Why and How Meat Is Source Loaded and Exported By a Reefer Truck

There is a significant market for chilled meat around the world, and the market is exponentially growing. However, the exporters of beef are located far from the major consumption markets, and transporting the goods is of primary interest to the exporters. Conventionally, only frozen meat was exported to foreign countries which implied a compromise with quality, because when blast froze, ice crystals form on the meat products, damaging the tissue and the taste with it.

Why Source Loading is Best Practice

Thus, there is a business imperative to export the meat in chilled (at -2 degree Celsius) and not in a frozen state. Source loading is a useful strategy that is implemented to take good care of the perishable product, and in case of meat too, it is the best practice. Source loading is easy because no additional handling of the product is required once the container is packed and loaded with the goods. Reefer transport takes care so that the meat is not spoiled before it reaches your hand.

Moreover, source loading guarantees the integrity of a product because it is touched and interrupted only at the customs before it finally reaches the market, to be consumed by the customer.

Processing of the Meat

There are stages through which the meat must be processed before it is finally ready to be loaded and transported. The beef is first cut to the specifications of the order. It is then inspected for freshness, vacuum-sealed and finally packed and brought to the loading station. The meat facility remains refrigerated at the onset so that the cold chain remains unbroken. However, there are a few procedures that must be maintained here:

• Before transportation, the meat products should be kept in cold storage in Brisbane at below 4 degree Celsius.
• The meat should be inspected for leaks, packaging, temperature, and freshness before it leaves the facility.
• Meat is put in packages and vacuum-sealed before leaving the facility
• It should be kept in mind that the meat is sensitive to human touch.

Vacuum packing ensures 50 days of the shelf life of the chilled meat if the temperature is maintained throughout.

Now it’s time to get a reefer truck to do your job, and facilities that ensure cold logistics at Brisbane have every means to help you out. The reefer is usually floor- loaded so that the weight gets distributed evenly and your product doesn’t get damaged. Vehicles providing cold storage are traditionally brought to the facility on a ‘drop and swap’ basis. Finally, the meat is ready to be transported, sold at the market, and made into exquisite savoury delicacies.