Characterization and interactions of spoilage of Pseudomonas fragi C6 and Brochothrix thermosphacta S5 in chilled pork based on LC-MS/MS and screening of potential spoilage biomarkers

Pseudomonas and Brochothrix are the main spoilage organisms in pork, and each of these plays an essential role in the spoilage process. However, the effect of co-contamination of these two organisms in pork has not been elucidated. The changing bacterial communities during spontaneous spoilage of pork at 4 °C were evaluated using high-throughput sequencing. The dominant spoilage bacteria were isolated and these were identified as Pseudomonas fragi C6 and Brochothrix thermosphacta S5. Chilled pork was then experimentally contaminated with these strains, individually and in combination, and the progression of spoilage was assessed by analyzing various physicochemical indicators. These included total viable counts (TVC), pH, color, total volatile basic nitrogen (TVB-N), and detection of microbial metabolites. After 7 days of chilled storage, co-contaminated pork produced higher TVC and TVB-N values than mono-contaminated samples. Metabolomic analysis identified a total of 8,084 metabolites in all three groups combined. Differential metabolites were identified, which were involved in 38 metabolic pathways. Among these pathways, the biosynthesis of alkaloids derived from purine and histidine was identified as an important pathway related to spoilage. Specifically, histidine, histamine, AMP, IMP, GMP, succinic acid, and oxoglutaric acid were identified as potential spoilage biomarkers. The study showed that the combined presence of P. fragi C6 and B. thermosphacta S5 bacteria makes chilled pork more prone to spoilage, compared to their individual presence. This study provides insights that can assist in applying appropriate techniques to maintain quality and safety changes in meat during storage and further the assessment of freshness.

Comparison of life cycle assessments and nutritional contents of soy protein and wheat protein (seitan) based vegan bacon products for human and environmental health

BACKGROUND

High amounts of meat consumption cause cardiometabolic diseases and higher mortality rates. Animal farming creates the highest amounts of methane emissions as a result of manure. Therefore, plant-based meat analogues are popular among flexitarian, vegetarian and vegan consumers. Similar to other meat substitutes, plant-based pork products are attractive both for manufacturers and consumers who are looking for healthy and environmentally friendly food solutions.

RESULTS

In the present study, soy protein and seitan protein-based bacon food products were evaluated by life cycle assessment (LCA) for global warming, terrestrial acidification, terrestrial toxicity, water consumption, freshwater eutrophication and human carcinogenic toxicity. Moreover, the nutritional characteristics of plant-based bacon products were compared with each other, and seitan protein-based bacon demonstrated more elevated amounts of protein content than pork bacon. According to LCA, the present study has demonstrated the heating of plant-based bacon products with induction, ceramic and electric stoves before consumption. The packaging and packaging materials of plant-based bacon products showed lower environmental impacts compared to the high-risk factors such as petroleum production and diesel combustion.

CONCLUSION

Soy protein and seitan-based bacon alternatives were low in fat content, and seitan protein-based bacon provides more protein content than original bacon. Moreover, the highest risks of environmental and human health effects of bacon substitutes have not come from individual activities and/or food production, but from side industries that cause the highest amounts of environmental issues crucial for food production and transportation. © 2023 Society of Chemical Industry.

Assessing Australian consumer preferences for fresh pork meat attributes: A best-worst approach on 46 attributes

Constant competition and changing consumer preferences prompts the need to improve the competitiveness of the Australian pork industry. This study examines the heterogeneity of Australian consumer preferences related to fresh pork cues. Using best-worst scaling, we examine the importance of 15 intrinsic and 31 extrinsic product attributes to 196 Australian consumers. Findings reveal that taste, succulence and the smell of boar taint were the most important intrinsic cues, while animal welfare and naturalness were the most important extrinsic cues. Based on the importance of intrinsic cues, four segments were identified, namely boar taint haters, lean meat eaters, colour lovers and cuts and size matters. Four segments based on extrinsic cues were identified as animal and environment lovers, naturalness lovers, demanding buyers and utilitarian buyers. This study contributes significantly to the industry by offering granular insights with respect to Australian consumer demands and optimal communication of cues.

Quality Multiverse of Beef and Pork Meat in a Single Score

The rationale behind this review is the potential of developing a single score tool for meat quality evaluation based on visual and sensorial assessments of fresh meat. Based on the known sensory wheel concept, the first step was to create quality wheels capturing most common intrinsic and extrinsic quality cues of pork and beef outlined in the latest scientific papers. This resulted in identifying meat color, sensory characteristics and fat content as the most important intrinsic quality cues of fresh beef and pork. Furthermore, the highest number of studies showed the importance of price, certification logos and brand for beef quality evaluation. According to recent articles, price, breed, animal welfare and a veterinary certificate are the most important extrinsic attributes for pork consumers. The second step was to develop a single-score tool named the “Meat quality index”. It has been developed in line with published approaches of different total quality index concepts used in the food sector, providing insights into its application in the meat sector. As a result, this review proposes a unique approach in using quality index application, through the consumer’s preferences aspect of fresh meat.

Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention

The role of consumers' culinary skills on purchasing cues of pork, with emphasis on niche demands (outdoor husbandry and/or certified organic), was assessed in cross-country regions of Spain (Catalonia and Aragon) and Portugal (North). A sample of 974 respondents answered an on-line survey with questions regarding consumer purchasing habits, product involvement and intrinsic and credence attributes. They also chose between two contrasting boneless pork loins and express willingness to pay (WTP) for different product scenarios with different pig farm facilities and for organic pork standards. Two optimal segments were identified based on food-related habits: 'uninvolved' and 'innovative cook lovers', both similarly balanced across socio-demographics, score for credence attributes or consumer involvement dimensions. Overall mean WTP premium across countries was 11.8% for marbled pork, 20.0% for outdoor pork and 24.3% for organic logo stamp. Credence cues of pork claiming health issues (absence of antibiotics and hormone residues) rather than consumers' culinary skills defined the WTP for niche pork in these regions.