Effects of different cold chain logistics modes on the quality and bacterial community succession of fresh pork

文献类型： 外文期刊

第一作者： Wang, Su

作者： Wang, Su;Zhang, Dequan;Yang, Qingfeng;Wen, Xiangyuan;Li, Xin;Yan, Tongjing;Akhtar, Kumayl Hassan;Huang, Caiyan;Hou, Chengli;Wang, Su;Zhang, Rui;Wang, Wei;Wang, Su;Hou, Chengli

作者机构：

关键词： Cold chain logistics modes; Meat; Quality preservation; Shelf-life; Bacterial community succession

期刊名称：MEAT SCIENCE （ 影响因子：7.1； 五年影响因子：6.6 ）

ISSN： 0309-1740

年卷期： 2024 年 213 卷

页码：

收录情况： SCI

摘要： The connection and temperature control of cold chain links are key to ensuring meat quality. Considering the practical production of cold chain logistics in China, this study investigated the impact of various cold chain logistics modes (including warehousing, transportation, and sales conditions) at different temperature settings (7 degrees C, 4 degrees C, and - 1 degrees C), modeled in the laboratory, on the quality and bacterial community succession of pork. The pork quality was evaluated by pH, water holding capacity, total volatile basic nitrogen (TVB-N), total viable count (TVC) and myowater status. Among the different cold chain logistics modes, the LL1 (samples being warehoused and transported at 4 degrees C for 96 h and sold at -1 degrees C) and the SL1 (samples being warehoused and transported at 4 degrees C for 30 h and sold at -1 degrees C) modes were suitable for inter -provincial and intra-provincial transportation due to their long shelf life ( > 14 days), respectively. The bacterial community succession of pork in different cold chain logistics modes was accessed by high -throughput sequencing. The results indicated that the cold chain logistics modes had affected the bacterial community, with Latilactobacillus being the dominant bacteria in the LL1 mode and SL1 mode during spoilage. The study revealed that the entire or partial process supercooling treatment (-1 degrees C) during the cold chain logistics process could effectively preserve the meat quality, supporting the high -quality development of the fresh meat cold chain logistics.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序