High-throughput sequencing analysis of bacterial community composition and quality characteristics in refrigerated pork during storage

Spoilage bacteria seriously influence meat quality. In this study, the bacterial community, sensory scores, pH, and total volatile basic nitrogen (TVB-N) in refrigerated (4 °C) pork, the most commonly consumed meat in China, were investigated. In a high-throughput sequencing analysis of the V3-V4 region of the 16S rDNA gene, 259 bacterial genera were belonging to 21 phyla were identified. With the passage of time, the bacterial community...