We transport meat correctly

Transportation of products, meat requires compliance with certain rules, since not only their safety depends on this, but also the health of potential consumers. Each type of product needs specific storage conditions, temperature conditions, so it is simply impossible to organize the same conditions f

or everything. It is especially important to observe the correct delivery of meat. In the hot season, they deteriorate very quickly, and therefore sometimes they simply do not have time to deliver them to their destination. But if you follow all the recommendations, the meat will not deteriorate and will be successfully sold. This is confirmed by the specialists of the company http://en.truckdispatchertraining.us/.

Transportation of meat is a painstaking and complicated process. It is transported using a special transport – a refrigerator, adapted for this purpose. Here the emphasis is placed on the speed and microclimate in the body, since the correct temperature is the key to the safety of meat products.

Types of meat products
Meat for transportation varies according to the following types:

Pair. This is a product, the freshness of which after slaughter reaches 1.5 hours, and its temperature is 25 degrees above 0. For transportation, special refrigerated carcasses are used.
Cooled down. This is the name of the product, after cutting which several hours passed and a crust began to form on its surface. This type of transport should be carried out only in winter and in a very short time.
Chilled. The meat reaches a temperature of no higher than +4 degrees and involves transportation over short distances.
Frozen. It has greater storage stability than the previous version, since some of the meat is frozen.
Frozen. To prevent microbiological deterioration, products are frozen to -8 degrees. This type can be transported throughout the country without damaging the product.
Machine preparation is an important step for transporting meat
For the transport of products, it is also important to prepare the transport itself well. It should be washed and disinfected to reduce the risk of bacteriological contamination. After that, the microclimate for transportation is prepared. Moreover, each type of meat needs certain conditions. Thus, pork is not transported chilled to preserve the quality of the meat. Poultry, offal and carcass are better transported frozen, at temperatures down to -12 degrees.

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