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Effect of long-term dietary supplementation with Bacillus subtilis in pigs on meat color and oxidative stability under high‑oxygen packaging

Zhang Y, Liu F, Yu J, Zhang Y, Wang W, Wu H 2025 Meat science

Abstract

This study aimed to investigate the effects of dietary Bacillus subtilis (B. subtilis) supplementation in pigs on the meat color and oxidative stability of the meat under high‑oxygen packaging. The results showed B. subtilis increased redness (a*) (P < 0.05), accompanied by inhibiting the formation of metmyoglobin…

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Studied ingredients

Bacillus subtilis (DSM 27273)

Species involved

Pigs

Keywords

Bacillus subtilisPorkOxidative stabilityMeat ColorHigh - Oxygen Modified Atmosphere Packaging

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