Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat

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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.

Original languageEnglish
Article number2307
JournalFoods
Volume11
Issue number15
Number of pages12
ISSN2304-8158
DOIs
Publication statusPublished - 2022

    Research areas

  • microbial spoilage, pork meat, temperature, SHELF-LIFE, QUALITY CHARACTERISTICS, SPOILAGE, MICROBIOTA, PREVALENCE, SAFETY

ID: 317446425