Chilled and frozen storage 209 Table 10.1 Chilled storage times Storage time(days(sd)in temperature range(C) -4.1to-1.1-1-22.1-5.152-8.2 45(6)15 Beef 40(26)34(32)10 Cold meat Lamb 41(46)28(34 Meals 15(18) Poultry 32(18) 12(11)7(3) Rabbit 13(6 Sausage 80(43)21(16)36(28)24(10) e 10(6)49 16 口 Odour 86420 Storage temperature( C) Fig 10.1 Time( days) for odour or slime to be detected on beef sides with average initial contamination stored at different temperatures(source: Ingram and Roberts, rate of microbial growth and hence the shelf-life of chilled meal ting the 10-10 organisms cm. Temperature is the principal factor affec 10.2.1 Unwrapped meat Temperature is the prime factor controlling storage life of wrapped meat Odour and slime will be apparent after ca. 14.5 and 20 days, respectively, with beef sides stored at 0C(Fig. 10.1). At 5C, the respective times are significantly reduced to 8 and 13 days.107 –108 organisms cm-2 . Temperature is the principal factor affecting the rate of microbial growth and hence the shelf-life of chilled meat. 10.2.1 Unwrapped meat Temperature is the prime factor controlling storage life of wrapped meat. Odour and slime will be apparent after ca. 14.5 and 20 days, respectively, with beef sides stored at 0°C (Fig. 10.1). At 5°C, the respective times are significantly reduced to 8 and 13 days. Chilled and frozen storage 209 Table 10.1 Chilled storage times Storage time (days (sd)) in temperature range (°C) -4.1 to -1.1 -1–2 2.1–5.1 5.2–8.2 Bacon 45 (6) 15 (3) 42 (20) Beef 40 (26) 34 (32) 10 (8) 9 (9) Cold meat 14 (9) 20 (17) 8 (0) Lamb 55 (20) 41 (46) 28 (34) Meals 34 (18) 15 (7) 21 (38) 18 (4) Offal 7 7 (6) 14 (7) Pork 50 (58) 22 (30) 16 (16) 15 (18) Poultry 32 (18) 17 (10) 12 (11) 7 (3) Rabbit 9 (7) 13 (6) Sausage 80 (43) 21 (16) 36 (28) 24 (10) Veal 21 10 (6) 49 49 Source: IIR, 2000. 20 18 16 14 12 10 8 6 4 2 0 Time (days) 20 10 5 0 Storage temperature (°C) Odour Slime Fig. 10.1 Time (days) for odour or slime to be detected on beef sides with average initial contamination stored at different temperatures (source: Ingram and Roberts, 1976)