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In Europe, we consume on avarage about 68 kilos meat per year per person (based on in-store weight). Fresh meat goes a long way before it reaches the consumer’s plate. However, when transporting and storing meat, environmental conditions and working methods are crucial for quality preservation. And since eating spoiled meat can be very harmful to health, it is very important to pay enough attention to this.

In this whitepaper you can read how you can delay the spoilage of fresh meat as much as possible and which tools you can use for this.