CSU Report on Extending Shelf Life of Meat

FORT COLLINS, Colo.Colorado State University's Center for Meat Safety and Quality released its final analysis of global meat industry research on extending the storage life of chilled and frozen beef, pork, and lamb muscle cuts, variety meats and processed products.

Red meat is a highly perishable product but, when managed under the right sets of conditions, can be stored for considerable periods of time, making it possible to ship products around the world. The report addressed a number of factors that affect product storage life, including pre-harvest factors, production processes used to control microbial contamination, packaging systems and materials, international meat transport, methods of extending storage life, and identification of storage time limit requirements of U.S. trading partners

Click here to access the report.