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

Abstract

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 °C, 4 °C, and − 1 °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 °C for 96 h and sold at −1 °C) and the SL1 (samples being warehoused and transported at 4 °C for 30 h and sold at −1 °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 °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.