不同运输温度对热鲜猪肉夏季销售品质的影响

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Abstract：Thisstudyinvestigatedtheeffctofdiffrenttransportationtemperatureconditions（open-air，5，10，and 15°C ） on the qualityofhot-boned pork during summer in Guangzhouas arepresentative region of southern China.Theoptimal transportation condition forsummer salewas determinedbyassessing meat color，total bacterial count，oxymyoglobin （OxyMb）relativecontent，glycogen level，ATPcontent，and waterdistribution，withtheaimof prolongingtheshelflife whileensuring the safetyand qualityof pork.Theresults demonstrated that under traditional open-air transportation， the totalbacterialcountreachedunacceptablelevelsearlierthanunder temperature-controlldconditions.AdditionallyOxyMb degradation led to significantly lower redness value （a*） compared with the other groups （P<0.05） ，negativelyimpacting both meat safetyand sensory quality.Incontrast，temperature-controlled transportation significantly delayed meat quality deterioration during storage. Among the tested conditions， transportation at 10∘C 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°C （204号 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°C groups， respectively. The water-holding capacity wassignificantly superiortothatof the 15°C group.This study demonstrates that transportation at 10∘C of hot-boned pork during the high-temperature summer season in southem China effectively prolongs the shelflife and maintains desirable meat color throughout the sale period.

Keywords： transportation conditions;hot-boned pork; summer sale; quality preservation DOI：10.7506/rlyj1001-8123-20250506-138

中图分类号：TS251.5 文献标志码：A 文章编号：1001-8123（2026）04-0054-07

热鲜肉是指屠宰后未经充分人工冷却处理的肉类产品，通常于清晨宰杀后直接上市销售[1]。（剩余14134字）