LONG‐DISTANCE TRANSOCEANIC SHIPMENTS OF FRESH BEEF

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Abstract
Fresh beef cuts and quarters were shipped from Ellensburg, Wash. to Yokohama, Japan in refrigerated vans with either normal (ambient air) or modified (60% CO2, 25% O2, 15% N2) atmospheres. Packaging treatments involved use of polyvinyl chloride film, calcium alginate coating, cotton stockinettes, polyethylene‐lined boxes and vacuum packages for rounds, chucks, ribs, loins and/or quarters. Use of a 0.02% solution of sodium hypochlorite (NaOCl) did not affect the terminal condition of beef cuts or quarters. Use of modified atmosphere was associated with significant improvements in overall appearance and desirability of beef cuts and quarters. The best method for protecting fresh beef cuts during long‐distance shipments was vacuum packaging; vacuum packaged cuts were adequately protected from deterioration and weight loss during the 20–21 day shipment. The best system for protecting fresh beef quarters during long‐distance, transoceanic shipments consisted of wrapping with PVC film and transport in a modified atmosphere van; however, quarters treated in this manner were not adequately protected from deterioration and received relatively low appearance ratings.