Cold Chain for Meat
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Transcript of Cold Chain for Meat
Maintaining the safety and
suitability of perishable
products: cold chain for meat
Ian Jenson Meat & Livestock Australia
Outline
• Fresh meat definition • International trade in fresh meat • Safety and suitability - shelf-life • Factors that define shelf-life – temperature • Example: Consumer perceptions • Temperature monitoring • Example: Safety of product in road transport • Example: Temperature and shelf-life • Example: Quality of frozen product • Conclusions
Meat and meat products
• Nature of product – Species – Carcase / carcase
parts – Aerobic/ vacuum
pack
Zhang - ICoMST 2010
Definition of fresh meat
• ‘Meat that has not undergone any preserving process other than
chilling, freezing or quick freezing’ – EU Sanitation and Hygiene Rules
• ‘fresh meat’ -- meat that, at commencement of its intended use, is equivalent to an uncooked, raw product in terms of appearance and functionality
Australian beef and veal exports
Source: DAFF, MLA f orecasts
95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12 13f14f15f16f17f0
200
400
600
800
1,000
1,200'000 tonnes swt
f = f orecasts
Record 963,000 tonnes swt in 2012
Beef exports to major destinations
Source: DAFF, MLA f orecasts
Japan US Korea other0
50
100
150
200
250
300
350
400
450
500'000 tonnes swt
2001 2011 2012f 2013f
f = f orecasts
Australian lamb exports
Source: ABS, MLA forecasts
95 97 99 01 03 05 07 09 11 13f 15f 17f0
50
100
150
200
250'000 tonnes cwt
f = forecast
Lamb exports to major
destinations
Source: DAFF, MLA f orecasts
Middle East US Greater China other0
10
20
30
40
50
60
70'000 tonnes swt
2001 2011 2012 2013f
f = f orecasts
Global Lamb Exports
2. USA 36,667 swt
10. Qatar 5,933 swt
8. Japan 7,687 swt
1. Australia 221,000 cwt (50% of total production)
3. China 29,521 swt
4. UAE 13,205 swt
7. UK 9,016 swt
6. Jordan 12,959 swt
9. Iran 7,271 swt
5. PNG 13,101 swt
Where does Australian lamb go?
50% or 189,000 tonnes swt of Australian lamb production was exported in 2012…
Shelf life of fresh meat - definition
• The time it takes for the meat to become no longer acceptable to the consumer
• Based on unacceptable: – colour (browning of meat, greying of fat) – flavour and aroma (rancid, acid, sulfur, etc) – texture (loss of structure - soft) – Moisture and nutrient content (surface drying)
Zhang - ICoMST 2010
Safety and Suitability
SAFETY • Apply all food safety
requirements appropriate to its intended end-use
• Meets criteria for specified hazards
• Does not contain hazards at levels that are harmful
SUITABILITY • Produced under hygienic
conditions • Appropriate to its intended
use • Meets parameters for
diseases or defects
Codex Alimentarius - Code of Practice for Meat
If stored under acceptable conditions
meat will remain safe after packing and
chilling
• Most foodborne pathogens do not grow at refrigeration temperatures
• Safe ‘for its intended use’ • Cooking
Overview of fresh meat storage
Storage life (days)
0 100 200 300 400 500
Sto
rag
e te
mp
erat
ure
-55C
-18C
-2 to -3C
-0.5C
1 to 4C
5 to 10C
20 to 30C < 1 d
< 3 d
< 7 d
< 28 d
12 months
Indefinite ?
Chilled
Frozen
Zhang - ICoMST 2010
Overview of fresh meat storage
Storage life (days)
0 100 200 300 400 500
Sto
rag
e te
mp
erat
ure
-55C
-18C
-2 to -3C
-0.5C
1 to 4C
5 to 10C
20 to 30C < 1 d
< 3 d
< 7 d
< 28 d
12 months
Indefinite ?
Chilled
Frozen
> 140 d
Vacuum packed
Zhang - ICoMST 2010
Vacuum packing
• Removal of oxygen • Build up of carbon dioxide
(muscle respiration) • chilled
• Changed bacterial ecology • Long shelf-life • Acceptable sensory
characteristics
• Chilled – -1 ± 0.5 °C – 0.5 m s-1 air velocity – Container set point -1.5 °C
• Frozen – Freezing point about -2 °C – Hard frozen about -6 °C – Longer shelf-life at lower temperatures (-18⁰C)
Recommended temperature control
How does fresh meat become
unsuitable?
Zhang - ICoMST 2010
• Type of product (e.g. fat content, presence of bone)
• Level of bacteria • Packing method • Storage temperature
Changes in suitability
• Microbiological – Spoilage due to bacterial growth – Mould growth
• Chemical – Oxidation of fats (rancidity) – proteolysis – breakdown of protein structure – Colour changes
• Physical – Drying
Spoilage in the
presence of air
Off odour 1x107/cm2
Slime 7x107/cm2
Time depends on • how many bacteria
are present • temperature
0
1
2
3
4
5
6
7
8
0 200 400 600 800 1000 1200
Co
nce
ntr
atio
n
time (hr)
Growth of bacteria in vacuum pack
Initial number at the time of
packing
Growth during storage and
transport
Spoilage AFTER growth
stops
Lactic Acid Bacteria (LAB)
Vacuum packed meat (chilled): – LAB grow & become dominant – LAB recognized as safe for human consumption – LAB used in many fermented foods - cheese, yoghurt,
fermented sausages, fermented vegetables – LAB ensures that vacuum packed meat has a long
shelf-life
Growth of LAB in vacuum packed beef- effect of
temperature
0
1
2
3
4
5
6
7
8
0 10 20 30 40 50
Days
log
(L
acti
c A
cid
Bac
teri
a)
-0.5
2
4
7
°C
Microbial Count against Appearance over time
0.0
2.0
4.0
6.0
8.0
10.0
12.0
0 10 20 30 40 50 60 70 80
Time (days)
AP
C (
Pri
mal
)
1
1.5
2
2.5
3
3.5
4
4.5
5
Mean (Primal)
Fresh
2 days stored
Sen
sory
sco
re
(Ap
pea
ran
ce)
Microbial Count against Odour over time
0.0
2.0
4.0
6.0
8.0
10.0
12.0
10 20 30 40 50 60 70 80
Time (days)
AP
C (
Pri
mal
)
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
Mean (Primal)
Fresh
2 days stored
Sen
sory
sco
re
(Od
ou
r)
Microbial Count against Taste over time
0.0
2.0
4.0
6.0
8.0
10.0
12.0
10 20 30 40 50 60 70 80
Time (days)
AP
C (
Pri
mal
)
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
Mean (Primal)
Fresh
2 days stored
Sen
sory
sco
re
(Tas
te)
Cold chain data- safety case study
• Chilled product • Lamb carcase • Road transport in Australia • Intended for retail / home consumption
Predictive modelling of bacterial growth
0
0.05
0.1
0.15
0.2
0.25
0.3
0 10 20 30 40 50 60 70
Time (hours)
Ref
riger
atio
n In
dex
Product Average
Product Minimum
Product Maximum
Cold chain data- shelf-life case study
• Chilled product • Lamb primal (large muscle) • Export to UAE • Intended for retail / home consumption
1⁰C storage temperature = 10 days shelf-life
-2.00 °C
-1.00 °C
0.00 °C
1.00 °C
2.00 °C
3.00 °C
4.00 °C
5.00 °C
6.00 °C
7.00 °C
8.00 °C
9.00 °C
0 10 20 30 40 50 60 70
Tem
per
atu
re /
bac
teri
a (l
og
s)
Storage (days)
Short times at high temperatures are not significant
-2.00 °C
-1.00 °C
0.00 °C
1.00 °C
2.00 °C
3.00 °C
4.00 °C
5.00 °C
0 0.5 1 1.5 2 2.5
Tem
per
atu
re /
bac
teri
a (l
og
s)
Storage (days)
Cold chain data- quality case study
• Frozen product • Lean beef trim • Export to USA • Ground for use in hamburger patties
Frozen product: Australia - USA
-25
-20
-15
-10
-5
0
5
10
15
0 5 10 15 20 25 30 35 40 45
Time from packing (days)
Tem
pera
ture
(°C
)
Refrig endMidwayDoor endLoaded onto ship
Discharged Philadelphia
Unpacked at cold store
Transported to Brisbane
Breaks in the cold chain
-25
-20
-15
-10
-5
0
5
10
15
37 37.2 37.4 37.6 37.8 38 38.2 38.4 38.6 38.8 39
Time from packing (days)
Tem
per
atu
re (
°C) Corner refrig end
Corner midwayCorner door endCentre refrig endCentre midwayCentre door endAir door end
Exposure to ambient
-25
-20
-15
-10
-5
0
5
0 10 20 30 40 50 60 70 80
Time (h)
Tem
per
atu
re (
°C) Corner 7
Corner 8Centre 8Corner 9Corner 10Corner 11Centre 11Corner 12
Intentional abuse of product
-25
-20
-15
-10
-5
0
0 2 4 6 8 10 12 14
Time from packing (weeks)
Tem
per
atu
re (
°C) Corner 7
Corner 8Centre 8Corner 9Corner 10Corner 11Centre 11Corner 12
Significance of temperature changes T
BA
RS
(m
g M
DA
/kg
mea
t)
Raw Cooked0.0
0.1
0.2
0.3
0.4
0.5
0.6
ControlAmbient abuseOff power
Impact of cold chain breaks
• Container Test Facility: – Max 50 ºC, Min -10 ºC – Humidity control: 40 to 90% – Solar simulation
• Four sets of external conditions – Constant: 10 ºC, 25 ºC, 40 ºC – Variable: typical Mackay
summer’s day (with sun)
Quality in the Supply Chain
• Consumer perceptions are most important • Temperature control is important • Shelf-life can be shortened if temperature control is poor • Not all breaks in the chain are a problem • Technologies are available for real time temperature
monitoring • Predictive models and simulations can be used to assess
supply chain temperature
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