The softening of frozen meat: Criteria for transportation in insulated containers without refrigeration

Abstract
Summary: Measurements of the effect of temperature on the softness of frozen meat and offal are described. The assessment of softness was made under controlled laboratory conditions, both with a load‐deflection penetrometer, and subjectively. The implications for meat quality are also discussed.The results are used to determine criteria for the maximum allowable temperature for the various meat products at any point in the stow during transportation in an insulated container without refrigeration. It is shown that for frozen beef, lamb or mutton in either carcass, boneless or cut form, the appropriate limit is 25°F (– 4°C). For offals a limit of 23°F (– 5°C) is more satisfactory. These criteria were confirmed by container trials under practical operating conditions in New Zealand.

This publication has 1 reference indexed in Scilit: