This study investigated the effects of inoculation with different bioprotective bacteria on the bacterial counts, physicochemical properties, flavor characteristics and sensory evaluation of vacuum-packed Harbin red sausages during storage. Compared with the uninoculated control and Latilactobacillus sakei B2, a commercial bioprotective bacterium, single and mixed (1:1) inoculations with two bioprotective bacterial strains isolated in our laboratory, Pediococcus acidilactici L1 and Lactiplantibacillus plantarum HG1-1, significantly inhibited the growth of the spoilage bacteria Acinetobacter and Staphylococcus (P < 0.05), conferring the sausage superior color and texture characteristics, delaying lipid oxidation, and thereby making the product have higher flavor scores and overall acceptability at the end of storage. The electronic tongue and electronic nose results revealed that Harbin red sausages inoculated with single and mixed cultures of P. acidilactici L1 and L. plantarum HG1-1 had the most similar odor and taste characteristics at the end of storage. Overall, both single and mixed inoculations with P. acidilactici L1 and L. plantarum HG1-1 showed superior bioprotective effects on vacuum-packed Harbin red sausages compared with commercial L. sakei B2, with the mixed inoculation treatment being the most effective.

3D printing technology is an emerging digital food production technology that can design and produce new foods with higher nutritional value and better sensory quality. Meat is an important part of the human diet that provides a variety of nutrients. Currently, there is a huge market demand for 3D printing technology based on meat processing, so that it has a high development value. This article briefly introduces the reader to the structure and principle of the 3D food printer, discusses in detail 3D printing technologies based on minced meat and cultured meat, and the key process parameters affecting the two printed meat products and the influence of post-processing on product quality. Also, future prospects for the development of 3D printing technology for meat products are discussed. Finally, the concept and application of 4D and 5D printing are briefly described. We hope that this review will provide a reference for multidimensional printing of foods.

The development and application of sensor detection technology based on molecularly imprinted polymers (MIP) have been a hot topic of research in recent years. Being characterized by convenience, high efficiency, high sensitivity, low cost and good repeatability, this detection technology holds great promise for a wide range of applications in the detection of endogenous harmful substances and prohibited additives in meat products. MIP having a specific adsorption effect, MIP-based sensors allow easy detection and quantification of the presence of endogenous harmful substances and prohibited additives in meat products. This review introduces readers to the mechanism of MIP and the principle and classification of MIP-based sensors, highlighting the current applications of MIP-based sensors to detect veterinary drug residues, banned drugs and biogenic amines in meat products, which may provide a reference for better application of MIP-based sensors in the field of meat safety detection.