Effect of ice pack volume on quality properties of pork meat in a delivery box model

This study investigated the effects of varying ice pack volume on temperature control and the quality of pork in a delivery box in a 30 °C environment for 72 h. Temperature fluctuations, microbial growth, pH, volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and metabolic alterations were analyzed with the use of 500, 1,000, 1,500, and 2,000 g of ice. Increasing the ice volume delayed temperature rises and phase transitions, prolonging cooling, and reduced microbial proliferation, with 1,500 g of ice maintaining microbiological safety for 48 h. VBN levels increased with decreasing ice volume after 48 h, indicating protein degradation, while TBARS values remained stable because of the low fat content of the meat. Metabolic profiling revealed time-dependent changes, with higher ice volumes suppressing the generation of spoilage-related compounds such as p-cresol and ethyl acetate. Thus, ice volume optimization is crucial for meat freshness and effective cold-chain delivery.