College of Food Science;
South China Agricultural University;
Guangzhou 510642;
PR China;
National Center of Meat Quality and Safety Control;
College of Food Science and Technology;
Nanjing Agricultural University;
Nanjing 210095;
PR China;
College of Food Science&Technology;
Guangdong Ocean University;
Zhanjiang 524088;
PR China;
Guangdong Wen’s Caren Food Co.;
Ltd.;
Xinxing County 527400;
PR China;
Pork; Color stability; Lactobacillus salivarius; Metmyoglobin;