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Effects of ultraviolet pre-sterilization on storage quality of fresh pork
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Cheng-Lin LI1, Jun-Lan GAN2, Yu CHEN2, Li-Yuan YANG2, Yi-Ping GUO2, Ke-Ping YE2, *
Journal of Food Safety & Quality | 2025, 16(1) : 266 - 274
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Journal of Food Safety & Quality | 2025, 16(1): 266-274
• Food Analysis and Detection •
Effects of ultraviolet pre-sterilization on storage quality of fresh pork
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Cheng-Lin LI1, Jun-Lan GAN2, Yu CHEN2, Li-Yuan YANG2, Yi-Ping GUO2, Ke-Ping YE2, *
Affiliations
  • 1. Qingdao Haier Refrigerator Co., Ltd., Qingdao 266100, China
  • 2. College of Food Science and Technology, National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
Published: 2025-01-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20240617003
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Objective To study the effects of ultraviolet pre-sterilization on the quality of fresh pork. Methods Different packaging conditions (bare packaging and fresh-keeping bag packaging), irradiation distance (6, 9 and 12 cm) and irradiation time [bare packaging (3, 5, 10 s), fresh-keeping bag packaging (6, 10, 14 s)] were set in this study. The feasibility of ultraviolet treatment to reduce the number of pork microorganisms and prolong the shelf life of pork was explored by measuring the total number of colonies, sensory evaluation, color difference, total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS). Results The results showed that the best ultraviolet irradiation conditions for naked packaged fresh pork were 9 cm-10 s, and the best ultraviolet irradiation conditions for fresh-keeping bag packaged pork were 6 cm-14 s, which could reduce the initial microbial number of fresh pork by 0.44 logCFU/g and 0.61 logCFU/g, respectively, but had no significant effect on fat oxidation, sensory evaluation and color. Conclusion The ultraviolet pre-sterilization treatment can reduce the initial number of microorganisms in pork, slow down the increase of TVB-N value and lipid oxidation, and has no significant effect on the sensory quality and color of fresh meat. The shelf life of pork is prolonged by 3-4 d, which has potential application value in the field of pork preservation.

fresh pork  /  ultraviolet  /  storage and preservation  /  pre-sterilization
Cheng-Lin LI, Jun-Lan GAN, Yu CHEN, Li-Yuan YANG, Yi-Ping GUO, Ke-Ping YE. Effects of ultraviolet pre-sterilization on storage quality of fresh pork[J]. Journal of Food Safety & Quality, 2025 , 16 (1) : 266 -274 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20240617003
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Year 2025 volume 16 Issue 1
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20240617003
  • Receive Date：2024-06-17
  • Online Date：2025-07-21
  • Published：2025-01-15
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History
  • Received：2024-06-17
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Affiliations
    1. Qingdao Haier Refrigerator Co., Ltd., Qingdao 266100, China
    2. College of Food Science and Technology, National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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