Article
Chemistry, Analytical
Chang Gao, Rui Wang, Fang Zhang, Zhengchen Sun, Xianghong Meng
Summary: In this study, sour cherry juice was fermented using lactic acid bacteria (L. rhamnosus GG) and the volatile compounds were identified using GC-IMS and GC-MS. A total of 10 aldehydes, 10 ketones, 10 esters, 8 alcohols, 8 acids, and 6 other compounds were identified in the fermented cherry juice. PCA analysis was used to differentiate different fermented cherry juices. The variation in lactic acid bacteria count during fermentation was also measured. The peak intensity variation of 4 compounds showed a significant correlation with changes in lactic acid bacteria count, with the highest correlation coefficient being 0.97. Acetoin can be used as an indicator to monitor the variation in lactic acid bacteria count in fermented cherry juice, providing a novel method for monitoring probiotic fruit juice fermentation.
MICROCHEMICAL JOURNAL
(2022)
Article
Chemistry, Applied
Mohd Affan Baig, Mark S. Turner, Shao-Quan Liu, Nagendra N. Shah, Mutamed M. Ayyash
Summary: This study investigated the proteomic responses of the potential probiotic Lactococcus garvieae to various stresses during food processing and digestion. The results showed that Lactococcus garvieae adapts to stress conditions by modulating carbohydrate and protein metabolism.
Article
Food Science & Technology
Xiankang Fan, Lihui Du, Jue Xu, Zihang Shi, Tao Zhang, Xiaoxiao Jiang, Xiaoqun Zeng, Zhen Wu, Daodong Pan
Summary: This study investigated the effects of single and binary probiotics on the quality of yogurt and found that binary probiotics can enhance the growth and antioxidant capacity of L. brevis 54 by promoting the production of L-glutamic acid and pyruvic acid. Metabolomics analysis revealed differences in the metabolic pathways of volatile and nonvolatile flavor substances. The mapping of the action of single and binary probiotics provides guidance for the development of yogurt with unique flavor, high probiotic content, and strong antioxidant capacity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Roya Daneshazari, Mohammad Rabbani Khorasgani, Afrouzossadat Hosseini-Abari, June-Hyung Kim
Summary: In this study, two strains of Bacillus isolated from camel milk were evaluated and exhibited characteristics of potential probiotics, including acid and bile salts resistance, surface hydrophobicity, auto-aggregation, antioxidant characteristics, and adherence to intestinal cells. These results suggest that Bacillus CM1 and CM2 strains have the potential to be considered as probiotics.
SCIENTIFIC REPORTS
(2023)
Article
Biotechnology & Applied Microbiology
M. Rogozinska, D. Korsak, J. Mroczek, M. Biesaga
Summary: The study identified the catabolism products of selected hydroxycinnamic acids initiated by different species of Lactobacillus strains. Different Lactobacillus strains exhibited specificity in degrading different phenolic acids, depending on both the strain and the structural properties of the acid.
JOURNAL OF APPLIED MICROBIOLOGY
(2021)
Article
Food Science & Technology
Dissanayake M. D. Rasika, Janak K. Vidanarachchi, Ramon Silva Rocha, Celso F. Balthazar, Adriano G. Cruz, Anderson S. Sant'Ana, Chaminda Senaka Ranadheera
Summary: There is a growing demand for probiotic enriched plant-based milk products, with soy milk, rice milk, and coconut milk being the main carriers. While these products are generally safe and effective in delivering probiotics, further research on the functional efficacy of probiotics within them is needed, especially in terms of gastrointestinal survival, adhesion to intestinal epithelium, and immunomodulation.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Article
Food Science & Technology
Carlos Luz, Jorge Calpe, Juan Manuel Quiles, Raquel Torrijos, Maximo Vento, Maria Gormaz, Jordi Manes, Giuseppe Meca
Summary: The study investigated seven strains of lactic acid bacteria isolated from breast milk for their probiotic properties. Lactobacillus plantarum 5H1 and 5L1 were chosen for their beneficial characteristics and utilized in the production of probiotic fermented milk. The findings demonstrated the antimicrobial activity of the strains against pathogenic bacteria and toxigenic fungi, as well as their ability to adhere and reduce Salmonella adhesion to Caco-2 cells. During milk fermentation, an increase in lactic acid content, decrease in milk pH, and rise in total bacterial count were observed, while LAB viability in fermented milk storage remained at around 8 log10 CFU/mL.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Review
Microbiology
Marcio Vargas-Ramella, Mirian Pateiro, Aristide Maggiolino, Michele Faccia, Daniel Franco, Pasquale De Palo, Jose M. Lorenzo
Summary: Probiotics have been widely used in the food industry in the past two decades, with a growing focus on their health benefits for consumers. Strategies need to be developed to increase the consumption of functional foods to meet criteria for probiotic usefulness and the demands of the consumer market.
Article
Environmental Sciences
Muneer Ahmad Malla, Anamika Dubey, Ashwani Kumar, Dushyanth Reddy Vennapu, Niraj Upadhyay, Dileswar Pradhan, Rama Chandra Pradhan, Shweta Yadav
Summary: A new bacterial strain, Bacillus cereus AKAD 3-1, was found to degrade cypermethrin in an aqueous medium. The degradation was optimized using central composite design and artificial neural network-genetic algorithm. The results showed that the process variables significantly affected the biodegradation of cypermethrin. The strain successfully converted cypermethrin into non-toxic products.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Food Science & Technology
Sebastian Imperiale, Elke Kaneppele, Ksenia Morozova, Federico Fava, Demian Martini-Losch, Peter Robatscher, Giovanni Peratoner, Elena Venir, Daniela Eisenstecken, Matteo Scampicchio
Summary: Hay milk is a traditional dairy product protected as traditional specialty guaranteed (TSG), with strict regulations to ensure authenticity. The study proposes two analytical approaches using GC-MS and HPLC-HRMS to differentiate milk containing silage, successfully predicting the use of maize or grass silage in cow's diet with 100% recognition. The findings suggest that analytical approaches based on HRMS are a viable authentication method for hay milk.
Article
Food Science & Technology
Wei Ren, Mengqi Sun, Xiaoyuan Shi, Tianqi Wang, Yonghui Wang, Xinrui Wang, Bingjian Huang, Xiyan Kou, Huili Liang, Yinghui Chen, Changfa Wang, Mengmeng Li
Summary: This study demonstrates that the lipid and VOC profiles of donkey milk are influenced by dietary roughage, with corn straw group (G1 group) having the highest variety and content of triacylglycerol species, and the wheat group (G2 group) and wheat straw group (G3 group) showing significantly increased VOCs, with the greatest difference found between G1 and G2 groups.
Review
Food Science & Technology
Marcia C. Coelho, Francisco Xavier Malcata, Celia C. G. Silva
Summary: This review discusses the role of lactic acid bacteria (LAB) in traditional raw milk cheeses, as well as their potential as probiotics and producers of bioactive compounds with health-promoting effects.
Article
Biotechnology & Applied Microbiology
Muzi Tangyu, Michel Fritz, Jan Patrick Tan, Lijuan Ye, Christoph J. Bolten, Biljana Bogicevic, Christoph Wittmann
Summary: This study systematically investigated the fermentation of plant milk by lactic acid bacteria (LAB). The combination of different plant milks and LAB strains resulted in different flavor notes. S. thermophilus emerged as a well-performing strain that delivered preferred buttery notes in all tested plant milks. The GC-MS-based data model was found to be helpful in predicting sensory perception, and its further refinement and application promise enhanced potential to upgrade fermentation approaches to flavor-by-design strategies.
MICROBIAL CELL FACTORIES
(2023)
Article
Agriculture, Multidisciplinary
Lin Yun, Bingyong Mao, Shumao Cui, Xin Tang, Hao Zhang, Jianxin Zhao, Wei Chen
Summary: The study found differences in flavor components between naturally fermented pickles and inoculated pickles, with the latter having higher flavor characteristic values and nonvolatile substance content, which are preferred by consumers.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Taotao Dai, Xixiang Shuai, Jun Chen, Changhong Li, Jiali Wang, Wei Liu, Chengmei Liu, Risi Wang
Summary: Whole peanut milk (WPM) prepared using an industry-scale microfluidization system (ISMS) showed improved physical stability and changed properties under different pressures, including particle size, distribution, and flavor substances.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Environmental Sciences
Carla Leite, Francesca Coppola, Vanessa Queiros, Tania Russo, Gianluca Polese, Carlo Pretti, Eduarda Pereira, Rosa Freitas
Summary: This study evaluated the responses of Mytilus galloprovincialis to neodymium (Nd) exposure under different temperature conditions. It found that increased temperature and Nd exposure caused histopathological injuries in the gills, and the effects of previous exposure to Nd persisted even during the recovery period.
ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY
(2023)
Article
Food Science & Technology
Margarida Faustino, Daniela Machado, Dina Rodrigues, Jose Carlos Andrade, Ana Cristina Freitas, Ana Maria Gomes
Summary: This study developed a cheese spread incorporating red seaweed Osmundea pinnatifida extract and characterized its nutritional, pH, and microbiological parameters, as well as its prebiotic, antidiabetic, antihypertensive, and antioxidant activities. The results showed that this cheese spread had stable pH, no microbial contamination, and exhibited all tested bioactivities at both 0 and 21 days. Therefore, it can be considered as an innovative food with the potential to improve the health and well-being of populations.
Review
Biotechnology & Applied Microbiology
Paulo Nova, Ana Maria Gomes, Ana R. Costa-Pinto
Summary: Marine algae, particularly red algae, brown algae, and green algae, show potential for anti-cancer activity due to their ability to adapt their chemical composition based on environmental conditions. This review highlights the anti-cancer effects of these algae on various types of cancers, such as pancreatic, lung, breast, cervical, colorectal, liver, gastric, leukemia, and melanoma. The future perspectives and limitations in this field are also discussed.
CRITICAL REVIEWS IN BIOTECHNOLOGY
(2023)
Review
Chemistry, Medicinal
Sergio Cruz Sousa, Ana Cristina Freitas, Ana Maria Gomes, Ana P. Carvalho
Summary: This article summarizes the technologies explored in the past five years to extract or increase extraction yields of fatty acids from Nannochloropsis microalgae. Different types of lipids and/or fatty acids are obtained depending on the extraction efficacy of the various technologies. Furthermore, the extraction efficiency may vary depending on the species of Nannochloropsis, thus a case-by-case assessment is necessary to determine the most suitable technology or customize one for recovering specific fatty acids or classes, including PUFA such as eicosapentaenoic acid.
Article
Biochemistry & Molecular Biology
Paulo Nova, Ana Pimenta-Martins, Elia Maricato, Claudia Nunes, Helena Abreu, Manuel A. Coimbra, Ana Cristina Freitas, Ana Maria Gomes
Summary: The chemical composition and antioxidant profile of five edible macroalgae were determined in this study. The tested seaweeds showed considerable amounts of proteins, carbohydrates, fats, and various minerals. The polysaccharide composition varied among the different seaweed species, with Fucus vesiculosus standing out for its high fucoidan content and strong antioxidant activity. These marine macroalgae have great potential for use in health, food, and industrial applications.
Article
Polymer Science
Manuela Machado, Sergio Cruz Sousa, Luis Miguel Rodriguez-Alcala, Manuela Pintado, Ana Maria Gomes
Summary: This study aimed to develop novel bigels to protect bioactive fatty acids in vegetable oils during digestion. The bigels, composed of monoglycerides-vegetable oil oleogel and carboxymethyl cellulose hydrogel, demonstrated solid-like behavior and effectively protected fatty acids against degradation. The proportions of oleogel played a crucial role in the viscosity of the final formulation. These results suggest that bigels can be used as an important strategy for delivering bioactive fatty acids in food applications.
Article
Chemistry, Applied
Patricia Vieira, Carlos A. Pinto, Brian James Goodfellow, Ana M. Gomes, Sergio Sousa, Manuela Machado, Ivonne Delgadillo, Jorge A. Saraiva
Summary: Yoghurt fermented under sub-lethal high pressure (10, 20, 30, and 40 MPa at 43 degrees C) and refrigeration (4 degrees C for 23 days) was analyzed and compared with yoghurt fermented at atmospheric pressure (0.1 MPa). Metabolite fingerprinting, sugar and organic acid assessment, and total fatty acid determination were performed. The results showed that certain metabolites varied with increasing pressure, possibly due to the influence of pressure on specific enzymes. Yoghurts fermented at 40 MPa had lower lactose and total fatty acid content. Further research is needed to better understand fermentation processes under sub-lethal high pressure.
Article
Food Science & Technology
Manuela Machado, Sergio C. Sousa, Luis M. Rodriguez-Alcala, Manuela Pintado, Ana Maria Gomes
Summary: This study aimed to investigate if a probiotic rich cheese fortified with bioactive coconut and avocado oils could modulate obesity related metabolism in vitro. The results showed that after simulated digestion, the oils did not affect the viability of probiotics and 50-70% of relevant bioactive fatty acids reached the intestines. The digested oils also stimulated the production of adipokines (43-53%), reduced hepatocyte lipid accumulation (>20%), increased adipolysis (>50%), and had an anti-inflammatory effect on macrophages.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Food Science & Technology
Rita Vedor, Daniela Machado, Joana Cristina Barbosa, Diana Almeida, Ana Maria Gomes
Summary: This study evaluated the viability of probiotics in chocolates with different cocoa percentages and found that dark chocolates with higher cocoa content could be a promising carrier for specific probiotic strains.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Environmental Sciences
Joana Patricio Rodrigues, Jose Roberto Rivera-Hernandez, Patricia Bernardez, Teresa Rocha-Santos, Armando Costa Duarte, Juan Santos-Echeandia
Summary: Metal(oid)s concentrations in plastic pieces collected from different beaches in the Mediterranean coast of Spain were quantified and related to plastic characteristics. The study found that certain metals were present in higher concentrations, with black, brown, PUR, PS, and coastal line plastics having the highest levels. The study also highlighted the importance of sampling location and degradation in the uptake of metals by plastics. The high levels of Fe, Pb, and Zn reflected the pollution degree of the marine areas, emphasizing the potential use of plastics as pollution monitors.
MARINE POLLUTION BULLETIN
(2023)
Article
Biochemistry & Molecular Biology
Manuela Machado, Eduardo M. Costa, Sara Silva, Luis M. Rodriguez-Alcala, Ana Maria Gomes, Manuela Pintado
Summary: Nowadays, new alternatives for obesity management are being developed with the shift towards more natural solutions and the rise of nutraceutical-based approaches. This study demonstrates the potential of avocado oil-fortified cheese as a viable foodstuff for obesity management through complex in vitro cellular models. The results indicate that the permeability of oleic and palmitic acids through the Caco-2/HT29-MTX membrane peaks at the 2h mark, with oleic acid showing the highest apparent permeability (0.14 cm/s). Furthermore, the permeated compounds have the ability to modulate adipocyte metabolism and significantly reduce the production of adipokines and cytokines associated with obesity.
Article
Polymer Science
Daniela Machado, Mariana Fonseca, Rita Vedor, Sergio Sousa, Joana Cristina Barbosa, Ana Maria Gomes
Summary: This study evaluated the viability and stability of Akkermansia muciniphila during encapsulation using a calcium-alginate hydrogelated matrix. The results revealed that encapsulated A. muciniphila exhibited high stability and improved viability compared to free cells, both during refrigerated aerobic storage and under simulated gastrointestinal conditions. These findings suggest that encapsulation using a calcium-alginate hydrogelated matrix is a promising strategy for safeguarding the viability of A. muciniphila in adverse environments.
Article
Engineering, Environmental
Ana M. Oliveira, Ana L. Patricio Silva, Amadeu M. V. M. Soares, Damia Barcelo, Armando C. Duarte, Teresa Rocha-Santos
Summary: During the COVID-19 pandemic, the increased use of disposable face masks has led to a significant environmental burden. This critical review discusses the degradation and toxicity of face mask contaminants and emphasizes the need for more research in this area. The lack of studies on biodegradation and ecotoxicity, as well as the uncertainties in experimental procedures, hinder the comparison with conventional plastic debris. Further studies on the abundance and composition of face mask-released contaminants and the development of methodological strategies are crucial to understand their environmental impact.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2023)
Article
Environmental Sciences
Ana Paco, Ana M. Oliveira, Diogo A. Ferreira-Filipe, Andreia C. M. Rodrigues, Rui J. M. Rocha, Amadeu M. V. M. Soares, Armando C. Duarte, Ana L. Patricio Silva, Teresa Rocha-Santos
Summary: Disposable facemasks are found in high abundance in wetlands and can be biodegraded by naturally occurring fungi. The microfibres released from these facemasks can have ecotoxic effects on local bivalves.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Article
Chemistry, Applied
Ana Luiza Fontes, Bruna Neves, Tiago Conde, Daniela Couto, Ligia Leao Pimentel, Luis Miguel Rodriguez-Alcala, M. Rosario Domingues, Ana Maria Gomes
Summary: This study investigated potential fatty acid byproducts during microbial enrichment of CLA/CLNA and found that no additional side-fatty acid metabolites were released except for stearic acid in the presence of linoleic acid.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
