Abstract:

In order to guarantee the food safety of crisp-skin sausages, a low-temperature meat product, we simulated
different transport conditions namely in those summer, spring, and winter, respectively based on three temperatures
and two transport radii (200 and 500 km). The purpose of this work was to assess the effect of transport conditions on
physicochemical and microbiological indicators of crisp-skin sausages during subsequent storage. The results showed that
the different transport processes did not directly cause quality deterioration of the product except for moisture content, but
impacted the storage quality and shortened the shelf life. The storage stability of the product in terms of microbiological
indicators, pH and color was more significantly affected by transport temperature, while its moisture content and texture
were sensitive to transport radius.

Key words: transport, crisp-skin sausages, storage characteristics, quality changes