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Piophila casei is a flesh-feeding Diptera insect that adversely affects foodstuffs, such as dry-cured ham and cheese, and decaying human and animal carcasses. However, the unknown mitochondrial genome of P. casei can provide information on its genetic structure and phylogenetic position, which is of great significance to the research on its prevention and control. Therefore, we sequenced, annotated, and analyzed the previously unknown complete mitochondrial genome of P. casei. The complete mt genome of P. casei is a typical circular DNA, 15,785 bp in length, with a high A + T content of 76.6%. It contains 13 protein-coding genes (PCG), 2 ribosomal RNA (rRNA) genes, 22 transfer RNA (tRNA) genes, and 1 control region. Phylogenetic analysis of 25 Diptera species was conducted using Bayesian and maximum likelihood methods, and their divergence times were inferred. The comparison of the mt genomes from two morphologically similar insects P. casei and Piophila megastigmata indicates a divergence time of 7.28 MYA between these species. The study provides a reference for understanding the forensic medicine, taxonomy, and genetics of P. casei.

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Summary Electrical stimulation (ES) is a green food processing technique in the meat industry. We explored the effect of different current (0.5 A, 1 A, the 90 s) ES treatments on the structural properties of the myofibrillar fibronectin (MP) and meat quality of pork tenderloin during storage at 4 °C. The results showed that ES enhanced the tenderness and redness of pork tenderloin by up to 41.36% and 27.33%, respectively, (P < 0.05) during storage but reduced the water holding capacity of the meat. Additionally, ES increases the solubility and sulfhydryl content of MP at the same storage time points, reducing the oxidation and thus making the structural properties of MP more stable, and the 1 A effect is more significant (P < 0.05). Furthermore, ES disrupts the protein secondary structure and also enhances the surface hydrophobicity and UV absorption capacity of MP. Overall, the relationship between the quality changes of ES‐treated pork tenderloin and the structural properties of the protein was initially described, providing a theoretical basis for the application of ES in the deep processing of pork.