Meat is a perishable product with a short shelf life and therefore short selling times.
Therefore, cold chain management in meat supply is of utmost importance for the
maintenance of quality and safety of meat/meat 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. The complexity of global meat …