The objective of this study was to evaluate pathogenic and spoilage bacteria counts, physicochemical properties of fresh chilled pork treated with chitosan, nisin, and tea polyphenols along with their combination during storage at 4°C for 11 days. The result showed that treatments with chitosan, nisin, and tea polyphenols alone significantly (P < .05) reduced bacteria population (total viable counts (TVC), lactic acid bacteria, pseudomonas spp., staphylococcus spp., brochothrix thermosphacta, and enterobacteriaceae) on fresh chilled pork. The TVC of sample treated with a combination of nisin, tea polyphenols, and chitosan (N-TP-C) decreased from 7.2 to 5.95 log₁₀ CFU/g at 11th day. It was also found from TVB-N, TBARS, pH, color, water-holding capacity, and texture measurement that the N-TP-C combination treatment significantly maintained good quality and extended the shelf life of fresh chilled pork up to 11 days. In conclusion, it could be suggested that the combination with nisin, tea polyphenols, and chitosan has great potential to preserve fresh chilled pork.

Physicochemical changes and protein denaturation were evaluated for pork longissimus dorsi muscle subjected to different thawing methods. Fresh pork longissimus dorsi muscle served as a control. Microwave (MT), microwave combined with ultrasonic (MUT), microwave combined with 35 °C water immersion (MIT), microwave combined with 4 °C refrigeration (MRT), microwave combined with air convection (MAT), and microwave combined with running water (MWT) were applied. All microwave-based methods excepted for MT avoided localized overheating. The changes in the water holding capacity (WHC), color, TBARS, and protein solubility were lowest with MAT. Differential scanning calorimetry (DSC) and dynamic rheological property measurements indicated, that the MAT samples changed only slightly and presented with complete peaks and high G′ values compared with the other treatments. Thus, MAT may reduce protein denaturation associated with meat thawing. The results of this study indicated that MAT effectively shortens thawing time, preserves meat quality and uniformity, and could benefit the meat industry and those who consume its products.

• Artemisia sphaerocephala Krasch gum could improve WHC and gel strength. • HPP (≤200 MPa) induced high immobilized water proportion and a dense, uniform microstructure of MP-AG gels. • HPP (>200 MPa) decreased surface hydrophobicity and storage modulus of MP-AG solutions. • HPP (>200 MPa) increased particle size and amount of reactive sulfhydryl group of MP-AG solutions. • The results have great potential for developing reduced-sodium meat products.