Fresh meat accounts for about 80% of China’s meat consumption. In recent years, affected by African swine fever and other epidemics, fresh meat transportation instead of living animal transportation has become an inevitable choice for the industry. Chilling is an essential process of fresh meat processing. Traditional chilling method takes longer time and cannot guarantee the meat quality before rigor mortis. As a fast chilling technology, very fast chilling can rapidly reduce the central temperature of the meat to −1 °C within 5 h postmortem, but its effect on the quality of fresh meat is unclear. We conducted the experiment to investigate the effect of very fast chilling technology on rigor mortis, freshness, and microbial community composition of meat. The study showed that very fast chilling can effectively inhibit the occurrence of rigor mortis, significantly reduced the total viable counts on the surface of carcasses and the counts of Corynebacterium and Psychrotrophs, as well as the content of total volatile basic nitrogen and thiobarbituric acid reactive substances, thus the shelf life was extended. The above results provided the basis for the application of very fast chilling technology and offered technical support for fresh meat transportation.


Chengli Hou PhD, Associate Professor, engaged in research on intelligent logistics and fresh meat preservation. The main research areas include: Mechanism of preservation and losses control of fresh meat; Develop new technologies for chilling, ice temperature/super ice temperature storage, active packaging, and logistics.