In order to enhance the texture stability of dried pork slice (DPS) at different air drying temperatures, the effects of adding 0.25%–0.75% (m/m) lysine on the texture stability of DPS at air temperatures in the range of 55–75 ℃ was investigated. The results showed that the addition of 0.5% lysine could significantly decrease the hardness and cohesiveness at high temperatures (70–75 ℃) (P < 0.05), significantly increase the springiness (P < 0.05), and reduced the ranges of hardness, springiness, cohesiveness and chewiness of DPS at drying temperatures from 55 to 75 ℃. The range of chewiness could be controlled within 1.4% in the temperature range of (60 ± 5) and (65 ± 5) ℃. Lysine addition could improve the texture stability of DPS at different drying temperatures by increasing and stabilizing its pH, improving its microstructure, enhancing the thermal stability of protein secondary structure, reinforcing hydrogen bonding and water mobility, and blocking the thermal degradation of myosin.

The in vivo digestion and absorption characteristics of reduced-sodium meat products are a problem that deserves attention in the field of meat science and technology. In this study, an animal model was used to investigate the in vivo digestive characteristics of high hydrostatic pressure treated reduced-sodium (1.25% NaCl) chicken gels. To replace casein in the AIN-93G rodent diet, four groups of reduced-sodium chicken gel were used: zero calcium chloride + 0.1 MPa treatment (group C), addition of 0.2% calcium chloride to comminuted chicken meat + 0.1 MPa treatment (group CA), zero calcium chloride + 200 MPa treatment for 10 min at 25 ℃ (group H) and addition of 0.2% calcium chloride + 200 MPa treatment for 10 min at 25 ℃ (group CH), and their effects on the digestion and growth characteristics of mice were evaluated. The results showed that after gastrointestinal digestion, the molecular mass and particle size of protein degradation products in digesta were higher in groups H and CH (P < 0.05) compared with groups C and CA indicating that 200 MPa treatment could decrease the digestion and degradation of protein. The levels of serum urea nitrogen in groups H and CH were significantly higher than those in groups C and CA (P < 0.05). The levels of total serum protein in groups CA and CH were significantly lower than those in group C (P < 0.05), and the mass of subcutaneous fat in group CH was also lower than that in group C (P < 0.05). These results implied that 200 MPa treatment combined with addition of 0.2% calcium chloride could synergistically reduce subcutaneous fat accumulation in mice, indicating the potential in improving the nutritional function of reduced-sodium meat products.

The effect of adding different amounts (0%, 0.05%, 0.10%, 0.15%, 0.20%, and 0.25%) of Keemun black tea on the sensory quality and flavor quality of dried pork slices were studied by sensory evaluation, detection of volatile flavor compounds and electronic nose analysis. The results showed that compared with the control group (without the addition of the tea), nerol and geraniol, characteristic aroma components in Keemun black tea, were detected in dried pork slices with 0.20%–0.25% of Keemun black tea, which significantly improved the tea-like aroma of dried pork slices (P < 0.05). And the relative contents of hexanal, hexanoic acid and methanethiol in dried pork slices with 0.20%–0.25% of Keemun black tea were significantly decreased by 5.75%–6.92%, 0.49%–0.57%, and 0.10%–0.11%, respectively (P < 0.05). By adsorbing lipids, Keemun black tea could reduce the off-flavor and greasy mouthfeel of dried pork slices (P < 0.05). The thiobarbituric acid reactive substance values and carbonyl contents were significantly reduced (P < 0.05), and the oxidation of lipid and protein was inhibited. The addition of Keemun black tea in dried pork slices was beneficial to the formation of heterocyclic compounds such as 2-ethylpyrazine and 2-methyl-6-vinylpyrazine, imparting a stronger roasted flavor to dried pork slices. In conclusion, the addition of Keemun black tea could improve the sensory quality and flavor quality of dried pork slices.