FOOD SCIENCE ›› 2025, Vol. 46 ›› Issue (4): 244-251.doi: 10.7506/spkx1002-6630-20240715-142

• Packaging & Storage • Previous Articles     Next Articles

Development of Real-time Freshness Prediction Model for Prepackaged Sauced Pig Head Meat in the Cold Chain

LIU Qian, ZHU Yaodi, MA Hanjun, YANG Shufeng, ZHAO Lijun, LIANG Dong, SUN Lingxia, GAI Zhengyan, LI Miaoyun   

  1. (1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2. Henan International Joint Laboratory of Meat Processing and Safety, Zhengzhou 450002, China; 3. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453000, China; 4. JIU DUO ROU DUO Food Co. Ltd., Xinxiang 453000, China)
  • Published:2025-02-07

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Abstract: In this study, using a one-step dynamic numerical analysis and optimization method, a tertiary model describing the growth of total viable count in sauced pig head meat was developed for real-time freshness prediction under fluctuating temperature (2–35 ℃). The validation results showed that the root mean square error (RMSE) of the prediction model for total viable count was 0.26 (lg(CFU/g)), and the residual mean and standard deviation were −0.047 (lg(CFU/g)) and 0.125 (lg(CFU/g)), respectively, which were within the normal experimental error range. The results of this study can be used to predict the changes of total viable count during cold chain and temperature abuse, and obtain a real-time freshness prediction model for pre-packaged sauced pig head at 2–35 ℃, thereby providing a theoretical basis for the real-time monitoring of the freshness of prepackaged sauced pig head at fluctuating temperatures.

Key words: sauced pig head meat; fluctuating temperatures; total viable count; real-time freshness; prediction models

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