Pork Preservation Research Articles

Fabricating anti-ultraviolet and antibacterial films with lower water solubility from chitosan, glycerol and aloe emodin for pork preservation

Pure chitosan film is fragile and water-soluble, limiting its practical application in food packaging. In this study, adding glycerol and aloe emodin (AE) could simultaneously increase the flexibility of chitosan film. Meanwhile, glycerol also decreased its water solubility. When glycerol content was 40%, the elongation at break increased to 56.95% and the water solubility decreased to 37.01%. With AE addition increasing from 0% to 0.7%, the tensile strength reduced from 31.40 to 25.43 MPa, but elongation at break, water vapor permeability, and oxygen permeability rose from 60.50% to 74.35%, 1.01–1.62 g m−1 Pa−1 s−1*10−10, 0.06–4.81 cm3 mm−2 day−1 Pa−1*10−10, respectively. Besides, the total color change increased, and the light transmittance dropped, especially after adding 0.7% AE, it was near 0% in the ultraviolet region, exhibiting an excellent UV-blocking performance. The antibacterial ratio against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) could reach 94.99% and 96.56%, respectively. The pork packaged by the film containing 0.7% AE had lower malondialdehyde values (5.787 mg kg−1) and weight loss (54.15%) compared to the film without AE. Overall, this study figures out the mechanism of water insolubility of chitosan/glycerol film and provides a method for preparing chitosan-based film with UV-blocking and antibacterial properties.

Tri-frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi).

The pickling process with NaCl is an essential step for pork preservation. This study aimed to investigate the effect of different ultrasonic intensities of tri-frequency simultaneous ultrasound (TSIU) pickling on the NaCl content and quality of pork (longissimus dorsi). After 30 min pickling, the NaCl content, moisture content, pickling yield, cooking loss, textural properties, color, pH, moisture migration and distribution as well as microstructure of pork were assessed. Results showed that among all the ultrasonic treatment intensities (85-150 W L-1), the NaCl content of the sample pickled by an intensity of 101.3 W L-1 was higher than that of other intensities. TSIU 101.3 W L-1 showed 59.95% higher NaCl content than the control sample. In addition, the sample treated with TSIU of 101.3 W L-1 had higher pickling yield and moisture content, better textural properties of pork (including hardness and chewiness), and less cooking loss. The results of the low-field nuclear magnetic resonance showed that, compared with the control group, the relaxation time T21 of the ultrasound-assisted pickling samples increased, while the proportion of T22 (A22) reduction ranged from 175.0% to 379.9%. The microstructure designated that the ultrasonic treatment could facilitate changes in meat texture. Ultrasound marination of different intensities promoted the diffusion of NaCl and affected the quality of pork tenderloins. The TSIU at 101.3 W L-1 could better accelerate NaCl transport and homogeneous distribution on meat, thereby improving the sample quality. © 2024 Society of Chemical Industry.

Isoreticular metal-organic framework-3 post-synthetic modification: Application in a new active film based on sodium alginate and carvacrol for pork preservation

To achieve long-term effective protection of food by continuously controlling the release of active substances in an active film, IRMOF-3 was post-synthetic modified with benzoic acid (BA) to obtain BA-IRMOF-3. This modification enhanced the loading capacity of carvacrol (CA) and slowed down its release rate. Research on IRMOF-3 synthesis has found that increasing the proportion of metal nodes can improve its crystallinity. The post-synthesis modification of IRMOF-3 through amide reaction successfully enhanced the binding energy with CA from −5.1 kcal/mol to −6 kcal/mol, resulting in an improved CA loading rate of 28.62% ± 0.15% and delayed release. Furthermore, the BA-IRMOF-3/CA assembly was added to the sodium alginate matrix to prepare the active film BMC@SA, which improved the mechanical and physical properties of the film. The release and antibacterial/antioxidant properties were investigated. The results demonstrated that the active film BMC@SA exhibited significant sustained-release properties and antibacterial/antioxidant activities, reducing the growth of E. coli and S. aureus by 61.95% and 49.33% respectively. In refrigerated pork experiments, the film BMC@SA slowed down the color, weight, pH changes and inhibited microbial growth of fresh pork effectively, and extended the shelf life of pork from 6 d to 12 d, which demonstrated the potential application of active film BMC@SA in food preservation.

Fabrication of multifunctional ethyl cellulose/gelatin-based composite nanofilm for the pork preservation and freshness monitoring

In this study, an active and intelligent nanofilm for monitoring and maintaining the freshness of pork was developed using ethyl cellulose/gelatin matrix through electrospinning, with the addition of natural purple sweet potato anthocyanin. The nanofilm exhibited discernible color variations in response to pH changes, and it demonstrated a higher sensitivity towards volatile ammonia compared with casting film. Notably, the experimental findings regarding the wettability and pH response performance indicated that the water contact angle between 70° and 85° was more favorable for the smart response of pH sensitivity. Furthermore, the film exhibited desirable antioxidant activities, water vapor barrier properties and also good antimicrobial activities with the incorporation of ε-polylysine, suggesting the potential as a food packaging film. Furthermore, the application preservation outcomes revealed that the pork packed with the nanofilm can prolong shelf life to 6 days, more importantly, a distinct color change aligned closely with the points indicating the deterioration of the pork was observed, changing from light pink (indicating freshness) to light brown (indicating secondary freshness) and then to brownish green (indicating spoilage). Hence, the application of this multifunctional film in intelligent packaging holds great potential for both real-time indication and efficient preservation of the freshness of animal-derived food items.

A Novel Bioactive Antimicrobial Film Based on Polyvinyl Alcohol-Protocatechuic Acid: Mechanism and Characterization of Biofilm Inhibition and its Application in Pork Preservation

A Novel Bioactive Antimicrobial Film Based on Polyvinyl Alcohol-Protocatechuic Acid: Mechanism and Characterization of Biofilm Inhibition and its Application in Pork Preservation

Chitosan/oxidized Konjac Glucomannan films incorporated with Zanthoxylum Bungeanum essential oil: A novel approach for extending the shelf life of meat

In this study, a novel edible composite film was prepared by chitosan, konjac glucomannan oxidized with ozone for 60 min (OKGM), and Zanthoxylum Bungeanum essential oil (ZEO). The chitosan/OKGM film was fortified with ZEO to assess the physical properties, structure, antioxidant and antibacterial abilities, and pork preservation systematically. Compared to the control group, the addition of 1 % ZEO increased tensile strength by 18.92 % and decreased water solubility, water vapor permeability, and moisture content by 10.05 %, 6.60 %, and 1.03 %, respectively. However, the treatment with ZEO (1.5 % and 2 %) decreased mechanical properties and increased the water vapor permeability. The ultraviolet barrier, antioxidant, and antibacterial abilities of composite films were enhanced by increasing the ZEO addition. Moreover, the COZ-1 film was used to protect the freshness of pork with slow-release behavior of ZEO. The results showed that addition of ZEO significantly decreased the pH value, total viable count, redness, total volatile basic nitrogen, and thiobarbituric acid and increased the hardness of pork after preservation for 10 days. Therefore, the chitosan/OKGM loaded with ZEO film can potentially be used as food packaging, providing new ideas for the research on active packaging materials.

Application of Chitosan Ginger Garlic Composite Film in Chilled Pork Preservation

Application of Chitosan Ginger Garlic Composite Film in Chilled Pork Preservation

Physicochemical properties and pork preservation effects of lotus seed drill core powder starch-based active packaging films

Lotus seed drill core powder starch (LCPS)-based active packaging films incorporated with cellulose nanocrystals (CNC) and grapefruit essential oil-corn nanostarch Pickering emulsion (ECPE) were characterized, and their pork preservation effects were investigated in this study. In contrast with corn, potato and rice starches, LCPS showed higher amylose content, elliptical and circular shape with more uniform size distribution. Furthermore, LCPS film exhibited lower light transmittance, stronger tensile strength, and smaller elongation at break compared to the other starch films. Then, the LCPS film containing 4 % CNC and 9 % ECPE was fabricated which had stronger mechanical properties, lower water vapor permeability and oxygen transmission rate, and denser network structure. FTIR and XRD analyses also confirmed that CNC and ECPE were successfully implanted into the LCPS matrix without damaging the crystalline structure of LCPS. Herein, the LCPS/CNC/ECPE film exerted potential antibacterial activity against Escherichia coli and Staphylococcus aureus. Besides, packaging with this composite film significantly preserved the pork during cold storage via decreasing its juice loss rate, pH value, total number of colonies, total volatile base nitrogen and thiobarbituric acid reactive substance values. The present study will provide a theoretical basis for the application of LCPS as new biodegradable active films.

Inhibitory effects of citral on the production of virulence factors in Staphylococcus aureus and its potential application in meat preservation

Foodborne diseases caused by Staphylococcus aureus contamination on meat and meat products has gained increasing attention in recent years, while the pathogenicity of S. aureus is mainly attributed to its virulence factors production, which is primarily regulated by quorum sensing (QS) system. Herein, we aimed to uncover the inhibitory effects and mechanisms of citral (CIT) on virulence factors production by S. aureus, and further explore its potential application in pork preservation. Susceptibility test confirmed the antibacterial properties of CIT against S. aureus, the minimal inhibitory concentration (MIC) was 0.25 mg/mL. Treatment with sub-MICs of CIT reduced the hemolytic activity by inhibiting the production of α-hemolysin, and staphylococcal enterotoxins (SEs) production was significantly inhibited by CIT in both culture medium and pork without affecting bacterial growth. Transcriptomic analysis indicated that the differentially expression genes encoding α-hemolysin, SEs, and other virulence factors were down-regulated after treatment with 1/2MIC CIT. Moreover, the genes related to QS including agrA and agrC were also down-regulated, while the global transcriptional regulator sarA was up-regulated. Data here demonstrated that CIT could inhibited S. aureus virulence factors production through disturbing QS systems. In a challenge test, the addition of CIT caused a remarkable inhibition of S. aureus population and delay in lipid oxidation and color change on pork after 15 days incubation at 4 °C. These findings demonstrated that CIT could not only efficiently restrain the production of S. aureus virulence factors by disturbing QS, but also exhibit the potential application on the preservation of meat products.

Super absorbent resilience antibacterial aerogel with curcumin for fresh pork preservation

In order to better showcase the freshness of fresh meat, merchants usually place absorbent pads under tray packaging for preservation. However, the current absorbent pads can only absorb a small amount of blood water and cannot effectively inhibit the growth and reproduction of microorganisms in tray packaging. Herein, a super absorbent aerogel pad for preserving fresh meat was prepared through the Schiff base reaction. Benefiting from the superhydrophilicity and porous structure of aerogels, the prepared G3D1BC0.5 (Gelatin: Dialdehyde starch = 3:1, Bacterial cellulose: 0.5%) aerogel not only possessed excellent adsorption performance but also rapidly regain their shape under 70% compression strain. The G3D1BC0.5 aerogel incorporating curcumin (Cur) showed the good antibacterial ability where the survival rate of Listeria monocytogenes, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium significantly decreased to lower than 45% with the increase of Cur content (P < 0.05). Furthermore, the prepared aerogels had the excellent preservation effect on fresh meat during storage. The G3D1BC0.5-Cur0.7 aerogels can extend the shelf-life of fresh pork to 12 days by inhibiting microbial growth, protein oxidation, and lipid oxidation. Therefore, the prepared aerogel in the present study had great potential for preservation of fresh pork.

Quality of pork after electron-beam irradiation: A meta-analysis study.

Irradiation has become a preferred method for pork preservation in recent years. Electron-beam irradiation is notably recognized for its feasibility and safety among various irradiation methods. This meta-analysis study aims to elucidate the impact of electron-beam irradiation on oxidation parameters, color, sensory attributes, and microbiological conditions in pork. A total of 79 data from 22 articles were aggregated into an extensive database. The irradiation dose ranged from 0 to 20 kGy in this current meta-analysis. The observed parameters encompassed oxidation, color, sensory attributes, and microbiological conditions. A mixed-model approach was used to perform the meta-data analysis, in which irradiation dose was treated as fixed effects and distinct studies (articles) as random effects. Electron-beam irradiation resulted in an increase in thiobarbituric acid-reactive substances levels and peroxide-oxygen value of pork (p < 0.01). Conversely, total volatile-base-nitrogen values (p < 0.05) were observed. Following irradiation, the pH value, lightness (L*), redness (a*), and yellowness (b*) remained unaffected. Pork color tended to decrease after irradiation treatment (p = 0.095 and p = 0.079, respectively) at 7 and 14 days of storage. The irradiation process resulted in an increase in the values of texture and juiciness parameters (p < 0.05). However, electron-beam irradiation resulted in decreased overall acceptability (p = 0.089). In terms of microbiological status, electron-beam irradiation led to a reduction in the populations of Salmonella (p < 0.01), Escherichia coli (p < 0.01), Listeria monocytogenes (p < 0.05), and coliforms (p < 0.05) at 7 and 14 days of storage. Electron-beam irradiation enhances lipid peroxidation in porcine meat. The color of the meat remained unchanged after treatment. However, with regard to sensory properties, electron-beam irradiation showed a tendency to decreased overall acceptability. Most microbiological parameters decreased following electron-beam irradiation.

Fabrication and characterization of sodium alginate/blueberry anthocyanins/hinokitiol loaded ZIF-8 nanoparticles composite films with antibacterial activity for monitoring pork freshness

A smart film was developed to detect the freshness of pork by incorporating blueberry anthocyanins (BAs) and hinokitiol (HIN) loaded zeolite-imidazolium framework (HIN@ZIF-8) with into a sodium alginate matrix, and its microstructure and physicochemical properties were studied. The SA matrix was doped with BAs and HIN@ZIF-8 nanoparticles (SA-BAs/HIN@ZIF-8) to increase its tensile strength and reduce its water vapor permeability. HIN@ZIF-8 has low cytotoxicity, and SA-BAs/HIN@ZIF-8 membranes have long-lasting antimicrobial and highly sensitive color development properties against Escherichia coli and Staphylococcus aureus. The results of pork preservation experiments showed that SA-BA/HIN@ZIF-8 could extend the shelf life of pork to 6 days at 4 ℃. E-nose evaluation experiments showed that SA-BAs/HIN@ZIF-8 could inhibit compounds that cause unpleasant and irritating odours. Therefore, SA-BAs/HIN@ZIF-8 was considered to be an effective method to improve the freshness of pork, and the results showed that it has a promising application in food preservation.

Fabrication and characterization of blue honeysuckle anthocyanins-loaded nanocomposite films and the application in pork preservation

In this experiment, blue honeysuckle anthocyanins (BHA) and nanocomplexes loaded with blue honeysuckle anthocyanins (NC-BHA) were added to a chitosan (CS)/polyvinyl alcohol (PVA) blend matrix for food packaging. The anthocyanin composition in blue honeysuckle and its nanocomplex were determined and analyzed. Meanwhile, the anthocyanins-loaded nanocomplexes and anthocyanin-containing films were measured and compared for their functionality and stability. The zeta potential, polydispersity index and average particle size of anthocyanins-loaded nanocomplexes were +31.80 mV, 0.379 and 659.5 nm, respectively. The encapsulation was effective under transmission electron microscope (TEM) observation. Although CS/PVA-free anthocyanin (CP-FA) film showed better pH sensitivity and oxidation resistance than that of the CS/PVA-anthocyanin nanocomplex (CP-AN) film in short term, the CP-AN film were found to be more stable than the CP-FA film after 30 days at high temperature and light radiation. In summary, the CP-AN film possessed better mechanical property, thermal stability, denser microstructure, higher water vapor barrier, stronger intermolecular interactions and more stable pH sensitivity and oxidation resistance than those of the CP-FA film. Finally, three films were used in the preservation of pork, CP-AN film also showed better antibacterial properties and more durable antioxidant properties. Therefore, CP-AN film was promising active packaging material in pork preservation in our experiment.

Potential Application of Ovalbumin Gel Nanoparticles Loaded with Carvacrol in the Preservation of Fresh Pork.

Plant essential oil has attracted much attention in delaying pork spoilage due to its safety, but its low antibacterial efficiency needs to be solved by encapsulation. Our previous research had fabricated a type of ovalbumin gel nanoparticles loaded with carvacrol (OCGn-2) using the gel-embedding method, which had a high encapsulation rate and antibacterial activity. The main purpose of this study was to further evaluate the stability and slow-release characteristics of OCGn-2 and potential quality effects of the nanoparticles on the preservation of fresh pork pieces during 4 °C storage. The particle test showed that the nanoparticles had better heat stability below 85 °C and salt stability below 90 mM. The in vitro release study indicated that the carvacrol in OCGn-2 followed a Fickian release mechanism. The pork preservation test suggested that the OCGn-2 coating treatments could remarkably restrict the quality decay of pork slices compared to free carvacrol or a physical mixture of ovalbumin and carvacrol treatment. Nano-encapsulation of ovalbumin is beneficial to the sustained release, enhanced oxidation resistance, and improved antibacterial activity of carvacrol. The study suggested that ovalbumin gel nanoparticles embedded with carvacrol could be applied as an efficient bacterial active packaging to extend the storage life of pork.

Improving the stability and anti-L. monocytogenes activity of thymol casein nanoparticles by forming eutectic solvent with lauric acid

Thymol forms eutectic solvents with lauric acid under appropriate mixing ratios. These eutectic solvents were shown to have a lower melting point, weaker irritatibility, and stronger antibacterial activity than pure thymol. However, the application of these eutectic solvents is currently limited by their poor water solubility and chemical instability. For this reason, thymol/lauric acid eutectic solvents were loaded into casein nanoparticles (ThyLA-NPs) to improve their solubility and stability characteristics. The physicochemical stability, antibacterial activity, and potential application for meat (pork) preservation of the ThyLA-NPs was then compared to that of thymol casein nanoparticles (Thy-NPs). The results showed that ThyLA-NPs exhibited long-term sustained release, better thermal stability, and better storage stability due to the higher hydrophobicity of the eutectic solvents. Moreover, the ThyLA-NPs showed higher antibacterial activity against L. monocytogenes. The pork preservation study indicated that the ThyLA-NPs were more efficient at inhibiting microbial growth and lipid antioxidation than the Thy-NPs, which extended the shelf life of the pork. These results may promote the application of thymol in the food industry to control food safety and quality.

Active packaging: Development and characterization of polyvinyl alcohol (PVA) and nitrite film for pork preservation

In this study, an active films of polyvinyl alcohol (PVA) films, incorporated with sodium nitrite were developed, characterized and applied to pork stored for six days at 25 °C. As for the film characterization by FTIR, no chemical interactions were observed between nitrite and PVA under the studied conditions. The physical properties of the PVA films were not altered by the presence of nitrite. PVA films incorporated with 100 ppm nitrite reduced TBARS values of refrigerated pork from 0.63 µmol MDA/g (control) to 0.49 µmol MDA/g (PVA 01). Color changes were observed in all meat samples packaged with the film. It is concluded that the presence of nitrite does not interfere in the physical properties of the PVA films and that the developed films have an active potential for application in pork in natura.

Extrusion-blown oxidized starch/poly(butylene adipate-co-terephthalate) biodegradable active films with adequate material properties and antimicrobial activities for chilled pork preservation

Food safety concerns from spoilage and non-degradable packaging risk human health. Progress made in biodegradable plastic films, but limited study on biomass composite films with favorable morphological, mechanical, and inherent antibacterial properties for fresh meat preservation. Herein, we present a versatile packaging film created through the extrusion blowing process, combining oxidized starch (OST) with poly(butylene adipate-co-terephthalate) (PBAT). SEM analysis revealed even distribution of spherical OST particles on film's surface. FTIR spectra revealed new intermolecular hydrogen bonds between OST and PBAT. While combining OST slightly reduced tensile properties, all composite films met the required strength of 16.5 ± 1.39 MPa. Notably, films with 40 % OST showed over 98 % antibacterial rate against Staphylococcus aureus within 2 h. pH wasn't the main cause of bacterial growth inhibition; OST hindered growth by interfering with nutrient absorption and metabolism due to its carboxyl groups. Additionally, OST disrupted bacterial membrane integrity and cytoplasmic membrane potential. Remarkably, the OST/PBAT film excellently preserved chilled fresh pork, maintaining TVB-N level at 12.6 mg/100 g on day 6, microbial count at 105 CFU/g within 6–10 days, and sensory properties for 8 days. It extended pork's shelf life by two days compared to polyethylene film, suggesting an alternative to a synthetic material.

Characterization, antioxidant and antibacterial activities of chitosan/flaxseed soluble dietary fiber/sesamol blend films and their application in pork preservation

Chitosan (CS)-based functional films have been widely used in food packaging and preservation. In this work, we incorporated the sesamol and flaxseed soluble dietary fiber into chitosan solution to make blend films and investigated their mechanical and physicochemical properties, their antioxidant and antibacterial activities as well as their application in pork preservation. The physicochemical properties including optical properties, water solubility (WS), swelling degree (SD), water vapor transmission rate, and mechanical properties were measured. Meanwhile, the effects of flaxseed soluble dietary fiber (fSDF) and sesamol (Sol) on the microstructure of the blend film were further explored using scanning electron microscopy (SEM), fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and thermogravimetric analysis. Thereafter, the antioxidant and antibacterial capabilities of CS-based films were evaluated. Moreover, the quality changes, myoglobin, and lipid oxidation during the storage period of fresh pork wrapped with CS-based films were monitored. The results showed that the incorporation of fSDF significantly changed the relatively regular and dense interaction network of CS film itself, which resulted in an improved elongation at break and UV resistance, reduced tensile strength, water resistance, and barrier functions. The addition of sesamol filled up the gaps caused by fSDF and had a smoother and denser structure. Therefore, CS/fSDF/Sol had a better barrier function and water resistance. Besides, sesamol addition significantly increased the antioxidant and antibacterial capabilities. Especially, compared with sesamol-incorporated CS films, sesamol-blended CS/fSDF films exhibited greater antioxidant and antibacterial activities. Finally, when three films (CS, CS/fSDF, CS/fSDF/Sol1.2) were used in the preservation of fresh pork, the CS/fSDF/Sol1.2 exhibited the best performance with the least changes in the appearance, odor, pH values, lipid and myoglobin oxidation levels, and the bacterial contamination. However, the water loss during storage did not improve significantly in pork even coated with CS/fSDF/Sol1.2. In conclusion, we suggest the co-addition of fSDF and sesamol into chitosan films to enhance their functionality in preservation.

Antibacterial activity of juglone @ chitosan nanoemulsion against Staphylococcus aureus and its effect on pork shelf life

Food poisoning caused by Staphylococcus aureus (S. aureus) contaminated meat has received a lot of attention. Although juglone has anti-S. aureus properties, its limited water solubility prevents it from being used in food manufacturing. Juglone @ chitosan nanoemulsion (NJ) was produced for the first time in order to increase its solubility. At the same time, it was applied to the pork model. According to the findings, NJ's particle size was 119.30 nm, its polymer dispersity index (PDI) value was 0.290, and its zeta potential was −57.3 mV. And it's stable over a 7-day storage period. The cell shape and membrane integrity of S. aureus were significantly damaged by NJ. At the same time, NJ showed extreme vigor for biofilm removal. The inclusion of NJ coating significantly reduced S. aureus, total volatile base nitrogen (TVB-N), total viable count (TVC), thiobarbituric acid reactants (TBARS), and pH in the sample when using the pork feeding model. NJ, meantime, halted the sensory evaluation's fall in meat score. Additionally, NJ demonstrated good biocompatibility in mouse acute toxicity tests. The aforementioned findings demonstrate that NJ is anticipated to become an anti-S. aureus and a novel method for coating pork preservation.

Development of functional, sustainable pullulan-sodium alginate-based films by incorporating essential oil microemulsion for chilled pork preservation

Developing safe, eco-friendly, and functionally edible packaging materials has attracted global attention. Essential oils, can be incorporated into packaging materials as antioxidant and antibacterial agents. However, their high volatility and discontinuous film matrix issues may cause a rough film surface, limiting the application in food packaging. In this study, thyme essential oil microemulsion (TEO-M) was prepared and incorporated into a pullulan-sodium alginate (PS) film. The TEO-M incorporation endowed the PS film with antioxidant and UV protection properties. The antioxidant activities of the TEO-M-incorporated PS film were significantly better than those of the TEO-C (thyme essential oil coarse emulsion)-incorporated PS film. In comparison to TEO-C, the distribution of TEO-M in the film is more uniform. Lipid oxidation and the growth of microorganisms in chilled pork were inhibited by incorporating TEO-M at a concentration of 50 mg/mL in the PS film (PS-50M). After 10 days of storage at 4 °C, the total viable count (TVC) of chilled pork preserved in the PS-50M material was significantly reduced compared to the control group (P < 0.05). This study shows that incorporating TEO-M in the PS film provides a method for applying essential oils in food packaging, which may have great potential in the food industry.