Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat
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Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat. / Zhao, Fan; Wei, Zhenqian; Zhou, Guanghong; Kristiansen, Karsten; Wang, Chong.
In: Foods, Vol. 11, No. 15, 2307, 2022.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat
AU - Zhao, Fan
AU - Wei, Zhenqian
AU - Zhou, Guanghong
AU - Kristiansen, Karsten
AU - Wang, Chong
PY - 2022
Y1 - 2022
N2 - Storage temperature is considered one of the most important factors that affect the microbial spoilage of fresh meat. Chilling and superchilling are the most popular storage techniques on the market, but during transportation, the temperature may reach 10 degrees C and may even reach room temperature during local retail storage. In the present study, we stored fresh pork meat at different temperatures, -2 degrees C, 4 degrees C, 10 degrees C, and 25 degrees C. The composition and functional potential of fresh or spoiled meat resident microbes were analyzed based on 16S rRNA gene amplicon sequencing. The microbial composition exhibited high similarity between pork meat stored at -2 degrees C and 4 degrees C, with Pseudomonads and Brochothrix being the dominant taxa. Acinetobacter sp., Myroides sp., and Kurthia sp. were markers for spoiled pork meat stored at 25 degrees C. Both psychrophilic and mesophilic bacteria were observed to grow under a storage temperature of 10 degrees C, but the overall composition and functional potential based on Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways were found to be similar to that of meat stored at room temperature. Our results broaden the knowledge of possible microbial changes in pork meat during storage, transportation, or retail.
AB - Storage temperature is considered one of the most important factors that affect the microbial spoilage of fresh meat. Chilling and superchilling are the most popular storage techniques on the market, but during transportation, the temperature may reach 10 degrees C and may even reach room temperature during local retail storage. In the present study, we stored fresh pork meat at different temperatures, -2 degrees C, 4 degrees C, 10 degrees C, and 25 degrees C. The composition and functional potential of fresh or spoiled meat resident microbes were analyzed based on 16S rRNA gene amplicon sequencing. The microbial composition exhibited high similarity between pork meat stored at -2 degrees C and 4 degrees C, with Pseudomonads and Brochothrix being the dominant taxa. Acinetobacter sp., Myroides sp., and Kurthia sp. were markers for spoiled pork meat stored at 25 degrees C. Both psychrophilic and mesophilic bacteria were observed to grow under a storage temperature of 10 degrees C, but the overall composition and functional potential based on Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways were found to be similar to that of meat stored at room temperature. Our results broaden the knowledge of possible microbial changes in pork meat during storage, transportation, or retail.
KW - microbial spoilage
KW - pork meat
KW - temperature
KW - SHELF-LIFE
KW - QUALITY CHARACTERISTICS
KW - SPOILAGE
KW - MICROBIOTA
KW - PREVALENCE
KW - SAFETY
U2 - 10.3390/foods11152307
DO - 10.3390/foods11152307
M3 - Journal article
C2 - 35954075
VL - 11
JO - Foods
JF - Foods
SN - 2304-8158
IS - 15
M1 - 2307
ER -
ID: 317446425