Meat & Poultry Logistics

Quality of Meat Preservation

The European Union Easy2Cool “Project CRAFT 1999-71845” performed some tests, where different parts of cow and chicken were stored into a conventional cold store and PRS Reefer Equipment.

Macroscopic aspects (color, scent, and consistency), as well as analytic aspects (weight and microbial load) were analyzed with the following conclusion: “The Passive Refrigeration Systems are the ideal solution for the preservation of meat, poultry and dairy products”. 

Meat Poultry grafico

The bacteria growth of cow meat in a conventional reefer cold store increased from 1.000 UFC*cm² at the beginning of the test up to 4.350 UFC*cm² and, in PRS Thermobox, increased to 1.750 UFC*cm² in the same period.

BEEF after 45 days preservation into PRS
BEEF after 45 day preservation in a PRS Thermobox
BEEF after 45 days preservation into conventional cold store
BEEF after 45 day preservation in a conventional cold store

Quality of Poultry Preservation

Different parts of a chicken were stored into conventional and PRS Reefer Equipment.

The most common microbial contaminants responsible for food poisoning have been taken into consideration:

Meat Poultry
  • Hyphomycetes and yeasts
  • Total bacteria charge
  • Enterobacteriaceae
  • Escherichia coli
  • Staphylococcus aureus
  • Clostridium perfingens
  • Listeria monocytogenes
Meat Poultry grafico 2

After 3 weeks, the coliform charge of poultry stored in conventional cold store amounted to 93.333 UFC*cm2, about 5 times more than the coliform charge on poultry stored in PRS Thermobox.