Refrigeration Transporting Meat and Poultry
Having your temperature & humidity sensitive goods arrive in ‘as sent’ condition is critical to the business needs of our Customers.
Meat and poultry products must be refrigerated or frozen after processing and before shipment to inhibit spoilage and growth of pathogens. During transportation and storage, the challenge is to maintain proper refrigeration temperatures.
Meat should be transported in a correct manner, to make sure no contamination takes place nor bacteria can grow on the product. There are three types of meat products produced as a result of slaughter:
The transportation of each of these products has different guidelines. Frozen meat products for example can be transported all over the world. Fresh meat products have a limited shelf life and therefore have to be in the supermarket within two days. Fresh meat products are therefore not transported long distances typically. Processed meat products can either be fresh or frozen.
Transporting fresh meat products
Fresh meat products are transported with trucks from the slaughterhouse to the retailers and the super market.To guarantee a healthy fresh product, the time of transportation from producer to consumer must be as short as possible. Not only time is important to guarantee a fresh product.
The following actions are further taken to ensure food safety during the transportation of fresh meat products:
- Before transportation poultry meat should be and kept at temperatures below 4˚C or 40˚F.
- Temperature detection and automatic temperature control
- Electronic door switches can also be utilized to save on fuel costs.
- Sterilizing function, inhibiting the number of bacteria, the object is healthier. (Optional)
- The bottoming temperature can be adjusted to prevent the cargo from frostbite.
WHAT MODEL UNIT IS RIGHT FOR YOU?
BOX SIZE/DRIVE MODE GUIDE 4°C CONSTANT TEMPERATURE*
*Above reference assumes 3” of insulation for 35°F (2°C); ten door openings per delivery day; box dimensions of 96”W and 96”H on trucks 10’ and over in length.
*Bottoming temperature: the set temperature is 4°C, and the bottoming temperature facility is 2°C. When the temperature in the box is higher than 4°C, the cooler starts to work; when the temperature in the box is as low as 2°C, the cooler reduces its power, and when the temperature is constant at 2°C, the cooler stops working.
Transporting frozen meat products
For frozen meat, the storage temperature should be controlled between -18°C and -22°C: under normal circumstances, meat products can be prevented from oxidation below -18°C, and the low temperature below -23°C can double the refrigeration time. Cold chain logistics can slow down the decomposition of enzymes in meat, slow down oxidation, and inhibit the growth and reproduction of microorganisms, so that meat food can be kept fresh to the greatest extent and for the longest time, and it can still be kept as it is for a long period of time after the product is produced.
- Before transportation poultry meat should be and kept at temperatures below -18˚C(18˚F) or -22˚C(14˚F).
- Temperature detection and automatic temperature control
- Electronic door switches can also be utilized to save on fuel costs.
- Sterilizing function, inhibiting the number of bacteria, the object is healthier. (Optional)
WHAT MODEL UNIT IS RIGHT FOR YOU?
BOX SIZE/DRIVE MODE GUIDE -18°C OR -23°C CONSTANT TEMPERATURE*
*Above reference assumes 3” of insulation for 0°F(-18°C) and 4” for -20°F(-29°C); ten door openings per delivery day; box dimensions of 96”W and 96”H on trucks 10’ and over in length.
Transporting Processed meat products
Processed meat products can either be fresh or frozen. Refer to the above 2 cases.