Acrylamide detection and reduction in meat products using organic acids, fruit extracts, and probiotics.

Grilled foods are an important source of acrylamide, which has neurotoxic, genotoxic, and carcinogenic properties. The current study aims to evaluate the level of acrylamide in beef, chicken, and fish products, especially those requiring high cooking temperatures, using High Performance Liquid Chromatography (HPLC). Reduction of acrylamide by organic acids i.e., (citric acid, malic acid, tartaric acid, and lactic acid) and fruit extracts of lemon, apple, and grape has also been investigated. The results revealed that the highest mean acrylamide concentration was found in chicken products (grilled chicken) which recorded 8.32 µg/100 g, followed by beef products (beef grilled) with a concentration of 7.91 µg/100 g, and fish products (pan-fried fish burgers) which recorded 6.77 µg/100 g). Furthermore, the mixture of organic acid has the highest effect on reducing the level of acrylamide in a chemical model system. Moreover, the fruit extract mixture was more effective in reducing the percentage of acrylamide in the grilled chicken than organic acids mixture. Finally, the addition of fruit extract improved the sensory properties of grilled chickens. In sum, this study offers novel and promising natural strategies to decrease acrylamide in meat products toward further future application in meat industry to deliver safe food to consumers.

Consumption of processed meat but not red meat is associated with the incidence of hypertension: ELSA-Brasil cohort.

OBJECTIVES: To verify the association between the consumption of red and processed meats and the incidence of hypertension in participants of the Longitudinal Study of Adult Health. METHODS: This was a cohort with data from the baseline (2008-2010) and second wave (2012-2014) with 8,089 public workers of both sexes and different racial groups, with mean age of 49 ± 8 years (35-74 years old). Meat consumption (g/d) was estimated using a food frequency questionnaire and was divided into consumption tertiles. Hypertension was defined as systolic blood pressure ≥140 mm Hg and/or diastolic ≥90 mm Hg and/or antihypertensive medication. Cox proportional hazards models were used to estimate adjusted Hazard Ration (HRs) and 95% confidence interval (CI) for incident hypertension. RESULTS: A total of 1186 incident cases of hypertension were identified. Even adjusting for confounders, such as urinary Na/K (sodium/potassium) ratio and BMI (body mass index), participants in the second (HR:1.19; 95% CI 1.03-1.30) and third (HR:1.30; 95% CI:1.11-1.53) tertile of processed meat consumption had a higher risk of developing hypertension than those in the first tertile. We did not find a significant association between red meat consumption and hypertension. CONCLUSIONS: The increased risk of developing hypertension is associated with moderate and high consumption of processed meats but not with consumption of red meat.

Fabrication of fluorescence probe based on molecularly imprinted polymers on red emissive biomass-derived carbon dots coupled with smartphone readout for tyramine determination in fermented meat products.

A fluorescence probe based on molecularly imprinted polymers on red emissive biomass-derived carbon dots (r-BCDs@MIPs) was developed to detect tyramine in fermented meat products. The red emissive biomass-derived carbon dots (r-BCDs) were synthesized by the one-step solvothermal method using discarded passion fruit shells as raw materials. The fluorescence emission peak of r-BCDs was at 670 nm, and the relative quantum yield (QY) was about 2.44%. Molecularly imprinted sensing materials were prepared with r-BCDs as fluorescent centers for the detection of trace tyramine, which showed a good linear response in the concentration range of tyramine from 1 to 40 µg L-1. The linear correlation coefficient was 0.9837, and the limit of detection was 0.77 µg L-1. The method was successfully applied to the determination of tyramine in fermented meat products, and the recovery was 87.17-106.02%. The reliability of the results was verified through high-performance liquid chromatography (HPLC). Furthermore, we combined the r-BCDs@MIPs with smartphone-assisted signal readout to achieve real-time detection of tyramine in real samples. Considering its simplicity and convenience, the method could be used as a rapid and low-cost promising platform with broad application prospects for on-site detection of trace tyramine with smartphone-assisted signal readout.

The impacts of freeze-drying-induced stresses on the quality of meat and aquatic products: Mechanisms and potential solutions to acquire high-quality products.

Freeze-drying is a preservation method known for its effectiveness in dehydrating food products while minimizing their deterioration. However, protein denaturation and oxidation during freezing and drying can degrade the quality of meat and aquatic products. Therefore, finding the strategies to ensure the dried products' sensory, functional, and nutritional attributes is crucial. This study aimed to summarize protein denaturation mechanisms and overall quality changes in meat and aquatic products during freezing and drying, while also exploring methods for quality control. Different freeze-drying conditions result in varying levels of oxidation and functionality in meat and aquatic products, leading to changes in quality, such as altered fatty and amino acid compositions, protein digestibility, and sensory attributes. To obtain high-quality dried products by freeze-drying, several parameters should be considered, including sample type, freezing and drying temperatures, moisture content, pulverization effects, and storage conditions.

From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production.

Tomato is a widely cultivated crop and its processing produces large quantities of wastes, such as pulp, seed, and peel. In recent years, the valorization of these wastes in the production of high-value-added food products has gained popularity in achieving environmental sustainability and zero waste. From this viewpoint, dried tomato peel (DTP-1%, 2%, 3%, 4%) flour was included in hamburger formulations. In patty samples, ash, carbohydrate, and dietary fiber amounts were increased due to the high fiber content of DTP flour, while moisture and fat percentages decreased with increasing amounts of DTP flour (p < 0.05). The inclusion of DTP flour retarded lipid oxidation during cooking (p < 0.05). The significantly highest cooking yield was calculated in samples including 4% DTP flour. In parallel, water-holding capacity, moisture, and fat retention values increased with increasing levels of DTP flour (p < 0.05). The enrichment of patties with DTP flour resulted in hard texture, less gumminess, and a darker, more reddish and yellowish color (p < 0.05). Hamburger samples containing 1% or 2% DTP flour were graded with closer scores in the sensory panel as compared to the control (0% DTP). Overall, our findings demonstrated that DTP flour up to 2% could be used to improve the nutritional and technological properties of patty samples.

Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product ('Chorizo').

In this work, three out of five types of oil-in-water and water-in-oil emulsions were selected to replace pork backfat to reduce the fat content and the improve monounsaturated and polyunsaturated fatty acid content in dry cured sausage ('chorizo'). Different characteristics of the new product were studied: the texture profile, color, nutritional value, lipid profile, vitamin E and thiobarbituric acid (TBA) and sensory qualities. The use of emulsions to replace the animal fat affected all color parameters, obtaining darker, less red and yellow products, which could impact the consumer's purchase intention. This replacement also altered the texture parameters, increasing or decreasing the hardness in comparison with the control sample. The cohesiveness, however, decreased in all cases, which meant that when the samples are cut for consumption, they disintegrated more than the traditional ones. The most relevant aspect for nutritional value is that the use of the new emulsions helped to reduce the total fat and energy value of the reformulated samples. The most significant aspect is that this reformulation helped to reduce the fat content-specifically, saturated fat-while increasing the content of Omega 3/6. The new formulas contained significant quantities of TBA and vitamin E when comparing them with the traditional product.

Traits of Mortadella from Meat of Different Commercial Categories of Indigenous Dairy Cattle.

The rising interest in healthier meat options prompted the exploration of alternatives to traditional pork-based products, incorporating meat from different livestock species, feeding regimens, and functional ingredients. This study investigates the production of healthier meat products by examining the physicochemical traits, fatty acid profile, and sensory properties of mortadella made with Cinisara meat of four young bulls and four adult cows, and four females of the Nebrodi Black Pig. All the animals were fed principally on natural resources. Nutritional analysis revealed different levels of moisture, protein, fat, and ash in raw materials, with pistachios contributing to a healthy fatty acid profile rich in monounsaturated and polyunsaturated fatty acids. Formulations using cow meat exhibited higher fat content and caloric value, resulting in sensory attributes such as more intense color, improved fat cube adhesion, and pronounced odors compared to young bull and control mortadella. Fatty acid analysis demonstrated distinctive profiles influenced by the meat type used and, as expected, bovine products showed higher contents of rumenic and other conjugated linoleic acids. Pork mortadella displayed greater ω6 and ω3 values, with a healthier ω6/ω3 ratio comparable to those found in cow products. Young bull mortadella showed the worse atherogenic and thrombogenic indices. The findings underscore the impact of raw materials on the nutritional and sensory attributes of mortadella, emphasizing the necessity for interventions to enhance fatty acid composition in processed meat products.

Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review.

When looking for new ingredients to process red meat, poultry, and fish products, it is essential to consider using vegetable resources that can replace traditional ingredients such as animal fat and synthetic antioxidants that may harm health. The Amazon, home to hundreds of edible fruit species, can be a viable alternative for new ingredients in processing muscle food products. These fruits have gained interest for their use as natural antioxidants, fat replacers, colorants, and extenders. Some of the fruits that have been tested include açai, guarana, annatto, cocoa bean shell, sacha inchi oil, and peach palm. Studies have shown that these fruits can be used as dehydrated products or as liquid or powder extracts in doses between 250 and 500 mg/kg as antioxidants. Fat replacers can be added directly as flour or used to prepare emulsion gels, reducing up to 50% of animal fat without any detrimental effects. However, oxidation problems of the gels suggest that further investigation is needed by incorporating adequate antioxidant levels. In low doses, Amazon fruit byproducts such as colorants and extenders have been shown to have positive technological and sensory effects on muscle food products. While evidence suggests that these fruits have beneficial health effects, their in vitro and in vivo nutritional effects should be evaluated in muscle food products containing these fruits. This evaluation needs to be intended to identify safe doses, delay the formation of key oxidation compounds that directly affect health, and investigate other factors related to health.

Limited transmission of carbapenem-resistant Klebsiella pneumoniae between animals and humans: a study in Qingdao.

ABSTRACTDespite no carbapenem use in food animals, carbapenem-resistant Klebsiella pneumoniae (CRKP) perseveres within food animals, rising significant concerns regarding public health risks originating from these non-clinical reservoirs. To investigate the potential link between CRKP in food animals and its infections in humans, we conducted a cross-sectional study encompassing human clinical, meat products, and farm animals, in Qingdao city, Shandong province, China. We observed a relatively higher presence of CRKP among hospital inpatients (7.3%) compared to that in the meat products (2.7%) and farm animals (pig, 4.6%; chicken, 0.63%). Multilocus sequence typing and core-genome phylogenetic analyses confirm there is no evidence of farm animals and meat products in the clinical acquisition of K. pneumoniae isolates and carbapenem-resistant genes. However, potential transmission of K. pneumoniae of ST659 and IncX3 plasmid harbouring blaNDM-5 gene from pigs to pork and farm workers was observed. Our findings suggest a limited role of farm animals and meat products in the human clinical acquisition of K. pneumoniae, and the transmission of K. pneumoniae is more common within settings, than between them.

Biogenic amines' residues in meat products with a reference to their microbial status.

Background: Meat products are widely recognized as substantial sources of protein derived from animals. Biogenic amines (BAs), naturally occurring toxins, are generated via the metabolism of specific amino acids by a vast array of microorganisms, including pathogenic and nonpathogenic strains. Aim: The aim of this study was to ascertain the quantity of BAs produced in five meat products that are commercially available in Egypt. Additionally, the estimated daily BA intakes of the Egyptian populace as a result of consuming these animal products were computed. Additionally, a study was undertaken to investigate the relationship between total BAs (TBAs) and microbial counts, specifically total bacterial counts (TBCs), total psychrophilic counts (TPsC), total Staphylococcus aureus (TSC), and total Enterobacteriaceae count (TEC) as they pertained to the meat products under investigation. Methods: One hundred samples of meat products (n = 20 for each) were selected at random from Egyptian markets. The collected samples included minced meat, luncheon, sausage, pasterma, and canned meat. The microbiological status and BA content of these samples were evaluated. Results: Total BAs were calculated for the examined samples beef mince had the highest TBA content at 918.22 ± 21.3 mg/Kg followed by sausage at 575.1 ± 12.8 mg/Kg, luncheon at 567.1 ± 17.8 mg/Kg, pasterma at 417.0 ± 31.8 mg/Kg, and canned meat at 242.8 ± 21.8 mg/Kg. The calculated estimated human daily intake (EDI) values for TBA ranged between 21.24 in canned meat to 80.34 in beef mince. It was determined that beef mince had the highest microbial contamination rates as indicated by the high TBC, TPsC, TSC, and TEC at 5.69 ± 0.4, 4.2 ± 0.5, 2.4 ± 0.2, and 4.69 ± 0.1 log 10 cfu/g. Such counts were 3.6 ± 0.2, 2.4 ± 0.2, 1.2 ± 0.1, and 4.3± 0.2 log 10 cfu/g in sausage, 3.4 ± 0.3, 2.2 ± 0.1, 1.1 ± 0.1, and 4.0 ± 0.1 log 10 cfu/g in luncheon, 2.5 ± 0.1, 1.0 ± 0.1, 1.4 ± 0.08, and 2.69 ± 0.2 log 10 cfu/g in pasterma; while none of the examined canned meat harbored microbial contamination. Conclusion: This study indicated the presence of several BAs in meat products sold in Egypt. According to the EDI values of the examined BAs, the consumption of meat products by the Egyptian populace did not pose a risk. However, it is imperative that the handling, storage, distribution, and promotion of meat products conform to sanitary protocols.

Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder.

This study examined the effects of replacing alkaline phosphate (AP) with bamboo fiber (BF), isolated pea protein (PP), and mushroom powder (MP) on the nutritional, technological, oxidative, and sensory characteristics of low-sodium mortadellas. Results indicated that this reformulation maintained the nutritional quality of the products. Natural substitutes were more effective than AP in reducing water and fat exudation. This led to decreased texture profile analysis (TPA) values such as hardness, cohesiveness, gumminess, and chewiness. The reformulation reduced the L* values and increased the b* values, leading to color modifications rated from noticeable to appreciable according to the National Bureau of Standards (NBS) index. Despite minor changes in oxidative stability indicated by increased values in TBARS (from 0.19 to 0.33 mg MDA/kg), carbonyls (from 2.1 to 4.4 nmol carbonyl/mg protein), and the volatile compound profile, the sensory profile revealed a beneficial increase in salty taste, especially due to the inclusion of MP, which was enhanced by the synergy with BF and PP. In summary, the results confirmed the potential of natural alternatives to replace chemical additives in meat products. Incorporating natural antioxidants into future formulations could address the minor oxidation issues observed and enhance the applicability of this reformulation strategy.

The Impact of Chlorella vulgaris Fortification on the Nutritional Composition and Quality Characteristics of Beef Burgers.

Chlorella vulgaris (C.V) is known for its high protein and nutrient contents and has been touted as a potential functional ingredient in food products. For this study, beef burgers were formulated with varying levels of Chlorella vulgaris fortification (0%, 0.5%, 1%, and 1.5% by weight). The nutritional composition, including proximate analysis and mineral content, was determined for each treatment group. The quality characteristics evaluated included thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), pH, and total acidity. The study included extracting the active substances from Chlorella vulgaris using three solvents, 50% ethanol, 95% ethanol, and water, to evaluate the effect on the antimicrobial and antioxidant activity. The results showed that the water extract had the highest total phenolic content (183.5 mg gallic acid equivalent per gram) and the highest flavonoid content (54 mg quercetin per gram). The aqueous extract had the highest content of total antioxidants, followed by the 95% ethanol and 50% ethanol extracts. Meanwhile, the 50% ethanol extract showed the best antimicrobial activity, while the aqueous extract had less of an effect on Gram-positive bacteria and no effect on E. coli. For the burger treatments, at the end of the storage period, it was observed that the microbial load of the treatments decreased compared to the control, and there was a high stability in the total volatile base nitrogen (TVBN) values for the treatments compared to the control, reaching a value of 22.4 at month 5, which is well above the acceptable limit, indicating spoilage. The pH values were higher for all of the treatments, with a lower total acidity for all of the treatments compared to the control. In conclusion, utilizing Chlorella vulgaris algae as a natural preservative to extend the freshness of burgers is a sustainable and innovative approach to food preservation. By harnessing the power of this green superfood, we not only enhance the shelf life of our food products but also contribute to a healthier and more environmentally friendly food industry.

Impact of paprika and dextrose addition on dry cured loins microbiota and its effect on aroma development.

The impact of paprika and dextrose addition on the surface of dry cured loins was analysed attending to differences in microbiota composition and aroma profile. Three different types of loins containing either dextrose (D), paprika (P) or a mixture of dextrose and paprika (DP) were manufactured. The loins were characterized using physic-chemical parameters, free amino acids, volatile compounds and aroma sensorial analysis, as well as applying microbiological counts and metagenomics of the 16S rRNA gene and its rDNA region. The analysis of volatile compounds clearly distinguished all loins, whereas the total content of free amino acids only separated P from D and DP loins. The main sensory differences were linked to paprika addition, which increased the perception of paprika and smoky odors as well as cured, savoury and cheesy notes. Microbial counts analysis could not differentiate between the three loin types; however, metagenomics analysis revealed clear differences in key bacterial and fungal genera among the three loins. Paprika addition favoured dominance of Latilactobacillus in the microbiota of P loins. On the contrary, dextrose addition caused the dominance of Staphylococcus in the microbiota of D loins. In DP loins, both genera were similarly represented in the bacterial community. Regarding fungi, large differences could be observed within the P and D loins, whereas the proportion of Debaryomyces in DP loins increased. The microbiota composition of DP loins controlled the lipid oxidation phenomenon, reducing the generation of derived volatiles producing rancid notes and increase the volatile compounds derived from amino acids such as branched aldehydes, pyrazines and pyrroles, providing particular aroma notes to the loins.

Application of seed mucilage as functional biopolymer in meat product processing and preservation.

Meat products consumption is rising globally, but concerns about sustainability, fat content, and shelf life. Synthetic additives and preservatives used for extending the shelf life of meat often carry health and environmental drawbacks. Seed mucilage, natural polysaccharides, possesses unique functional properties like water holding, emulsifying, and film forming, offering potential alternatives in meat processing and preservation. This study explores the application of seed mucilage from diverse sources (e.g., flaxseed, psyllium, basil) in various meat and meat products processing and preservation. Mucilage's water-holding and emulsifying properties can potentially bind fat and decrease the overall lipid content in meat and meat-based products. Moreover, antimicrobial and film-forming properties of mucilage can potentially inhibit microbial growth and reduce oxidation, extending the shelf life. This review emphasizes the advantages of incorporating mucilage into processing and coating strategies for meat and seafood products.

Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (Cucurbita moschata) Seed Flour.

The composition of pumpkin seeds includes bioactive compounds, proteins, polyunsaturated fatty acids, and dietary fibers. Thus, the objective of this research was to develop and evaluate the nutritional and quality standard of beef burgers supplemented with pumpkin seeds (Cucurbita moschata) added in different proportions. To process the pumpkin seed flour (PSF), the seeds were sanitized, dried in an oven, crushed, and sieved. Through such means, three formulations of beef burgers were prepared, named S (without the addition of PSF), F5 (with the addition of 5% (w/w) of PSF), and F10 (with the addition of 10% (w/w) of PSF). The respective results for burgers P, F5, and F10 were as follows (w/w): proteins 17.61%, 18.04%, 19.86%; lipids 12.19%, 12.42%, 14.55%; ash 1.77%, 1.86%, 1.94%; fibers 0%, 0.88%, 1.76%; phenolic compounds 39.55, 82.93, 90.30 (mg/g); and total antioxidant capacity 11.09%, 18.48%, 24.45%. Regarding the sensory analysis attributes, tasters gave sample F10 scores lower than 7. However, the standard and F5 samples showed results higher than 7 for all parameters. For the determination of shelf life, an expiration date of 30 days was established. It was observed that adding PSF to industrialized products adds nutritional value with the inclusion of polyunsaturated fats, phenolic compounds, and dietary fibers.

Prevalence of consumption of mechanically separated meat, consumer profile, nutrient intake and food choices among manufacturing workers in Northeastern Brazil.

Mechanically separated meat (MSM) is widely used in the food industry, however, there is a lack of studies on its consumption in populations. The objective of this study was to identify the frequency and amount of MSM consumption, factors associated with MSM consumption, nutrient intake and preferential choice of food groups among MSM consumers. This was an observational, cross-sectional prospective study based on a probability sample of manufacturing workers, conducted in Brazil. Logistic and linear multiple regression with robust standard errors were used. 921 workers from 33 manufacturing companies were studied, with an average age of 38.2 ± 10.7 years, 55.9% males. MSM products are consumed by 28.8% and represent in average 10% of total daily caloric intake, and 47.3% of the daily kcal from ultra-processed products. Younger age and greater waist circumference are associated with MSM consumption. Younger age and lesser educational level are associated with increased contribution of MSM to total daily kcal intake. MSM consumers have greater consumption of energy, fats, carbohydrates and sodium. Their dietary patterns are characterized by lower consumption of in natura and minimally processed foods, such as tubers and roots, fruits, white and red meat, and eggs and greater consumption of ultra-processed foods and beverages.

Influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions on the rheological and physicochemical properties of myofibrillar protein gels.

The study aimed to investigate the influence of flaxseed-derived diglyceride-based high internal phase Pickering emulsions (HIPPE) at different levels (0%, 10%, 20%, 30%, 40%, and 50%) on the rheological and physicochemical properties of myofibrillar protein (MPs) gels. The study indicated that with increasing HIPPE levels, there was a significant increase in whiteness while a decrease in water-holding capacity. The gels with 10% HIPPE levels had higher ionic bonds, while those with 40% and 50% HIPPE levels showed higher hydrogen bonds. By increasing HIPPE levels in the formation of MP gels, the T2 relaxation time was found to decrease. Additionally, in all MP gels, G' values were significantly higher than G" values over time. Adding lower contents of HIPPE levels resulted in a more compact microstructure. These findings indicate that flaxseed-derived diglyceride-based HIPPEs could be utilized as fat substitutes in meat products to enhance their nutritional quality.

Use of Lactoperoxidase Inhibitory Effects to Extend the Shelf Life of Meat and Meat Products.

Lactoperoxidase (LP) is an important enzyme of the salivary and mammary glands. It has been proven to increase the shelf life of raw milk by inhibiting the growth of bacteria, especially Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Pseudomonas spp. The aim of this work was to verify the use of LP to extend the shelf life of meat products. In vitro experiments showed inhibitory effects on the selected bacteria (Listeria innocua (ATCC 33090), Staphylococcus saprophyticus (CP054440.1), and Pseudomonas fluorescens (ATCC 13525) due to a prolongation of the lag phase of growth curves. A lower increase in viable counts (p < 0.05) was also found by testing pork cubes' surface treated with LP solution (5%) + L. innocua and stored for 7 days at 15 °C. LP has also been studied at concentrations of 0.25 and 0.50% in meat products (pork ham and pâté) during refrigerated storage (4 °C for 28 days). Lower viable counts were observed throughout the storage experiment, especially for 0.50% LP (p < 0.05). Meat products containing LP also showed lower levels of oxidation (MAD) (p < 0.05). According to these results, LP could extend the shelf life of a wider range of products.

A smartphone-combined ratiometric fluorescence molecularly imprinted probe based on biomass-derived carbon dots for determination of tyramine in fermented meat products.

A ratiometric fluorescence molecularly imprinted probe employing two distinct emission wavelengths of biomass carbon dots was developed for highly selective and visual quantitative detection of tyramine in fermented meat products. The red emission biomass carbon dots were employed as responsive elements, and the blue ones were utilized as the reference elements. The molecularly imprinted polymers were incorporated in the ratiometric sensing to distinguish and adsorb tyramine. With the linear range of 1-60 µg/L, the ratiometric fluorescence molecularly imprinted probe was successfully applied to detect tyramine in real samples with the satisfactory recoveries of 79.74-112.12% and the detect limitation of 1.3 µg/kg, indicating that this probe has great potential applications for the detection of tyramine in real samples. Moreover, smartphone-based fluorescence signal recognition analysis on hand has been developed for the quantitative analysis of tyramine, providing a portable visual optical analysis terminal for rapid on-site determination of tyramine.

Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly.

Dry-cured meat products are gaining attention owing to their distinctive sensory characteristics and health benefits. In this study, two Debaryomyces hansenii strains were investigated for their potential as starter cultures for dry-cured pork belly products. After preliminary screening, these D. hansenii strains, namely, S20 and S26, both exhibiting with excellent aroma-producing capacity in a dry-cured meat model, were selected as single-strain starter cultures. For comparison, a non-inoculated control was also evaluated. In S20- and S26-inoculated pork belly, yeast dominated the microbiota and improved microbiological safety by suppressing Enterobacteriaceae growth. Compared with the non-inoculated control, the inoculated pork belly yielded higher hardness and redness (a*) values. Starter culture inoculation accelerated proteolysis in pork belly, improving the content of total free amino acids (TFFAs) and several essential free amino acids (Thr, Val, Met, Ile, Leu, and Phe) at the end of processing. Moreover, the inoculated samples exhibited higher levels of fat oxidation-derived aldehydes as well as esters, acids, alcohols and other compounds than the non-inoculated control at the end of the 95-day ripening period. Overall, these findings provide new insights into the application of D. hansenii isolated from dry-cured ham to dry-cured pork belly.