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Whitepaper Meat
Meat is particularly sensitive to temperature fluctuations, extreme temperatures and other external conditions such as moisture. How do you keep meat products fresh right up to the consumer’s plate? We’ll explain in this Whitepaper!
Come into this Whitepaper learn more about...
- Risk factors in meat transport
- Tips to give harmful bacteria no chance
- The right packaging solution for meat transport
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Learn more about our Whitepaper
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.
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