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The chill chain "from carcass to consumer".

¹Food Refrigeration and Process Engineering Research Centre, University of Bristol, Churchill Building, Langford, Bristol BS18 7DY, UK.

|November 9, 2011

Summary

Maintaining the integrity of the entire chill chain is crucial for safe, high-quality meat. Proper temperature management during chilling and storage prevents spoilage, weight loss, and energy waste.

Area of Science:

Food Science
Refrigeration Technology
Meat Science

Background:

The chill chain is essential for ensuring the safety and quality of meat and meat products.
It encompasses all stages from initial carcass chilling to home storage.
Understanding the distinct refrigeration needs at each stage is critical.

Purpose of the Study:

To emphasize the importance of the entire chill chain for meat quality and safety.
To differentiate between refrigeration processes aimed at temperature change versus maintenance.
To highlight the consequences of inadequate chill chain management.

Main Methods:

Review of refrigeration processes within the meat chill chain.
Categorization of chilling processes based on their primary objective (temperature reduction vs. maintenance).

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Analysis of the impact of temperature management on meat quality parameters.

Main Results:

Two categories of refrigeration processes exist: temperature changing (e.g., primary/secondary chilling) and temperature maintenance (e.g., storage, transport, retail).
Failure to meet the specific needs of each process leads to negative outcomes.
Negative outcomes include excessive weight loss, increased energy consumption, reduced shelf life, and compromised product quality.

Conclusions:

Strict adherence to optimal temperature control throughout the chill chain is vital.
Differentiating and applying appropriate refrigeration strategies is key to preserving meat quality and safety.
Effective chill chain management minimizes economic losses and enhances consumer satisfaction.