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Quick Search     Adv Search 2026 Vol. 40, No. 10 Published: 2026-10-31 Reviews Package & Storage Basic Research Analysis & Detection Processing Technology        Basic Research 1 Effects of Postmortem Aging on Meat Quality Changes and Flavor Substances in Wuranke Sheep SUN Ruijun, LI Yue, YANG Yuping, TIAN Jianjun, JIN Ye DOI: 10.7506/rlyj1001-8123-20260210-036 This study aimed to systematically investigate the regulatory effect of post-slaughter maturation on meat quality and flavor development. Muscle samples from the Wuranke sheep, a distinctive meat sheep breed from Inner Mongolia, were evaluated for quality indicators including shear force, color, pH, and water-holding capacity at different time points postmortem (0, 12, 24, 36, and 48 h). Additionally, gas chromatography-mass spectrometry was employed to analyze the dynamic changes in volatile flavor compounds. Results indicated that 36 h postmortem represented the turning point for quality changes of lamb, where both shear force and cooking loss reached high levels, rendering the meat unsuitable for consumption. As aging time increased, lamb flavor improved, with decanal, nonanal, 1-octen-3-ol, and dodecanal identified as key volatile flavor compounds. Several volatile flavor compounds were significantly correlated with meat quality attributes. pH, color, tenderness, and water-holding capacity were strongly correlated with aldehydes and alcohols but weakly correlated with alkanes. Finally, this study recommends prolonging the postmortem aging time to at least 36 h. 2026 Vol. 40 (10): 1-7 [Abstract] ( 193 ) 全文 ( 5 ) 8 Analysis of Bacterial Community Diversity in Dai Suanyu from Mangshi and Screening of Acid-Producing Lactic Acid Bacteria ZHAO Jinping, YAN Wenfang, ZHOU Xingkui, YANG Chunlin, YANG Xichang, YANG Haiying DOI: 10.7506/rlyj1001-8123-20251011-307 The traditional Suanyu produced by the Dai people in Mangshi, Yunnan is characterized by its unique short fermentation period. However, the underlying microbiological mechanism remains unclear. This study collected three Suanyu samples (S1–S3) from Mangshi for analysis of bacterial community diversity by 16S rRNA amplicon sequencing. To elucidate the mechanism underlying the rapid fermentation of Suanyu, high acid-producing lactic acid bacteria (LAB) were isolated from these samples by a traditional culture-dependent method and identified by molecular biology techniques. α-Diversity analysis indicated that S1 exhibited the highest bacterial richness and diversity, while β-diversity analysis revealed that S2 and S3 shared similar community structures but differed significantly from S1 (P < 0.05). The dominant phyla were Firmicutes (relative abundance > 65.19%) and Proteobacteria (relative abundance > 14.93%). At the genus level, Lactobacillus, Weissella, Leuconostoc, and Lactococcus predominated. Linear discriminant analysis effect size (LEfSe) identified 13 significantly differential taxa, primarily belonging to Weissella and Lactobacillus. A total of six LAB strains were isolated and identified, including three Levilactobacillus brevis strains and three Lactiplantibacillus plantarum strains. Following 72 h fermentation in MRS medium, the pH decreased to 3.71–4.30, with strain S2_1 showing the strongest acidification capacity. Overall, Mangshi Suanyu harbors abundant LAB resources, with a community structure dominated by Lactobacillus and Weissella and a relatively high proportion of L. brevis. These findings provide insight into its rapid fermentation mechanism and offer valuable indigenous strains for developing starter cultures. 2026 Vol. 40 (10): 8-15 [Abstract] ( 115 ) 全文 ( 2 ) 16 Effects of Resveratrol on the Gel Properties and in vitro Digestion of Unwashed Surimi HANG Yuyu, ZHAI Shuyang, ZHANG Yang DOI: 10.7506/rlyj1001-8123-20250926-297 The purpose of this study was to investigate the effects of resveratrol on the gel quality and in vitro digestion of unwashed surimi. Gel samples were prepared by adding 0.0%, 0.1%, 0.2%, and 0.3% (m/m) resveratrol to unwashed surimi, and their gel properties and in vitro digestion characteristics were analyzed. The results showed that resveratrol had a significant effect on the gel properties of unwashed surimi. In terms of gel properties, the addition of 0.1% resveratrol promoted protein crosslinking, optimized the network structure, significantly improved the strength, water-holding capacity, and enhanced the color stability of the gel. However, excess resveratrol (0.2% and 0.3%) may destroy the gel structure due to excessive interaction between resveratrol and proteins, resulting in gel deterioration and poor water-holding capacity. The in vitro digestion experiments showed that addition of low levels (0.1%) of resveratrol activated digestive enzyme activity and improved protein structure, thereby increasing the content of small peptides in the digestive juice. In contrast, addition of high levels (0.2%, 0.3%) of resveratrol increased the antioxidant activity of unwashed surimi gel in terms of radical scavenging capacity. 2026 Vol. 40 (10): 16-23 [Abstract] ( 100 ) 全文 ( 1 ) 24 Effect of Postbiotics from Lactic Acid Bacteria on the Quality of Minced Pork JIAO Wei, YANG Haifeng, CHEN Wentao, ZHANG Yingyang, ZHANG Long, ZOU Ping, HU Jiangang DOI: 10.7506/rlyj1001-8123-20251005-305 During storage, minced meat is prone to quality problems such as color deterioration, texture deterioration and juice loss due to fat oxidation and microbial activity. To seek a natural and efficient quality improvement solution, this study systematically explored the effects of three postbiotics, namely those from Lactobacillus fermentum, Lactobacillus plantarum and Lacticaseibacillus casei, on the quality characteristics of minced pork during refrigeration. To systematically evaluate the effects of postbiotics on the color, texture, water holding capacity, flavor, and oxidative stability of minced meat, the regulation effect was comprehensively evaluated by measuring the quality parameters included color difference, texture, cooking and storage loss rates, water distribution, taste characteristics, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS) value, and intrinsic fluorescence spectroscopic analysis of myofibrillar protein (MP). The results showed that addition of 2% L. fermentum postbiotics had the most significant effect on improving the quality of minced pork, effectively maintaining the color stability. The brightness value (L*) of the treatment group significantly increased by 11.8% compared with the control group (P < 0.05), and the redness value (a*) remained above 9.34 after 132 h of storage, significantly higher than that of the control group (P < 0.05). Meanwhile, this treatment significantly improved the texture characteristics of minced meat, enhancing its hardness, elasticity and chewiness, and reducing the cooking loss rate to 15.08%. In terms of storage stability, this treatment effectively reduced water loss, resulting in the lowest storage loss rate. Low-field nuclear magnetic resonance relaxometry showed that it significantly optimized water distribution, increasing the proportion of immobilized water to 91.26% and significantly inhibiting water loss during storage. In addition, it significantly reduced the TVB-N content (13.58 mg/100 g) and TBARS value (0.58 mg/kg) after 132 h of storage. Intrinsic fluorescence spectroscopic analysis revealed that this treatment delayed the oxidative denaturation of MP. Fuzzy mathematical analysis of the sensory evaluation results confirmed that addition of 2% L. fermentum postbiotics imparted the highest sensory scores for odor, taste and texture to minced pork. 2026 Vol. 40 (10): 24-34 [Abstract] ( 125 ) 全文 ( 2 ) 35 Effects of Dietary Fiber from Oat on the Gel Quality of Chicken Myofibrillar Proteins FU Qingquan, HAN Ying, ZHANG Wei, CHEN Quanzhan DOI: 10.7506/rlyj1001-8123-20251107-334 This study investigated the effects of different contents (0%, 1%, 2%, 3%, 4%, and 5%; m/m) of oat dietary fiber on the gel quality of chicken myofibrillar proteins. The results showed that compared with the control group, the addition of oat dietary fiber significantly decreased the brightness value (L*), and increased the redness value (a*), yellowness value (b*), water-holding capacity, gel strength, hardness, cohesiveness, chewiness, apparent viscosity, storage modulus (G’), and loss modulus (G”) of myofibrillar protein gels (P < 0.05). Meanwhile, the content of immobilized water in gels incorporated with oat dietary fiber was markedly higher than that of the control group (P < 0.05), demonstrating that oat dietary fiber facilitated the transformation of free water into immobilized water. With increasing level of added oat dietary fiber, the a*, b*, waterholding capacity, gel strength, hardness, adhesion, chewiness, apparent viscosity, G’, G”, and relative contents of nonirreversible water and bound water of myofibrillar protein gels increased significantly, whereas the L* and free water relative content decreased significantly. Taken together, it was concluded that the addition of 3% oat dietary fiber resulted in the best gel quality of myofibrillar proteins. Oat dietary fiber could be a potential food ingredient for improving the gel properties of myofibrillar proteins and developing functional emulsified meat products. 2026 Vol. 40 (10): 35-40 [Abstract] ( 130 ) 全文 ( 1 )        Processing Technology 41 Influence of Different Marination Methods on the Quality and Myofibrillar Protein Characteristics of Tibetan Pork WEN Yiling, ZHAO Xiaolong, LI Jing, LI Simin, DA Bai, LIU Zhendong DOI: 10.7506/rlyj1001-8123-20250826-275 This study investigated the effects of different marination methods (static marination, atmospheric tumbling, and vacuum tumbling) on the quality and myofibrillar protein (MP) characteristics of Tibetan pork. Characteristics evaluated included pick-up rate, shear force, MP solubility, turbidity, surface hydrophobicity, total sulfhydryl content, carbonyl content, gel characteristics, and meat microstructure. The results showed that vacuum tumbling marination was the most effective in improving the pick-up rate and tenderness of meat samples, and the solubility of MP was significantly positively correlated with its surface hydrophobicity (P < 0.01). Vacuum tumbling marination was conducive to the formation of gels with good water retention and high whiteness. In addition, it significantly reduced the turbidity and carbonyl content of MP, indicating that it could effectively inhibit protein peroxidation, thereby maintaining the structural integrity and functional properties of MP. Scanning electron microscopy observation showed that the structure of muscle fibers in meat samples subjected to vacuum tumbling was more compact. In conclusion, vacuum tumbling marination is superior to static marination and atmospheric tumbling marination in terms of promoting marinade absorption, improving tenderness, inhibiting protein oxidation, and maintaining gel performance. 2026 Vol. 40 (10): 41-49 [Abstract] ( 134 ) 全文 ( 2 ) 50 Effects of Deep Frying Followed by Hot Air Roasting on the Quality and Flavor of Crispy Fried Chicken Steak ZHANG Gensheng, DU Yinan, WANG Junru, ZHU Chuanhai, FEI Yingmin DOI: 10.7506/rlyj1001-8123-20250924-294 To investigate the effects of low-oil, healthy heating methods on breaded, pre-cooked meat products, this study used crispy chicken steaks as the test subject and systematically analyzed the impact of a combined deep frying followed by hot air roasting process on their physicochemical properties, textural characteristics, and flavor quality. The results showed that compared with traditional deep frying, the combined cooking method significantly reduced the fat content (P < 0.05) without significantly affecting the color, protein level, or sensory quality. In addition, it improved the compactness and crispness of the crust while maintaining the overall quality of the product. No significant variation was found between the two cooking methods in cooking loss rate or pH. The combined cooking method increased significantly the contents of sweet and bitter amino acids and decreased the content of umami amino acids (P < 0.05), indicating higher degree of Maillard reaction during the cooking process. A total of 72 volatile compounds were identified in the samples cooked by deep frying followed by hot air drying, with an evident increase in the types and contents of ketones, alcohols, and esters contributing to pronounced roasted, creamy, and nutty notes compared with the samples cooked by traditional deep frying. Overall, the combined cooking technique effectively reduced the fat content of crispy fried chicken steak while maintaining desirable textural and flavor attributes, providing a promising strategy for the development of low-fat prepared chicken products. 2026 Vol. 40 (10): 50-56 [Abstract] ( 125 ) 全文 ( 1 ) 57 Influence of Different Fermentation Temperatures on the Quality of Traditional Guizhou-Style Air-Dried Pork ZHOU Jingrui, RAN Li, ZHAO Yuanfeng, RAN Jiang, JIANG Lingling, LUO Wenju, YU Bo DOI: 10.7506/rlyj1001-8123-20250910-286 This study investigated the effects of different fermentation temperatures (10, 15, 20, and 25 ℃) on the hydrolysis and oxidation of lipid and protein and quality formation in Guizhou-style air-dried pork during fermentation for 15 days. Physicochemical indices, total viable count, and sensory quality were evaluated during the fermentation period. The results indicated that fermentation temperature significantly influenced the quality attributes of air-dried pork. Fermentation at 20 ℃ condition was the most conducive to lipid hydrolysis, yielding the highest total free fatty acid (FFA) content (especially oleic and linoleic acids) (P < 0.05), while effectively inhibiting lipid oxidation, as indicated by low peroxide value (POV) and malondialdehyde (MDA) levels. However, this temperature also resulted in the highest total bacterial count and the lowest degree of protein hydrolysis, with the lowest total free amino acid (FAA) content of (9.06 ± 0.11)%. In contrast, fermentation at 25 ℃ significantly promoted protein hydrolysis and FAA accumulation (total FAA content reached (20.45 ± 0.05)%), but also induced severe lipid oxidation (the highest POV and MDA levels). At 15 ℃, all indicators were at intermediate levels, while all biochemical reactions took place slowly at 10 ℃. Sensory evaluation and principal component analysis further confirmed that air-dried pork ripened at 20 ℃ was more preferred by consumers. 2026 Vol. 40 (10): 57-63 [Abstract] ( 126 ) 全文 ( 3 ) 64 Influence of Reheating Methods on the Quality and Volatile Flavor Compounds of Pre-prepared Chicken Breast Meatballs HU Yajie, XING Donghui, CAO Meng, ZHOU Feng DOI: 10.7506/rlyj1001-8123-20260114-007 The reheating process of frozen pre-cooked chicken breast meatballs can significantly affect their flavor. However, the impact of reheating methods on the flavor of chicken breast meatballs is still unclear. Therefore, it is very necessary to explore the influence of the optimal reheating method on the quality and flavor of chicken breast meatballs. In this study, frozen pre-cooked chicken breast meatballs were subjected to four common reheating methods, namely water bath, microwave, air fryer and oven, followed by analysis of texture, water distribution, water activity, moisture content, color, total volatile basic nitrogen (TVB-N) content, sensory quality, and volatile flavor compounds. The aim was to determine the optimal reheating method. The results showed that the sensory score of air fryer-reheated samples (150 ℃ for 4 min) was the highest, at (90.20 ± 1.56) points, the TVB-N content was the lowest, and the relative contents of flavor compounds such as aldehydes and ketones were relatively high. The reheated meatballs had a rich roasted aroma, formed by the Maillard reaction, and they were slightly crispy outside and soft inside. Water bath reheating (100 ℃ for 3.5 min) resulted in the best water retention, as evidenced by the highest moisture content of (76.98 ± 2.15)%. In addition, the reheated meatballs had the highest elasticity of (4.74 ± 0.12) mm, exhibited a tender and juicy texture, and retained the fresh and mild base flavor. In all four reheated samples, aldehydes and alcohols were the core flavor components. Reheating methods significantly affected their types and relative contents, and some reheating methods induced the generation of new flavor substances such as aromatic and heterocyclic ones. Finally, this study clarified the effects of different reheating methods on the quality of pre-cooked chicken breast meatballs, reheating in an air fryer was determined as the optimal reheating method. 2026 Vol. 40 (10): 64-71 [Abstract] ( 151 ) 全文 ( 3 )        Package & Storage 72 Effects of Bacterial Reduction Methods on the Changes in Biogenic Amine Contents and Freshness of Swamp Eel Meat under Ice-Temperature Storage Conditions SONG Hongwei, GUO Danjing, XIONG Shanbai, YANG Hong, YIN Tao, LIU Ru, SHI Liu, YOU Juan DOI: 10.7506/rlyj1001-8123-20251020-314 Swamp eel meat was treated with ozonated water or chlorine dioxide to reduce bacterial counts. The treated swamp eel meat was then stored under ice-temperature conditions. Quality changes were comprehensively evaluated by measuring the total viable count and biogenic amine contents during storage. The results indicated that both treatments significantly affected the freshness and biogenic amine contents of swamp eel meat. They reduced the bacterial count by approximately 70%, and also significantly decreased the K-value, total volatile basic nitrogen (TVB-N) content and amino nitrogen content relative to the control group. The TVB-N content of the chlorine dioxide group was significantly lower than that of the ozone water treatment group. Chlorine dioxide treatment effectively inhibited the production of biogenic amines in swamp eel meat, keeping their contents below 5 mg/100 g. In contrast, ozone water treatment inhibited biogenic amine production only during the first 6 d of storage, and biogenic amine contents significantly increased thereafter. Icetemperature storage combined with bacteria reduction treatment can effectively maintain the quality of swamp eel meat and control biogenic amine contents. 2026 Vol. 40 (10): 72-78 [Abstract] ( 96 ) 全文 ( 2 ) 79 Effect of Psyllium Husk Powder Combined with Micronized Cold-Pressed Hemp Meal on the Quality Characteristics of Reduced-Phosphate Frankfurters during Refrigeration Storage ZHAO Jinhai, YAO Xiangyue, MA Yuliang, LIU Qian, CAO Chuan’ai DOI: 10.7506/rlyj1001-8123-20250909-282 This study aimed to systematically investigate the effect of partially replacing composite phosphate with a synergistic combination of psyllium husk powder (PHP) and micronized cold-pressed hemp meal (MCPHM) on the quality characteristics of low-phosphate (75% phosphate reduction) frankfurters during refrigeration storage. The results indicated that compared with low-phosphate frankfurters, the combined addition of 1.0% PHP and 3.0% MCPHM significantly improved the textural properties (hardness and springiness) of sausages, reduced the lightness value, and elevated the pH and moisture mass fraction. Meanwhile, at the end of refrigeration storage (day 49), the treatment group exhibited significantly lower peroxide value, thiobarbituric acid reactive substances (TBARS) value and total volatile basic nitrogen (TVB-N) content than the low-phosphate group, demonstrating that the combination of PHP and MCPHM synergistically inhibited lipid and protein oxidation. Scanning electron microscopy (SEM) observations revealed a denser and more continuous meat protein gel network in the treatment group. The results from electronic nose and electronic tongue analysis indicated that the flavor profile of the treatment group was better than that of the control and low reduced-phosphate groups. Furthermore, the total viable count of the treatment group was markedly lower than that of the control group (P < 0.05), and no Escherichia coli was detected in all samples. In conclusion, the synergistic application of PHP and MCPHM can efficiently retard the quality deterioration and extend the shelf life of low-phosphate frankfurters during refrigerated storage. 2026 Vol. 40 (10): 79-87 [Abstract] ( 83 ) 全文 ( 1 )        Analysis & Detection 88 Hyperspectral Imaging-Based Simultaneous Assessment of Processing Quality of Chilled Pork HE Jiaxin, GUO Chuanyu, LIU Yuling, WANG Yawen, HAN Ge, PAN Jinfeng, LI Shengjie DOI: 10.7506/rlyj1001-8123-20251107-337 This study aimed to establish a rapid method based on hyperspectral imaging for the simultaneous assessment of texture characteristics and water-holding capacity in chilled pork. The visible-near-infrared (VIS-NIR, 400–1 050 nm) and near-infrared (NIR, 900–1 700 nm) spectra of pork samples were acquired. Three spectral preprocessing methods—Savitzky-Golay (S-G) smoothing, first derivative (1st-der), and second derivative (2nd-der)—as well as two feature wavelength selection methods—successive projections algorithm (SPA) and two-dimensional correlation spectroscopy (2D-COS)—were compared for their effects on the predictive performance of the partial least squares regression (PLSR) model. The results showed that the model developed using the NIR spectral range exhibited prediction coefficient of determination (R2p) and calibration coefficient of determination (R2 c) values closer to 1, along with lower root mean square error of calibration and root mean square error of prediction, indicating better overall performance compared to the model based on the VISNIR data. Among the spectral preprocessing methods, the best one was 2nd-der, and the 2nd-der-NIR-PLSR model exhibited the best performance with R2c ranging from 0.848 to 0.932 and R2p ranging from 0.648 to 0.829. Additionally, it was found that both SPA and 2D-COS for feature wavelength extraction led to a significant decline in the predictive ability of the PLSR model. In conclusion, the model established based on the full spectral data with 2nd-der preprocessing provides a reliable technical solution for the rapid and non-destructive detection of texture and water-holding capacity in chilled pork. 2026 Vol. 40 (10): 88-93 [Abstract] ( 103 ) 全文 ( 2 )        Reviews 94 Research Progress on the Effects of Plants and Plant Extracts on the Quality and the Inhibition of N-Nitrosamine Formation in Meat Products LIU Zizhen, ZHOU Youshan, CAO Yingying, GUO Xiaorui, MA Xiaolong DOI: 10.7506/rlyj1001-8123-20251104-327 Meat products suffer from quality deterioration and safety risks due to issues such as N-nitrosamine formation. As potent carcinogens, N-nitrosamines pose a serious threat to human health. Plants and plant extracts are rich in bioactive components such as polyphenols, polysaccharides, alkaloids, and glycosides. With the advantages of natural origin, high safety, and minimal toxic and side effects, they are highly suitable for use as food additives to improve the quality of meat products. Their functions cover multiple aspects: 1) inhibiting lipid and protein oxidation by scavenging free radicals and chelating metal ions, thereby delaying rancidity; 2) optimizing the color and flavor of meat products through natural pigments and volatile components; 3) disrupting microbial cell membrane structures and interfering with metabolic processes through hydrophobic components, thereby exerting antimicrobial effects; and 4) enhancing nutritional value by supplementing vitamins, minerals, and dietary fiber. The core mechanisms by which plants and plant extracts inhibit N-nitrosamine formation include: 1) reducing nitrite to non-toxic substances such as nitrogen gas and nitrogen oxides to cut off precursor supply; 2) capturing free radicals and peroxides in nitrosation reactions to block the reaction chain; 3) chelating transition metal ions such as Fe2+ and Cu2+ to reduce their catalytic activity; and 4) sone components can also inhibit microbially mediated nitrosation. This paper systematically reviews progress in related research at home and abroad, focusing on the action mechanisms and application effects of major bioactive components. Future research should focus on the following aspects: 1) the development and application of green and efficient extraction technologies to reduce costs while retaining active components; 2) the optimization of multi-component formulations to strengthen synergistic effects and improve comprehensive performance; 3) the establishment of a standardized safety evaluation system, dosage standards, and detection methods; and 4) the combination of artificial intelligence and big data technologies to predict synergistic effects among components, accelerate the research, development and industrialization of functional meat products, and promote the upgrading of the food industry toward naturalization, intelligence, and safety. This review aims to provide a theoretical basis for further research on the application of plants and plant extracts in improving meat product quality and inhibiting N-nitrosamine formation. 2026 Vol. 40 (10): 94-103 [Abstract] ( 88 ) 全文 ( 2 ) 104 Research Progress on Quality Alterations of Raw Meat during Frozen Storage and Their Rapid Non-destructive Detection Using Spectroscopic Techniques HOU Yuxuan, LI Yongqiang, QU Xiaofei, XU Xiaohan, NIE Xiuzheng, LI Ming, JU Yunlong, DONG Longlong, MAO Yanwei, DONG Pengcheng, ZHANG Yimin, LIU Yunge DOI: 10.7506/rlyj1001-8123-20260331-090 Freezing is one of the important methods for meat storage, which can effectively ensure the quality and safety of meat products. In the actual production and sale process, large quantities of long-term frozen raw meat are often passed off as fresh meat, which affects consumers’ choice and purchase intention. Most importantly, long-term freezing will cause a series of quality deteriorations in meat products. However, traditional detection methods are time-consuming and laborious and struggle to detect the decline in meat quality in a timely manner, and they also cause damage to the samples, adversely affecting the edibility and resale value of meat products. Therefore, rapid and non-destructive detection technologies have received increasing attention, among which spectroscopic techniques such as Raman spectroscopy, Fourier transform infrared spectroscopy, hyperspectral imaging are the main representatives, showing great advantages in this field. Relatively few studies have focused on the detection of frozen raw meat. This paper briefly summarizes the impact of freezing on meat quality, introduces a variety of existing non-destructive detection technologies, and reviews recent progress in the application of spectroscopic techniques in the detection of frozen meat, aiming to provide an in-depth research basis for rapid and non-destructive detection in the food industry. 2026 Vol. 40 (10): 104-112 [Abstract] ( 73 ) 全文 ( 2 ) 113 Research Progress on the Mechanism of Beef Quality Deterioration and New Preservation Techniques LIU Jing, DONG Wenhua, LI Jing, CHEN Rui DOI: 10.7506/rlyj1001-8123-20260129-029 With its excellent quality attributes and rich nutritional profile, beef is a popular type of meat among consumers. However, it is prone to spoilage and quality deterioration during storage. The mechanism of beef quality deterioration and preservation techniques including traditional ones (low temperature storage, irradiation, vacuum packaging and chemical preservatives) and novel ones (bacteriocin, essential oil and high-pressure processing) were reviewed, and the mechanisms of action and the impact on beef quality of various preservation techniques were explored. The quality deterioration of beef is mainly due to the influence of microbial and enzymatic activities on the freshness, texture, and quality of beef. Although traditional preservation techniques can extend the shelf life, they have obvious drawbacks; novel combined preservation techniques have the advantages of being natural, safe, efficient, and precise, and have broad application potential in the beef industry. To provide support for the high?quality development of the beef industry, it is necessary to optimize storage conditions, clarify the mechanism of action of novel combined preservation techniques, and evaluate their application value. 2026 Vol. 40 (10): 113-121 [Abstract] ( 83 ) 全文 ( 2 ) 122 Advances in the Characteristics and Control Strategies of Listeria monocytogenes Contamination in the Pork Production Chain in China XIA Mingchen, LIU Jitong, CHEN Xiangli, LIU Yunge, DONG Pengcheng, ZHANG Yimin, MAO Yanwei DOI: 10.7506/rlyj1001-8123-20251119-351 Listeria monocytogenes, as an important foodborne pathogen, has extensive epidemiological distribution characteristics. Due to its relatively high infection fatality rate, it poses a significant threat to public health safety. This paper reviews and analyzes the prevalence, serotype diversity, drug resistance and control methods of L. monocytogenes in the pork production chain in China over the past 20 years. This bacterium can contaminate all links of the entire pork production chain, including breeding, slaughtering, transportation and retail. The prevalence rate varies significantly in different regions and links, with a relatively high contamination rate in the retail link. Moreover, serotypes 1/2a, 1/2b and 1/2c of L. monocytogenes are the dominant strains, which are closely related to human listeriosis. However, at present, the problem of drug resistance of L. monocytogenes is prominent. The phenomenon of resistance to antibiotics such as tetracycline is common, and multi-drug resistant strains appear frequently. To address the aforementioned challenges, China must urgently establish a surveillance system spanning the entire pork production chain from live-animal farming to retail, and prioritize integrated monitoring and containment of antimicrobial-resistant L. monocytogenes strains to effectively control their transmission path from farm to table. This review provides certain technical guidance for the control of L. monocytogenes in China’s pork production chain. 2026 Vol. 40 (10): 122-130 [Abstract] ( 92 ) 全文 ( 2 )

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