible idea for the analysis of pork contaminated with microorganism based on SERS by incorporating stoichiometric methods. [ABSTRACT FROM AUTHOR]

Temperature fluctuations severely damage the quality, oxidation stability, and structure of pork patties. This study investigated the potential reasons for Pleurotus eryngii (Pe) to protect frozen pork patties from quality degradation caused by temperature fluctuations and promoted the application of a natural ingredient. In this experiment, the pH, the water holding capacity (WHC), the properties of color and texture, the appearance, the degree of protein and lipid oxidation, and the microstructure of patties with different additions of Pe (0%, 0.25%, 0.50%, 1.00%, and 2.00%) were intensified during freezing and thawing (F–T) cycles. The results showed that patties with 0.50% Pe exhibited a distinguishable improvement in the changes of pH, WHC, color, and texture during F–T cycles (p < 0.05). With the times of F–T cycles increasing, 0.50% Pe was able to inhibit lipid oxidation of patties by decreasing the peroxide value (POV) and the thiobarbituric acid reactive substances (TBARS) value to 0.87 and 0.66-fold, respectively, compared to those in the control group. It was also able to suppress the protein oxidation of the patties with a protein sulfhydryl content increasing to 1.13-fold and a carbonyl content decreasing to 0.49-fold compared to the patties in the control group (p < 0.05) after 5 F–T cycles. In addition, the figures of appearance and microstructure of samples indicated that 0.50% Pe effectively restrained the deterioration of structure features from patties after 5 F–T cycles. Thus, the addition of Pe effectively maintained the characteristics of pork patties under F–T cycles. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the effect of pork oxidation through modified atmosphere packaging (MAP) on gel characteristics of myofibrillar proteins (MP) during the heat-induced gelation process. The pork longissimus thoracis (LT) was treated by MAP at varying oxygen concentrations (0, 20, 40, 60, and 80% O2) with a 5-day storage at 4 °C for the detection of MP oxidation and gel properties. The findings showed the rise of O2 concentration resulted in a significant increase of carbonyl content, disulfide bond, and particle size, and a decrease of sulfhydryl content and MP solubility (p < 0.05). The gel textural properties and water retention ability were significantly improved in MAP treatments of 0–60% O2 (p < 0.05), but deteriorated at 80% O2 level. As the concentration of O2 increased, there was a marked decrease in the α-helix content within the gel, accompanied by a simultaneous increase in β-sheet content (p < 0.05). Additionally, a judicious oxidation treatment (60% O2 in MAP) proved beneficial for crafting dense and uniform gel networks. Our data suggest that the oxidation treatment of pork mediated by O2 concentration in MAP is capable of reinforcing protein hydrophobic interaction and disulfide bond formation, thus contributing to the construction of superior gel structures and properties. [ABSTRACT FROM AUTHOR]