A Chromosome-Scale and Annotated Reference Genome Assembly of Plecia longiforceps Duda, 1934 (Diptera: Bibionidae).

Urbanization is a leading factor effecting global biodiversity, driving rapid evolutionary processes in the local biota. Species that adapt and proliferate in city environments can become pests, with human activities facilitating their dispersal and excessive outbreaks. Here we present the first genome data of Plecia longiforceps, a lovebug pest in Eastern Asia with intensive aggregations recently occurring in the Seoul Metropolitan Area of Korea.

Innovative Application of Cold Plasma Technology in Meat and Its Products.

The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological safety of meat and its products.

Mathematical modeling for freshness/spoilage of chicken breast using chemometric analysis.

Chicken meat spoilage is a significant concern for food safety and quality, and this study aims to predict the spoilage point of chicken breast meat through various attributes and metabolites. Chicken meat was stored in anaerobic packaging at 4 °C for 13 days, and various meat quality attributes (pH, drip loss, color, volatile basic nitrogen [VBN], total aerobic bacteria [TAB], and metabolites) were examined. First, the spoiled point (VBN >20 mg/100 g and/or TAB >7 log CFU/g) of the chicken breast meat was determined.

Using 2D qNMR analysis to distinguish between frozen and frozen/thawed chicken meat and evaluate freshness.

We identified key metabolites reflecting microbial spoilage and differentiated unfrozen meat from frozen/thawed (FT) using 2D qNMR analysis. Unfrozen and FT chicken breasts were prepared, individually aerobically packaged, and stored for 16 days at 2 °C. Only volatile basic nitrogen (VBN) was significantly changed after 6 log CFU/g of total aerobic bacteria (p < 0.

The inactivation efficacy of plasma-activated acetic acid against Salmonella Typhimurium cells and biofilm.

Aim: This study aimed to examine the inactivation efficacy of plasma-activated acetic acid (PAAA) against Salmonella Typhimurium cells and biofilm and elucidate underlying chemical inactivation pathway.

Methods And Results: PAAA was prepared by discharging plasma to 20 ml of 0.2% (v/v) acetic acid (AA) for 20 min (2.

Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats.

This study investigated the bactericidal effects of plasma-activated acetic acid (PAAA) on Salmonella Typhimurium and its impact on the physicochemical traits of chicken meat. Twenty milliliters of 0.8% (v/v) acetic acid (AA) was treated with plasma (2.

Inactivation of Typhimurium by Non-Thermal Plasma Bubbles: Exploring the Key Reactive Species and the Influence of Organic Matter.

The key reactive species generated by non-thermal plasma bubbles for the inactivation of Typhimurium and the effects of organic matter on the inactivation efficacy were investigated. Plasma, which is primarily composed of ozone (O), was generated by dielectric barrier discharge and injected into a solution (400 mL) as a bubble. The surviving population of .

Enzymatic browning reaction of apple juices prepared using a blender and a low-speed masticating household juicer.

The aim of this study was to investigate the effect of juicer type (blender or LSM household juicer) on the browning reaction of apple juice and evaluate the remaining antioxidant activity in the juice. The blender apple juice showed a darker brown color and 4.5 times higher PPO activity than LSM apple juice.