Changes in the Freshness and Bacterial Community of Fresh Pork in Controlled Freezing Point Storage Assisted by Different Electrostatic Field Usage Frequencies

Growth Reduction of Vibrionaceae and Microflora Diversity in Ice-Stored Pacific White Shrimp (Penaeus vannamei) Treated with a Low-Frequency Electric Field

“…Group B samples had the highest Simpson index, which could be attributed to the formation of a dominant flora. Interestingly, group A showed the highest indexes in this study, which were very different from some previous studies [14,28,37,38], indicating that the shrimp samples in group A had the richest and most diverse bacterial species. The bactericidal effect of LFEF may have inhibited the growth and reproduction of some dominant bacteria, leading to an increase in microbial diversity in the LFEF treatment group.…”

“…The main purpose of this technique is to sterilize and preserve liquid food. Xu et al [14] found that applying a high-voltage electrostatic field of different frequencies can assist in preserving the freezing point of pork. This method can effectively inhibit the propagation of dominant bacteria and affect microbial metabolic pathways during storage.…”

Graphene Oxide Enhanced Nanocellulose/Chitosan Biodegradable Aerogel Pad for Fresh Pork Preservation

“…The pH of all samples on day 3 was lower than at the time of slaughter because the initial drop in pH was likely due to the accumulation of inorganic phosphoric acid brought on by the depletion of muscular adenosine triphosphate (ATP) depletion and the breakdown of glycogen to produce lactic acid (Lan et al, 2016). After the fourth day, the pH of pork began to gradually increase, mainly due to the degradation of proteins by meat spoilage microorganisms and endogenous enzymes to produce ammonia, amines and other basic substances, which gradually accumulated as storage duration increases (Xu et al, 2023). The normal range of pH value: 24 h after slaughter pH value is 5.45~5.80, the pH value of ordinary fresh pork is 5.8~6.2, the pH value of secondary fresh meat is 6.3~6.7, and the pH value of rotten meat is above 6.7 (Chen et al, 2022).…”