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A fundamental regulatory framework to elucidate the role of electrical stimulation (ES) in reducing long production cycles, enhancing protein utilization, and boosting product quality of dry-cured ham is essential. However, how mitochondria and enzymes in meat fibers are altered by ES during post-processing, curing, and fermentation procedures remains elusive. This study sought to explore the impact of ES on the regulation of heat shock proteins (HSP27, HSP70), apoptotic pathways, and subsequent influences on dry-cured pork loin quality. The gathered data validated the hypothesis that ES notably escalates mitochondrial oxidative stress and accelerates mitochondrial degradation along the ripening process. The proapoptotic response in ES-treated samples was increased by 120.7%, with a cellular apoptosis rate 5-fold higher than that in control samples. This mitochondrial degradation is marked by increased ratios of Bax/Bcl-2 protein along the time course, indicating that apoptosis could contribute to the dry-cured ham processing. ES was shown to further down-regulate HSP27 and HSP70, establishing a direct correlation with the activation of mitochondrial apoptosis pathways, accompanied by dry-cured ham quality improvements. The findings show that ES plays a crucial role in facilitating the ripening of dry-cured ham by inducing mitochondrial apoptosis to reduce HSP expression. This knowledge not only explains the fundamental mechanisms behind myofibril degradation in dry-cured ham production but also offers a promising approach to enhance quality and consistency. [ABSTRACT FROM AUTHOR]

One of the most consistent epidemiological associations between diet and human disease risk is the impact of consuming red meat and processed meat products. In recent years, the health concerns surrounding red meat and processed meat have gained worldwide attention. The fact that humans have lost the ability to synthesize N‐glycolylneuraminic acid (Neu5Gc) makes red meat and processed meat products the most important source of exogenous Neu5Gc for humans. As our research of Neu5Gc has increased, it has been discovered that Neu5Gc in red meat and processed meat is a key factor in many major diseases. Given the objective evidence of the harmful risk caused by Neu5Gc in red meat and processed meat to human health, there is a need for heightened attention in the field of food. This updated review has several Neu5Gc aspects given including biosynthetic pathway of Neu5Gc and its accumulation in the human body, the distribution of Neu5Gc in food, the methods for detecting Neu5Gc, and most importantly, a systematic review of the existing methods for reducing the content of Neu5Gc in red meat and processed meat. It also provides some insights into the current status and future directions in this area. [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]