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Temperature-Controlled Transportation Preserves Hot Fresh Pork Quality: The Balance Between Color Stability and

Jiaxin Wang1, Ge Song1, Shaolin Deng1,2

  • 1State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Foods (Basel, Switzerland)
|February 13, 2026
PubMed
Summary

Controlled pork transportation temperatures significantly preserve meat quality. Lower temperatures (5°C, 10°C) reduce spoilage, maintain desirable color, and extend shelf life by controlling microbial growth and metabolic processes.

Keywords:
bacterial community successioncolorhot fresh porkqualitytemperature-controlled transportation

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Area of Science:

  • Food Science
  • Meat Science
  • Postharvest Technology

Background:

  • Chinese consumers prefer fresh pork for its flavor and color.
  • Pork quality rapidly deteriorates during ambient transportation, affecting color and shelf life.

Purpose of the Study:

  • To investigate the impact of different transportation temperature setpoints on pork carcass quality.
  • To determine optimal temperature conditions for preserving pork during transport.

Main Methods:

  • Pork carcasses were transported under four temperature conditions: 5°C, 10°C, 15°C setpoints, and ambient temperature.
  • Evaluated carcass center temperature, pH, cooking and drip losses, microbial proliferation, TVB-N, myoglobin oxidation, and bacterial community succession.
  • Utilized high-throughput sequencing for bacterial analysis.

Main Results:

  • Transportation at 5°C and 10°C setpoints significantly reduced carcass temperature, slowed pH decline, minimized losses, and inhibited microbial growth and TVB-N accumulation.
  • Lower temperatures decelerated glycogenolysis and moderated energy metabolism, preserving overall meat quality.
  • The 5°C setpoint better inhibited myoglobin oxidation and maintained color (lower a* values) than the 10°C setpoint over 150 km.
  • Temperature setpoints significantly altered bacterial communities, with 5°C and 10°C groups showing similar profiles, distinct from ambient control.

Conclusions:

  • Transportation at 10°C offers a balanced approach for preserving pork color, delaying spoilage, and extending shelf life.
  • Controlled temperature transportation is crucial for maintaining pork quality and meeting consumer expectations.