Transportation of meat: rules, conditions and requirements

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

Transportation, transportation of meat is a responsible process. It must ensure the solution of the main task - the preservation of the quality of perishable products. This is primarily related to cooled, chilled, frostbitten, frozen meat. Moreover, each type of such products requires compliance with specific conditions of transportation.

Historic milestones

The history of the modern meat transportation industry begins in the 17th century. In 1662, the Englishman Pynchon set up a company that packaged pork in barrels of s alt for shipping to the colonies.

The first transportation of frozen meat (beef) took place in 1867. Then ice was used as a refrigerant in railway cars. In the mid-eighties of the 19th century, mechanical cooling began to be used. And the first freezing equipment was created in 1893 with the invention of the ice machine.

The first refrigerator truck was produced in 1924. However, only in the 60s of the XX century, the transportation of meat by cars becamemass.

Preparation

Before transporting meat and meat products, they are first of all prepared accordingly. According to global practice and the rules of Rospotrebnadzor, these products are divided into categories, namely: cooled, chilled, frostbitten, frozen meat.

Meat chilled

It turns out when twelve hours have passed since the slaughter. At the same time, the meat was in natural conditions or cooled ventilated rooms. Its surface must be dry. Inside the muscles, the temperature is 12-15 degrees.

Chilled Meat

This product is characterized by the fact that in the thickness of its muscles the temperature is maintained close to that at which tissue fluid freezes. It should not exceed plus four degrees. Refrigerated products can be transported, but the distances must be small.

Frozen Meat

This product is more resistant to storage conditions than refrigerated. Partial freezing in carcasses (half-carcasses) is carried out by volume up to twenty-five percent, starting from the surface layer. However, the transportation of frozen meat has its drawbacks, since slight non-compliance with the temperature rules for transportation can lead to its defrosting and spoilage.

Frozen Meat

In order to exclude spoilage of meat by microbiological factors, it is frozen to minus eight degrees. This temperature must be reached in the thickness of the meat muscles. In this case, its transportation is possiblein refrigerators.

Meat blocks

In order to carry out transportation in large volumes, frozen meat is cut into blocks. Their transportation is carried out according to certain rules:

1. Railway transport in accordance with the existing regulatory documents developed by the Ministry of Railways of the Russian Federation.
2. By water transport under perishable goods regulations.
3. By road transport, in cars with body cooling - in warm weather. When cold times are established, the units can be transported in uncooled vehicle bodies if they are covered with tarpaulin or other waterproof materials.

Transport process

Transportation of meat outside the city is allowed only in a frozen, chilled or cooled state. Transportation of defrosted and steam raw materials is prohibited.

Frozen meat products in truck bodies must be stacked in such a way that the volume is used to the maximum.

Cold, chilled products packed in containers are stacked according to certain patterns that provide air circulation. In this case, the rule applies - the top row from the ceiling of the body should be located at a distance of 30–35 cm or more. Gaps between the last row of cargo and the body wall are not allowed.

Packed meat and meat products in the back should be placed in such a way that the goods could not move.

Chilled and cooled meat of cattle (pork, horsemeat, lamb) must be loaded into the body exclusively by hanging on hooks. It is possible to use rack pallets. In them, the transportation of cattle meat is carried out when cutting into quarters. Pork is cut into half carcasses. Lamb can be transported whole. Transportation of chilled meat is carried out by a transport called a “tushevoz”.

Refrigerators loaded with meat are sealed without fail. Transportation of such products is possible only if there are appropriate documents issued by the structures of veterinary and sanitary supervision.

Separate rules for transporting meat

Meat of cattle (pork, horsemeat, lamb, etc.) is transported without heads. Carcasses must be cleaned and butchered in the prescribed manner. On them bruises, blood marks are unacceptable. Remains of the contents of the stomach, intestines of animals and other substances should not be present on the meat. Goat meat, lamb can be transported with kidneys and perirenal fat. The presence of snow and ice is unacceptable on the transported carcasses.

Meat blocks intended for transportation are wrapped in parchment or other transparent film, packed in containers, boxes made using corrugated cardboard. Sausages and meat products, smoked products are transported only in boxes that have gaps.

S alted meat and meat products can be transported in barrels, while its presence in brine ismore than ten days.

Rabbit carcasses are transported exclusively frozen, they are packed in boxes.

Offal, which includes stomachs, ears, heads, lungs, tongues, liver, etc., is transported frozen. They are packed in boxes, cartons, fabric bags or kraft paper packaging. At the same time, it is necessary to check the goods for freshness.

Poultry meat: how to transport

Transportation of poultry meat is carried out in frozen and chilled form. It needs to be packed in boxes. For chilled poultry, containers are used that have gaps.

Game can be feathered, but only frozen and in packaging, boxes.

Bird that has mold, souring, wet surface or slime is not allowed to be transported.

General rules of carriage

For transportation of meat across the territory of Russia, transport is used, which has a sanitary passport. It is issued by the divisions of Rospotrebnadzor for each vehicle. Its validity period is limited to 6 months.

Traffic transport

The main requirements for the transportation of meat by cars are that it is allowed to be transported in a chilled, frozen and cooled state. Transportation by road of fresh, defrosted (thawed) meat is prohibited.

If there is non-specialized transport, then you can carry meat in itcooled and chilled exclusively in special boxes. They are upholstered from the inside with tinplate, galvanized metal and other permitted materials. Tight-fitting lids are essential.

You can transport chilled meat in bulk. However, the number of layers is not more than two. In this case, the bottom of the body must be thoroughly washed, lined with a tarpaulin, then with sheets. From above, the meat is also covered with sheets, then with a tarpaulin.

Meat ice cream can be transported in stacks in open bodies. In this case, the rules are the same as for the above cases.

Together with meat and meat products stored in the machine, unauthorized persons cannot be. The exception is when there are special prepared places.

Mandatory for carcasses of meat and parts thereof, the presence of veterinary inspection marks, easy to read.

In the warm season, it is possible to transport meat in open transport. However, the period of transportation should not exceed the period in which its quality is maintained.

Transportation of meat in vehicles, bodies, containers contaminated with oil products, smelling substances, as well as together with cargo that has a sharp specific smell, is unacceptable.