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Control of product temperatures during the distribution of retail ready beef to stores and vacuum packaged beef to restaurants.

Author(s) : GILL C. O., JONES T., RAHN K., et al.

Type of article: Article

Summary

Temperature histories were collected from retail-ready packs of chilled beef prepared at two central cutting plants, and in consignments of vacuum packaged, chilled beef dispatched from two warehouses to restaurants. Multiple consignments of products from each facility were loaded to individual refrigerated trucks for sequential delivery to retail stores or restaurants. Despite the occurrence of excursions to warm temperatures in some histories, the temperatures of products were generally maintained or reduced during transportation. Estimations of bacterial proliferation by integration of temperature histories with respect to models indicated that the proliferations of Escherichia coli, Listeria monocytogenes and lactic acid bacteria were all adequately contained during transportation. However, storage efficiency factors calculated for temperature histories ranged widely for products from all facilities, demonstrating extensive possibilities for increasing product storage life by improved control over product temperatures, particularly during storage.

Details

  • Original title: Control of product temperatures during the distribution of retail ready beef to stores and vacuum packaged beef to restaurants.
  • Record ID : 2003-0862
  • Languages: English
  • Source: Dairy Food environ. Sanit. - vol. 22 - n. 6
  • Publication date: 2002/06
  • Document available for consultation in the library of the IIR headquarters only.

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