High temperature fluctuation during cold traortation of food materials such as meat increases the possibility of spoilage which results in poisoning the consumers. Using phase change materials (PCM) is an interesting method for decreasing the temperature fluctuation throughout the traort chain until consumption. So, in this study tetradecane was used as a PCM to evaluate the tempreture changes as well as feasibility of the PCM for meat temprtature maintainance during temprtature fluctuations (12.5 o C) and enporsure to environment temprtature (30 o C). Firstly, its melting temperature and latent heat of fusion were determined using differential scanning calorimetry (DSC) to find out its heat storage behavior. Aluminum was used as a model system to evaluate the effectiveness of PCM in controlling the temperature variations. Based upon the heat capacity of aluminum and meat, the required weight of aluminum that is equivalent to 100 gram meat was calculated and two pieces of aluminum with dimensions of 13×8×1 cm and 13×8×1.5 cm were cut and placed in polystyrene packages. Appropriate quantity of tetradecane to prevent the temperature fluctuation during two hours was calculated and after packaging in polyethylene film, was put in three positions of over, beneath and over-beneath of the aluminum piece. The polystyrene packages were covered with polyvinylchloride film and were placed in refrigerated incubator until the temperature of aluminum and tetradecane decreased to 0 o C. Two temperature of 12.5 o C (as temperature fluctuation) and 30 o C (as ambient temperature) was selected for evaluation of tetradecane effectiveness. A k-type thermocouple and a data logger (R3100, Supcon, China) was used to record temperature of aluminum at time intervals of half a second and the rate of its change in different aluminum thickness and PCM positions was compared. Also, to investigate the effect of PCM on controlling the temperature fluctuation and its impact on the quality of food materials, meat was used in a similar way. Firmness and drip loss were evaluated as two important qualitative properties of meat. Results showed that the position of tetradecane has a significant effect on the heating rate patterns and the best results were obtained by placing PCM over - beneath the aluminum, followed by PCM placed beneath the aluminum. The minimum and maximum yields of tetradecane at 30 o C were attributed to placing the PCM over the aluminum with 4.3% and placing it over-beneath the aluminum with 62% yields, respectively. Decrease in aluminum thickness results in more rapidly temperature alteration at 12.5 o C but at 30 o C the total time is dramatically increased. So, the thickness is an effective factor in temperature changes. The temperature-time plots showed that the position of tetradecane has a significant effect on the temperature control of meat during incubation at 12.5 o C, but using PCM at the storage temperature of 30 o C hasn’t an effective role in delaying the meat temperature increasing. Generally, the best result was obtained by placing the PCM over-beneath the meat at 12.5 o C. Tetradecane also has a significant effect on quality attributes of meat in terms of firmness and drip loss. It can be concluded that using tetradecane as a phase change material, the thermal variations could be controlled about 5 hours which in turn could delay the quality loss of meat in traortation chain. Keywords : cold chain, meat, phase change materials, tetradecane