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| Effect of Transportation under Different Temperature Conditions on the Sales Quality of Hot-Boned Pork in Summer |
| SONG Ge, WANG Xiaoming, WANG Jiaxin, LI Dongling, WANG Xiaozhi, ZHOU Guanghong, WANG Chong |
| 1. State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. Wens Food Group Co. Ltd., Yunfu 527300, China |
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Abstract This study investigated the effect of different transportation temperature conditions (open-air, 5, 10, and 15 ℃) on the quality of hot-boned pork during summer in Guangzhou as a representative region of southern China. The optimal transportation condition for summer sale was determined by assessing meat color, total bacterial count, oxymyoglobin (OxyMb) relative content, glycogen level, ATP content, and water distribution, with the aim of prolonging the shelf life while ensuring the safety and quality of pork. The results demonstrated that under traditional open-air transportation, the total bacterial count reached unacceptable levels earlier than under temperature-controlled conditions. Additionally, OxyMb degradation led to significantly lower redness value (a*) compared with the other groups (P < 0.05), negatively impacting both meat safety and sensory quality. In contrast, temperature-controlled transportation significantly delayed meat quality deterioration during storage. Among the tested conditions, transportation at 10 ℃ resulted in the best quality preservation. In the early storage period, the a* and OxyMb relative content were generally higher than those of the control and 5 ℃ groups. After 6 h of storage, the glycogen content increased by 19.04%, 12.78%, and 8.37% and the ATP content increased by 34.45%, 28.35%, and 31.75% compared with the control, 5 and 15 ℃ groups, respectively. The water-holding capacity was significantly superior to that of the 15 ℃ group. This study demonstrates that transportation at 10 ℃ of hot-boned pork during the high-temperature summer season in southern China effectively prolongs the shelf life and maintains desirable meat color throughout the sale period.
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2026, Vol. 40 
