Mechanisms Associated with Quality Deterioration for Vacuum-Packaged Pork Jerky During Accelerated High-Temperature and High-Humidity Storage.

Pork jerky is vulnerable to quality deterioration during distribution, particularly under hot and humid conditions. This study investigated the deterioration pattern and associated mechanisms for vacuum-packaged pork jerky sealed in aluminum foil pouches during accelerated high-temperature and high-humidity storage (65 °C and relative humidity of 85%). The sensory quality, physicochemical properties, oxidation-related changes, non-enzymatic browning, and protein digestibility were evaluated, and multivariate analyses were performed to characterize the deterioration process. Sensory acceptability declined markedly, and the rejection rate reached 50% on day 14, indicating the shelf-life endpoint under the test conditions. Deterioration in quality was mainly characterized by color darkening, texture hardening, water redistribution, and microstructural disruption. Lipid oxidation, protein oxidation, myoglobin oxidation, and non-enzymatic browning progressively intensified during storage and were associated with the observed color deterioration and sensory decline. Microbiological indicators remained below the detection limit throughout storage, suggesting that quality deterioration was primarily associated with chemical rather than microbial changes. Multivariate analyses further suggested that lipid oxidation, protein oxidation, myoglobin oxidation, and non-enzymatic browning were key processes potentially associated with quality loss. These findings provide a basis for shelf-life evaluation and quality control for pork jerky under extreme storage conditions.