The present study monitored bacterial succession, physicochemical properties, and volatile organic compounds (VOCs) changes in smoked chicken legs with modified atmosphere packaging (MAP, 60% CO₂ and 40% N₂) during a 25-day storage period at 4 ℃. After 15 days of storage, Serratia proteamaculans and Pseudomonas fragi became the predominant bacteria. Furthermore, physicochemical properties changed significantly, as evidenced by an increase in thiobarbituric acid reactive substances and b* (yellowness) value, and a decrease in hardness. A total of 65 VOCs were identified during storage. Correlation between bacterial succession and quality indicators (including VOCs and physicochemical properties) allowed the identification of 26 core dominant bacteria, including S. proteamaculans, Psychrobacter alimentarius, Pseudomonas putide, and Pseudomonas poae, which were positively related to spoilage VOCs (e.g., 1-octen-3-ol, 1-pentanol, and 3-methyl-1-butanol) and could be defined as specific spoilage organisms (SSOs). The results of this study provide a systematic approach to predict SSOs in smoked chicken legs during storage, which can also provide a basis for product safety.

The impact of high hydrostatic pressure (HHP) combined with moisture regulators (MR) on the quality and flavor attributes of beef jerky during storage was investigated in this study. During storage, moisture content decreased in all the treatments, and it was significantly higher in MR + HHP samples than in HHP and control samples (P < 0.05). At 0 and 15 days, the water activity was approximately 0.7, and at 60 days, it decreased to 0.652 for control samples and 0.678 for MR + HHP samples. During storage, the MR + HHP samples had lower shear force and thiobarbituric acid reactive substances (TBARs) value than the control and HHP samples (P < 0.05). MR + HHP increased the formation of volatile compounds derived from spices while inhibiting the formation of volatile compounds derived from lipid oxidation. The sensory scores of MR + HHP samples for tenderness, color, taste, and flavor were significantly higher than that of the HHP and control samples (P < 0.05). This study revealed that HHP and MR treatment reduced the quality deterioration of beef jerky during storage.