Microbiome characterization of two fresh pork cuts during production in a pork fabrication facility.

ABSTRACT: The goal of this study was to characterize the microbial profile of two different fresh pork cuts, bootjack (BJ) trim and tenderloin (TL), through a 16S rRNA sequencing workflow developed specifically for investigating low-biomass fresh meat within a commercial production schedule. Additionally, this study aimed to determine a baseline Salmonella prevalence and enumeration profile across these two fresh pork cuts. Results showed that microbiome diversity was different between the BJ and TL, and also differed significantly by processing date. The relative abundance of key bacterial genera associated with food safety and spoilage was also different between the two meat types. However, over the course of the production shift, changes in the meat microbiome were limited in both the BJ a

SUBMITTER: Asmus AE 

PROVIDER: S-EPMC11878005 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature