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| Influence of Refrigerated Vehicle Disinfection and Transportation Conditions on the Preservation Quality of Chilled Meat |
| FU Li1, GUI Jun1, GAO Xueqin1, ZHENG Baoliang1, MA Lushi2 |
| 1.College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; 2.Henan Yisai Beef Co. Ltd., Jiaozuo 454450, China |
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Abstract The quality and shelf life of chilled meat are directly affected by the transportation time, temperature and vehicle sanitation. In this experiment, a refrigerated vehicle was used as carrier for monitoring of temperature, relative humidity (RH) and wind speed as a function of transportation time, and the efficiencies of different concentrations of sodium hypochlorite used for disinfecting the carriage were studied. To evaluate the effect of temperature change on meat quality, chilled meat was transported under different temperature conditions: constant temperature (4 ℃) as control, gradual increase by 1 or 2 ℃, (4 ± 1) ℃, and (4 ± 2) ℃. Finally, an orthogonal array design involving three variables with three levels was employed to optimize the transportation conditions. The results showed that RH was evenly distributed inside the carriage. The temperature below the refrigerator decreased fastest with the smallest fluctuation, and the wind speed was the highest, followed by both sides of the carriage. Higher disinfection efficiency was obtained using 300 mg/kg sodium hypochlorite. In the process of transportation, no significant difference in pH value, TVB-N content, juice loss rate or total colony number of meat samples was observed between the (4 ± 1) ℃ and constant temperature groups (P > 0.05). In summary, disinfection of the carriage with 300 mg/kg sodium hypochloriteand transportation for up to 6 h at 4 ℃ or (4 ± 1) ℃ could effectively guarantee the quality of chilled meat.
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2019, Vol. 33 
