Temperatures and ages of boxed beef packed and distributed in Canada

被引:20
作者
Gill, CO
Jones, T
Rahn, K
Campbell, S
LeBlanc, DI
Holley, RA
Stark, R
机构
[1] Agr & Agr Food Canada Lacombe Res Ctr, Lacombe, AB T4L 1W1, Canada
[2] Hlth Canada Lab, Guelph, ON, Canada
[3] Univ Moncton, Agr & Agr Food Canada Food Res Ctr, Moncton, NB E1A 3E9, Canada
[4] Univ Manitoba, Dept Food Sci, Winnipeg, MB R3T 2N2, Canada
[5] Agr & Agr Food Canada Kentville Res Ctr, Kentville, NS B4N 1J5, Canada
关键词
beef; temperatures; ages; distribution;
D O I
10.1016/S0309-1740(01)00151-6
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Boxes of beef were examined when product was packed and when boxes were loaded out of five packing plants, when boxes were loaded into and loaded out of seven refrigerated warehouses, and when boxes were received and opened at 21 retail stores. At each stage of handling at each facility, the boxes to be examined were selected at random. For each selected box, the temperature of product at the centre of the box was measured, and the date of packing and the plant of origin were noted. When cuts were packed, the minimum, median and maximum temperatures were about 2, 6 and 18 C, respectively. Temperatures were successively lower when boxes were loaded out of packing plants, into warehouses and out of warehouses. When loaded out of warehouses, the minimum, median and maximum temperatures were about -2, 1 and 8 degreesC, respectively. The ranges of temperatures were similar, but the median temperatures were about 2 or 1.5 degreesC, respectively, when boxes were received at or were opened at retail stores. At packing plants and warehouses, the temperatures of manufacturing and ground beef were lower than those of cuts, but at the retail store the temperatures of all types of product were similar. When boxes were opened at retail stores. the minimum, median and maximum ages of cuts were about 2, 20 and 130 days, respectively; and the corresponding ages for manufacturing and ground beef were 2, 7 and 56 days, respectively. The data indicate that boxed beef is generally cooled to and maintained at temperatures within the range sought by the meat industry. However, cooling to chiller temperatures of product that is packed while warm can take several days; and some product is held for times that are excessive in view of the temperatures of boxed beef. (C) 2002 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:401 / 410
页数:10
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