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
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
Background As pre-cut and pre-packaged chilled meat becomes increasingly popular,integrating the carcasscutting process into the pig industry chain has become a trend.Identifying quantitative trait loci(QTLs)of pork c...Background As pre-cut and pre-packaged chilled meat becomes increasingly popular,integrating the carcasscutting process into the pig industry chain has become a trend.Identifying quantitative trait loci(QTLs)of pork cuts would facilitate the selection of pigs with a higher overall value.However,previous studies solely focused on evaluating the phenotypic and genetic parameters of pork cuts,neglecting the investigation of QTLs influencing these traits.This study involved 17 pork cuts and 12 morphology traits from 2,012 pigs across four populations genotyped using CC1 PorcineSNP50 BeadChips.Our aim was to identify QTLs and evaluate the accuracy of genomic estimated breed values(GEBVs)for pork cuts.Results We identified 14 QTLs and 112 QTLs for 17 pork cuts by GWAS using haplotype and imputation genotypes,respectively.Specifically,we found that HMGA1,VRTN and BMP2 were associated with body length and weight.Subsequent analysis revealed that HMGA1 primarily affects the size of fore leg bones,VRTN primarily affects the number of vertebrates,and BMP2 primarily affects the length of vertebrae and the size of hind leg bones.The prediction accuracy was defined as the correlation between the adjusted phenotype and GEBVs in the validation population,divided by the square root of the trait’s heritability.The prediction accuracy of GEBVs for pork cuts varied from 0.342 to 0.693.Notably,ribs,boneless picnic shoulder,tenderloin,hind leg bones,and scapula bones exhibited prediction accuracies exceeding 0.600.Employing better models,increasing marker density through genotype imputation,and pre-selecting markers significantly improved the prediction accuracy of GEBVs.Conclusions We performed the first study to dissect the genetic mechanism of pork cuts and identified a large number of significant QTLs and potential candidate genes.These findings carry significant implications for the breeding of pork cuts through marker-assisted and genomic selection.Additionally,we have constructed the first reference populations for genomic selection of pork cuts in pigs.展开更多
This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages(the whole process from intake to swallowing was divided into five stages,i.e.,20%,40%,60%,80%a...This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages(the whole process from intake to swallowing was divided into five stages,i.e.,20%,40%,60%,80%and 100%stage).The stewed pork with brown sauce was masticated and the emulsion was collected for the determination of emulsion stability,droplet size,ζ-potential,interfacial tension,and microstructure.The results showed that the emulsion stability increased gradually during the oral processing and reached the highest level near the swallowing point.The droplet size of emulsion showed a significant downward trend(P<0.05).Microstructure observations also found different degrees of reduction in fat droplets size at different stages of oral processing.In addition,theζ-potential of food boluses emulsion was decreased from-16.4 mV to-41.2 mV and the interfacial tension decreased by 52.6%before and after oral progressing.In conclusion,the oral processing of stewed pork with brown sauce was essentially a process in which fat was constantly emulsified,and saliva might act as an emulsifier.This study provides new insights on understanding the oral processing process and sensory changes of fat.展开更多
[Objectives]This study was conducted to explore the effects of heat treatment on processing characteristics of pork.[Methods]The effects of low-temperature long-term cooking(LTLT),high-temperature vacuum cooking,high-...[Objectives]This study was conducted to explore the effects of heat treatment on processing characteristics of pork.[Methods]The effects of low-temperature long-term cooking(LTLT),high-temperature vacuum cooking,high-temperature cooking and high-temperature steaming on some indexes of pork products were studied,and principal component analysis was carried out.[Results]LTLT had significant effects on the total sensory score,moisture content,cooking loss rate,a value,shear force,and TBARS of pork,and the corresponding optimal product indicators were 71.40 points,72.36%,14.20%,4.79,7089.87 g,and 0.05 mg/kg,respectively.The microstructure changes in the LTLT group were relatively small,as the muscle fiber structure was relatively dense and uniform,and the gaps between muscle fibers were small.A total of 30 volatile flavor compounds were detected in the four groups,mainly alcohols,alkenes,alkanes,lipids,ketones,and aldehydes,and the LTLT group had more types and high contents.PCA analysis showed that the sensory evaluation,moisture content,elasticity,a value and LTLT were positively correlated with principal component 1.[Conclusions]Various indexes comprehensively showed that the LTLT group had better meat color,flavor,texture characteristics and lower oxidation degree than traditional cooking and steaming methods,which provides a theoretical reference for its large-scale application in the processing of prepared meat products.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 w...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>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<0.05). Diet supplemented with probiotics reduced the drip loss and cooking loss of pork(p<0.05). Dietary supplementation with probiotics significantly decreased the content of triglycerides, low- density lipoprotein and urea nitrogen in serum(p<0.05), and increased the content of high-density lipoprotein in serum(p<0.05). These results suggested improving effects of dietary probiotics on pork quality and serum metabolism in growing-finishing pigs.展开更多
AIM: To explore potential interactions among Helicobacter pylori(H. pylori), CagA status, interleukin(IL)-1B-31 genotypes, and non-cardiac gastric cancer(GC) risk.METHODS: A case-control study of non-cardia GCwas perf...AIM: To explore potential interactions among Helicobacter pylori(H. pylori), CagA status, interleukin(IL)-1B-31 genotypes, and non-cardiac gastric cancer(GC) risk.METHODS: A case-control study of non-cardia GCwas performed at 3 hospitals located in Xi'an, China, between September 2008 and July 2010. We included 171 patients with histologically diagnosed primary noncardia GC and 367 population based controls(matched by sex, age and city of residence). A standardized questionnaire was used to obtain information regarding potential risk factors, including pork consumption. H. pylori CagA status was assessed by enzyme-linked immunosorbent assay, and IL-1B-31 genotypes were determined by polymerase chain reaction-restriction fragment length polymorphism. Multivariate unconditional logistic regression was used to explore potential interactions among the factors.RESULTS: The CagA appeared to confer an increased risk of GC(OR = 1.81, 95%CI: 1.25-2.61). The main associations with IL-1B-31C allele here were 0.98(95%CI: 0.59-1.63) for CC vs TT and 0.99(95%CI: 0.64-1.51) for C Carriers vs TT. However, no associations were observed for CagA or IL-1B-31 genotype status among subjects who reported low pork consumption(P for interaction = 0.11). In contrast, high pork consumption and IL-1B-31C genotypes appeared to synergistically increase GC risk(P for interaction = 0.048) after adjusting for confounding factors, particularly among subjects with CagA(OR = 3.07, 95%CI: 1.17-10.79). We did not observe effect modification of pork consumption by H. pylori CagA status, or between H. pylori CagA status and IL-1B-31 genotypes after adjustment for pork consumption and other factors.CONCLUSION: These interaction relationships among CagA, IL-1B-31 and pork consumption may have implications for development of the preventive strategies for the early detection of non-cardiac GC.展开更多
The stewed pork balls with brown sauce(SPB-BS)in China is well known for its delicacy and preferred by consumers.Maillard reaction(MR)is widespread in SPB-BS due to the use of sugar,meat and sauce in the thermal proce...The stewed pork balls with brown sauce(SPB-BS)in China is well known for its delicacy and preferred by consumers.Maillard reaction(MR)is widespread in SPB-BS due to the use of sugar,meat and sauce in the thermal process.However,there is a lack of research on its risk and flavor by MR.By solid phase extraction combined with HPLC-MS,4 kinds of harmful compounds including acrylamide(AA),heterocyclic aromatic amines(HAAs),4-methylimidazole(4-MEI)and furan were analyzed in SPB-BS and their amounts ranged 0.05–0.50 mg/kg.The quantitative formula was proposed to evaluate the risk value of the SPB-BS,after taking into account the content,acceptable daily intake(ADI)and carcinogenicity of each compound.The risk values were in range of 0.57–37.93,suggesting that the risk caused by MR in SPB-BS was low.By head space-solid phase microextraction combined with GC-MS,57 volatile compounds in SPB-BS were identified with the dominant contribution of alcohols,aldehydes,acids and esters.Based on the structures of these compounds and the composition of SPB-BS,lipid oxidation and MR are inferred to be responsible for the formation of the harmful and volatile compounds.In addition,the added sauces and oil provides the main precursors to form the harmful and volatile compounds in SPB-BS,so it is necessary to point out a balance between them in the further study.展开更多
Five marinades were developed using natural antioxidants. Based on a consumer test of the appearance, three marinades were chosen for further investigation: an oregano, an acerola and a Dijon marinade, the Dijon marin...Five marinades were developed using natural antioxidants. Based on a consumer test of the appearance, three marinades were chosen for further investigation: an oregano, an acerola and a Dijon marinade, the Dijon marinade containing acerola, sumac and oregano. A barbecue and a sumac marinade were not included in the further study. In a home use test, consumers barbecued pork chops with the three marinades. Most of the consumers preferred the oregano and the Dijon marinade, while the acerola marinade was less liked. After controlled cooking using both direct and indirect heat to a core temperature of 65°C and 80°C, the content of the heterocyclic aromatic amines (HCA) PhiP, MeIQx, DiMeIQx, Harman and Norharman was analysed. All of the marinades reduced the content of MeIQx and DiMeIQx, although only with indirect heat, while PhiP was reduced using both grilling methods. Surprisingly, in particular the content of Harman—and to a lesser extent Norhaman—was very high in the Dijon-marinated chops. The results demonstrated that it was possible to develop well-liked marinades that can reduce the formation of selected HCAs.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
Since the second half of 2015,the price of pork has come into a new round of rising cycle,especially from January to April of 2016,pork prices continued rising.Excessive rising of pork prices sparks people’s concern ...Since the second half of 2015,the price of pork has come into a new round of rising cycle,especially from January to April of 2016,pork prices continued rising.Excessive rising of pork prices sparks people’s concern about CPI rising.It is of practical significance to discussing the fluctuation cycle of pork price and its relationship with CPI.In this context,we do empirical research on pork cycle and price fluctuations with CPI relationships.From January 2000 to March 2016,based on a total of 195 samples,using Eviews6.0 metrology software,we draw the following conclusions:fluctuations in the price of pork did Granger cause CPI,the impact of pork price fluctuations on the CPI was significant and the effect significantly was enhanced after certain lag;CPI did not Granger cause pork price fluctuations,CPI had no significant effect on the price of pork;pork price was affected by its own large contribution,and there was a certain time lag effect of the impact;CPI had a positive impact on itself,for its contribution is relatively large.Finally we put forward relative strategies.展开更多
China is the world’s largest consumer of pork and grains.However,African swine fever(ASF)and the COVID-19 outbreak have greatly impacted the pork supply and food security in China.How can food security and the pork s...China is the world’s largest consumer of pork and grains.However,African swine fever(ASF)and the COVID-19 outbreak have greatly impacted the pork supply and food security in China.How can food security and the pork supply be ensured under the dual impacts of COVID-19 and ASF?This is a major problem to be urgently solved by the Chinese government.This study indicated that the main pork production and sales areas in China were separated,which reflected the spatial imbalance between the supply and demand.The total area of suitable selected sites for pig farms in China is 21.5 million ha.If only the areas with levels of high and moderate suitability are considered as potential sites for pig farms,the potential pork production can reach 56.1 million tons in China,which is slightly lower than demand.Due to the impact of the ASF epidemic,the food consumed by pigs has been reduced by 34.7 million tons.However,with increasing pork productivity in the future,the self-sufficiency rate of grains may further decline.On the premise that the quality of people’s life is not affected,the diversification of meat supply channels should be realized in an orderly and sustainable way,which might alleviate the pressure on food supply.This study provides a theoretical reference for the spatiotemporal layout of the swine industry and addresses the issue of food security in China under the influence of ASF and the COVID-19 outbreak.展开更多
Forty-two (42) finishing pigs (entire males—EM, surgical castrates—SC and gilts—G, each of 14)—progeny of Landracesows and Hampshire × Pietrain boars, were included in the trial. They were randomly divided in...Forty-two (42) finishing pigs (entire males—EM, surgical castrates—SC and gilts—G, each of 14)—progeny of Landracesows and Hampshire × Pietrain boars, were included in the trial. They were randomly divided into control and experimental groups(each of seven). Control groups were fed the standard diet without any supplement. Experimental groups received standard diet withthe same composition as control but with supplement of creatine monohydrate (CMH, 2.0 g/kg of feed) for 30 d prior to slaughter.Sex of pigs had significant effect (p < 0.05) on drip loss and tenderness of pork when EM showed higher drip loss than SC and lowertenderness compared to other two groups (4.71% vs. 3.80%, resp. 3.23 vs. 3.91 and 4.12). Creatine level in plasma was increased byCMH supplementation in 46% in EM, 43% in SC and 41% in G. Similarly, concentration of phosphocreatine (PCr) in muscleincreased in 84% in EM, 88% in SC and 83% in G, respectively. CMH also improved meat colour L* (50.03 vs. 48.88) and reduceddrip loss in both EM (5.24% vs. 4.18%) and G (4.48% vs. 3.60%). Higher tenderness and better oxidative stability of pork after CMHsupplementation was found in all three sexes.展开更多
This work had an objective to evaluate the sensory quality of two categories of pork meat from a commercial pork meat and a selected meat from the Portuguese black pork (Preto Alentejano breed). Sixteen animals were u...This work had an objective to evaluate the sensory quality of two categories of pork meat from a commercial pork meat and a selected meat from the Portuguese black pork (Preto Alentejano breed). Sixteen animals were used, 8 females and 8 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. Sensory analysis was performed by a trained taste panel of 10 elements, in 5 sessions. All evaluation conditions were standardized, and the attributes studied were odor intensity, toughness, juiciness and flavor intensity. The taste panel found differences mainly between breeds. The panellists scored Preto Alentejano meat as being juicier, tenderer, and with richer taste than Commercial meat. The higher juiciness score of Preto Alentejano meat was probably attributable to the higher intramuscular fat content compared with Commercial meat. The Commercial pork was characterized mainly by high toughness.展开更多
In order to research the fluctuation law of price of pork in Beijing City and determine its fluctuation cycle,we use level indicator analysis,speed indicator analysis,the coefficient of variation,the seasonal adjustme...In order to research the fluctuation law of price of pork in Beijing City and determine its fluctuation cycle,we use level indicator analysis,speed indicator analysis,the coefficient of variation,the seasonal adjustment model and the HP filter method,to analyze the data on the market price of pork in 8 wholesale markets in Beijing City during the period 2002-2011.The results show that the annual price of pork in wholesale markets in Beijing City shows a gradual upward trend;during the period 2002-2011,the price of pork in Beijing City experienced three full fluctuation cycle,and each fluctuation cycle was roughly 38 months;the price of pork within the year shows a trend of " one trough,one crest",and the interval of high prices is mainly concentrated in June-december;the amount of pork for sale within the year is basically inversely correlated with the price.Therefore,we should strengthen the monitoring of pig production information and market information,to ensure the sufficient supply of pork,and stabilize the market price of pork.In addition,according to the variation law of the market price of pork,improving the purchasing,storage and allocation work mechanism of the reserve meat is also necessary to stabilizing the market price of pork.展开更多
The paper aims to conduct a comprehensive analysis of theoretical model and practice on the pork supply chain of China from the perspective of logical consistency while laying emphasis on the nodes of pork supply chai...The paper aims to conduct a comprehensive analysis of theoretical model and practice on the pork supply chain of China from the perspective of logical consistency while laying emphasis on the nodes of pork supply chain and the value distribution of value chain. First of all,analyze the conceptual model of pork supply chain in China and further characterize each node of the supply chain as well as the link between the nodes. By comparing with the pork supply chain in Vietnam,analyze the characteristics and existing problems of the pork supply in China.Finally,give advice and suggestions from the aspects of supply chain process reengineering,food quality supervision and the policies & regulations etc.展开更多
With the deepening of economic globalization and increasingly fierce competition of trade liberalization in WTO member countries,the effect of traditional trade protection measures is gradually weakening or even remov...With the deepening of economic globalization and increasingly fierce competition of trade liberalization in WTO member countries,the effect of traditional trade protection measures is gradually weakening or even removed. In recent years,Technical Barriers to Trade( TBT)as a category of nontariff barriers to trade,are the widely divergent measures that countries use to regulate markets,protect their consumers,or preserve their natural resources( among other objectives),but they also can be used( or perceived by foreign countries) to discriminate against imports in order to protect domestic industries. These directly or indirectly lead to gradual rise of trade friction of China's pork export. This paper analyzed background and significance of measures for TBT of pork export,current situations of researches on TBT both at home and abroad,and came up with new ideas and viewpoints for further strengthening measures for TBT of pork export.展开更多
The complication of adulterated ingredients in processed food items is widely observed in the food industry and remains a continuous disquiet for end users. This problem may affect consumers’ spiritual beliefs, likew...The complication of adulterated ingredients in processed food items is widely observed in the food industry and remains a continuous disquiet for end users. This problem may affect consumers’ spiritual beliefs, likewise with their fitness and diet. Hence commercial foods should be scrutinized for the precision of the avowed ingredients. This study is dedicated to developing a Fluorescent light Spectroscope to identify the pork adulteration. A simple way of DNA extraction process has been introduced to make the system more convenient. The spectral bands linked with pork fat (PF), beef fat (BF) and their combinations in different food formulation were skimmed, and recognized by correlating them to those spectroscopically illustrative to clean Pork or PF and other different items. Every material has the properties to absorb some light of specific wavelength, and our activity is to determine thus wavelength range at which are absorbed or make any change by the target material. The findings have revealed that spectroscopy can be used as one of the procedures to detect and quantify of pork in different foods and beverages formulation for Halal verification purposes. Special laborious procedures and equipment both are essential for the existing testing methods named RT-PCR (Reverse transcription-polymerase chain reaction) and ELISA (enzyme-linked immunosorbent assay). Most of the food processors and dealers are not skillful to conduct sufficient testing for their products with all these sample preparation, extraction, analysis, and obtaining results which can be overcome by our proposed setup.展开更多
A potential method to inhibit pathogenic bacterial growth in meat is through the introduction of plant-derived antimicrobials. Because these antimicrobials may also adversely affect the sensory characteristics of the ...A potential method to inhibit pathogenic bacterial growth in meat is through the introduction of plant-derived antimicrobials. Because these antimicrobials may also adversely affect the sensory characteristics of the meat, the objectives of this study were 1) to define the appropriate concentrations of olive extract, apple extract, oregano oil, and cinnamon oil added to ground pork that are acceptable to a sensory panel, and 2) to determine their antimicrobial activities against <i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;"> Typhimurium DT104 in inoculated ground pork. Plant extracts were evaluated against two initial inoculum levels (6 and 4 log CFU/g of pork) of </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;">. Sensory tests showed that acceptable concentrations of oregano and cinnamon oils were 0.5% and of olive and apple extracts were 3%, respectively. Ground pork samples were inoculated with </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;">, treated with antimicrobials at various concentrations (0.1%</span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">-</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">0.5% cinnamon and oregano essential oils and 3%</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">-</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">5% olive and apple extracts), and stored at 4<span style="color:#4F4F4F;font-family:-apple-system, "font-size:16px;white-space:normal;background-color:#FFFFFF;">°</span>C for 7 days. Survivors were enumerated at days 0, 3, 5, and 7. Cinnamon oil at 0.5% and olive extract at 3% induced a 1.0 and a 0.9 log CFU/g (from 6-log CFU/g initial inoculum) reduction, respectively, at day 7. At 3%, olive extract showed a 1.06 log CFU/g maximum reduction of </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;"> from </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">a </span></span></span><span><span><span><span>4-log CFU/g initial inoculum. Pork samples containing oregano oil and apple extract did not show a significant reduction compared to the control without the antimicrobials. The results indicate that cinnamon oil and olive extract can potentially be applied at consumer-acceptable concentrations against low levels of </span><i><span>S.</span></i><span> Typhimurium DT104 in ground pork.</span></span></span></span>展开更多
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.
基金National Natural Science Foundation of China[grant number 32160782].
文摘Background As pre-cut and pre-packaged chilled meat becomes increasingly popular,integrating the carcasscutting process into the pig industry chain has become a trend.Identifying quantitative trait loci(QTLs)of pork cuts would facilitate the selection of pigs with a higher overall value.However,previous studies solely focused on evaluating the phenotypic and genetic parameters of pork cuts,neglecting the investigation of QTLs influencing these traits.This study involved 17 pork cuts and 12 morphology traits from 2,012 pigs across four populations genotyped using CC1 PorcineSNP50 BeadChips.Our aim was to identify QTLs and evaluate the accuracy of genomic estimated breed values(GEBVs)for pork cuts.Results We identified 14 QTLs and 112 QTLs for 17 pork cuts by GWAS using haplotype and imputation genotypes,respectively.Specifically,we found that HMGA1,VRTN and BMP2 were associated with body length and weight.Subsequent analysis revealed that HMGA1 primarily affects the size of fore leg bones,VRTN primarily affects the number of vertebrates,and BMP2 primarily affects the length of vertebrae and the size of hind leg bones.The prediction accuracy was defined as the correlation between the adjusted phenotype and GEBVs in the validation population,divided by the square root of the trait’s heritability.The prediction accuracy of GEBVs for pork cuts varied from 0.342 to 0.693.Notably,ribs,boneless picnic shoulder,tenderloin,hind leg bones,and scapula bones exhibited prediction accuracies exceeding 0.600.Employing better models,increasing marker density through genotype imputation,and pre-selecting markers significantly improved the prediction accuracy of GEBVs.Conclusions We performed the first study to dissect the genetic mechanism of pork cuts and identified a large number of significant QTLs and potential candidate genes.These findings carry significant implications for the breeding of pork cuts through marker-assisted and genomic selection.Additionally,we have constructed the first reference populations for genomic selection of pork cuts in pigs.
基金supported by the National Natural Science Foundation of China (31571861)the Liao Ning Revitalization Talents Program (XLYC1807100)the Open Foundation Program of Cuisine Science Key Laboratory of Sichuan Province (PRKX2020Z13)
文摘This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages(the whole process from intake to swallowing was divided into five stages,i.e.,20%,40%,60%,80%and 100%stage).The stewed pork with brown sauce was masticated and the emulsion was collected for the determination of emulsion stability,droplet size,ζ-potential,interfacial tension,and microstructure.The results showed that the emulsion stability increased gradually during the oral processing and reached the highest level near the swallowing point.The droplet size of emulsion showed a significant downward trend(P<0.05).Microstructure observations also found different degrees of reduction in fat droplets size at different stages of oral processing.In addition,theζ-potential of food boluses emulsion was decreased from-16.4 mV to-41.2 mV and the interfacial tension decreased by 52.6%before and after oral progressing.In conclusion,the oral processing of stewed pork with brown sauce was essentially a process in which fat was constantly emulsified,and saliva might act as an emulsifier.This study provides new insights on understanding the oral processing process and sensory changes of fat.
基金Supported by Natural Science Foundation of Sichuan Province(2022NSFSC1644)Science and Technology Achievement Transfer and Transformation Demonstration Project of Sichuan Province(2022ZHCG0063)Sichuan Pig Innovation Team of the National Modern Agricultural Industry Technology System(scsztd-2023-08-07).
文摘[Objectives]This study was conducted to explore the effects of heat treatment on processing characteristics of pork.[Methods]The effects of low-temperature long-term cooking(LTLT),high-temperature vacuum cooking,high-temperature cooking and high-temperature steaming on some indexes of pork products were studied,and principal component analysis was carried out.[Results]LTLT had significant effects on the total sensory score,moisture content,cooking loss rate,a value,shear force,and TBARS of pork,and the corresponding optimal product indicators were 71.40 points,72.36%,14.20%,4.79,7089.87 g,and 0.05 mg/kg,respectively.The microstructure changes in the LTLT group were relatively small,as the muscle fiber structure was relatively dense and uniform,and the gaps between muscle fibers were small.A total of 30 volatile flavor compounds were detected in the four groups,mainly alcohols,alkenes,alkanes,lipids,ketones,and aldehydes,and the LTLT group had more types and high contents.PCA analysis showed that the sensory evaluation,moisture content,elasticity,a value and LTLT were positively correlated with principal component 1.[Conclusions]Various indexes comprehensively showed that the LTLT group had better meat color,flavor,texture characteristics and lower oxidation degree than traditional cooking and steaming methods,which provides a theoretical reference for its large-scale application in the processing of prepared meat products.
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>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<0.05). Diet supplemented with probiotics reduced the drip loss and cooking loss of pork(p<0.05). Dietary supplementation with probiotics significantly decreased the content of triglycerides, low- density lipoprotein and urea nitrogen in serum(p<0.05), and increased the content of high-density lipoprotein in serum(p<0.05). These results suggested improving effects of dietary probiotics on pork quality and serum metabolism in growing-finishing pigs.
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.
基金Supported by Grant of Health Department of Shaanxi Province,No.2009K12-02
文摘AIM: To explore potential interactions among Helicobacter pylori(H. pylori), CagA status, interleukin(IL)-1B-31 genotypes, and non-cardiac gastric cancer(GC) risk.METHODS: A case-control study of non-cardia GCwas performed at 3 hospitals located in Xi'an, China, between September 2008 and July 2010. We included 171 patients with histologically diagnosed primary noncardia GC and 367 population based controls(matched by sex, age and city of residence). A standardized questionnaire was used to obtain information regarding potential risk factors, including pork consumption. H. pylori CagA status was assessed by enzyme-linked immunosorbent assay, and IL-1B-31 genotypes were determined by polymerase chain reaction-restriction fragment length polymorphism. Multivariate unconditional logistic regression was used to explore potential interactions among the factors.RESULTS: The CagA appeared to confer an increased risk of GC(OR = 1.81, 95%CI: 1.25-2.61). The main associations with IL-1B-31C allele here were 0.98(95%CI: 0.59-1.63) for CC vs TT and 0.99(95%CI: 0.64-1.51) for C Carriers vs TT. However, no associations were observed for CagA or IL-1B-31 genotype status among subjects who reported low pork consumption(P for interaction = 0.11). In contrast, high pork consumption and IL-1B-31C genotypes appeared to synergistically increase GC risk(P for interaction = 0.048) after adjusting for confounding factors, particularly among subjects with CagA(OR = 3.07, 95%CI: 1.17-10.79). We did not observe effect modification of pork consumption by H. pylori CagA status, or between H. pylori CagA status and IL-1B-31 genotypes after adjustment for pork consumption and other factors.CONCLUSION: These interaction relationships among CagA, IL-1B-31 and pork consumption may have implications for development of the preventive strategies for the early detection of non-cardiac GC.
基金the National Science Foundation of China(Grant No.31771931)the start-up funds for scientific research at North University of China(304-1101285714)+1 种基金the Science and Technology Planning Project of Guangdong Province of China(No.2014B020205001 and No.2013B051000015)the 111 Project(B17018).
文摘The stewed pork balls with brown sauce(SPB-BS)in China is well known for its delicacy and preferred by consumers.Maillard reaction(MR)is widespread in SPB-BS due to the use of sugar,meat and sauce in the thermal process.However,there is a lack of research on its risk and flavor by MR.By solid phase extraction combined with HPLC-MS,4 kinds of harmful compounds including acrylamide(AA),heterocyclic aromatic amines(HAAs),4-methylimidazole(4-MEI)and furan were analyzed in SPB-BS and their amounts ranged 0.05–0.50 mg/kg.The quantitative formula was proposed to evaluate the risk value of the SPB-BS,after taking into account the content,acceptable daily intake(ADI)and carcinogenicity of each compound.The risk values were in range of 0.57–37.93,suggesting that the risk caused by MR in SPB-BS was low.By head space-solid phase microextraction combined with GC-MS,57 volatile compounds in SPB-BS were identified with the dominant contribution of alcohols,aldehydes,acids and esters.Based on the structures of these compounds and the composition of SPB-BS,lipid oxidation and MR are inferred to be responsible for the formation of the harmful and volatile compounds.In addition,the added sauces and oil provides the main precursors to form the harmful and volatile compounds in SPB-BS,so it is necessary to point out a balance between them in the further study.
文摘Five marinades were developed using natural antioxidants. Based on a consumer test of the appearance, three marinades were chosen for further investigation: an oregano, an acerola and a Dijon marinade, the Dijon marinade containing acerola, sumac and oregano. A barbecue and a sumac marinade were not included in the further study. In a home use test, consumers barbecued pork chops with the three marinades. Most of the consumers preferred the oregano and the Dijon marinade, while the acerola marinade was less liked. After controlled cooking using both direct and indirect heat to a core temperature of 65°C and 80°C, the content of the heterocyclic aromatic amines (HCA) PhiP, MeIQx, DiMeIQx, Harman and Norharman was analysed. All of the marinades reduced the content of MeIQx and DiMeIQx, although only with indirect heat, while PhiP was reduced using both grilling methods. Surprisingly, in particular the content of Harman—and to a lesser extent Norhaman—was very high in the Dijon-marinated chops. The results demonstrated that it was possible to develop well-liked marinades that can reduce the formation of selected HCAs.
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.
文摘Since the second half of 2015,the price of pork has come into a new round of rising cycle,especially from January to April of 2016,pork prices continued rising.Excessive rising of pork prices sparks people’s concern about CPI rising.It is of practical significance to discussing the fluctuation cycle of pork price and its relationship with CPI.In this context,we do empirical research on pork cycle and price fluctuations with CPI relationships.From January 2000 to March 2016,based on a total of 195 samples,using Eviews6.0 metrology software,we draw the following conclusions:fluctuations in the price of pork did Granger cause CPI,the impact of pork price fluctuations on the CPI was significant and the effect significantly was enhanced after certain lag;CPI did not Granger cause pork price fluctuations,CPI had no significant effect on the price of pork;pork price was affected by its own large contribution,and there was a certain time lag effect of the impact;CPI had a positive impact on itself,for its contribution is relatively large.Finally we put forward relative strategies.
基金funded by the National Natural Science Foundation of China(Grant No.41625001,31660233).
文摘China is the world’s largest consumer of pork and grains.However,African swine fever(ASF)and the COVID-19 outbreak have greatly impacted the pork supply and food security in China.How can food security and the pork supply be ensured under the dual impacts of COVID-19 and ASF?This is a major problem to be urgently solved by the Chinese government.This study indicated that the main pork production and sales areas in China were separated,which reflected the spatial imbalance between the supply and demand.The total area of suitable selected sites for pig farms in China is 21.5 million ha.If only the areas with levels of high and moderate suitability are considered as potential sites for pig farms,the potential pork production can reach 56.1 million tons in China,which is slightly lower than demand.Due to the impact of the ASF epidemic,the food consumed by pigs has been reduced by 34.7 million tons.However,with increasing pork productivity in the future,the self-sufficiency rate of grains may further decline.On the premise that the quality of people’s life is not affected,the diversification of meat supply channels should be realized in an orderly and sustainable way,which might alleviate the pressure on food supply.This study provides a theoretical reference for the spatiotemporal layout of the swine industry and addresses the issue of food security in China under the influence of ASF and the COVID-19 outbreak.
基金The authors thank Jana Zeleňáková(RIAP Nitra)for meat quality analysis.Special thanks also go to Research Institute for the Biology of Farm Animals,Dummerstorf,Germany,for antioxidant stability analysis.
文摘Forty-two (42) finishing pigs (entire males—EM, surgical castrates—SC and gilts—G, each of 14)—progeny of Landracesows and Hampshire × Pietrain boars, were included in the trial. They were randomly divided into control and experimental groups(each of seven). Control groups were fed the standard diet without any supplement. Experimental groups received standard diet withthe same composition as control but with supplement of creatine monohydrate (CMH, 2.0 g/kg of feed) for 30 d prior to slaughter.Sex of pigs had significant effect (p < 0.05) on drip loss and tenderness of pork when EM showed higher drip loss than SC and lowertenderness compared to other two groups (4.71% vs. 3.80%, resp. 3.23 vs. 3.91 and 4.12). Creatine level in plasma was increased byCMH supplementation in 46% in EM, 43% in SC and 41% in G. Similarly, concentration of phosphocreatine (PCr) in muscleincreased in 84% in EM, 88% in SC and 83% in G, respectively. CMH also improved meat colour L* (50.03 vs. 48.88) and reduceddrip loss in both EM (5.24% vs. 4.18%) and G (4.48% vs. 3.60%). Higher tenderness and better oxidative stability of pork after CMHsupplementation was found in all three sexes.
文摘This work had an objective to evaluate the sensory quality of two categories of pork meat from a commercial pork meat and a selected meat from the Portuguese black pork (Preto Alentejano breed). Sixteen animals were used, 8 females and 8 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. Sensory analysis was performed by a trained taste panel of 10 elements, in 5 sessions. All evaluation conditions were standardized, and the attributes studied were odor intensity, toughness, juiciness and flavor intensity. The taste panel found differences mainly between breeds. The panellists scored Preto Alentejano meat as being juicier, tenderer, and with richer taste than Commercial meat. The higher juiciness score of Preto Alentejano meat was probably attributable to the higher intramuscular fat content compared with Commercial meat. The Commercial pork was characterized mainly by high toughness.
基金Supported by National Key Technology R&D Program in the "Eleventh Five-Year" Planning Period (2009BADA9B05)
文摘In order to research the fluctuation law of price of pork in Beijing City and determine its fluctuation cycle,we use level indicator analysis,speed indicator analysis,the coefficient of variation,the seasonal adjustment model and the HP filter method,to analyze the data on the market price of pork in 8 wholesale markets in Beijing City during the period 2002-2011.The results show that the annual price of pork in wholesale markets in Beijing City shows a gradual upward trend;during the period 2002-2011,the price of pork in Beijing City experienced three full fluctuation cycle,and each fluctuation cycle was roughly 38 months;the price of pork within the year shows a trend of " one trough,one crest",and the interval of high prices is mainly concentrated in June-december;the amount of pork for sale within the year is basically inversely correlated with the price.Therefore,we should strengthen the monitoring of pig production information and market information,to ensure the sufficient supply of pork,and stabilize the market price of pork.In addition,according to the variation law of the market price of pork,improving the purchasing,storage and allocation work mechanism of the reserve meat is also necessary to stabilizing the market price of pork.
基金Supported by the Fund Project for Humanities and Social Sciences of the Ministry of Education(12YJC630050)Soft Science Bidding Project of the Ministry of Agriculture(20140203)+4 种基金Soft Science Fund Project of Jiangxi Province(20141BBA10065)the Science and Technology Project of the Education Department of Jiangxi Province(GJJ13727)Project of National Natural Science Foundationthe National Natural Science Funds(71462020)Humanities and Social Science Fund Project of Jiangxi Province(14GL06)
文摘The paper aims to conduct a comprehensive analysis of theoretical model and practice on the pork supply chain of China from the perspective of logical consistency while laying emphasis on the nodes of pork supply chain and the value distribution of value chain. First of all,analyze the conceptual model of pork supply chain in China and further characterize each node of the supply chain as well as the link between the nodes. By comparing with the pork supply chain in Vietnam,analyze the characteristics and existing problems of the pork supply in China.Finally,give advice and suggestions from the aspects of supply chain process reengineering,food quality supervision and the policies & regulations etc.
基金Supported by Science and Technology Program Project of General Administration of Quality Supervision,Inspection and Quarantine of the People's Republic of China(2014IK242)Science and Technology Planning Project of Sichuan Province(2014ZR0118)Key Science and Technology Self-Funded Project of Sichuan Province in 2013(2013ZRZ008)
文摘With the deepening of economic globalization and increasingly fierce competition of trade liberalization in WTO member countries,the effect of traditional trade protection measures is gradually weakening or even removed. In recent years,Technical Barriers to Trade( TBT)as a category of nontariff barriers to trade,are the widely divergent measures that countries use to regulate markets,protect their consumers,or preserve their natural resources( among other objectives),but they also can be used( or perceived by foreign countries) to discriminate against imports in order to protect domestic industries. These directly or indirectly lead to gradual rise of trade friction of China's pork export. This paper analyzed background and significance of measures for TBT of pork export,current situations of researches on TBT both at home and abroad,and came up with new ideas and viewpoints for further strengthening measures for TBT of pork export.
文摘The complication of adulterated ingredients in processed food items is widely observed in the food industry and remains a continuous disquiet for end users. This problem may affect consumers’ spiritual beliefs, likewise with their fitness and diet. Hence commercial foods should be scrutinized for the precision of the avowed ingredients. This study is dedicated to developing a Fluorescent light Spectroscope to identify the pork adulteration. A simple way of DNA extraction process has been introduced to make the system more convenient. The spectral bands linked with pork fat (PF), beef fat (BF) and their combinations in different food formulation were skimmed, and recognized by correlating them to those spectroscopically illustrative to clean Pork or PF and other different items. Every material has the properties to absorb some light of specific wavelength, and our activity is to determine thus wavelength range at which are absorbed or make any change by the target material. The findings have revealed that spectroscopy can be used as one of the procedures to detect and quantify of pork in different foods and beverages formulation for Halal verification purposes. Special laborious procedures and equipment both are essential for the existing testing methods named RT-PCR (Reverse transcription-polymerase chain reaction) and ELISA (enzyme-linked immunosorbent assay). Most of the food processors and dealers are not skillful to conduct sufficient testing for their products with all these sample preparation, extraction, analysis, and obtaining results which can be overcome by our proposed setup.
文摘A potential method to inhibit pathogenic bacterial growth in meat is through the introduction of plant-derived antimicrobials. Because these antimicrobials may also adversely affect the sensory characteristics of the meat, the objectives of this study were 1) to define the appropriate concentrations of olive extract, apple extract, oregano oil, and cinnamon oil added to ground pork that are acceptable to a sensory panel, and 2) to determine their antimicrobial activities against <i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;"> Typhimurium DT104 in inoculated ground pork. Plant extracts were evaluated against two initial inoculum levels (6 and 4 log CFU/g of pork) of </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;">. Sensory tests showed that acceptable concentrations of oregano and cinnamon oils were 0.5% and of olive and apple extracts were 3%, respectively. Ground pork samples were inoculated with </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;">, treated with antimicrobials at various concentrations (0.1%</span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">-</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">0.5% cinnamon and oregano essential oils and 3%</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">-</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;">5% olive and apple extracts), and stored at 4<span style="color:#4F4F4F;font-family:-apple-system, "font-size:16px;white-space:normal;background-color:#FFFFFF;">°</span>C for 7 days. Survivors were enumerated at days 0, 3, 5, and 7. Cinnamon oil at 0.5% and olive extract at 3% induced a 1.0 and a 0.9 log CFU/g (from 6-log CFU/g initial inoculum) reduction, respectively, at day 7. At 3%, olive extract showed a 1.06 log CFU/g maximum reduction of </span><i><span style="font-family:Verdana;">Salmonella</span></i><span style="font-family:Verdana;"> from </span></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">a </span></span></span><span><span><span><span>4-log CFU/g initial inoculum. Pork samples containing oregano oil and apple extract did not show a significant reduction compared to the control without the antimicrobials. The results indicate that cinnamon oil and olive extract can potentially be applied at consumer-acceptable concentrations against low levels of </span><i><span>S.</span></i><span> Typhimurium DT104 in ground pork.</span></span></span></span>
