Meat Products In China Research Articles

Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying

Air-dried beef, a traditional dry fermented meat product in China, whose quality is largely influenced by processing conditions. In this study, contact ultrasound (CU) and infrared radiation (IR) were employed to enhance hot air drying (HAD), with an investigation into the mechanisms underlying improvements in quality and flavor. Samples subjected to CU and IR treatments during HAD (CU-IRD) demonstrated superior color (L* = 42.68, a* = 5.05, b* = −3.86) and tenderness (140.59 N) than HAD group, primarily attributed to reduced drying times and alterations in ultrastructure. Analyses utilizing SDS-PAGE and total volatile basic nitrogen (TVB-N) revealed that HAD and CU-HAD resulted in significant protein oxidation (197.85 mg TVB-N/kg and 202.23 mg TVB-N/kg, respectively), while IR treatments were associated with increased thermal degradation of proteins, producing lower molecular weight peptides. Compared with HAD group, the activities of certain lipases and proteases were enhanced by ultrasound and infrared treatments, leading to the release of greater amounts of free fatty acids and flavor amino acids. Furthermore, the thermal effects of infrared and the cavitation effects of ultrasound contributed to increased fat oxidation, amino acid Strecker degradation, and esterification reactions, thereby augmenting the diversity and concentration of volatile flavor compounds, including alkanes, ketones, aldehydes, and esters. These findings indicate that the synergistic application of CU and IR represents a promising strategy for enhancing the quality of air-dried beef.

Influence of Penicillium lanosum and Staphylococcus equorum on Microbial Diversity and Flavor of Mianning Hams.

Mianning ham is a traditional meat product in China. In this experiment, solid-phase microextraction-gas chromatography (SPME-GC-MS) and high-throughput sequencing were used to study the effects of adding Penicillium lanosum and adding the mixture of Penicillium lanosum and Staphylococcus equorum on the flavor and microbiology of Mianning ham. The results showed that the addition of the ferments resulted in an increase in the abundance of both the dominant bacterial phylum (Thick-walled Bacteria) and the dominant fungal phylum (Ascomycota). The variety of volatile flavor substances and key flavor substances increased after adding fermentation agents. A free amino acid analysis showed that hams from the Penicillium lanosum and Staphylococcus equorum group had significantly higher umami flavor amino acids than the control group and Penicillium lanosum group. Therefore, inoculation with Penicillium lanosum and Staphylococcus equorum favored the dominant bacteria and flavor of Mianning ham.

Correlation between the Characteristic Flavour and Microbial Community of Xuanwei Ham after Ripening

Xuanwei ham is a traditional fermented meat product in China with a unique production process and excellent-quality reputation at home and abroad. To reveal the microbial community succession of Xuanwei ham at different post-ripening times (W1-4) and its relationship with flavour formation, the microbial community, free amino acids, and volatile flavour compounds (VOCs) were analysed by high-throughput sequencing, liquid chromatography (LC), and gas chromatography–mass spectrometry (GC-MS), respectively. A total of 25 free amino acids were detected, among which W3 contained the fewest, and most were generally lower than in hams in the other three years. Fifty-nine VOCs were detected, among which 17 were esters, and the highest ester content was found in W4. Analysis of the bacterial community composition revealed that the bacterial community composition of ham samples from W3 and other years differed greatly, and at the gate level, the dominant bacterial group of Xuanwei ham from different years was Pseudomonadota. At the genus level, the most abundant genera in W1, W2, and W4 were all dominated by Sarocladium, Klebsiella, and Vibrio, with Klebsiella being the most abundant in W1. The most abundant genus in W3 was Vibrio, and the second most dominant genera were Sarocladium and Gammaretrovirus. In short, this study provides a theoretical basis for the storage, quality, and improvement of Xuanwei ham.

Carbon footprint of household meat consumption in China: A life-cycle-based perspective

The food industry accounts for 25% of global carbon emissions, of which animal food accounts for 57%. Therefore, the reduction of carbon emissions from meat products consumption is one of the important issues of global climate governance. This study calculates and compares the carbon footprints of major meat products in China at various stages of production and consumption and the trends of their development based on life cycle assessment and questionnaires, which will help to understand the emission characteristics and reduction potential of the food sector in China. The results show that the main stages of the life cycle and the size of the total carbon footprint of the meat category for the same unit standard exhibit the following order: beef > mutton > pork > poultry (chicken and duck) > seafood (fish and shrimp); the farming factor has a greater impact on carbon emissions, followed by transportation and a smaller impact at the meal-making stage; from 2010 to 2021, China's total meat products consumption and carbon emissions continue to increase, but the structure of meat consumption is gradually diversified and balanced, and the trend of carbon emissions shows a slowdown in growth with structural changes. Finally, based on the results of the study, this paper proposes countermeasures for meat production and consumption.

Establishment and Validation of a Multiplex PCR Detection System for the Identification of Six Common Edible Meat Components.

To establish a rapid, accurate, and sensitive multiplex PCR detection method for the simultaneous identification of the six common edible meats (beef, lamp, chicken, pork, goose, duck), and to evaluate its application value in meat adulteration identification. Based on complete mitochondrial genomic sequences of six species in the GenBank database, DNA sequences (cattle：16S rRNA; sheep：COX-1; chickens：Cytb; pig：COX-1; goose：NADH2; duck：16S rRNA) with intra-species conservation and inter-species specificity were screened, and species-specific primers were designed to construct a multiplex PCR detection system that can simultaneously detect the meat of six common species. The species specificity, sensitivity and reproducibility of the system were studied, and the simulated mixture sample detection was performed. This study successfully constructed a multiplex PCR detection system that can detect the meats of six common species simultaneously. The system was not effective in DNA amplification of non-target species. When the DNA template sizes were 0.062 5-2 ng/μL, the amplified products of all six species could be detected. The duck component was still detected when the mixing ratio of duck and beef was as low as 0.5%. This study constructs and establishes a multiplex PCR detection system with strong specificity, high sensitivity, and good reproducibility. It can accurately identify the components of animal origin in common edible meats and provide a simple and practical method for identifying adulteration of common edible meats and meat products in China.

Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments

Smoked duck is a popular meat product in China. The aroma profile and key aroma compounds in smoked ducks were elucidated using solvent-assisted flavor evaporation-gas chromatography–olfactometry-mass spectrometry (SAFE-GC-O-MS), odor activity values (OAVs), aroma recombination and omission experiments, and sensory evaluation. The results indicated that the predominant aroma profiles of rice-, tea oil- and sugarcane-smoked ducks all contained strong smoky, roasty, fatty, meaty, and grassy aromas. A total of 31 aroma compounds were identified as important odorants by OAVs, including 8 aldehydes, 6 pyrazines, 5 phenols, and 2 sulfur compounds. The aroma recombination and omission experiments confirmed that 13 odorants were key aroma compounds in smoked ducks. Of these odorants, 2-methoxyphenol, 4-methylphenol, 5-ethyl-2,3-dimethylpyrazine, methional, 2-methyl-3-furanthiol, (E, E)-2,4-decadienal, 1-octen-3-ol, and anethole significantly contributed to the aroma profile of smoked duck flavor (p < 0.01).

Flavour Characteristics of Fermented Meat Products in China: A Review

Fermentation of meat products refers to a series of physical, biological or chemical changes in raw meat that occurs under the actions of enzymes or via microbial fermentation and results in the formation of meat products with special flavours, colours and textures that have a long history in China. These products have a unique fermented flavour, bright colour and longer shelf life than ordinary meat products, and some have proteins that are more easily absorbed by the body due to the fermentation of beneficial bacteria. Flavour development in meat products is a dynamic process. During the processing and storage of fermented meat products, the breakdown of proteins and fats is accelerated due to the addition of different fermenting agents. Moreover, the physicochemical reactions that occur within the meat products and the actions of microorganisms during the fermentation process result in the production of flavour compounds, which will determine the final flavour characteristics of the fermented meat product. This paper reviews the flavour characteristics of Chinese dry-cured hams, sausages, bacon, cured fish and sour meat and analyses the flavour substance composition of various products. Due to the differences in the raw materials, processes, auxiliary materials and fermentation processes of various types of fermented meat products in China (ham, sausage, bacon, etc.), the flavour substances contained in the various types of fermented meat products in China are different from each other. However, most fermented meat products in China are cured and fermented, and therefore, they share similarities in terms of their flavour substance composition. The flavour substances in fermented meat products mainly include alcohols, ketones, aldehydes, acids, phenols and aromatic hydrocarbons. The study of such flavour characteristics is of great significance in fermented meat product quality, and provides certain theoretical references for the study of domestic fermented meat products.

Plant-based Meat Products and Their Research and Development Progress

With the aggravation of environmental problems in livestock and poultry raising and the improvement of consumers' health awareness level, people keep looking for food products that can partially or completely replace animal-based meat products. Plant-based meat products are meat imitation products with similar texture, taste and flavor as traditional animal meat products, which are obtained by spinning, extruding and other key processing technologies using suitable plant proteins as raw materials. In this paper, we introduce the characteristics of common processing materials and types of plant-based meat products, elaborate on the nutritional and safety aspects of today's plant-based meat products, and discuss the challenges and opportunities facing the domestic plant-based meat products market. It aims to provide theoretical reference for the research and development of plant-based meat products in China.

Greenhouse gas emissions of meat products in China: A provincial-level quantification

Driven by a continuous rise in household living standards, China's meat consumption keeps growing, increasing the need for greenhouse gas (GHG) emissions mitigation. This study employed a process-based life-cycle inventory model to quantify the province-level GHG emissions of meat products in China. Four major livestock products (beef, mutton, chicken, and pork) at four farming scales (cage-free, small, medium, and large-scale farming) were considered. The GHG emissions of the Chinese livestock sector were 429 million tons (MT) CO2e in 2018. Beef had the highest GHG intensity (19.6 kg CO2e/kg), followed by mutton (10.0 kg CO2e/kg), chicken (4.4 kg CO2e/kg), and pork (3.8 kg CO2e/kg). Spatially, northwestern China had a high GHG intensity 5.58 g CO2e/kcal), while the eastern and central regions presented low-intensity values (1.89 and 1.71 g CO2e/kcal, respectively). At the province level, Shandong (38.2 MT CO2e) was the top emitter, while Shanghai (0.5 MT CO2e) had the lowest emissions. This study identified the GHG emission hotspots along the meat product production chain and revealed the spatial pattern of meat-related GHG emissions in China, advancing the low-carbon transition of China's livestock sector.

The role of environmental-related message on consumer acceptance of novel food production technology: an experimental investigation on artificial meat products.

This study investigates the effects of environmental-related message on consumers' acceptance of artificial meat products in China. By focusing on the introduction of plant-based and cultured meat, a novel dataset involving 3441 research participants was collected in China through the online platform with randomized controlled experiments. The results show that for promotion-focused participants, gain-oriented message is effective while avoidance-oriented message is not in improving their acceptance of artificial meat. For prevention-focused participants, both gain- and avoidance-oriented messages are found to increase their acceptance of artificial meat effectively. To quantify the average impacts of environmental-related message and consumers' regulatory focus fit on the acceptance of plant-based meat and cultured meat, a seemingly unrelated regression model is applied. The results reveal that for a randomly selected individual, exposing with both gain- and avoidance-oriented messages would increase his or her acceptance of artificial meat comparing to exposing with neutral message. In addition, we find participants who use promotion focus more tend to have higher acceptance scores for both kinds of artificial meat on average.

Attribution Analysis of Foodborne Disease Outbreaks Related to Meat and Meat Products in China, 2002-2017.

This study aimed to understand the epidemiological characteristics of foodborne disease outbreaks related to meat and meat products in China from 2002 to 2017. Data collected from the National Foodborne Diseases Surveillance System and searched databases were analyzed. From 2002 to 2017, China reported 2815 outbreaks caused by foodborne diseases related to meat and meat products, resulting in 52,122 illnesses and 25,361 hospitalizations, and 96 deaths. Outbreaks were markedly seasonal and concentrated from May to September, accounting for 66.93%. Outbreaks were concentrated mainly in China's eastern coastal and southern regions. Unidimensional attribution analysis revealed that livestock meat was the most commonly implicated food category causing the outbreaks, accounting for 28.67%. Bacteria were the most common pathogenic cause of outbreaks, accounting for 51.94%. Clostridium botulinum was the most common pathogenic cause of death, accounting for 34.38%. Improper processing was the most common contributing factor, accounting for 27.89%. Households were the most common food preparation location causing the outbreak, accounting for 34.39%. Two-dimensional and multidimensional attribution analysis found that Salmonella contamination occurred in different locations and regions, mainly caused by various contributing factors and improper processing. Nitrite poisoning is caused by improper processing in households in East China. Bacterial causes were the commonest agents associated with foodborne diseases related to meat and meat products, and improving the safety and quality of meat and meat product should be a priority.

The effects of message framing on novel food introduction: Evidence from the artificial meat products in China

Technological advances and innovations in the agri-food sector have become increasingly important over the past decade. However, as consumers often have little knowledge and information about novel food products, they are hesitant to accept them. Though the role of information on consumer decision-making for novel foods has been examined extensively, little is known about artificial meat products. This study investigated how message framing and regulatory focus (the way individuals approach pleasures and avoid pains according to the regulatory fit theory) affect Chinese consumers’ willingness to pay (WTP) for novel food products. It examined the valuation of artificial meat products using contingent valuation experiments conducted via online surveys in China. Focusing on artificial meat hamburgers, we found that both gain- and avoidance-framed messages, compared with neutral messages, could increase a consumer’s WTP when introducing novel food products, and regulatory focus had a significant effect on WTP. In general, individuals’ WTP is higher when their regulatory focus fits the product’s message framing. Finally, we identified heterogeneous effects of message framing and regulatory focus on WTP across substitutable novel food products, such as plant-based meat and clean meat hamburgers.

Identity labels as an instrument to reduce meat demand and encourage consumption of plant based and cultured meat alternatives in China

The rise of meat consumption in China has increased attention on efforts to mitigate the various environmental, health, and animal welfare consequences of animal agriculture. Plant-based products and cultured meat substitutes are emerging as alternatives to meat. Yet, little is known about consumer preferences for these products and approaches to increasing their consumption in the world’s largest consumer market. This study uses a food choice experiment to provide evidence from a survey of 3015 urban Chinese consumers on preferences for plant-based and cultured alternatives relative to a traditional pork product. We test the effectiveness of food identity labels at increasing demand by randomly assigning respondents to treatments that connect the animal welfare, environmental, and health benefits of the product to the purchaser’s identity. Given the prevalence of consumption away from home, we also assess the effects of consumption location on preferences. Results show that traditional tofu products can capture approximately 26% market share, new-generation plant-based alternatives 21%, and cultured pork 11% of the market. Food identity labels effectively reduced demand for traditional pork products while increasing relative demand for plant-based and cultured pork. We did not find significant differences in preferences between at-home and away from home consumption settings. We discuss the potential of plant-based and cultured meat alternatives to reduce the consumption of meat products in China and the use of identity labels as an instrument to achieve government and policy objectives.

Prevalence of Salmonella in Chinese Food Commodities: A Meta-Analysis

The objective of the present study was to analyze the prevalence of Salmonella in multiple food commodities in the People's Republic of China by performing a meta-analysis. Accordingly, we screened studies that examined the prevalence of Salmonella in PubMed, Embase, and Web of Science databases. Methodological quality assessment and heterogeneity analyses were performed for included studies. The prevalence rate with the 95% confidence interval (CI) was selected as the effect size. Subgroup analyses for each food type were conducted and then stratified by regions, food chain processing points, and seasons. In total, 49 studies were included in the meta-analysis, among them, 8 (16.3%) studies were deemed "high risk," 13 (26.5%) studies were "unclear risk," and 28 (57.2%) studies were "low risk." The overall prevalence rate of Salmonella was 20.0% (95% CI: 15.9 to 24.4). The prevalence rate of Salmonella in raw meat products was 23.6% (95% CI: 19.8 to 27.6), which was higher than that in aquatic products, 13.7% (95% CI: 3.1 to 29.9), milk products, 0.9% (95% CI: 0.0 to 3.9), frozen convenience foods, 6.5% (95% CI: 4.4 to 8.9), ready-to-eat foods, 2.0% (95% CI: 1.1 to 3.2), vegetables and fruits, 0.9% (95% CI: 0.0 to 5.2), and shell eggs, 4.2% (95% CI: 3.0 to 5.7). Subgroup analyses revealed that prevalence rates of Salmonella in raw meat products from abattoirs, 26.3% (95% CI: 17.4 to 36.3) and retail stores, 30.0% (95% CI: 24.6 to 35.8) were higher than those determined from farms, 10.2% (95% CI: 7.0 to 13.9); P < 0.05); however, no significant difference was observed in the prevalence of Salmonella stratified by different geographical regions or seasons (P > 0.05). On the basis of these findings, high levels of Salmonella contamination could be detected in raw meat products in China, and the prevalence rate of Salmonella in raw meat products from abattoirs and retail stores was high.

Chromosomally Located fosA7 in Salmonella Isolates From China.

This study aimed to investigate the prevalence of fosfomycin fosA7 in Salmonella enterica isolates from food animals and retail meat products in China and the impact of fosA7 on bacterial fitness. A total of 360 Salmonella isolates collected from 11 provinces and cities in China were detected for fosA7. All fosA7-positive Salmonella isolates were determined minimum inhibitory concentrations (MICs) and sequenced by Illumina Hiseq. The fosA7 gene of S. Derby isolate HA2-WA5 was knocked out. The full length of fosA7 was cloned into vector pBR322 and then transformed into various hosts. MICs of fosfomycin, growth curves, stability, and fitness of fosA7 were evaluated. The fosA7 gene was identified in S. Derby (ST40, n = 30) and S. Reading (ST1628, n = 5). MICs to fosfomycin of 35 fosA7-positive isolates were 1 to 32 mg/L. All fosA7 were located on chromosomes of Salmonella. The deletion of fosA7 in HA2-WA5 decreased fosfomycin MIC by 16-fold and slightly affected its fitness. The acquisition of plasmid-borne fosA7 enhanced MICs of fosfomycin in Salmonella (1,024-fold) and Escherichia coli (16-fold). The recombinant plasmid pBR322-fosA7 was stable in Salmonella Typhimurium, S. Pullorum, S. Derby, and E. coli, except for Salmonella Enteritidis, and barely affected on the growth of them but significantly increased biological fitness in Salmonella. The spread of specific Salmonella serovars such as S. Derby ST40 will facilitate the dissemination of fosA7. fosA7 can confer high-level fosfomycin resistance and enhance bacterial fitness in Salmonella if transferred on plasmids; thus, it has the potential to be a reservoir of the mobilized fosfomycin resistance gene.

Analysis of flavor compounds in marinated chicken wings after irradiation and natural antioxidant (phytic acid and tea polyphenols) treatment

Abstract Marinated chicken wings is one of the popular marinated meat products in China. Here, electronic nose (e-nose) and solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) were used to detect volatile components of four different treatment marinated chicken wings (neither irradiated nor added phytic acid and tea polyphenols, A1; added phytic acid and tea polyphenols but no irradiated, A2; irradiated with 4 kGy irradiation but not added phytic acid and tea polyphenols, A3; irradiated with 4 kGy irradiation and added phytic acid and tea polyphenols, A4). Then odor activity value (OAV) and principal component analysis (PCA) were utilized to analyze their key flavor compounds. E-nose analysis found that antioxidant has a great impact on the odor of the marinated chicken wings, while the irradiation treatment has little effect on it. Besides, the irradiation treatment can reduce the unpleasant odor caused by antioxidants in certain. Through SPME-GC-MS, 101 volatile compounds were identified in four groups. After analysis, the antioxidants can inhibit the production of some volatile compounds, while irradiation treatment will relieve this phenomenon. This result is consistent with the e-nose. Following OAV, PCA analysis and sensory evaluation further verified the above conclusions.

Genomic Investigation of Salmonella Isolates Recovered From a Pig Slaughtering Process in Hangzhou, China.

The pig industry is the principal source of meat products in China, and the presence of pathogens in pig-borne meat is a crucial threat to public health. Salmonella is the major pathogen associated with pig-borne diseases. However, route surveillance by genomic platforms along the food chain is still limited in China. Here, we conducted a study to evaluate the dynamic prevalence of Salmonella in a pig slaughtering process in Hangzhou, Zhejiang Province, China. Fifty-five of 226 (24.37%) samples were positive for Salmonella; from them, 78 different isolates were selected and subjected to whole genome sequencing followed by bioinformatics analyses to determine serovar distribution, MLST patterns, antimicrobial resistance genes, plasmid replicons, and virulence factors. Moreover, phenotypic antimicrobial resistance was performed using the broth dilution method against 14 antimicrobial agents belonging to 10 antimicrobial classes. Our results showed that samples collected from the dehairing area (66.66%) and the splitting area (57.14%) were the most contaminated. Phenotypic antimicrobial resistance classified 67 of 78 isolates (85.90%) as having multidrug resistance (MDR), while the highest resistance was observed in tetracycline (85.90%; 67/78) followed by ampicillin (84.62%; 66/78), chloramphenicol (71.80%; 56/78), and nalidixic acid (61.54%; 48/78). Additionally, serovar prediction showed the dominance of Salmonella Typhimurium ST19 (51.28%; 40/78) among the 78 studied isolates, while plasmid prediction reported the dominance of IncHI2A_1 (20.51%; 16/78), followed by IncX1_1 (17.95%; 14/78) and IncHI2_1 (11.54%; 9/78). Virulence factor prediction showed the detection of cdtB gene encoding typhoid toxins in two Salmonella Goldcoast ST358 and one Salmonella Typhimurium ST19, while one isolate of Salmonella London ST155 was positive for genes encoding for the siderophore “yersiniabactin” and the gene senB encoding for enterotoxin production. From this study, we conclude that pig slaughterhouses are critical points for the dissemination of virulent and multidrug-resistant Salmonella isolates along the food chain which require the implementation of management systems to control the critical points. Moreover, there is an urgent need for the implementation of the whole genome sequencing platform to monitor the emergence of virulent and multidrug-resistant clones along the food chain.

A Review: Microbial Diversity and Function of Fermented Meat Products in China.

Fermented meat products have a long history in China. These products exhibit a characteristic unique flavor, compact meat quality, clear color, long shelf life and wide variety and are easy to transport. During the processing and storage of fermented meat products, microorganisms are present and exhibit diverse characteristics. Microorganisms can accelerate the degradation of proteins and fats to produce flavor compounds, inhibit the growth and reproduction of heterozygous bacteria, and reduce the content of chemical pollutants. This paper reviews the microbial diversity of Chinese ham, sausage, preserved meat, pressed salted duck, preserved fish and air-dried meat and provides analyses of the microbial compositions of various products. Due to the differences in raw materials, technology, auxiliary materials, and fermentation technology, the microbial species found in various fermented meat products in China are different. However, most fermented meat products in China are subjected to pickling and fermentation, so their microbial compositions also have similarities. Microorganisms in fermented meat products mainly include staphylococci, lactobacilli, micrococci, yeasts, and molds. The study of microbial diversity is of great significance for the formation of quality flavor and the safety control of fermented meat products, and it provides some theoretical reference for the study of fermented meat products in China.

Lipidomic and Transcriptomic Analysis of the Longissimus Muscle of Luchuan and Duroc Pigs.

Meat is an essential food, and pork is the largest consumer meat product in China and the world. Intramuscular fat has always been the basis for people to select and judge meat products. Therefore, we selected the Duroc, a western lean pig breed, and the Luchuan, a Chinese obese pig breed, as models, and used the longissimus dorsi muscle for lipidomics testing and transcriptomics sequencing. The purpose of the study was to determine the differences in intramuscular fat between the two breeds and identify the reasons for the differences. We found that the intramuscular fat content of Luchuan pigs was significantly higher than that of Duroc pigs. The triglycerides and diglycerides related to flavor were higher in Luchuan pigs compared to Duroc pigs. This phenotype may be caused by the difference in the expression of key genes in the glycerolipid metabolism signaling pathway.

First Report of a Foodborne Salmonella enterica Serovar Gloucester (4:i:l,w) ST34 Strain Harboring bla CTX-M- 55 and qnrS Genes Located in IS26-Mediated Composite Transposon.

Extended-spectrum β-lactamases (ESBLs) production and (fluoro)quinolone (FQ) resistance among Salmonella pose a public health threat. The objective of this study was the phenotypic and genotypic characterization of an ESBL-producing and nalidixic acid-resistant Salmonella enterica serovar Gloucester isolate (serotype 4:i:l,w) of sequence type 34 (ST34) from ready-to-eat (RTE) meat products in China. Whole-genome short and long read sequencing (HiSeq and MinION) results showed that it contained blaCTX–M–55, qnrS1, and tetB genes, with blaCTX–M–55 and qnrS1 located in chromosomal IS26-mediated composite transposon (IS26–qnrS1–IS3–Tn3–orf–blaCTX–M–55–ISEcp1–IS26). The same genetic structure was found in the chromosome of S. enterica subsp. enterica serovar Typhimurium strain and in several plasmids of Escherichia coli, indicating that the IS26-mediated composite transposon in the chromosome of S. Gloucester may originate from plasmids of E. coli and possess the ability to disseminate to Salmonella and other bacterial species. Besides, the structural unit qnrS1–IS3–Tn3–orf–blaCTX–M–55 was also observed to be linked with ISKpn19 in both the chromosomes and plasmids of various bacteria species, highlighting the contribution of the insertion sequences (IS26 and ISKpn19) to the co-dissemination of blaCTX–M–55 and qnrS1. To our knowledge, this is the first description of chromosomal blaCTX–M–55 and qnrS in S. Gloucester from RTE meat products. Our work expands the host range and provides additional evidence of the co-transfer of blaCTX–M–55 and qnrS1 among different species of Salmonella through the food chain.