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GUIDELINES

for Chilling,Freezing,Shipping

and Packaging Meat Carcasses

and Meat Byproducts

AGRICULTURE HANDBOOK NO. 41 2

CONSUMER AND MARKETING SERVICE

U.S. DEPARTMENT OF AGRICULTURE
GUDEUNE

for Chilling,Freezing,Shipping

and Packaging Meat Carcasses

and Meat Byproducts

'%0 m m m

A primary objective of the Meat and

Poultry Inspection Program of the U.S.

Department of Agriculture is to assure

the production and distribution of wholesome meat and meat byproducts. It is to

the advantage of all concerned-producer,

processor, inspector, and consumer—that

meat and meat byproducts be handled in

a manner conducive to the production

and maintenance of product wholesomeness.

Recommendations in this handbook

were developed after an extensive study,

analysis, and evaluation of industry

methods and practices for handling meat

and meat byproducts.

During the course of preparation, storage, shipping, and distribution, spoilage

of meat and meat byproducts may result

if such products are improperly handled.

Observance of the procedures outlined in

this guidelirve will reduce the possibility

of product becoming unsound during

transit to domestic and foreign markets.

Meat industry receivers, U.S. armed

forces, and meat industry carriers and

others have expressed great concern

about the "off condition" and contamination of meat carcasses during transit. The

economic losses caused by such problems can be measured in millions of

dollars annually.

USDA meat inspection specialists have

studied the problem and have sought

assistance from all sources to solve it.

USDA has actively participated with industry groups that also seek a solution.

Sufficient research has been conducted

by various private and governmental

agencies to lay a solid foundation for the

problem solution.

The guidelines presented in this handbook will not solve all problems. They

will, if followed, be a great step in the

right direction.
GUIDELINES for MEA T and MEA T BYPRODUCTS

Chilling

1. PLACE MEAT BYPRODUCTS UNDER EFFECTIVE REFRIGERATION WITHIN ONE AND A HALF HOURS AFTER

EVISCERATION. REMOVE BYPRODUCTS

ON RACKS, TREES, HOOKS, OR SIMILAR

DEVICES FROM THE SLAUGHTERING

DEPARTMENT AND REFRIGERATE THEM

DURING EMPLOYEE RELIEF BREAKS

AND LUNCH PERIODS.

Meat and meat byproducts develop

high putrefactive bacterial counts if not

refrigerated within a reasonable time.

These bacteria cause spoilage and shorten

product shelf life. Livers, spleens, and

hearts are blood-containing organs, and

blood is a natural medium for bacterial

growth. Chilling inhibits this bacterial

growth. Exposure of products to the high

temperatures and high humidity in

slaughtering departments, for extended

periods, increases the chance of product

spoilage.

2. DRAIN WASHED MEAT OR MEAT

BYPRODUCTS BEFORE PACKAGING TO

REMOVE EXCESS WATER.

Improper drainage can result in greater

bacterial growth, net weight label violation, a moisture violation if the meat byproduct is used in comminuted product,

or other adulteration or misbranding contrary to inspection regulations. Draining

procedures should result in a finished

product with only the minimum amount

of added water consistent with good commercial practices.

Prompt chilling redu

product spoilage

lengthens shelf li
3. KEEP TEMPERATURES IN MEAT

OR MEAT BYPRODUCT CHILL COOLERS

BELOW 36^ F.

A chill cooler temperature of 36° F. or

less is necessary to reduce internal temperatures of warm products to 40° F.

within a 16-hour period.

4. REDUCE INTERNAL TEMPERATURES OF MEAT OR MEAT BYPRODUCTS TO 40° F. WITHIN 16 HOURS

AFTER SLAUGHTER OR EVISCERATION,

WHETHER SUCH PRODUCTS ARE IN A

CHILL COOLER OR A FREEZER.

IVIeat or meat byproducts that are

chilled to this extent are less likely to

spoil when shipped as chilled product.

Also, products reduced to 40° F. or lower

by chilling are easily reduced to the

frozen state when placed in an adequately

performing freezer.

Proper chilling of "hot pack" byproducts will reduce the possibility of product

spoilage. The in-box temperature of such

product is usually very near the live animal body temperature. Consequently, it is

more difficult to adequately lower product

temperature within all areas of the boxed

product than it is for "prechilled" boxed

product.

Freezing

1. REDUCE INTERNAL TEMPERATURES OF MEAT OR MEAT BYPRODUCTS TO 0° F. OR LOWER WITHIN 72

HOURS AFTER PLACING THEM IN A

FREEZER.

A temperature of 0^ F. or lower is necessary to prevent growth of putrefactive

bacteria. The growth of spoilage-producing bacteria is practically nil at temperatures lower than 14° F. Internal temperatures may be periodically checked by

drilling a small hole into the center of

frozen product (a stainless steel spike or

a hand drill equipped with a stainless

steel bit should be used) and inserting a

thermometer into the hole. This technique will not damage product if the instruments used are sanitary.
Proper box spacing

and adequate

air circuiation

facilitate freezing—

2. FOR "HOT PACKING" OF MEAT OR

MEAT BYPRODUCTS, HAVE A FREEZER

THAT IS CAPABLE OF REACHING AND

MAINTAINING A TEMPERATURE OF

—5^F. OR LOWER WITH FORCED AIR

CIRCULATION WITHIN THE FREEZER.

RECOMMENDED AIR VELOCITIES ARE

500 TO 1,000 FEET PER MINUTE.

The internal temperature of "hot pack''

byproducts must be rapidly lowered if

spoilage is to be prevented. Forced air

(blast) circulation is necessary to properly freeze "hot pack" product that has

been packed in bulk. Lack of adequate

forced air circulation may cause spoilage

even though freezer temperatures are

kept at —b"" F. or lower. Boxed product

will eventually freeze without air circulation, but usually spoilage has already

taken place.

3. MAINTAIN PROPER SPACING OF

BOXED MEAT OR MEAT BYPRODUCTS

AS THEY ARE PLACED IN THE FREEZER.

SUCH SPACING IS NECESSARY BETWEEN LAYERS OF BOXES AND BETWEEN BOXES IN THE INDIVIDUAL

LAYERS.

Adequate air circulation is needed to

quickly lower product temperatures. Improper spacing will result in impaired air

circulation, and freezing time will be increased by many hours. Stacking of boxed

product without proper spacing will actually insulate the interior of the stack and

retard the freezing process. Boxed product in the middle of such a stack will

spoil before freezing.

4. DO NOT REMOVE SPACERS OR RESTACK PRODUCT IN HOLDING FREEZERS UNTIL INTERNAL PRODUCT TEMPERATURE HAS REACHED 0° F. OR

LOWER.
Packaging

1. MAKE SURE MEAT OR MEAT BYPRODUCTS LABELED AND SHIPPED AS

FROZEN PRODUCTS HAVE AN INTERNAL

TEMPERATURE OF 0° F. OR LOWER.

A product may appear to be frozen

when actually it is frozen only on the outside. The internal core may still be several degrees above freezing. Such product

could spoil in transit if the temperature

within the carrier is higher than the temperature of the product. Thawing or partial thawing results in rapid bacterial

growth that could cause products to spoil

in transit. Putrefactive bacteria grow at

temperatures above 14° F., so an internal

temperature of 0° F. provides a margin

of safety in the handling and transportation of frozen products.

2. MARK MEAT AND MEAT BYPRODUCT CONTAINERS WITH THE DATE THE

PRODUCT WAS PACKED. A CONVENIENT

AND EASILY SEEN PLACE FORTHE DATE

IS CLOSE TO THE OFFICIAL ESTABLISHMENT NUMBER.

Code dates

facilitate

stock rotation—

The shelf life of meat and meat byproducts is shortened unless stored at 0° F.

or lower. Meat byproduct shelf life varies

from 2 to 6 months, depending upon the

particular product The average frozen

shelf life of meat is 6 to 9 months, depending upon the species. This requires

a relatively quick product "turnover." The

date-of-pack marking on product containers enables packing plant management to

easily determine which product is the oldest so it can be shipped first. Also, a packing date aids inspectors of USDA's

Consumer and Marketing Service in determining the need and/or extent of a sampling reinspection on frozen products

about to be shipped. Products bearing a

recent date would ordinarily need less

sampling than those bearing an older

date.

3. KEEP THE EXTERIOR OF BOXES

CONTAINING MEAT OR MEAT BYPRODUCTS FREE OF BLOOD OR OTHER SOIL=

INGAGENTS.

Such unsanitary and unsightly soilage

is often caused by the overfilling of boxes

and by blood soaking through boxes that

do not have moisture resistant coatings.

4. USE POLYETHYLENE, HEAVY

WAXED PAPER OR SIMILAR LINERS IN

BOXES LACKING A WAX OR PLASTIC

COATING ON THE INTERIOR SURFACE.

5. STORE UNASSEMBLED BOXES INTENDED FOR USE IN PACKING MEAT

AND MEAT BYPRODUCTS IN CLEAN,

DRY STORAGE AREAS. KEEP THE STORAGE ROOM TIGHTLY CLOSED AND FREE

FROM MOISTURE, DUST, INSECTS, AND

RODENTS.

6. USE BOXES THAT DO NOT EXCEED 6 INCHES IN DEPTH FOR PACKAGING MEAT AND MEAT BYPRODUCTS.

Gross boxed product weight, box length

or box width are not as important in the

time-temperature freezing relationship as

is the depth of the box.
GUIDELINES for CARCASS MEATS

Chilling

1. CHILL CARCASSES THOROUGHLY,

TO AN INTERNAL ROUND TEMPERATURE OF 40^ F., BEFORE SHIPPING.

The proper chilling of carcasses is particularly necessary when such carcasses

are to be in transit for 2 or more days.

Refrigerated conveyances are not designed to lower product temperature. They

are designed to maintain the temperature

of loaded product. Improperly chilled carcasses, tightly loaded in a railcar or

trailer, can become "off condition" even

when refrigeration equipment functions

properly.

2. SPACE CARCASSES IN CHILL

COOLER (DRIP COOLER). ALLOW SUFFICIENT SPACE BETWEEN CARCASSES

FOR AIR CIRCULATION.

Adequate air circulation is necessary

for proper carcass chilling. This is especially true for heavy beef carcasses.

Enough space should be left between

each carcass half to allow the chilled air

flow to reach all carcass surfaces. Inadequate air circulation during the chilling

cycle could result in sour rounds and/or

"off condition" during transit.

Packaging and Shipping

WRAP CARCASSES OR QUARTERS

WITH CLOTH, PAPER, OR OTHER SUITABLE COVERING BEFORE SHIPPING.

Covering the carcass product prior to

shipment can greatly reduce the shipping

contamination. A protective covering prevents rail dust, rust, grease, and other

contaminants from reaching the carcass

surface. Its use also reduces bacterial

and other contamination that can occur

and spread each time the carcass meat

is handled by human hands between the

slaughter plant and ultimate user.

U.S. GOVERNMENT PRINTING OFFICE .1971 O—424-751

For sale by the Superintendent of Documents, U.S. Government Printing Office

Washington, D.C. 20402 - Price 10 cents

Stock Number 0100-1379