Abstract
Changes in bacterial community composition and bacterial counts of chilled pork during storage at 4 °C were unraveled by culture-dependent method and culture-independent method. Physical and chemical analyses including drip loss, total volatile basic nitrogen (TVB-N), pH, and surface color were also performed to estimate its quality and shelf life. A total of 37 phyla, 575 genera and 843 species were identified in all samples by high-throughput sequencing technology during 10 days’ storage. At the phylum level, Proteobacteria and Firmicutes were the dominant phylum. At the genus level, Pseudomonas spp., Acinetobacter spp., Pantoea spp., Brochothrix spp. and Raoultella spp. were the dominant genera with their average relative abundance above 5%. In addition, 12 species with average relative abundance more than 1% were found. These dominant bacteria were main pathogenic or spoilage bacteria, and seriously affected the quality of chilled meat. Based on the results of total viable counts (TVC), TVB-N level and sensory evaluation, the shelf life of chilled pork stored at 4 °C was no more than 3 days. Through the analyses of the TVC and the microbial community structure during the spoilage of chilled pork, the main microorganisms causing spoilage were revealed, which will guide significance for further control microbial quality of chilled pork.
Highlights
Chilled fresh pork is the most common types of raw pork on the market, which is subjected to a fast cooling process (0 to 4 °C for 24 h) after slaughter
The characterizations of bacterial community and spoilage profiles shift in chilled pork during storage at 4°C were unraveled in detail
The bacterial diversity and composition and microbial community dynamics of chilled pork storage at 4°C were demonstrated by high-throughput sequencing (HTS) technology
Summary
Chilled fresh pork is the most common types of raw pork on the market, which is subjected to a fast cooling process (0 to 4 °C for 24 h) after slaughter. After the process of rigidity, deliquescence, ripening and myofibrillar fragmentation, the chilled pork has a better meat quality in tenderness, juiciness, flavor and color than that of heated fresh pork. Meat structure and biochemistry undergone significant changes such as tenderness and color along with chilled storage, resulting in losses in quality and perceived value. It has been reported that the quality deterioration of chilled pork possibly is due to the combined effects of microbial spoilage and biochemistry caused by certain enzymes from chilled pork, in which the succession of microbial communities is considered as a crucial factor resulting in meat deterioration (Yang et al, 2018). The microbial profile, microbial community structure and succession in chilled pork during chilled storage has not been described clearly. It is necessary to investigate the microbial profile of chilled pork, spoilage bacteria, during chilled storage, which will contribute
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