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| Research Progress on Microbial Diversity and Preservation Technologies for Fresh Pork across Different Retail Channels |
| MENG Qing, LI Ping, ZHOU Hui, LI Qi, CAI Kezhou, XU Baocai |
| 1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; 2. Mengcheng Prefabricated Vegetable Industry Development Research Institute, Bozhou 236000, China |
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Abstract Fresh pork, due to its high nutritional content, is highly susceptible to microbial contamination. This is particularly evident across different retail channels, where both the diversity and abundance of microorganisms show notable differences. This article systematically introduces the techniques (plate culture method, high-throughput sequencing, polymerase chain reaction-denaturing gradient gel electrophoresis, real-time fluorescence quantitative polymerase chain reaction, and metagenomics) for the detection of microbial diversity, provides an in-depth analysis of the microbial diversity (dominant communities, pathogen contamination rate, and antibiotic resistance genes etc.) of fresh pork and its influencing factors (temperature, sanitary conditions, and supplier size etc.) across various retail channels (traditional retail markets, modern retail channels, and e-commerce platforms), and summarizes the technologies (packaging methods, storage conditions, natural preservatives, and new preservation technologies) for the preservation of fresh meat. This review aims to provide a reference for modern processing and quality enhancement of fresh pork.
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| [1] |
SHI Na, XING Chao, SONG Liping, MAO Ting, DU Jianping, LI Long, GENG Jianqiang, SUN Xiaodong, YANG Limei, LI Li. Dynamic Changes and Interactions of Bacterial Communities in Processed Beef Steak at Different Storage Temperatures[J]. Meat Research, 2025, 39(4): 30-39. |
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2025, Vol. 39 
