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

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.