Exploring the role of static magnetic field in supercooling storage from the viewpoint of meat quality and microbial community.

In order to explore the application prospects of static magnetic field (SMF) combined with supercooling in meat preservation, this study proposed a novel method of supercooling assisted by a stationary magnetic field (SMF + supercooling) for the preservation of chilled pork, evaluating its cooling rate and quality changes (e.g., water holding capacity, color, pH, and TVB-N), as well as the evolution trend of the microbiota. The results showed that SMF + supercooling significantly (P < 0.05) improved the cooling rate of pork. Compared to chilling and supercooling, SMF + supercooling significantly delayed the increase of TVB-N and TVC on the 12th day of storage (P < 0.05). SMF + supercooling treatment achieves the maintenance of pork water-holding capacity by inhibiting water migration, reducing drip loss, cooking loss, and centrifugal loss of pork. The 16S rDNA bacteria flora analysis demonstrated that SMF + supercooling treatment reduced the relative abundance of spoilage bacteria such as Acinetobacter, Streptococcus, and Pseudomonas, delaying the deterioration of pork quality caused by microbial growth. The SMF + supercooling treatment can be considered a novel refrigeration preservation method that delays the deterioration of pork quality and extends its shelf life.

Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism.

A novel gradient-temperature heating regime was proposed to improve the texture of braised pork. Compared with one-stage pressure heat treatment of around 107 °C, the gradient-temperature heat regime of preheating at 60 °C, followed by a slow increase of temperature to 107 °C and simmering at 97 °C increased the retention of immobilized water and reduced the shear force of meat. In this cooking regime, preheating treatment at 50-60 °C could promote the dissociation of thin and thick myofilaments, which contributed to a weakened shrinkage of myofibrils during the subsequent high temperature heating process. Pressure-heating treatment with a slow increasing temperature and the medium-temperature simmering significantly reduced (p < 0.05) the oxidation of sulfhydryl groups and the loss of α-helical, which weakened the excessive aggregation of protein and promoted the formation of myofibril network. Both the weakened shrinkage and the formation of myofibril network during gradient-temperature heating contributed to the decreased shear force and an increased immobilized water. Hence, the reduction of the oxidation and aggregation of the proteins is the key to improve the tenderness of the braised meat.

Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers.

Fat greatly impacts the overall texture and flavor of pork belly. Twice-cooked pork bellies (TPB), typically boiled and sliced before "back to pot" being stir-fried, is a classic Sichuan cuisine among stir-fried dishes. In this study, the effects of substituting conventional pan-frying (PCV) with superheated steam (SHS) technology on the sensory, texture, microstructure and flavor of the fat layers were investigated. SHS was used as an alternative to boiling (120 °C for 15, 20, 25, and 30 min), and "back to pot" stir-frying was also by SHS. TPB precooked for 25 min (P25) with SHS performed better quality characteristics than PCV, with less collagen fiber disruption and lipid droplet area, resulting in a lower hardness and higher shear force. Besides, the low-oxygen environment of SHS retarded the lipid peroxidation, showing a significantly lower MDA content than PCV. Differently, PCV exhibited more grassy and fatty flavors, while P25 exhibited a unique aroma of fruity and creamy due to its higher UFA/SFA ratios in the pre-cooking stage. Overall, the sensory scores of P25 were comparable to those of PCV (with no significant difference), revealing that SHS is expected to be applied to the industrial production of stir-fried dishes.

Unraveling the spoilage characteristics of refrigerated pork using high-throughput sequencing coupled with UHPLC-MS/MS-based non-targeted metabolomics.

The spoilage of refrigerated pork involves nutrient depletion and the production of spoilage metabolites by spoilage bacteria, yet the microbe-metabolite interactions during this process remain unclear. This study employed 16S rRNA high-throughput sequencing and non-targeted metabolomics based on ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) to reveal the core microbiota and metabolite profiles of pork during refrigeration. A total of 45 potential biomarkers were screened through random forest model analysis. Metabolic pathway analysis indicated that eleven pathways, including biogenic amine metabolism, pentose metabolism, purine metabolism, pyrimidine metabolism, phospholipid metabolism, and fatty acid degradation, were potential mechanisms of pork spoilage. Correlation analysis revealed nine metabolites-histamine, tyramine, tryptamine, D-gluconic acid, UDP-d-glucose, xanthine, glutamine, phosphatidylcholine, and hexadecanoic acid-as spoilage biomarkers, with Pseudomonas, Serratia, and Photobacterium playing significant roles. This study provides new insights into the changes in microbial and metabolic characteristics during the spoilage of refrigerated pork.

pH-triggered bilayer film based on carboxymethyl cellulose/zein/Eudragit L100 with purple cabbage anthocyanin for monitoring pork freshness.

A novel pH-triggered bilayer film was composed of zein (Z), carboxymethylcellulose (CMC), Eudragit L100 (L100), and purple cabbage anthocyanin (PCA), followed by casting for monitoring pork freshness during storage at 4 °C and 25 °C. This bilayer film was employed to encapsulate anthocyanins, preventing anthocyanins oxidation and photodegradation. Additionally, under pH 6, this film ruptures and releases anthocyanins, inducing a sudden color change in the indicator film, significantly reducing errors in freshness indications. Notably, the ZCLP8% film had excellent stability and pH response properties. The performance of the ZCLP8% film in monitoring pork freshness was evaluated. When the concentration of pork TVB-N reached 15.59 mg/100 g (pH = 6.35), the bilayer film was ruptured, and the release rate of PCA was 85.52 %, which was a significant change in the color of the bilayer film compared with that at pH = 5. Therefore, this work addresses the limitation that anthocyanin-based intelligent films are subject to judgment errors when applied, opening new possibilities for food freshness differentiation monitoring.

Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines.

Pork eating quality is affected by various factors. In this study, Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM) muscles from seven genetic lines (PM-LR - Pure maternal, Landrace-type; PM-LW - Pure maternal, Large White-type; PM-D - Pure maternal, Duroc-type; PT-D - Pure terminal, Duroc-type; PT-LW - Pure terminal, Large White-type; PT-LR - Pure Terminal, Landrace-type; Comp-P × LW × D - Composite Terminal - Pietran × Large white × Duroc) were analyzed for pH, intramuscular fat (IMF) content, and collagen content and solubility. A consumer sensory test using check-all-that-apply (CATA) and biometric approaches was also conducted. The results showed that the IMF content of line PM-D was the highest (P = 0.004), while line PT-LW received the highest score in tenderness, liking of flavor, purchase intent, and quality grading (P < 0.05). Line PM-LR and PT-LR showed the lowest IMF content and were least preferred by consumers. Compared to LTL, SM showed higher pH, collagen solubility, and sensory scores in tenderness, juiciness, liking of flavor, and overall liking (P < 0.05). Different muscles and lines were associated with different CATA terms but not with differences in consumer emotional responses. pH positively influenced tenderness, juiciness, and overall liking (P < 0.05), but IMF and collagen had little effect. The flavor was the most important sensory attribute contributing to overall liking, followed by tenderness. Genetic line and muscle affected pork chemical properties and eating quality. The findings are important for the Australian pork industry to improve the eating quality of their products.

The role of carcass processing (hot vs. cold boning) on pork belly morphological and mechanical characteristics.

This study assessed the effect of boning processing method (hot vs. cold) on pork belly morphological and mechanical traits and the evolution of these traits during refrigerated storage postmortem (PM). A total of 14 crossbred pigs were slaughtered and their carcasses and bellies processed under two conditions: hot boning (n = 14, right sides of carcasses cut immediately after slaughter) and cold boning (n = 14, left sides of carcasses cut 24 h PM). Morphological and mechanical evaluations were made at 1-, 5-, 24- and 48-h PM on the hot-boned bellies, and at 24 and 48 h on the cold-boned ones. Compared to the cold-boned bellies, the hot-boned ones were shorter, wider and thicker (P < 0.01), with greater firmness (flop distance and angle) (P < 0.001) and cohesiveness (skin-fat separation) (P < 0.05 in the dorsal and central sections). At 48 h PM, hot-boned bellies had a thicker skin (P < 0.001) and softer subcutaneous fat in the dorsal-cranial and central sections (finger scores and compression textural test) (P < 0.05). Morphological and mechanical traits for hot-boned bellies confirmed an intense shortening and hardening (increased firmness and cohesiveness), and a slight yield loss from 1 to 24 h PM. From 24 to 48 h PM, there was a certain flattening in hot-boned bellies that was associated with a slight softening (reduced firmness). Although a larger sample may be needed to corroborate these findings, they demonstrate the impact of carcass processing method and refrigerated storage time on belly quality. This may be useful for the pork industry for obtaining the desired type of belly.

Genome to phenome Association for Pork Belly Parameters Elucidates Three Regulation Distinctions: Adipogenesis, muscle formation, and their transcription factors.

Genome to phenome analysis is necessary in livestock areas because of its various and complex phenotypes. Pork belly is a favorable part of meat worldwide, including East Asia. A previous study has suggested that the three key transcription factors (ZNF444, NFYA and PPARG) affecting pork belly traits include total volume, the volume of total fat and muscle, and component muscles of the corresponding slice. However, other transcription factor genes affecting each slice other than pork belly component traits still needed to be identified. Thus, we aimed to analyze pork belly components at the genome to phenome level for identifying key transcription factor genes and their co-associated networks. The range of node numbers against each component trait via the association weight matrix was from 598 to 3020. Premised on the result, an in silico functional approach was performed. Each co-association network enriched three key transcription factors in adipogenesis and skeletal muscle proliferation, mesoderm development, metabolism, and gene transcription. The three key transcription factors and their related genes may be useful in comprehending their effect of pork belly construction.

Unraveling the formation mechanism of aroma compounds in pork during air frying using UHPLC-HRMS and Orbitrap Exploris GC-MS.

Lipids are the key matrix for the presence of odorants in meat products. The formation mechanism of odorants of air-fried (AF) pork at 230 °C was elucidated from the perspectives of lipids and heat transfer using physicochemical analyses and multidimensional statistics. Twenty-nine key aroma compounds were identified, with pyrazines predominantly contributing to the roasty aroma of air-fried roasted pork. Untargeted lipidomics revealed 1184 lipids in pork during roasting, with phosphatidylcholine (PC), phosphatidylethanolamine (PE), and triglyceride (TG) being the major lipids accounting for about 60 % of the total lipids. TG with C18 acyl groups, such as TG 16:1_18:1_18:2 and TG 18:0_18:0_20:3, were particularly significant in forming the aroma of AF pork. The OPLS-DA model identified seven potential biomarkers that differentiate five roasting times, including PC 16:0_18:3 and 2-ethyl-3,5-dimethylpyrazine. Notably, a lower specific heat capacity and water activity accelerated heat transfer, promoting the formation and retention of odorants in AF pork.

Firewood as a tool to valorize meat: A sensory and instrumental approach to grilled veal, lamb, and pork meat.

Two firewood species (beech and olive) were used for grilling three meat types (lamb, pork, and veal) to assess their influence on the sensorial properties of meat. A multimethod approach was adopted, including sensory evaluation with consumers and two analytical techniques to characterize the volatile fraction (Solid-Phase Micro-Extraction Gas Chromatography-Mass Spectrometry [SPME-GC/MS] and electronic nose [e-nose]). The sensory session included three pairwise preference tests (one for each type of meat), an overall liking test, a Rate-All-That-Apply test, and a questionnaire on the interest and perceived value of using sustainably certified firewood in food preparation. The firewood species significantly affected the perception of a few crucial attributes. In particular, olive wood increased the roasted meat flavor perception in lamb and veal, while beech wood increased the perceived intensity of a vegetable/herbaceous flavor in veal. No effect of firewood was observed on preference within each pair of meat samples. Lamb was the significantly most liked meat by consumers, followed by pork; veal was the least liked meat type. Positive and negative drivers of preference were discussed. 36 volatile organic compounds were identified from SPME-GC/MS in meats. Congruently with sensory data, the two veal samples showed a greater distance in terms of volatile composition. Relative distances among samples on maps obtained from SPME-GC/MS and the e-nose were similar. This multi-method approach innovatively showed the potential of using firewood as a 'gastronomic' tool to sensorially characterize and valorize cooked meat.

Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact.

Pork belly is a meat cut valued for its rich flavour and texture, attributed to its high fat content, which also makes it susceptible to oxidation. Therefore, meat producers and processors must carefully select packaging options to maximise shelf life while meeting consumer preferences. This study aimed to develop customised packaging strategies for sliced pork belly with varying fat content to extend shelf life while minimizing environmental impact. The research compared three packaging solutions: modified atmosphere packaging (MAP1: 70:30% O2:CO2, MAP2: 30:40:30% O2:CO2:N2) and vacuum skin packaging (VSP) for pork bellies with low (LF: 16.07 ± 1.87%), medium (MF: 37.39 ± 4.41%), and high fat content (HF: 57.57 ± 2.36%). Samples packaged in VSP exhibited the longest shelf life (13-14 days) with lower purge and reduced fat and colour oxidation compared to MAP-packaged samples for all studied belly types. Nonetheless, the impact of MAP on shelf life depended on the belly type. HF bellies, with lower proportions of unsaturated fatty acids, showed less purge, and greater colour and fat stability, resulting in a longer shelf life compared to LF and MF bellies. LF and MF bellies in MAP2 showed the shortest shelf life (around 6 days), followed by LF and MF in MAP1 (around 7-8 days). Life Cycle Assessment indicated VSP generally as the most environmentally favourable option for LF and MF bellies, whereas for HF bellies, the choice among the three packaging solutions depended on the specific impact category under consideration.

Improving the physicochemical quality and oxidative stability of deep-fried pork meatballs by coating with chitosan grafted gallic acid.

The objective of this research was to examine the effectiveness of chitosan (CH)-gallic acid (GA) conjugate (CH-g-GA) as an edible coating in improving the physicochemical properties and oxidative stability of deep-fat fried pork meatballs. The meatballs were coated with either CH alone, a combination of CH and GA, or CH-g-GA before being fried at 180 °C for 5 min. The viscosity of the coating solutions influenced the amount of coating picked up by the meatballs, with higher viscosity coatings showing increased pickup. The application of chitosan-based coatings in deep-fried meatballs resulted in a decrease in moisture loss and oil uptake, as well as decreased b* values and hardness, while maintaining consistent cooking yield. Furthermore, compared to the control group, the chitosan-based coatings treatment significantly increased the ratio of immobilized water and decreased the ratio of free water (P < 0.05), as well as effectively inhibited lipid oxidation in deep-fried meatballs (P < 0.05). Among the different coatings tested, CH-g-GA coating exhibited the highest effectiveness. The research findings suggest that the CH-g-GA edible coating has significant potential in enhancing the overall quality of deep-fried meatballs.

Investigation of ochratoxin A in air-dry-cured hams.

The European Union legislation regarding ochratoxin A (OTA) in various foodstuffs has changed relatively recently. Nevertheless, the legislation does not regulate OTA in any meat and meat-derived products. In this legislation update, the European Commission requested new studies, including, besides others, the presence of OTA in hams, which raises the concern that its consumption may pose a potential risk of exposure to OTA. This study aims to investigate OTA in a total of 195 samples of air-dry-cured hams acquired at the Czech market from January to June 2023. The analytical technique of high-performance liquid chromatography in combination with a fluorescence detector with pre-treatment employing immunoaffinity columns was used to determine OTA. OTA was found in 93 (48%) samples of air-dry-cured ham, with the OTA concentration reaching up to 14.58 ng/g. Due to the current absence of regulation limits, the results of this study were compared with the Italian maximum limit of 1 ng/g regulating OTA in porcine meat and byproducts. The Italian OTA maximum limit was exceeded in 22 (11%) samples. This study shows that the population of the Czech Republic is exposed to OTA from this pork byproduct. It is essential to set an OTA regulatory limit for meat and food produced from it to protect human health.

The association of P2 and lean % estimates from commercial measurement systems with computed tomography determined composition within Australian pork abattoirs.

Pork carcasses were obtained from three abattoirs in Australia (n = 345) where technologies enabled collection of post slaughter measures of P2 fat depth (mm) (Hennessy Grading Probe (HGP), AutoFom III, PorkScan Lite) and estimates of carcass lean % (HGP, AutoFom III, PorkScan Plus). Computed tomography (CT) was used to scan carcasses and determine lean and fat %, with the strength of associations with abattoir measurement devices determined. The AutoFom III lean % demonstrated the strongest associations with whole carcass CT lean % (R2 0.63, RMSE 1.73) and fat % (R2 0.68, RMSE 1.80) and with section (fore, loin, belly and hind) CT composition. The association of P2 from AutoFom III was lower in comparison, however remained superior to other commercial devices (PorkScan Lite and HGP). Porkscan Plus lean % demonstrated moderate associations with whole carcass and section CT lean and fat %, with R2 values generally less than half those of the AutoFom III. The HGP demonstrated weakest associations with CT lean and fat % using either lean % or P2 outputs, which is likely related to data being collected from only the P2 measurement site. This is the first experiment to compare the strength of associations between multiple pork abattoir measurement devices and CT lean and fat % in Australia. P2 is the current industry standard for the assessment of lean yield in pork, however demonstrates weaker associations with carcass CT composition than devices capable of capturing multiple measures across the carcass like AutoFom III and PorkScan Plus.

Development and characterization of curcumin-loaded chitosan/egg yolk freshness-keeping edible films for chilled fresh pork packaging application.

In this study, a novel fresh-keeping edible film was prepared using egg yolk (EY) and chitosan (CS) with varying concentrations of curcumin (Cur) for food packaging. The addition of Cur notably enhanced tensile strength, elongation at break, and water resistance from 15.70 MPa to 24.24 MPa, 43.79 % to 63.69 %, and 1.599 g·mm·(m2·h·kPa)-1 to 1.541 g·mm·(m2·h·kPa)-1, respectively. Cur also impacted moisture content, swelling degree, and film color. SEM revealed a uniform distribution of Cur, creating a smooth and dense film surface. FT-IR analysis suggested that hydrogen bonding facilitated Cur integration into the film network. The films demonstrated excellent UV-blocking and antioxidant properties attributed to Cur's chromogenic and phenolic hydroxyl groups. Consequently, they effectively inhibited lipid oxidation and weight loss in meat, thereby prolonging the shelf-life of chilled pork by at least 2 d. In conclusion, this study provided a simple and cost-effective idea to incorporate actives with EY as a natural emulsifier, presenting an effective solution for developing active packaging materials to enhance the safety and quality of meat products.

Kappa-carrageenan in a pork-based high-fat diet inhibited lipid bioavailability through interactions with pork protein.

κ-Carrageenan is a soluble dietary fiber widely used in meat products. Although its regulatory effect on glycolipid metabolism has been reported, the underlying mechanism remains unclear. The present study established a pork diet model for in vitro digestion to study how κ-carrageenan affected its digestive behavior and lipid bioavailability. The results revealed that κ-carrageenan addition to a pork-based high-fat diet reduced the rate of lipolysis and increased the number and size of lipid droplets in an in vitro digestion condition. However, κ-carrageenan did not inhibit lipolysis when lipids and κ-carrageenan were mixed directly or with the addition of pork protein. Furthermore, the pork protein in the diet significantly enhanced the inhibitory effect of κ-carrageenan on lipolysis with decreased proteolysis and raised hydrophobicity of protein hydrolysate. Our findings suggest that κ-carrageenan can inhibit dietary lipid bioavailability by interacting with pork protein in meat products or meat-based diets during digestion and indicate the positive role of carrageenan in the food industry to alleviate the excessive accumulation of lipids in the body.

Development of xanthan gum intelligent oil-in-water ink and its application in pork freshness preservation.

To optimize the stability of oil-based inks and ensure their wide application in freshness indication, new natural indicator inks were prepared using a stable oil-in-water structure. This study selected natural Lycium ruthenicum anthocyanin as the dye and glucose as the pigment carrier. Soybean oil was introduced as a linker and xanthan gum as a thickener, and an oil-in-water ink with the function of freshness indication was successfully developed. In ensuring the safety of ink labels for use on food packaging, particular attention is paid to the origin and properties of the materials used. All ingredients are of food-grade or bio-friendly provenance, thereby ensuring the safety of the product when in direct contact with food. We measured the viscosity, particle size and fineness of the ink for micro characterization and evaluated its macro printing performance by its printing effect on A4 paper. According to the experimental results, when the water-oil ratio of the ink is 10:5, the average particle size of the emulsion system is 822.83 nm, and the fineness reaches 5 µm. These values are relatively low, which indicates that the stability of the ink system is high at this time, and the ink shows excellent rheological and printing characteristics. With this water-to-oil ratio, the ink can show the best results when printed on A4 paper, clearly displaying image details. In addition, in fresh pork applications, inks with a 10: 5 water-to-oil ratio provide an accurate and highly sensitive indication of the freshness of pork. When the freshness of the pork changes, the ink color responds promptly. This high sensitivity makes the ink ideal for use as a food freshness indication tool, providing consumers with an intuitive and reliable reference for pork freshness. As a further innovation, combining this ink-printed label with a WeChat app not only allows consumers to know the freshness of the food in real-time but also tracks the supply chain information of the food, providing a more comprehensive application prospect for freshness-indicating products.

Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds.

This study aims to evaluate the pork meat quality after ultrasonic brining at different frequencies, thereby providing a more comprehensive understanding of the effects of ultrasound marination on meat. The texture profile analysis showed that ultrasonic curing at various frequencies significantly improved the textural properties of samples, especially at 26.8 kHz, resulting in a reduction of tenderness, hardness, and chewiness values by 44%, 43%, and 44%, respectively. The cooking loss of samples marinated by ultrasound decreased from 27% without ultrasonic treatment to 22%, indicating a significant improvement in water-holding capacity, while the changes in pH had only a subtle impact on pork quality. Meanwhile, the color of pork became more rosy hue due to decreased L⁎ values and increased a⁎ values, which was mainly attributed to an elevated proportion of oxymyoglobin and reduced metmyoglobin content. Additionally, ultrasonic marination did not exert a negative impact on the oxidation of pork protein and lipids. After roasting, samples marinated by ultrasound exhibited a significantly higher abundance of volatile flavor compounds compared to static marinated meat (with an increase of 16 flavor substances) and fresh pork (with an increase of 24 flavor substances), demonstrating the efficacy of ultrasonic marination in enhancing the overall flavor and taste profile of pork. Consequently, the application of ultrasonic technology holds great potential for the "home kitchen type" rapid marination.

Metabolic and microbial mechanisms related to the effects of dietary wheat levels on intramuscular fat content in finishing pigs.

The current study aimed to investigate the metabolic and microbial mechanisms behind the effects of dietary wheat levels on intramuscular fat (IMF) content in the psoas major muscle (PM) of finishing pigs. Thirty-six barrows were arbitrarily assigned to two groups and fed with diets containing 25% or 55% wheat. Enhancing dietary wheat levels led to low energy states, resulting in reduced IMF content. This coincided with reduced serum glucose and low-density lipoprotein cholesterol levels. The AMP-activated protein kinase α2/sirtuin 1/peroxisome proliferator-activated receptor-γ coactivator 1α pathway may be activated by high-wheat diets, causing downregulation of adipogenesis and lipogenesis genes, and upregulation of lipolysis and gluconeogenesis genes. High-wheat diets decreased relative abundance of Lactobacillus and Coprococcus, whereas increased SMB53 proportion, subsequently decreasing colonic propionate content. Microbial glycolysis/gluconeogenesis, d-glutamine and D-glutamate metabolism, flagellar assembly, and caprolactam degradation were linked to IMF content. Metabolomic analysis indicated that enhancing dietary wheat levels promoted the protein digestion and absorption and affected amino acids and lipid metabolism. Enhancing dietary wheat levels reduced serum glucose and colonic propionate content, coupled with strengthened amino acid metabolism, contributing to the low energy states. Furthermore, alterations in microbial composition and propionate resulted from high-wheat diets were associated with primary bile acid biosynthesis, arachidonic acid metabolism, steroid hormone biosynthesis, and biosynthesis of unsaturated fatty acids, as well as IMF content. Colonic microbiota played a role in reducing IMF content through modulating the propionate-mediated peroxisome proliferators-activated receptor signaling pathway. In conclusion, body energy and gut microbiota balance collectively influenced lipid metabolism.

A new histopathology scoring protocol reveals myopathy features in PSE-like pork.

Pale, Soft, and Exudative (PSE)-like pork defects are associated with fiber destruction and pale discoloration and have become a severe economic burden for the European meat sector. However, robust detection of PSE-like pork and its diverse features is challenging and makes studies into defect causation difficult. Implementation of histological examination may improve our knowledge about less-known features linked to PSE-like defects. Here we evaluate if a new histological protocol can reveal how myopathy in ham may be associated with visual and traditional physicochemical anomalies of PSE-like pork. We first created a list of pathological features, quantified them, and integrated them into a myodegeneration scoring scheme (MYO) for semimembranosus muscle sections. We then explored potential associations between overall MYO scoring and individual histology features with visual PSE-like defect scoring (DES) and with individual meat quality variables [pHu, color: L*, a*, b* (CIELAB), bioimpedance, and near-infrared spectroscopy (NIR)]. As the primary finding of this study, we show a significant association between overall myopathy (MYO) scoring and PSE-like defect (DES) scores. We also found associations of specific myopathy features with DES scores, and of overall MYO scoring with specific quality variables. In all, our data suggest links between signs of acute myodegeneration and PSE-like defects. Our data, hence, supports the implementation of semi-quantitative histopathological approaches for diagnosing PSE-like pork features and may help identify the underlying mechanisms behind these defects.