As the world's largest producer and consumer of meat products, its consumption structure, industry development and food safety issues significantly shape both its domestic consumer market and global trade patterns. The increase in per capita disposable income of Chinese residents has promoted the diversified development of the consumption structure of meat and meat products, the progress of food technology and industry system has promoted the development of the industry towards product diversification, technological perfection and process systematization, and gradually formed a standard system pattern with mandatory standard system as the core and recommended standard system as the main body. Although China's meat and meat products industry has developed for many years with a relatively complete standard system and industrial pattern, there are still problems such as insufficient coordination of standards and lagging revision and review cycles. The diversification of consumption and industrial structure has led to increasingly prominent food safety issues. This review systematically summarized the urban and rural consumption characteristics of meat and meat products in China, as well as their standard system and industry development. It comprehensively analyzed the risks of the entire chain of meat and meat products from breeding to processing, and proposed suggestions for the problems existing in their development process to promote the healthy and stable development of China's meat and meat products industry.

Objective To investigate the differences in mineral element content between sole fish and basa fish and establish an authenticity identification method. Methods Inductively coupled plasma mass spectrometry were employed to determine 25 kinds of mineral elements in 29 sole fish samples and 24 basa fish samples. Principal component analysis were performed using SPSS 25.0 software on the measurement results, and comparative analysis were conducted on mineral element contents among 3 kinds of different genera of sole fish. Results The total mineral element content in sole fish were significantly higher than that in basa fish. Na, K and Ca were identified as the primary mineral elements in both species, with Sr, As, Mn, Fe and Zn serving as secondary elements. Notably, Sr, As, Mn and Fe were detected exclusively in sole fish but absent in basa fish. Significant differences were observed in 9 kinds of elements: Mg, Ti, Zn, As, K, Ca, Na, Mn, and Fe. Principal components of sole fish within the same genus exhibited relative clustering, with marked differences in 7 kinds of elements: V, Mn, B, Ba, Fe, As and Sr. Conclusion Mineral element analysis can effectively distinguish sole fish from basa fish for authenticity verification.

Objective To explore the effects of ultrasonic synergistic enzymatic hydrolysis on the antioxidant activity and structure of donkey milk casein, optimize the process parameters of composite treatment, and analyze the promotion mechanism of ultrasonic pretreatment on the enzymatic hydrolysis process. Methods Using donkey milk casein as raw material, the ultrasonic parameters (200 W, 20 min, 6 s/6 s intermittency ratio) were optimized by single factor experiment, the neutral protease and trypsin (the mass ratio was 2:1) were screened, and the enzymatic hydrolysis conditions were optimized by response surface method (enzyme addition amount 4.86%, 55.28 °C, pH 7.76). The changes of protein molecular weight, secondary structure and functional groups were analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and infrared spectroscopy. The antioxidant indexes such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging rate were determined. Results Ultrasonic synergistic enzymatic hydrolysis resulted in antioxidant ability of 69.77% and a 65.3% increase in Fe³⁺ reducing capacity, which was significantly better than that of the single treatment. The structure showed that the α-helix decreased to 26.70%, the random coil increased to 28.35%, the aromatic amino acids were exposed, the sulfhydryl groups were oxidized to disulfide bonds, and the molecular weight was reduced. The predicted value of the response surface model was in good agreement with the measured value (R²=0.9937). Conclusion The results of ultrasonic pretreatment significantly improves the antioxidant activity by destroying the structure of protein micelles and releasing antioxidant short peptides in synergy with enzymes, which provides a reference process parameter for the production of high value-added donkey milk antioxidant products, which is helpful to promote the development of donkey milk industry and improve the economic value of donkey milk.

Objective To assess the risks of pesticide residues of animal-derived foods in commercial market. Methods The 146 kinds of pesticides were determined in 460 batches of animal foods by gas chromatography-tandem mass spectrometry. The risk of pesticide residues detected in animal foods was evaluated by food safety index (IFS) method and dietary risk assessment model. Results The overall detection rate of the sample was 48.9%, and a total of 24 kinds of pesticides were detected, primarily insecticides, with low and moderate toxicity being the main characteristic. Among the detected samples, the number of detected pesticides was the highest in aquatic products, followed by eggs, livestock meat and poultry meat. Among the detected pesticides, the largest number of pesticides were detected in aquatic products, followed by livestock meat, poultry meat and eggs. The pesticides in aquatic products were mostly hexaflumuron, pendimethalin, DDT, dimethoate, trifluralin, thifluzamide and carbaryl. While the livestock meat was mainly diphenylamine, ethoprophos and boscalid, the poultry was mainly boscalid, and the eggs were mainly fipronil. The results of IFS showed that the average safety index ($\overline{\text{IFS}}$) of all pesticides was 0.000001-0.010021, which was far less than 1. The overall safety status of all pesticides in animal foods was acceptable. The results of dietary risk assessment indicated that acceptable daily intake (%ADI) of each detected pesticide in the 4 types of animal-derived foods were far less than 100%, and the hazard quotient (HQ) and hazard index (HI) were far less than 1. The risk level of these pesticide residues of animal foods was within the acceptable range. Conclusion There are pesticide residues in animal-derived foods. Although the overall risk of pesticide residues detected in animal-derived foods is relatively low and within an acceptable range, however, samples and pesticides with high detection rates should be the focus of supervision to ensure the safety of animal-derived foods in the future.

Objective To explore the mineral element differences in different visceral by-products of Simmental beef cattle in Ningxia. Methods Using post-slaughter by-products from Ningxia Simmental cattle (beef heart, beef liver, beef tripe, beef intestines) as the research subject, the content differences of 42 kinds of mineral elements in the 4 kinds of by-products were detected and analyzed. And verified through discriminant analysis. Results The results indicated that there were significant differences in the content of 38 kinds of and 41 kinds of mineral elements respectively in the 4 kinds of beef cattle by-products from Guyuan and Wuzhong regions (P>0.05). The content of Pb, Cd, Hg, As, Cr in all beef cattle by-products is below the limit standards. Beef tripe has a strong adsorption and accumulation effect on heavy metals such as Ni and Cr, rare earth elements Eu, Gd, Nd and Sm, as well as other elements included Nb, Sb and Sn; beef liver had a strong absorption and enrichment effect on heavy metals like Cd, trace elements Cu and Mo. Based on mineral elements, effective differentiation of various by-products and samples from different origins could be achieved. Selected Cs, Na, Li, Cd, Tl, Rb, Cr, U, Pt, Ta, Co, Sc, Mo, Ni, Zn, Ir, Sn and Fe as the key characteristic elements for distinguishing between cow stomach, cow liver, cow heart, and cow intestine. Eleven key elements had been identified to distinguish the origin of beef by-products from Guyuan and Wuzhong, included Cs, Cr, Rb, As, Sn, Nb, Ni, Li, Sb, Ti and Hg. Conclusion Beef by-products have their own elemental characteristics, and different by-products and samples from different origins can be effectively distinguished by the content of mineral elements. The research findings will help establish a quality database for beef by-products, providing data support for the development of new products by enterprises.

Objective To optimize the frying formulation and process of rice bran-enriched chicken cutlets. Methods Taking sensory evaluation as the assessment criteria, single-factor experiments were conducted to examine the effects of rice bran addition amount, wheat flour and corn starch ratio, frying temperature and frying time on the quality of fried chicken cutlets. Orthogonal experiments were employed to optimize the addition amounts and process parameters. Data analysis was performed using IBM SPSS Statistics 20, with P<0.05 indicating statistically significant differences. Origin was used for graphical visualization. Results The order of influence of various factors on the sensory quality of fried chicken chops was: Frying temperature>frying time>wheat flour and corn starch ratio>rice bran addition. The frying conditions were determined by comprehensive consideration: Rice bran addition 0.8% (m:m), wheat flour and corn starch ratio 1:1 (m:m), frying temperature 180 ℃, frying time 2 min. The sensory score of fried chicken chops under this condition was 90.1 points. The fried chicken chops had uniform golden color, rich aroma, moderate hardness, good brittleness and sensory quality. Conclusion It is feasible to add rice bran to the traditional coating formula, which can provide a theoretical basis for mass production industrialization.

Objective To explore the application areas of rapid detection technology for core quality indicators in cheese and its products using near-infrared spectroscopy (NIRS), and validating the feasibility of NIRS for rapid testing of cheese quality parameters. Methods Four types of common processed cheese products (cheese sticks, cheese slices, cream cheese, Mozzarella) were selected for experimentation and divided into modeling and validation sets; modeling experiments were conducted using samples from the modeling set on a single-brand instrument; synchronous national standard detection and multi-instrument NIRS detection comparative analysis were performed using instruments from 4 different manufacturers on the validation sets. Results For modeling, multidimensional prediction models for core indicators (protein, fat, moisture, pH) were successfully constructed by comparing the modeling mechanisms of algorithms like partial least squares regression (PLSR), with the coefficient of determination exceeding 0.85. For validation, the average deviations between the NIRS detection results (protein, fat, moisture) obtained using 4 kinds of NIRS spectrometers on different cheese products and those determined by national standard methods met equivalence requirements except for the protein deviation (>10%) of Mozzarella on instrument No.1; precision also met the requirements of national standard methods. Conclusion The application of NIRS spectroscopy equipment for rapid detection of core quality indicators in cheese and its products is feasible; NIRS spectroscopy technology can serve as an effective supplement to traditional chemical detection methods for rapid analysis of cheese composition, offering greater potential for high-efficiency, low-cost, and environmentally friendly testing.

Objective To establish a fingerprint spectrum for the volatile compounds of A brand ready-to-eat bird's nest by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and conduct differential analysis on different brands and types of ready-to-eat bird's nest products. Methods Using commercially available ready-to-eat bird's nest as the research object, SPME-GC-MS was used to analyze the volatile substances in 37 batches of A brand ready-to-eat bird's nest samples with different storage periods. The volatile substances were analyzed through the database of NIST 20 and the method of peak area normalization. The “TCM chromatographic fingerprint similarity evaluation system” was used to establish the volatile substances fingerprint spectrum of A brand ready-to-eat bird's nest. Results Under the service of NIST 20 database, 26 kinds of characteristic volatile components were identified in brand A's ready-to-eat bird's nest, mainly including unsaturated compounds such as 5-hydroxymethylfurfural, nonanol, lauryl alcohol, tetrahydro lavender alcohol, benzaldehyde, and so on. A fingerprint spectrum of the volatile substances in this ready-to-eat bird's nest product was established. The evaluation criteria were based on a total of 26 matching peaks, the similarity was greater than or equal to 65.8%, which could be well applied to evaluate the quality of different commercially available ready-to-eat bird's nests. Conclusion By analyzing the composition of volatile substances in ready-to-eat bird's nest and establishing a fingerprint and similarity evaluation method of volatile components for ready-to-eat bird's nest, it is possible to effectively distinguish different quality levels of ready-to-eat bird's nest, providing a scientific basis for quality control and authenticity identification of ready-to-eat bird's nest.

Objective To establish a method for the determination of 5 kinds of drugs (atropine, procaine, scopolamine, anisodamine and lidocaine) in lard and pork by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Methods The pretreatment conditions and instrument parameters were optimized. HLB Pro solid-phase extraction cartridges were used for purification, with 1 mL of 30% acetonitrile and 1 mL of pure acetonitrile for elution. The residues of the 5 kinds of veterinary drugs in lard and pork were determined under the following conditions: 5 kV capillary voltage, 540 °C desolvation gas temperature at 13 L/min, 2 L/min nebulizer gas flow, 1.2 L/min cone gas flow, and multiple reaction monitoring mode. Results The calibration curves of the 5 kinds of drugs showed good linearity in the mass concentration range of 0.1-10.0 ng/mL, with correlation coefficient (r²)>0.9950. The limits of quantitation ranged from 0.013 to 0.142 µg/kg. Recoveries were between 84.72% and 106.24%, and precision (n=6) ranged from 0.45% to 7.32%. No target drug residues were detected in the tested pork and lard samples. Conclusion This study establishes a detection method based on a domestically produced LC-MS/MS system and HLB Pro solid-phase extraction columns, providing a cost-effective and reliable solution for the efficient screening of the 5 kinds of veterinary drug residues in pork and lard.

Mycotoxins are secondary metabolites produced by fungi, which accumulate in the food chain and enter the human body, endangering human health. In recent years, nanozymes with controllable morphology and enzyme-mimicking activity have shown significant advantages in the detection of mycotoxins. This paper mainly summarized the application research of nanozyme biosensors in the detection of mycotoxins, divided nanozymes into metal oxide-based, noble metal-based and carbon-based nanozymes according to the material components, analyzed the dynamic regulation mechanism of nanostructure parameters (including size, morphology, surface modification) on enzyme-mimicking activity, and then explored the technical advantages of nanozymes in colorimetric, fluorescence, electrochemical and Raman detection, revealing its application potential in the rapid detection of mycotoxins. In addition, this paper prospected the application of biosensors constructed by nanozymes in the detection of mycotoxins, aiming to provide theoretical support and technical foresight for the application of nanozymes in the field of food safety detection, and it was expected to provide guidance for the industrial development of the detection field.