The meat cold chain is an integrated system. Starting from the production process on the farm to distribution to the end consumer. The goal is to keep the meat temperature low. This controlled temperature is very important to maintain the freshness of the meat, maintain quality, and food safety. Let’s explore how it works, how important it is, and the standards that must be met.
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How the Meat Cold Chain Works
The way this cold chain works involves several important stages, namely.
Production on the Farm
Animals are slaughtered under hygienic conditions. Meat is immediately cooled after slaughter to inhibit bacterial growth. Strict temperature control is maintained throughout the slaughtering process.
Transportation
Meat is placed in refrigerated vehicles to maintain low temperatures during transportation. Shipping routes must be well planned to minimize transportation time. Continuous temperature monitoring is essential during transportation.
Processing
Meat processing processes, such as cutting, packaging, and grinding, are carried out in a temperature-controlled environment. Meat is quickly cooled again after processing to prevent bacterial growth.
Storage
Meat is stored in cold storage at the appropriate temperature for the particular type of meat. Storage temperature can vary depending on the type of meat cut and storage method (frozen or chilled).
Distribution and Retail
Meat is distributed to various channels, such as supermarkets, restaurants, or wholesalers, using refrigerated vehicles. The temperature is maintained throughout the distribution process. Then, the meat is displayed on refrigerated shelves or freezers in stores. Consumers must ensure that the meat they buy is properly stored at home.
The Importance of Meat Cold Chain in Maintaining Freshness
This system is complex but very important. In terms of freshness, low temperatures help maintain the texture, color, and taste of meat. Cold temperatures also inhibit the growth of pathogenic bacteria such as Salmonella and E. coli. Both are known to cause foodborne illnesses. By maintaining the right temperature, meat can be stored longer without deteriorating in quality.
Conversely, if the cold chain is broken, for example because the temperature rises too high, bacteria will multiply rapidly. This causes damage to the meat. Its texture will lose moisture and become dry or slimy. Then, the meat will change color to darker or grayish. It even gives off an unpleasant odor. Therefore, the cold chain is one of the important requirements in meeting food safety standards set by various institutions.
Standards That Must Be Met in the Meat Cold Chain
Strict standards in the meat cold chain are very important. Especially to maintain food safety and quality. These standards cover various aspects, from storage temperature to documentation. Here is the explanation.
Temperature Standards
Each stage in the cold chain has a specific temperature range that must be maintained. After slaughter, meat must be immediately cooled to inhibit bacterial growth. During storage, fresh meat is usually stored at a temperature of 0-4°C, while frozen meat is stored at a temperature of -18°C or lower. The temperature in the meat transport vehicle must also be maintained according to the type of meat and the destination of delivery.
Cleanliness and Sanitation Standards
All equipment and facilities used in the cold chain process must be clean and sanitary. The work environment must also be clean and free from contamination. In addition, workers must wear clean work clothes that comply with food safety standards.
Documentation Standards
All activities in the cold chain must be properly documented, including temperature, time, and location. Temperature must be recorded periodically and accurately at each stage of the cold chain.
Each shipment of meat must have complete tracking documents. Including the origin of the meat, the destination of delivery, and the temperature during transportation. In addition, temperature measuring equipment must be calibrated periodically to ensure data accuracy.
Other Standards
In addition to those mentioned above, there are several other general standards that are no less important. First, packaging standards. Meat packaging must be strong, clean, and airtight to prevent contamination.
Second, personnel training. All personnel involved in the cold chain must have adequate knowledge and skills. They must also be trained in food safety procedures and proper meat handling. Third, audit standards. Companies must conduct internal audits periodically to ensure compliance with established standards.
Relevant International Standards
There are at least two international standards commonly used. Namely Hazard Analysis and Critical Control Points (HACCP) and ISO 22000. HACCP is a food safety management system that identifies, evaluates, and controls hazards that can cause foodborne illness. Meanwhile, ISO 22000 is a food safety management system that combines the principles of HACCP with the requirements of the ISO 9001 quality management system.
Ultimately, the meat cold chain is essential to maintaining food quality and safety. By implementing a good cold chain system, we can enjoy fresh, healthy, and safe meat for consumption. To make its performance more effective, don’t forget to use HLY-Logger products.
All of our data logger products are reliable and trusted in maintaining the quality and safety of meat in the cold chain. Companies can monitor temperatures accurately, ensure compliance with standards, and improve operational efficiency.