Pork jerky is vulnerable to quality deterioration during distribution, particularly under hot and humid conditions. This study investigated the deterioration pattern and associated mechanisms for vacuum-packaged pork jerky sealed in aluminum foil pouches during accelerated high-temperature and high-humidity storage (65 °C and relative humidity of 85%). The sensory quality, physicochemical properties, oxidation-related changes, non-enzymatic browning, and protein digestibility were evaluated, and multivariate analyses were performed to characterize the deterioration process. Sensory acceptability declined markedly, and the rejection rate reached 50% on day 14, indicating the shelf-life endpoint under the test conditions. Deterioration in quality was mainly characterized by color darkening, texture hardening, water redistribution, and microstructural disruption. Lipid oxidation, protein oxidation, myoglobin oxidation, and non-enzymatic browning progressively intensified during storage and were associated with the observed color deterioration and sensory decline. Microbiological indicators remained below the detection limit throughout storage, suggesting that quality deterioration was primarily associated with chemical rather than microbial changes. Multivariate analyses further suggested that lipid oxidation, protein oxidation, myoglobin oxidation, and non-enzymatic browning were key processes potentially associated with quality loss. These findings provide a basis for shelf-life evaluation and quality control for pork jerky under extreme storage conditions.

Electrospun zein nanofibers are promising bio-based materials, but producing uniform ultrafine fibers with desirable performance remains challenging. This study examined the effects of process variables and three surfactants on zein fiber formation, diameter, and material properties. Zein solutions (30–40%, w/v) were prepared in glacial acetic acid, and 2% (w/w, based on zein) triethyl benzyl ammonium chloride (TEBAC), sodium dodecyl sulfate (SDS), or span-80 was incorporated into the 30% zein solution. Zein concentration and feed rate yielded fiber diameters of 208.22–1001.90 nm. Surfactants reduced surface tension and increased conductivity, promoting jet stretching and generating uniform fibers with diameters near 100 nm. SDS produced the smallest fibers (98.92 ± 15.20 nm). TEBAC increased tensile strength from 11.08 to 63.26 MPa and improved dimensional retention in water, whereas SDS and span-80 increased elongation at break but reduced strength and stiffness. All surfactants increased wettability and altered intermolecular interactions and secondary structure of zein, although they reduced thermal stability. Overall, surfactants acted as both electrospinning aids and structure-directing modifiers, with TEBAC providing the best balance of fineness, strength, and aqueous stability. These ultrafine, robust, and water-stable nanofibers are promising as functional coating layers for high-moisture food packaging and as carriers for antioxidants or antimicrobial agents.