Differentiated application of oxygen levels for the preservation of high‑oxygen packaged beef based on initial microbial contamination.

This study investigated the influence of various oxygen (O) levels on the storage quality of chilled beef steaks with different initial microbial loads (low initial microbial loads, LIML; high initial microbial loads, HIML). The steaks were stored under three modified atmosphere packaging (MAP) systems (MAP70 = 70 % O/30 % CO; MAP50 = 50 % O/30 % CO/20 % N; MAP30 = 30 % O/30 % CO/40 % N) for 20 days. Oxygen levels had no impact on bacterial counts and microbial diversity during storage, in which Serratia and Brochothrix became predominant bacteria.

Effects of dietary Inonotus obliquus fermentation products supplementation on meat quality and antioxidant capacity of finishing pigs.

This study aimed to investigate the supplementation of finishing pigs with Inonotus obliquus fermentation products (IOFP) on the meat quality, amino acid and fatty acid composition, muscle fiber characteristics, and antioxidant capacity. Eighteen healthy castrated piglets were randomly divided into three groups and fed a basal diet or supplemented with IOFP (obliquus (Chaga fungus) products fermented for 3 or 7 days (IOFP-3 and IOFP-7) at 8 g per kg feed). The results demonstrated that, compared to the control group, IOFP significantly increased the pH from 5.

Deciphering the inhibitory mechanisms of cinnamaldehyde on biofilm formation of Listeria monocytogenes and implement these strategies to control its transfer to beef surfaces.

Natural essential oils have received widespread attention as promising microbial inhibitors, whereas a comprehensive understanding of their mechanisms underlying biofilm control and impact on biofilm cross-contamination on meat remains poorly understood. In this study, Listeria monocytogenes (Lm) biofilms were treated with sub-inhibitory concentrations of cinnamaldehyde (CA) and characterized over a 4-day period. Both 1/2 MIC (160 μg/mL) and 1/4 MIC (80 μg/mL) CA delayed the development of Lm biofilm on abiotic surfaces and reduced the maximum biofilm formation.

The regulatory mechanisms for beef tenderization by the calcium-independent phospholipase A activity of Peroxiredoxin 6.

This study investigated the effect of the inhibition of the activity of Ca-independent Phospholipase A (iPLA) of Peroxiredoxin 6 (Prdx6) on beef tenderization in the early post-mortem period. Longissimus lumborum (LL) were incubated with or without the inhibitor of iPLA activity of Prdx6 (MJ33) for 1, 6, 12, 24, or 36 h, followed by incubation with or without the HO. iPLA activity, troponin T and desmin, Ca concentration, calpain-1, caspases, apoptosis rate, and cell morphology were examined.

The impact of different cooking temperatures on the quality and moisture distribution of beef.

The objective of this study was to investigate the water-holding capacity (WHC) and quality changes of beef during heating at specific temperatures (including 40 °C, 60 °C, 80 °C, and 100 °C), as well as the degradation of proteins and the distribution of water within the muscle at different heating temperatures. The experiment utilized the sirloin section from eight crossbred cattle of and breeds, with four sampling sessions, two cattle per session. Each cattle were divided into 30 beef sirloin samples, each weighing 150 ± 10 g, and each session was completed within 3 days with the following tests.

Effect of long-term dietary supplementation with Bacillus subtilis in pigs on meat color and oxidative stability under high‑oxygen packaging.

This study aimed to investigate the effects of dietary Bacillus subtilis (B. subtilis) supplementation in pigs on the meat color and oxidative stability of the meat under high‑oxygen packaging. The results showed B.

Changes to Pork Bacterial Counts and Composition After Dielectric Barrier Discharge Plasma Treatment and Storage in Modified-Atmosphere Packaging.

The aim of this study was to compare the succession of natural microbiota in pork held under refrigerated storage for up to 10 days after dielectric barrier discharge (DBD) plasma treatment. Two methods were used to assess the impact of DBD on microorganisms. Firstly, traditional selective media (SM) were employed to detect the bactericidal effects of DBD on spp.

The prevalence, distribution, and diversity of Salmonella isolated from pork slaughtering processors and retail outlets in the Shandong Province of China.

Salmonella is a foodborne pathogen of global significance and is highly prevalent in pork. This study investigated the prevalence, contamination distribution, virulence genes and antibiotic resistance of Salmonella in 3 pork processors in the Shandong Province of China. Samples were collected from 13 different sampling sources across the slaughter procedures (600 samples) as well as at retail outlets supplied by these processors (45 samples).

Classification and Identification of Foodborne Bacteria in Beef by Utilising Surface-Enhanced Raman Spectroscopy Coupled with Chemometric Methods.

The detection and classification of foodborne pathogenic bacteria is crucial for food safety monitoring, consequently requiring rapid, accurate and sensitive methods. In this study, the surface-enhanced Raman spectroscopy (SERS) technique coupled with chemometrics methods was used to detect and classify six kinds of foodborne pathogenic bacteria, including (. ), (.

Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef.

In order to explore the effect of sub-freezing storage on water holding capacity and tenderness of beef, four treatments were compared in this study: sub-freezing (-7 °C) fast sub-freezing (-38 °C until the core temperature achieved to -7 °C), superchilling (-1 °C) and fast frozen (-38 °C until the core temperature achieved to -18 °C) with the latter two treatments serving as the controls. The differences in muscle fiber structure, water distribution, protein oxidation and cytoskeletal protein degradation were studied. The results demonstrated that compared with other treatments, the fast sub-freezing treatment resulted in less structural damage to the muscle fibers and had better water holding capacity.

The Effect of the PhoP/PhoQ System on the Regulation of Multi-Stress Adaptation Induced by Acid Stress in Typhimurium.

Acidic stress in beef cattle slaughtering abattoirs can induce the acid adaptation response of in-plant contaminated . This may further lead to multiple resistance responses threatening public health. Therefore, the acid, heat, osmotic and antibiotic resistances of (ATCC14028) were evaluated after a 90 min adaption in a pH = 5.

LC-MS-based metabolomics reveals metabolite dynamic changes of beef after superchilling early post-mortem.

To explore the underlying mechanisms by which superchilling (SC, -3 °C within 5 h of slaughter) improves beef tenderness, an untargeted metabolomics strategy was employed. M. Longissimus lumborum (LL) muscles from twelve beef carcasses were assigned to either SC or very fast chilling (VFC, 0 °C within 5 h of slaughter) treatments, with conventional chilling (CC, 0 ∼ 4 °C until 24 h post-mortem) serving as the control (6 per group).

Exploration of the shelf-life difference between chilled beef and pork with similar initial levels of bacterial contamination.

This study compared the shelf-life of beef and pork longissimus lumborum muscles (loins) that had the same initial bacterial loads and were held under the same chilled storage conditions. To identify the underlying pathways, comparisons were conducted from the perspective of the spoilage indicators; protease/lipase activity, and the volatile organic compounds (VOC) generated over 28 d of chilled storage. The initial total viable microbial count (TVC) on Day 0 for both type of meat was 4.

Airborne signals of Pseudomonas fluorescens modulate swimming motility and biofilm formation of Listeria monocytogenes in a contactless coculture system.

Bacterial volatile compounds (BVCs) facilitate interspecies communication in socio-microbiology across physical barriers, thereby influencing interactions between diverse species. The impact of BVCs emitted from Pseudomonas on the biofilm formation characteristics of Listeria monocytogenes within the same ecological niche has been scarcely investigated under practical conditions of food processing. The objective of this study was to explore the motility and biofilm formation characteristics of L.

Effects of CO on the physicochemical, microbial, and sensory properties of pork patties packaged under optimized O levels.

The storage quality characteristics of fresh pork patties were investigated under 80% O modified atmosphere packaging (MAP80:20 = 80% O/20% CO) and 40% O MAP with various CO levels (MAP40:20 = 40% O/20% CO/40% N; MAP40:40 = 40% O/40% CO/20% N; MAP40:60 = 40% O/60% CO). Packaged patties were stored for 16 days at 4 °C to monitor their physicochemical (pH, instrumental color, oxidative stability, and fatty acid profile), microbial, and sensorial changes. Results suggested that decreasing O levels from 80% to 40% significantly inhibited the lipid oxidation of patties but led to a lower (P < 0.

Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef.

This study investigated the relationship between tenderness and protein phosphorylation levels of normal ultimate pH (pH, 5.4-5.8, NpH), intermediate pH (5.

Study of the transfer of Shiga toxin-producing Escherichia coli during the slaughter of cattle using molecular typing combined with epidemiologic data.

Investigation on the distribution and biological characteristics of Shiga-toxin producing Escherichia coli (STEC) during beef processing is essential for in-plant critical control points and food safety risk assessment. Serogroups and subtypes of stx genes of STEC strains isolated from beef processing lines were first investigated. Identification to cross-contamination among different sampling sites was further conducted by combining multilocus sequence typing (MLST) with the previous distribution and characterization data.

Combined effects of cold and acid on dual-species biofilms of Pseudomonas fluorescens and Listeria monocytogenes under simulated chilled beef processing conditions.

Interactions across bacterial species boundaries are usually influenced by environmental stresses, yet little has been evaluated regarding multifactorial stresses on the fate of dual-species biofilm formation in food industry. In this study, the processing conditions of chilled beef were established as a combination of cold and acid stresses (4 °C and pH 5.4), with pH 7.

Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles.

The physicochemical parameters of hot-boned bovine semimembranosus muscles after sous vide cooking were investigated. Hot-boned or wet-aged steaks were collected, and cooked by different cooking methods, including sous vide (57 °C, 11 h, SV), grilling (at 200 °C to the central temperature of 72 °C, GR) or boiling (100 °C, 2 h, BO). The meat color, tenderness, water-holding capacity, degree of oxidation, myoglobin denaturation and sensory quality traits were determined, as well as the changes in the microstructure.

Multispectral and molecular dynamics study on the impact of trans, trans-2,4-decadienal and 4-hydroxy-2-nonenal on myoglobin redox stability.

This study investigated the interaction between myoglobin (Mb) and two lipid oxidation products, 4-hydroxy-2-nonenal (HNE) and trans, trans-2,4-decadienal (tt-DDE), at pH 5.6 and 7.4 through the combination of multispectral and molecular dynamics simulations.

Effect of resveratrol on skeletal slow-twitch muscle fiber expression via AMPK/PGC-1α signaling pathway in bovine myotubes.

The purpose of this study was to evaluate the impact of resveratrol on slow-twitch muscle fiber expression in bovine myotubes. The results revealed that resveratrol enhanced slow myosin heavy chain (MyHC) and suppressed fast MyHC protein expression, accompanied by increased MyHC I/IIa and decreased MyHC IIx/IIb mRNA levels in bovine myotubes (P < 0.05).

Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy.

The objective of this study was to assess the potential to predict the microbial beef spoilage indicators by Raman and Fourier transform infrared (FT-IR) spectroscopies. Vacuum skin packaged (VSP) beef steaks were stored at 0 °C, 4 °C, 8 °C and under a dynamic temperature condition (0 °C ∼ 4 °C ∼ 8 °C, for 36 d). Total viable count (TVC) and total volatile basic nitrogen (TVB-N) were obtained during the storage period along with spectroscopic data.

Potential inhibitory effect of carbon dioxide on the spoilage behaviors of Pseudomonas fragi in high-oxygen packaged beef during refrigerated storage.

Pseudomonas fragi is a dominant meat spoilage organism under high-oxygen modified atmosphere packaging (HiOx-MAP). This work investigated the effects of CO on P. fragi growth and the related spoilage phenomena of HiOx-MAP beef.

The biological effect of a beef-derived on beef steaks during chilled storage.

The aim of this study was to investigate the biological inhibiting effect of a beef-derived (RS-25) on the spoilage of beef steaks in overwrapped packaging during the 12 days of storage at 4°C. Beef quality as well as microbial indicators were determined at different intervals during the storage after the inoculation of RS-25 at the 6 log CFU/g, and the high-throughput sequencing was applied to investigate the changes of microbial community structure during the storage. The inoculation of RS-25 on beef had no effect ( > .

Mechanisms and applications of probiotics in prevention and treatment of swine diseases.

Probiotics can improve animal health by regulating intestinal flora balance, improving the structure of the intestinal mucosa, and enhancing intestinal barrier function. At present, the use of probiotics has been a research hotspot in prevention and treatment of different diseases at home and abroad. This review has summarized the researchers and applications of probiotics in prevention and treatment of swine diseases, and elaborated the relevant mechanisms of probiotics, which aims to provide a reference for probiotics better applications to the prevention and treatment of swine diseases.