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PRODUCT TEMPERATURE CRITERIA FOR CONSIGNMENTS OF CHILLED MEATS SUPPLIED TO DISTANT MARKETS.

Author(s) : GILL C. O., PHILLIPS D. M., HARRISON J. C. L.

Summary

THE OPTIMUM REFRIGERATION PLANT TEMPERATURE FOR STORAGE OF PACKAGED MEATS IS 271.5 K (-1.5 DEG C). REALISTIC TIME/TEMPERATURE CRITERIA FOR SHIPMENT OF CHILLED MEAT HAVE BEEN DERIVED FROM THE PRODUCT TEMPERATURE HISTORIES OF COMMERCIAL CONSIGNMENTS OF VACUUM PACKAGED LAMB. THE RECOMMENDATIONS DERIVED FROM THIS DATA ARE: PACKAGED PRODUCT SHOULD BE EQUILIBRATED TO 271. 5 K WITHIN 3 DAYS OF PACKAGING ; NO PRODUCT SHOULD BE DESPATCHED BEFORE IT ATTAINS THIS TEMPERATURE ; DURING LAND AND SEA SHIPMENT, PRODUCT SHOULD BE MAINTAINED AT 271.5 K, MORE OR LESS 0.5 K ; AIR FREIGHT CONSIGNMENTS SHOULD BE MAINTAINED BETWEEN 272 K (-1 DEG C) AND 271.5 K DURING ROAD TRANSPORT AND CONSIGNMENT ASSEMBLY FOR AIR TRANSPORT ; AFTER AIR TRANSPORTATION, PRODUCT SHOULD BE RE-EQUILIBRATED TO 272 K ; AIR TRANSPORTATION AND RE-EQUILIBRATION SHOULD BE COMPLETED WITHIN 5 DAYS ; THE AVERAGE PRODUCT TEMPERATURE DURING THIS TIME SHOULD NOT EXCEED 277 K (4 DEG C) ; BE INCREASED BY 1.5 K FOR OPTIMUM STORAGE OF NON-PACKAGED MEATS.

Details

  • Original title: PRODUCT TEMPERATURE CRITERIA FOR CONSIGNMENTS OF CHILLED MEATS SUPPLIED TO DISTANT MARKETS.
  • Record ID : 1989-2497
  • Languages: English
  • Publication date: 1989/02/26
  • Source: Source: Symp. Transp., Handl. Storing Food Prod. Kingdom, Riyadh
    vol. 3; 14 p.; 7 fig.; 5 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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