The traditional way of drying and salting meat as a way of preserving the meat is still used today especially because of transportation. The removal of water and salting has helped to prevent the meat from spoiling or occurrence of any bacterial activity. These preservation methods have been advantageous for the transportation process because the meat is lighter. However, the market today does not have a high demand for dried or salted meat, everybody wants fresh meat products.
There rate of international business is very high, so the movement of goods across different countries in the world has been increasing over the years. Many companies in most countries do not only aim their local market, they target the global market. Meat business is a crucial business because hygiene and accurate storage should be highly maintained from the abattoirs to the consumer’s plate.
Meat can be transported by any means of transportation depending on the distance it needs to go to. Fresh meat that is to be distributed locally can be transported by road using refrigerated trucks or even reefer carriers. Fresh meat that needs to be transported to neighboring countries or even cities that are far but within the country can use refer rail services or reefer shipping. Mostly export and importing of meat they use reefer shipping because of the bulkiness and sometimes they use air because of urgency in demand.
The transportation of meat is quite crucial and the handling and storage of the meat is specific for quality of the meat during delivery. The mode of transport that carry meat, are specifically designed for carrying meat and the container or the freezer cannot carrying any other goods. Meat is a product that could easily go bad leaving a filthy smell, so the refrigerators that the meat is stored in are specially made to be airtight and set in very low temperature.
In the slaughterhouse, inspection is taken right before the animal is slaughtered to ensure that the animal does not have any abnormalities in their appearance or behavior that could indicate any disease before the slaughtering. Immediately after the slaughter, the animal carcasses are inspected by a qualified inspector who could identify any disease in the organs. The animal is stamped with safe ineradicable ink to show that the animal has been approved for human consumption.
The carcasses are immediately transported by special refrigerated mode of transport, which could be reefer rail service, refrigerated trucking, reefer carriers, or even sometime reefer shipping depending on the size of the package and the distance to the distribution center. If meat is not transported with the high precaution that is provided by the above mode of transport, there is a high chance that the meat will be contaminated. So for every meat business, the approach of transportation that you would use to transport your meat will determine the quality of meat that your customer or consumer will receive on the other end.
It is not an expensive system to transport your meat, because quality is what will determine your business growth. Dial 1-877-742-2999 today and get great services to transport your meat in style and high quality.
The carcass should be transported soon after slaughter, in a special vehicle, to a butchery or distribution center. If such customized vehicles are not available, every precaution should be taken to avoid contamination of the meat during transportation. Even if the meat travels in a wheelbarrow it should be kept absolutely clean.

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