Meat & Poultry
Meat and poultry are highly perishable products. Although humidity and hygiene levels play a role in meat and poultry product quality, temperature is the single most important factor affecting quality. If the cold supply chain is breached, meat and poultry products will suffer from a range of quality problems such as shrinkage, rotting, trim loss, unpleasant odor, color and texture changes, as well as exacerbated health risks from pathogens such as Salmonella, E. coli and Listeria.
Under hygienic conditions, untreated meat can be stored at above its freezing point (–1.5 °C; 29.3 F) for about six weeks without spoilage. A clean, cool container yields a 30-40% extension of storage life and less product wastage. Statistically, breaks in the meat and poultry cold chain occur most often during improper handling at the slaughterhouse and truck loading/unloading.
BT9’s Xsense® System is ideal for minimizing risks to meat and poultry quality by providing decision makers with real-time information at every segment of the cold supply chain. Immediate or long-term ameliorative action can then minimize unacceptable risks and product wastage.