Sui, Siyao
Pei, Jing
Zhao, Ying
Quan, Xinyao
Zhong, Tian
Li, Haocong
Shao, Qianshuo
Wang, Yuning
Funding for this research was provided by:
Science and Technology Foundation of Suzhou (SNG2022SS25 and SNG2025016)
Technical Service Project of Jiangsu Province (2025320507000004)
Article History
Received: 24 October 2025
Accepted: 24 February 2026
First Online: 16 April 2026
Declarations
:
: The sensory evaluation conducted in this study involved only the non-invasive assessment of odor and visual appearance of pork samples. It did not involve human ingestion, medical intervention, or the collection of personal sensitive information. All panelists were colleagues and students affiliated with this research team. They were fully informed of the purpose and procedures of the evaluation prior to participation, and their verbal informed consent was obtained. This study was conducted in accordance with the basic ethical principles for non-clinical research.
: All authors agreed to submit this manuscript to this journal for publication.
: The authors declare no competing interests.