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

Jiaxin Wang, Ge Song, Shaolin Deng, Xiaoming Wang, Dongling Li, Xiaozhi Wang, Guanghong Zhou, Chong Wang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

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0citing papers in PubMed

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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

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0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

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5 · Who and what money

Authors and funding

8 authors.

Jiaxin WangState 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.

Ge SongState 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.

Shaolin DengState 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.

Xiaoming WangWens Foodstuff Group Co., Ltd., Yunfu 527400, China.

Dongling LiWens Foodstuff Group Co., Ltd., Yunfu 527400, China.

Xiaozhi WangWens Foodstuff Group Co., Ltd., Yunfu 527400, China.

Guanghong ZhouState 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.

Chong WangState 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.

Funding

Nanjing Major Science and Technology Special (Comprehensive Category) Project 202309014Priority Academic Program Development of Jiangsu Higher Education Institutions PAPDthe Fundamental Research Funds for the Central Universities KYPT2025002the Jiangsu Agricultural Science and Technology Innovation Fund CX(24)1019the Outstanding Youth Science Fund Project of Natural Science Foundation of Jiangsu Province BK20240195

6 · The paper itself

Abstract

Hot fresh pork is highly preferred by Chinese consumers for its desirable flavor and color. However, its quality deteriorates rapidly during ambient-temperature transportation, leading to unappealing meat color and shortened shelf life. This study investigated the effects of different transportation temperature setpoints (5 °C, 10 °C, 15 °C Setpoint groups, and ambient temperature) on pork carcass quality. Transportation at the lower setpoints (5 °C, 10 °C) reduced carcass center temperature, attenuated pH decline, minimized cooking and drip losses, suppressed microbial proliferation, and curtailed TVB-N accumulation (

Indexed as

bacterial community successioncolorhot fresh porkqualitytemperature-controlled transportation

Identifiers

PMID41683033

DOI10.3390/foods15030444

PMCPMC12897378

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LicenceCC BY

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.