Chilled and frozen retail display In general, display cabinets have to accommodate three types of meat and meat products: (1)chilled wrapped, (2) chilled unwrapped and (3)frozen wrapped products. The required display life and consequent environmental conditions for wrapped chilled products differ from those for unwrapped products. The desired chilled display life for wrapped meat and meat prod- ucts ranges from a few days to many weeks and is primarily limited by microbiological considerations. Retailers of unwrapped meat and deli catessen products, for example sliced meats and pate, normally require a display life of one working day. Frozen products can remain on display for many weeks 11.1 Chilled display of wrapped meat and meat products To achieve the display life of days to weeks required for wrapped chilled meat, the product should be maintained at a temperature as close to its initial freezing point, -15C, as possible. To maintain product temperature in the range-1-0C is the stated aim of at least one manufacturer of multi- deck display cases for wrapped meat(Rolls, 1986). Growth of salmonella is prevented by temperatures below 7C. Whilst growth of Listeria mono- cytogenes is slowed by refrigeration, it still multiplies very slowly even at 1C unless the pH is below ca. 5.0. Consequently displaying meat at tem- peratures consistently in the -1-3C range would substantially improve product safety Air movement and relative humidity(rh) have little effect on the display life of a wrapped product, but the degree of temperature control11 Chilled and frozen retail display In general, display cabinets have to accommodate three types of meat and meat products: (1) chilled wrapped, (2) chilled unwrapped and (3) frozen wrapped products. The required display life and consequent environmental conditions for wrapped chilled products differ from those for unwrapped products. The desired chilled display life for wrapped meat and meat prod￾ucts ranges from a few days to many weeks and is primarily limited by microbiological considerations. Retailers of unwrapped meat and deli￾catessen products, for example sliced meats and paté, normally require a display life of one working day. Frozen products can remain on display for many weeks. 11.1 Chilled display of wrapped meat and meat products To achieve the display life of days to weeks required for wrapped chilled meat, the product should be maintained at a temperature as close to its initial freezing point, -1.5 °C, as possible. To maintain product temperature in the range -1–0 °C is the stated aim of at least one manufacturer of multi￾deck display cases for wrapped meat (Brolls, 1986). Growth of Salmonella is prevented by temperatures below 7 °C. Whilst growth of Listeria mono￾cytogenes is slowed by refrigeration, it still multiplies very slowly even at 1 °C unless the pH is below ca. 5.0. Consequently displaying meat at tem￾peratures consistently in the -1–3 °C range would substantially improve product safety. Air movement and relative humidity (RH) have little effect on the display life of a wrapped product, but the degree of temperature control