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

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 °C and may even reach room temperature durin...
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Autor*in:	Fan Zhao [verfasserIn] Zhenqian Wei [verfasserIn] Guanghong Zhou [verfasserIn] Karsten Kristiansen [verfasserIn] Chong Wang [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	microbial spoilage pork meat temperature

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 11(2022), 15, p 2307
Übergeordnetes Werk:	volume:11 ; year:2022 ; number:15, p 2307

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods11152307

Katalog-ID:	DOAJ079114059

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language	English
source	In Foods 11(2022), 15, p 2307 volume:11 year:2022 number:15, p 2307
sourceStr	In Foods 11(2022), 15, p 2307 volume:11 year:2022 number:15, p 2307
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authorswithroles_txt_mv	Fan Zhao @@aut@@ Zhenqian Wei @@aut@@ Guanghong Zhou @@aut@@ Karsten Kristiansen @@aut@@ Chong Wang @@aut@@
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callnumber-first	T - Technology
author	Fan Zhao
spellingShingle	Fan Zhao misc TP1-1185 misc microbial spoilage misc pork meat misc temperature misc Chemical technology Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat
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topic_title	TP1-1185 Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat microbial spoilage pork meat temperature
topic	misc TP1-1185 misc microbial spoilage misc pork meat misc temperature misc Chemical technology
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title	Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat
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title_full	Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat
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title_sort	effects of different storage temperatures on bacterial communities and functional potential in pork meat
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title_auth	Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat
abstract	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 °C and may even reach room temperature during local retail storage. In the present study, we stored fresh pork meat at different temperatures, −2 °C, 4 °C, 10 °C, and 25 °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 °C and 4 °C, with <i<Pseudomonads</i< and <i<Brochothrix</i< being the dominant taxa. <i<Acinetobacter</i< sp., <i<Myroides</i< sp., and <i<Kurthia</i< sp. were markers for spoiled pork meat stored at 25 °C. Both psychrophilic and mesophilic bacteria were observed to grow under a storage temperature of 10 °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.
abstractGer	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 °C and may even reach room temperature during local retail storage. In the present study, we stored fresh pork meat at different temperatures, −2 °C, 4 °C, 10 °C, and 25 °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 °C and 4 °C, with <i<Pseudomonads</i< and <i<Brochothrix</i< being the dominant taxa. <i<Acinetobacter</i< sp., <i<Myroides</i< sp., and <i<Kurthia</i< sp. were markers for spoiled pork meat stored at 25 °C. Both psychrophilic and mesophilic bacteria were observed to grow under a storage temperature of 10 °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.
abstract_unstemmed	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 °C and may even reach room temperature during local retail storage. In the present study, we stored fresh pork meat at different temperatures, −2 °C, 4 °C, 10 °C, and 25 °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 °C and 4 °C, with <i<Pseudomonads</i< and <i<Brochothrix</i< being the dominant taxa. <i<Acinetobacter</i< sp., <i<Myroides</i< sp., and <i<Kurthia</i< sp. were markers for spoiled pork meat stored at 25 °C. Both psychrophilic and mesophilic bacteria were observed to grow under a storage temperature of 10 °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.
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title_short	Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat
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