Rail Car and 'Piggyback' Transportation of Freshly Killed Beef

H. D. Johnson, R. W. Penney and R. F. Guilfoy

No 311165, Marketing Research Reports from United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program

Abstract: Excerpts from the report Introduction: Beef immediately after slaughter will have a temperature of 95° to 98° F. After slaughter the air temperature and air movement in the chilling room is regulated to lower the temperature of the beef as quickly as possible without freezing the outside surface of the meat. Beef will maintain its bloom and quality best when it is cooled and held at a temperature between 31° and 35°. If the temperature of the beef is allowed to rise above 35°, the tendency for mold to develop on the surface increases. Therefore, if beef is to maintain its quality and appearance the temperature should be kept between 31° and 35°. The purpose of this test was to compare the performance of two mechanically refrigerated cars, two mechanically refrigerated trailers on a flat-car, and a water-ice car, as a control, when transporting freshly killed beef. The test was conducted between Lincoln, Nebr. , and Philadelphia, Pa. , in July 1958. Performances are measured in terms of temperatures and humidities maintained within the cars, fuel consumption, and refrigeration charges.

Keywords: Livestock Production/Industries; Marketing; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Pages: 38
Date: 1959-06
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uamsmr:311165

DOI: 10.22004/ag.econ.311165

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