Transportation 197 20.5 145 125 Frequency Fig. 9.3 Predicted proliferation of pseudomonads during rail and road trans- portation of beef(source: Gill and Phillips, 1993) o Journey times varied from 3. 8 to 6.7 days and it was calculated that Iring that time pseudomonads could proliferate by between 8 and 22 generations(Fig. 9.3). Adequate air movement through the load in the rail vehicles produced even temperature distributions. The authors thought that by better policing of the temperature set point, rail transportation could be substantially improved. However, road vehicles could not cool the meat during transport and had to be loaded with cold meat. In general it is not advisable to rely on product cooling during trans- portation, however, in the Netherlands 'in transport cooling is an integral part of a processing system for pork carcasses that allows pigs to be dis- patched on the same day they are killed. Studies have been made on the long distance chilled transportation of retailer-ready'portions of beef and their subsequent retail display life (Bell et aL., 1996). Cuts 10cm thick weighing between 750 and 1000 g were packed in clear plastic high oxygen barrier film, metallised film or conven- tional vacuum bags. Cuts in clear plastic or metallised film were further packed in oxygen-free saturated carbon dioxide atmosphere. Cuts were hen stored and transported for between 39 and 89 days at between 0 and -"C. However, colour stability of the fats limited the retail display life to ca. 48h. The lean meat colour and sensory attributes remained acceptable for 48h after the cuts were rejected because of grey-green fat discolouration 9.3.3 Problems particular to local delivery vehicles In a 1970-71 survey of vehicles used to transfer chilled meat from small abattoirs to shops(Table 9. 4 ), almost 70% were unrefrigerated and 20% had no insulation(Cutting Malton, 1972) Eight of the mechanically refrigerated vehicles had propane-driven R 12 compressors, and one diesel, and they could be mains-operated when static.Journey times varied from 3.8 to 6.7 days and it was calculated that during that time pseudomonads could proliferate by between 8 and 22 generations (Fig. 9.3). Adequate air movement through the load in the rail vehicles produced even temperature distributions.The authors thought that by better policing of the temperature set point, rail transportation could be substantially improved. However, road vehicles could not cool the meat during transport and had to be loaded with cold meat. In general it is not advisable to rely on product cooling during trans￾portation, however, in the Netherlands ‘in transport cooling’ is an integral part of a processing system for pork carcasses that allows pigs to be dis￾patched on the same day they are killed. Studies have been made on the long distance chilled transportation of ‘retailer-ready’ portions of beef and their subsequent retail display life (Bell et al., 1996). Cuts 10 cm thick weighing between 750 and 1000 g were packed in clear plastic high oxygen barrier film, metallised film or conven￾tional vacuum bags. Cuts in clear plastic or metallised film were further packed in oxygen-free saturated carbon dioxide atmosphere. Cuts were then stored and transported for between 39 and 89 days at between 0 and -1 °C. However, colour stability of the fats limited the retail display life to ca. 48 h. The lean meat colour and sensory attributes remained acceptable for 48 h after the cuts were rejected because of grey-green fat discolouration. 9.3.3 Problems particular to local delivery vehicles In a 1970–71 survey of vehicles used to transfer chilled meat from small abattoirs to shops (Table 9.4), almost 70% were unrefrigerated and 20% had no insulation (Cutting & Malton, 1972). Eight of the mechanically refrigerated vehicles had propane-driven R 12 compressors, and one diesel, and they could be mains-operated when static. Transportation 197 8.5 10.5 12.5 14.5 16.5 18.5 20.5 0 12 3456 Frequency Generations Road Rail Fig. 9.3 Predicted proliferation of pseudomonads during rail and road trans￾portation of beef (source: Gill and Phillips, 1993)