Research of quality changes of traditional pasteurize meat products in different season transportation

Spiced beef and smoked meat were transported under three different temperature, which imitated the real temperature in winter/spring/summer transportation (3, 8, 15℃) .Shipping times were 3/6h and speed was 80km/h.This research detected the quality changes of spiced beef and smoked meat, the quality changes including moisture content, color, bacterial count, hardness, to get the relationship between transport parameters and the quality changes.Results showed:it was recommended that their quality were declining.Product quality declined fast under long time/high temperature transportation.Temperature had a great influence on the color and bacterial count of products.Shipping times had a great influence on the moisture content and hardness of products.In general, higher temperature/longer time transportation had a bad influence on the quality of products and shortened the shelf life of products.