肉类研究2026，Vol.40Issue(4)：54-60,7.DOI:10.7506/rlyj1001-8123-20250506-138
不同运输温度对热鲜猪肉夏季销售品质的影响
Effect of Transportation under Different Temperature Conditions on the Sales Quality of Hot-Boned Pork in Summer
摘要
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.关键词
运输条件/热鲜猪肉/夏季市场销售/品质保持Key words
transportation conditions/hot-boned pork/summer sale/quality preservation分类
轻工纺织引用本文复制引用
宋歌,王晓明,王嘉昕,李东岭,王孝治,周光宏,王冲..不同运输温度对热鲜猪肉夏季销售品质的影响[J].肉类研究,2026,40(4):54-60,7.基金项目
肉品质量控制与新资源创制全国重点实验室能力提升项目(KYPT2025002) （KYPT2025002）
中央高校基本科研业务费专项(KYT2024003) （KYT2024003）
江苏省自然科学基金优秀青年科学基金项目(BK20240195) （BK20240195）
