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Effects of superchilling storage conditions on the quality of pork meat: a kinetic modelling study.

Number: 18390

Author(s) : MWAKOSYA A. W., NDOYE F. T., ALVAREZ G.

Summary

The current study investigated how pork quality changes during superchilled storage compared to chilled storage conditions. Kinetic models were used to predict changes in thiobarbituric acid−reactive substances (TBARS), total volatile basic nitrogen (TVB−N), drip loss, colour difference (ΔE) and firmness. Pork samples were partially frozen in an air blast freezer at −32 °C for 9 min and then stored at −5 °C, −4 °C, −2.8 °C, −1.8 °C. Chilled pork samples were stored at 2 °C and 6 °C directly without prior freezing. All samples were stored for 21 days. The results showed that, pork quality was strongly affected by both storage temperature and duration. Temperature dependence of the rate of quality degradation was effectively modelled using Arrhenius−type equation with the activation energy values of 141.845, 229.519, 92.526, 100.707, 76.156 kJ/mol for drip loss, firmness, TVB−N, TBARS, and ΔE respectively. The kinetic models were validated and can reliably predict quality of superchilled pork throughout the cold chain.

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Pages: 11 p.

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Details

  • Original title: Effects of superchilling storage conditions on the quality of pork meat: a kinetic modelling study.
  • Record ID : 30034756
  • Languages: English
  • Subject: Technology
  • Source: 9th IIR International Conference on Sustainability and the Cold Chain. Proceedings: April 12-14 2026
  • Publication date: 2026/04
  • DOI: http://dx.doi.org/10.18462/iir.iccc.2026.8390

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