冷藏车消毒及运输条件对冷鲜肉保鲜效果的影响

冷鲜肉运输时间、温度以及车辆卫生状况直接影响其品质及货架期。以冷藏车为载体，监测其温度、空气相对湿度（relative humidity，RH）及风速随运输时间的变化规律；研究次氯酸钠不同用量对车厢的消毒效果；以恒定4 ℃为对照，采用1 ℃递增、2 ℃递增、1 ℃波动及2 ℃波动的温度条件运输冷鲜肉，研究温度变化对其品质的影响；最后通过正交试验对冷鲜肉运输条件进行优化。结果表明：冷藏车内RH分布均匀，制冷机下方降温最快，温度波动最小，风速最高，其次是车厢两侧；300 mg/kg次氯酸钠消毒效果较优；温度1 ℃波动条件下，肉样pH值、总挥发性盐基氮含量、汁液流失率及菌落总数与对照组无显著差异（P＞0.05）；优化出2 种运输条件，即采用300 mg/kg次氯酸钠对车厢消毒，运输6 h，4 ℃恒定或温度1 ℃波动条件下，均能有效保证冷鲜肉品质。

Influence of Refrigerated Vehicle Disinfection and Transportation Conditions on the Preservation Quality of Chilled Meat

The quality and shelf life of chilled meat are directly affected by the transportation time,temperature and vehicle sanitation.In this experiment,a refrigerated vehicle was used as carrier for monitoring of temperature,relative humidity(RH)and wind speed as a function of transportation time,and the efficiencies of different concentrations of sodium hypochlorite used for disinfecting the carriage were studied.To evaluate the effect of temperature change on meat quality,chilled meat was transported under different temperature conditions:constant temperature(4℃)as control,gradual increase by 1 or 2℃,(4±1)℃,and(4±2)℃.Finally,an orthogonal array design involving three variables with three levels was employed to optimize the transportation conditions.The results showed that RH was evenly distributed inside the carriage.The temperature below the refrigerator decreased fastest with the smallest fluctuation,and the wind speed was the highest,followed by both sides of the carriage.Higher disinfection efficiency was obtained using 300 mg/kg sodium hypochlorite.In the process of transportation,no significant difference in pH value,TVB-N content,juice loss rate or total colony number of meat samples was observed between the(4±1)℃and constant temperature groups(P>0.05).In summary,disinfection of the carriage with 300 mg/kg sodium hypochloriteand transportation for up to 6 h at 4℃or(4±1)℃could effectively guarantee the quality of chilled meat.