Physicochemical and microbiological characteristics of pork meat exposed to SoRegen® Technology.

IF 1.7 Q2 AGRICULTURE, DAIRY & ANIMAL SCIENCE
Veterinary World Pub Date : 2025-02-01 Epub Date: 2025-02-26 DOI:10.14202/vetworld.2025.484-490
Listya Purnamasari, Joseph Flores Dela Cruz, Chang Soo Kim, Seong Gu Hwang, Jun Koo Yi
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引用次数: 0

Abstract

Background and aim: Quantum entanglement has been explored as a novel approach in food technology to enhance the quality and nutritional properties of animal products. SoRegen® Technology applies quantum entanglement signals to food products, aiming to induce physicochemical modifications. This study investigates the effects of SoRegen® Technology on the physicochemical and microbiological characteristics of pork meat, focusing on meat quality attributes and cholesterol levels.

Materials and methods: Pork meat samples were exposed to a quantum entanglement signal from a SoRegen® chip for 20 min in an electromagnetic field chamber. Physicochemical properties, including water-holding capacity (WHC), pH, drip loss, and cooking loss, were analyzed. Cholesterol levels, including total cholesterol and high-density lipoprotein (HDL) cholesterol, were measured using enzyme-linked immunosorbent assay kits. Microbiological analysis included total plate count (TPC), Escherichia coli, and Listeria monocytogenes enumeration. Data were statistically analyzed using an independent sample t-test with significance set at p < 0.05.

Results: Pork meat exposed to SoRegen® Technology exhibited significant improvements in physicochemical properties. WHC increased, indicating better moisture retention, while drip loss and cooking loss were reduced, suggesting improved meat texture and quality. Minor but statistically significant fluctuations in pH were observed at specific time points. Cholesterol analysis revealed a significant 35% reduction in total cholesterol levels, alongside a significant increase in HDL cholesterol levels, indicating potential health benefits. Microbiological analysis indicated no significant differences between exposed and unexposed pork samples in terms of E. coli, L. monocytogenes, and TPC, suggesting that the technology does not directly affect microbial contamination.

Conclusion: The application of SoRegen® Technology significantly improved the physicochemical and nutritional attributes of pork meat, particularly by enhancing WHC and reducing cholesterol levels. However, no significant changes were observed in microbiological characteristics. These findings highlight the potential of quantum entanglement technology in food science, though further research is required to elucidate the mechanisms underlying these effects and explore commercial applications.

采用 SoRegen® 技术的猪肉的物理化学和微生物特性。
背景与目的:量子纠缠已被探索作为食品技术中的一种新方法来提高动物产品的质量和营养特性。SoRegen®Technology将量子纠缠信号应用于食品,旨在诱导物理化学修饰。本研究探讨了SoRegen®技术对猪肉理化和微生物特性的影响,重点是肉质属性和胆固醇水平。材料和方法:猪肉样品在电磁场室中暴露于来自SoRegen®芯片的量子纠缠信号中20分钟。理化性质,包括持水量(WHC)、pH、滴漏损失和蒸煮损失进行了分析。使用酶联免疫吸附测定试剂盒测定胆固醇水平,包括总胆固醇和高密度脂蛋白(HDL)胆固醇。微生物学分析包括总平板计数(TPC)、大肠杆菌计数和单核增生李斯特菌计数。资料采用独立样本t检验进行统计学分析,显著性p < 0.05。结果:接触SoRegen®技术的猪肉在理化性质上有显著改善。WHC增加,表明保湿性更好,滴漏损失和蒸煮损失减少,表明肉的质地和品质有所改善。在特定时间点观察到pH值的轻微但有统计学意义的波动。胆固醇分析显示,总胆固醇水平显著降低35%,高密度脂蛋白胆固醇水平显著增加,表明潜在的健康益处。微生物学分析表明,暴露和未暴露的猪肉样品在大肠杆菌、单核增生乳杆菌和TPC方面没有显著差异,这表明该技术不会直接影响微生物污染。结论:SoRegen®技术的应用显著改善了猪肉的理化和营养属性,特别是通过提高WHC和降低胆固醇水平。然而,微生物学特征没有明显变化。这些发现突出了量子纠缠技术在食品科学中的潜力,尽管需要进一步的研究来阐明这些影响的机制并探索商业应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Veterinary World
Veterinary World Multiple-
CiteScore
3.60
自引率
12.50%
发文量
317
审稿时长
16 weeks
期刊介绍: Veterinary World publishes high quality papers focusing on Veterinary and Animal Science. The fields of study are bacteriology, parasitology, pathology, virology, immunology, mycology, public health, biotechnology, meat science, fish diseases, nutrition, gynecology, genetics, wildlife, laboratory animals, animal models of human infections, prion diseases and epidemiology. Studies on zoonotic and emerging infections are highly appreciated. Review articles are highly appreciated. All articles published by Veterinary World are made freely and permanently accessible online. All articles to Veterinary World are posted online immediately as they are ready for publication.
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