Transporting meat: preservation for a newly-cut quality

The best shipping company in Malaysia would be those that could achieve and maintain the goods reach their destinations on time, yet, still in optimal conditions. Moreover, it is a standard of any good transporting company, making it the most essential element to ensure the company’s surviving chance upon the always-changing market in Malaysia typically and the whole world in general. Therefore, if you want to know if a transport company is well-suited to their mission, just look into its raw and fresh cargo transportation quality. Meat transportation could be the most intuitive example for the concerns in question. 


Here are some of the meat transportation standards to ensure a newly-cut quality even after a period of transportation time. 

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The main cause of the spoilage

Learning about the issue and its causes of it would help people solve 50 per cent of the problem, thus, people must first get to the core sources of the issue. Why is meat spoiled during transportation?


The decaying process is the transformation of the meat structures into both physical and chemical forms caused by microorganisms. These micro-life forms will deform the meat molecules into substances that they can consume and give birth to the next generation, and this process is repeatable. 


These microorganisms could be seen as a type of tiny blackheads that are rampling everywhere. They are attracted by the compositions of human food, which increase the spoilage potential without proper containing and preservation, fresh meat is one of them. 


However, there is a wide range of measurements that humans could practise to prevent microorganisms from having any chance of reaching the meat. Or at least restraining their activity on the meat surfaces until the meat is fully cooked – which kills off most of the microorganisms. 


In giving bacteria no chance of reaching and becoming active in the meat, during meat transportation, people could:

  • Facilitate a clean environment: both direct and indirect contamination could infect the meat with bacteria and microorganisms. Thus, it is essential to create and maintain a hygienic environment where the meat is produced, stored, and transported. It is best to create a closed chain of these stages so that the meat has less to no exposure to infectious agents. Humans also carry microorganisms on our bodies, hence people should wear proper working clothes during the processes and avoid skin-to-skin interaction with the meat.


  • Carefully pack the meat: with well-done packaging, people will provide the meat with layers of protection against moisture, infections, and even restrain the bacteria from becoming active. 


  • Store the meat chilled or frozen: the cold temperatures will slow down the activity of the microorganisms and even stop them completely. Helping the meat to last longer, is why people in cold regions could store their food longer than in climate areas. However, different microorganisms possess a different temperature threshold until they stop working or are killed. In most cases, most microorganisms grow at a temperature between 10 to 40 degrees Celsius. Therefore, most people nowadays use refrigerators to store their fresh products.  

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