The most important factor in cold storage is that maintaining the unbroken cold chain. Since the meat is a perishable product, temperature and relative humidity must be kept optimum through each zone from slaughtering to shipping.
|
|
Temperature (oC) |
Relative Humidity RH (%) |
Storage Life |
|
Beef |
-1,5 – 0 |
90 |
3 – 5 weeks |
|
Lamb |
-1 – 0 |
90 – 95 |
10 – 15 days |
|
Chicken |
-1 – 0 |
>95 |
7 – 10 days |
