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NaCl is the main curing agent in dry-cured meat products, and a large amount of NaCl addition leads to high salt content of final products. Salt content and composition are important factors affecting the activity of endogenous proteases, which in turn could affect proteolysis as well as the quality of dry-cured meat products. With the increasing emphasis on the relationship between diet and health, reducing sodium content without sacrificing quality and safety of products is a great challenge for dry-cured meat industry. In this review, the change of endogenous proteases activity during processing, the potential relationship between sodium reduction strategy, endogenous proteases activity, and quality were summarized and discussed. The results showed that sodium replacement strategy and mediated-curing had a complementary advantage in influencing endogenous proteases activity. In addition, mediated-curing had the potential to salvage the negative effects of sodium substitution by affecting endogenous proteases. Based on the results, a sodium reduction strategy that sodium replacement in conjunction with mediated-curing based on endogenous proteases was proposed for the future perspective. [ABSTRACT FROM AUTHOR]

Summary: Electrical stimulation (ES) is a green food processing technique in the meat industry. We explored the effect of different current (0.5 A, 1 A, the 90 s) ES treatments on the structural properties of the myofibrillar fibronectin (MP) and meat quality of pork tenderloin during storage at 4 °C. The results showed that ES enhanced the tenderness and redness of pork tenderloin by up to 41.36% and 27.33%, respectively, (P < 0.05) during storage but reduced the water holding capacity of the meat. Additionally, ES increases the solubility and sulfhydryl content of MP at the same storage time points, reducing the oxidation and thus making the structural properties of MP more stable, and the 1 A effect is more significant (P < 0.05). Furthermore, ES disrupts the protein secondary structure and also enhances the surface hydrophobicity and UV absorption capacity of MP. Overall, the relationship between the quality changes of ES‐treated pork tenderloin and the structural properties of the protein was initially described, providing a theoretical basis for the application of ES in the deep processing of pork. [ABSTRACT FROM AUTHOR]

This study focused on how different concentrations of tea branch liquid smoke (TLS) in the curing solution impacted the physicochemical properties and antioxidant properties of pork tenderloin. Five experimental (1.25 mL/kg, 2.5 mL/kg, 5 mL/kg, 10 mL/kg, 20 mL/kg) and blank groups set up over 4 days, and it was found that the physicochemical indexes, antioxidant capacity, thermal stability and protein network structure of the cured meat using 5 mL/kg of liquid smoke were excellent than the other groups used (P < 0.05). However, concentrations at 20 mL/kg accelerated protein oxidation. Low frequency nuclear magnetic resonance (LFNHR) revealed that TLS also improved the water holding capacity of the cured meat by increasing the percentage of bound water. Additionally, the correlation analysis demonstrated that the inoxidizability of myofibrillar protein was significantly related to cooking loss and water distribution, which were adjusted by changing the usage of liquid smoke., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2022 Guizhou University.)

In this study, the impacts of loin ham with sorbitol-mediated curing on its physicochemical properties and bacterial community composition during fermentation and ripening were investigated. The salt content, pH, and water activity (a w ) were lower in the sorbitol group than in the control group throughout the fermentation and ripening stages ( P  < 0.05). In addition, the L* values were higher in the sorbitol group ( P  < 0.05). Additionally, microbial diversity diminished in all groups as the fermentation and ripening process proceeded, with Lactobacillus turning into the dominant genus in the control group and Staphylococcus and Lactobacillus becoming dominant in the sorbitol group. Pearson's correlation analysis confirmed that the physicochemical properties have been significantly correlated with the bacterial community. In conclusion, sorbitol-mediated curing not only facilitates salt reduction while prolonging the storage period of loin ham, but also improves the distribution of bacterial community in loin ham and enhances its quality., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2022 The Author(s).)