Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene
The bacterial diversity was more complex in LTOH-cooked meat. Bacillus, etc. were the dominant genera in the first two weeks for both treatments. Carnobacterium was the main genus by the end of storage for both cooking methods. Electric current of LTOH cooking may exert some effect on inactivation of bacteria. LTOH cooking could be used effectively for meat sterilization.