← Glossary
Cold Chain
The uninterrupted series of refrigerated production, storage, and distribution activities that maintain consistent temperature control.
Cold Chain: Temperature Integrity Assurance
The cold chain is the uninterrupted series of refrigerated production, storage, and distribution activities that maintain consistent temperature control to preserve meat quality and safety from processing to consumption.
Temperature Requirements
Meat cold chain standards require:
- Pre-rigor: 32-35°F for immediate post-slaughter cooling
- Post-rigor: 34-38°F for storage and distribution
- Freezing: 0°F or below for long-term storage
- Transport: Continuous monitoring and recording
Implementation Components
Effective cold chain includes:
- Refrigeration systems: Adequate capacity and backup
- Monitoring equipment: Continuous temperature logging
- Transport vehicles: Refrigerated trucks and containers
- Staff training: Understanding cold chain importance
Quality Preservation
The cold chain maintains:
- Food safety: Preventing bacterial growth
- Quality attributes: Color, texture, and flavor
- Shelf life: Maximizing usable storage time
- Consumer acceptance: Maintaining appearance and taste
Breakdown Consequences
Cold chain failures result in:
- Spoilage: Accelerated deterioration
- Safety risk: Pathogen growth
- Financial loss: Product waste and liability
- Reputation damage: Consumer confidence issues