BIOLOGICAL REQUIREMENTS OF SHIPPING RED MEATS

The movement of fresh beef from the packing house to the consumer is a complex procedure involving costs associated with loading, transportation, unloading, storage, shrinkage and spoilage. These costs are increased substantially if the beef moves in two-stage distribution pattern involving an intermediate stop at a distribution center. A great majority of the fresh beef currently being distributed is in the same manner and form it was 25 years ago--quarters suspended on hooks in mechanically regrigerated rail cars or by refrigerated highway trucks. Under such circumstances beef is subjected to a variety of storage conditions, most of which are detrimental to product quality.

• Supplemental Notes:
  • Presented at the 1972 Conference on Handling Perishables, which was sponsored by the Institute of Food and Agricultural Sciences, Univ. of Florida and the US Department of Agricultural; and held on Jan. 9-11, 1972.
• Corporate Authors:

  University of Florida, Gainesville

  Institute of Food and Agricultural Sciences
  Gainesville, FL  United States  32601
• Authors:
  • SMITH, G C
• Conference:
  • Presented at the 1972 Conference on Handling Perishables, which was sponsored by the Institute of Food and Agricultural Sciences, Univ. of Florida and the US Department of Agricultural; and held on Jan. 9-11, 1972.
• Publication Date: 1972-1

Media Info

• Features: Tables;
• Pagination: p. 132-143

Subject/Index Terms

• TRT Terms: Freight traffic; Meat; Perishables
• Subject Areas: Freight Transportation; Railroads;

Filing Info

• Accession Number: 00050115
• Record Type: Publication
• Report/Paper Numbers: Proceeding
• Files: TRIS
• Created Date: Jan 31 1974 12:00AM