Product Storage Life Research Study Now Available
Product Storage Life Research Study Now Available
A research study recently completed by the Center for Meat Safety and Quality at Colorado State University regarding storage life for U.S. beef, pork and lamb products destined for foreign markets offers important technical guidance for U.S. red meat processors. The research team’s final report is online.
The study, commissioned by USMEF utilizing USDA Market Access Program (MAP) funds, focuses on pre-harvest practices and conditions, which are among the most often overlooked factors that affect product storage life.
The primary objectives of the study included:
- Assemble a comprehensive reference guide of procedures used to extend the storage life of chilled and frozen beef, pork and lamb muscle cuts, variety meats and processed products based on a review of available scientific literature and trade resources.
- Present storage life estimates for chilled and frozen beef, pork and lamb muscle cuts, variety meat and processed products destined for foreign markets.
- Identify inconsistencies in import standards practiced by U.S. trading partners with regard to storage life estimates of U.S. chilled and frozen beef, pork and lamb muscle cuts, variety meat and processed products.
“This document serves as a very versatile technical guide for U.S. processors’ sales and technical personnel,” said Paul Clayton, USMEF senior vice president for export services. “The report will be extremely useful as they develop procedures and specifications for managing product shelf life.”
Despite being highly perishable, properly handled red meat products can be stored for considerable periods of time without loss of quality, making it possible to ship these products throughout the world. Obviously any measures that can be taken to lengthen storage life or improve storage conditions can enhance trade opportunities by ensuring safe delivery and minimizing product loss or rejection.
The report emphasizes topics such as: interventions during slaughter; common types of - and reasons for – spoilage; packaging systems and techniques; methods of global transport and measures used to extend the storage life of specific categories of meat products. The report concludes with a table outlining specific labeling, handling and storage requirements imposed by U.S. trading partners.
“This report will also be of great service to USMEF staff to address technical issues associated with shelf life and help us address regulatory concerns in foreign markets,” Clayton said.
Questions regarding the research study should be directed to Paul Clayton at pclayton@usmef.org or 303-623-6328.
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The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.
Product Storage Life Research Study Now Available
A research study recently completed by the Center for Meat Safety and Quality at Colorado State University regarding storage life for U.S. beef, pork and lamb products destined for foreign markets offers important technical guidance for U.S. red meat processors. The research team’s final report is online.
The study, commissioned by USMEF utilizing USDA Market Access Program (MAP) funds, focuses on pre-harvest practices and conditions, which are among the most often overlooked factors that affect product storage life.
The primary objectives of the study included:
- Assemble a comprehensive reference guide of procedures used to extend the storage life of chilled and frozen beef, pork and lamb muscle cuts, variety meats and processed products based on a review of available scientific literature and trade resources.
- Present storage life estimates for chilled and frozen beef, pork and lamb muscle cuts, variety meat and processed products destined for foreign markets.
- Identify inconsistencies in import standards practiced by U.S. trading partners with regard to storage life estimates of U.S. chilled and frozen beef, pork and lamb muscle cuts, variety meat and processed products.
“This document serves as a very versatile technical guide for U.S. processors’ sales and technical personnel,” said Paul Clayton, USMEF senior vice president for export services. “The report will be extremely useful as they develop procedures and specifications for managing product shelf life.”
Despite being highly perishable, properly handled red meat products can be stored for considerable periods of time without loss of quality, making it possible to ship these products throughout the world. Obviously any measures that can be taken to lengthen storage life or improve storage conditions can enhance trade opportunities by ensuring safe delivery and minimizing product loss or rejection.
The report emphasizes topics such as: interventions during slaughter; common types of - and reasons for – spoilage; packaging systems and techniques; methods of global transport and measures used to extend the storage life of specific categories of meat products. The report concludes with a table outlining specific labeling, handling and storage requirements imposed by U.S. trading partners.
“This report will also be of great service to USMEF staff to address technical issues associated with shelf life and help us address regulatory concerns in foreign markets,” Clayton said.
Questions regarding the research study should be directed to Paul Clayton at pclayton@usmef.org or 303-623-6328.
# # #
The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.