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PRODUCT TEMPERATURE CRITERIA FOR SHIPMENT OF CHILLED MEATS TO DISTANT MARKETS.

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

Summary

IT IS PROPOSED THAT THE PRODUCT TEMPERATURE, AT TIME OF SHIPMENT BE 271.5 K (-1.5 DEG C) MORE OR LESS 0.5 K. DURING SEA TRANSPORT, THE MAXIMUM MEAN TEMPERATURE IN THE WARMEST PART OF THE CONTAINER SHOULD NOT EXCEED 272 K (-1 DEG C), AND THE MINIMUM MEAN TEMPERATURE IN THE COOLEST PART SHOULD NOT BE BELOW 270.5 K (-2.5 DEG C). FOR AIR TRANSPORT, THE TIME BETWEEN SHIPMENT AND THE TEMPERATURE REEQUILIBRATION BELOW 273 K (0 DEG C) SHOULD NOT EXCEED 5 DAYS. THE MAXIMUM TEMPERATURE SHOULD NOT EXCEED 280 K (7 DEG C) FOR MORE THAN 10 HOURS, OR 283 K (10 DEG C) FOR MORE THAN 2 HOURS.

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Pages: 1988-3

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Details

  • Original title: PRODUCT TEMPERATURE CRITERIA FOR SHIPMENT OF CHILLED MEATS TO DISTANT MARKETS.
  • Record ID : 1990-1681
  • Languages: English
  • Source: Refrigeration for food and people.
  • Publication date: 1988/09/05
  • Document available for consultation in the library of the IIR headquarters only.

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