Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging

In this paper, the potential effect of nitric oxide (NO) on improving the fresh meat quality of pork was primarily investigated by treatment of longissimus thoracis (LT) with 0, 20, 40, 60, 80 μL/L NO gas within 6 h post-slaughter. After the NO treatments were completed, the pork chops were vacuum-packaged and stored at 4 °C for 1, 4, and 7 d. Compared with the control group, NO treatment enhanced ultimate pH and a* value, and decreased the total bacterial count. The meat treated with 40 and 60 μL/L NO presented higher water holding capacity (WHC), lower shear force and meat hardness with more unconsolidated muscle cell structure. Though 80 μL/L NO treatment achieved better color and microbial attributes, it had a negative effect on WHC and tenderness. Our data suggest that NO treatment is able to improve pork meat quality in a dose-dependent manner.