Topics:
Animal Refresher, Meat Science
Recommended Temperatures for Chilling and Freezing Meat
Recommended temperatures for chilling & freezing of meat are respectively:
- 4°C & (−)18°C — Correct Answer
- 4°C & (−)10°C
- 18°C & (−)10°C
- 10°C & (−)18°C
Explanation:
Correct Answer: 4°C & (−)18°C
The standard temperatures for meat preservation are: Chilling = 4°C and Freezing = −18°C.
Why These Specific Temperatures?
- 4°C: Below psychrophilic bacterial growth optima (below 20°C) but above freezing point of meat (≈−1.5°C). Significantly retards microbial growth and enzyme activity.
- −18°C: Standard commercial freezing temperature. At this temperature, all microbial growth is stopped; ice crystal formation is complete; enzymatic reactions negligible.
Shelf Life Comparison at −18°C vs −10°C
- At −18°C: Beef 6 mo, Pork 4 mo, Cured 2 mo.
- At −10°C: Beef 3 mo, Pork 2 mo, Cured 1 mo.
- Lower temperature = longer shelf life (as expected).
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
