Cold chain management in meat supply is of utmost importance for the maintenance of quality and safety of meat/poultry products.

Raw meat/meat products are likely to support the growth of pathogenic microorganisms and/or spoilage bacteria and should be kept at temperatures that do not result in a risk to health. The cold chain should not be interrupted at all times along the meat distribution chain.

During the meat distribution (transportation) route to the final user – wholesale cold storage and/or display at retail, the cold chain must be maintained vigorously. Industrial and/or truck chambers have different characteristics and performances. Its size, initial temperature of incoming meat, targeted temperature during transportation, mechanical characteristics (e.g., power of compressors, ventilation, and insulation), as well as energy/cost matters, are issues of first priority when considering the meat distribution/transportation. In general, the vehicle must be provided with a good refrigerated system capable of maintaining the required temperature of meat/offal at all times during distribution.

Frozen meat products, for example, can be transported all over the world. If a product is processed, the meat is transported from the slaughterhouse to the meat processing manufacturer and then to retailers and supermarkets.

Fresh meat products have a limited shelf life and therefore have to be in the supermarket within two days. Fresh meat products are, therefore, not transported long distances typically. Fresh meat products are transported with trucks from the slaughterhouse to the retailers and the supermarket.

Processed meat products can either be fresh or frozen. With this being said, trucks are, therefore, the most common transportation method, especially concerning fresh meats.

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