T/CMATB 7001-2020 Cold Storage Specifications for Frozen Meat

Scope

Main technical content: 1. Basic principles 1.1 Meat products should be handled in accordance with specified temperature requirements during post-slaughter cooling, cutting, freezing, storage, transportation, and transfer processes. 1.2 Freezing meat processing, storage, and transportation should meet timeliness requirements, with all operations completed within specified timeframes. 1.3 Establish technical requirements for quality and hygiene standards. 2. Post-slaughter cooling and cutting processing 2.1 The freezing of animal carcasses and cut meat should be completed within 36 hours, and the freezing of poultry carcasses and cut meat should be completed within 18 hours, ensuring the center temperature of the meat reaches -15°C or lower. 2.2 The environmental temperature in the cutting and packaging workshop should not exceed 12°C, and the dwell time during cutting and packaging operations should not exceed 45 minutes. 2.3 The center temperature of meat during cooling, cutting, and packaging should not exceed 7°C. 2.4 Packaging materials directly in contact with frozen meat should comply with the relevant provisions of GB 4806.1 and GB 9685. 3. Storage 3.1 Upon storage, the initial total bacterial count of frozen meat should not exceed 5 × 104 CFU/g, the volatile salt nitrogen should not exceed 9 mg/100g, and the thawing loss rate should not exceed 5%. 3.2 Temperature control The temperature of frozen meat storage warehouses should not exceed -20°C, and the daily temperature fluctuations in the storage warehouse should not exceed ±1°C. 3.3 Transfer 3.3.1 During product transfer, the loading and unloading speed should be completed within the specified timeframes. 3.3.2 During loading and unloading, the surface temperature of the products should not rise by more than 3°C, and the temperature of the storage warehouse should not rise by more than 3°C. A low-temperature corridor should be set up to control the environmental temperatur

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