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TEMPERATURES IN THE CHILL CHAIN FOR MEAT PRODUCTS.

Author(s) : BÖGH-SÖRENSEN L., BERTELSEN G.

Summary

THE AUTHORS HAVE MEASURED TEMPERATURES OF MEAT PRODUCTS IN THE COLD CHAIN, PARTICULARLY DURING TRANSPORT, DISTRIBUTION AND IN DISPLAY CABINETS. FOR MOST OF THE TIME DURING TRANSPORT PRODUCT TEMPERATURES WERE CLOSE TO 278 K (5 DEG C) ALTHOUGH THE INTERNAL TEMPERATURE OF THE VEHICLE OFTEN REACHED 283-288 K (10-15 DEG C). THE PRODUCT TEMPERATURE AT DELIVERY THEREFORE DEPENDS ON THE AMBIENT TEMPERATURE, WHICH MEANS THATTHE COLD CHAIN IS FAR FROM PERFECT. IN DISPLAY CABINETS, APART FROM DEFROSTING PERIODS, PRODUCT TEMPERATURES ABOVE 283 K (10 DEG C) HAVE BEEN MEASURED. ONE ESSENTIAL QUESTION TO ANSWER IS HOW THE QUALITY AND STORAGE TIME OF CHILLED MEAT ARE AFFECTED BY TEMPERATURE CONDITIONS. ANOTHER QUESTION IS HOW LEGISLATION CAN TAKE INTO ACCOUNT THESE TEMPERATURE CONDITIONS.

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Pages: 5 p.

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Details

  • Original title: TEMPERATURES IN THE CHILL CHAIN FOR MEAT PRODUCTS.
  • Record ID : 1990-1479
  • Languages: English
  • Source: Cold chains in economic perspective.
  • Publication date: 1988/05/17
  • Document available for consultation in the library of the IIR headquarters only.

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