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Distribution of superchilled meat.

Author(s) : NORDTVEDT T. S., INDERGÅRD E., STEVIK A. M., et al.

Summary

The first Norwegian meat processing plant based on superchilling was build in 2006. The Norwegian distribution chain for superchilled products is however still based on temperature requirements of 0-4°C. A national superchilled distribution chain for meat cuts is going to be developed, based on cooperation between the meat producer, their cooperation transport company, their wholesaler and retailers and refrigeration and logistic research groups. The objective of this work was to perform a descriptive study to map today's situation in one selected distribution route of interest. The specific aims were to map the temperature history of superchilled products in an ordinary distribution chain, to analyse the driploss of the superchilled products after distribution as well as an analysis of the mercantile quality of the products et the end store. In the second phase 4 different superchilled meat cuts where tested for microbiology, sensory and physically differences at 3 different temperature levels, where one of the temperature levels correspond to the desire superchilled temperature.

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Pages: 2010-1

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Details

  • Original title: Distribution of superchilled meat.
  • Record ID : 2010-0521
  • Languages: English
  • Source: 1st IIR International Conference on Sustainability and the Cold Chain
  • Publication date: 2010/03/29

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