meat transportation, meat type, transport medium, hazards, storage, temperature.

TRANSPORTATION OF MEAT
Meat is animal flesh that is eaten as a food. These are different types of meat that Muslims use
which are include animals such as chickens, sheep, rabbits, cattle, ducks, dear, cows etc. The
importance of meat and meat animals is Quranic versus
 And we have endangered them to their use, so that some of them they use for ridding,
And some they eat (Yasin:73)
 Allah, it is he Who has made cattle for you, that you may effort on some of them and of
some you eat (AL-Mumen:79)
TRANSPORTATION
Meat is perishable product normally it contain 75% of water. Transportation is a major concern
related to meat. In some causes meat is going to deteriorate during transportation because
transportation of meat in Pakistan is done by different type of methods and vehicles such us
transportation of meat in local areas through carts, vans, rickshaws, and other type of local
trucks. These types of hazards are associated with the transportation of meat
 Lack of security
 Improper holding practices for meat products awaiting shipment or inspection
 Improper temperature control
 Cross-contamination

Meat must be transported in a right manner, to make sure that there is possibility to
contamination takes place on meat and also bacteria can grow on the product. There are three
types of meat produced as a result of slaughter:
 Fresh meat
 Processed meat
 Frozen meat
The transportation of each of this meat has different guidelines.
Frozen meat can be transported all over the world. Meat proposed for freezing must be
frozen without unnecessary delay.
Processed meat products cannot be fresh or frozen. The trucks are therefore the most
common transportation method, mostly in fresh meats.
Fresh meat has a limited shelf life and therefore has to be in the supermarket within two
days. Fresh meat is not transported long distances naturally. Fresh meat is conveyed with
trucks from the slaughterhouse to the vendors and the market.

ENVIRONMENTAL FACTORS
 Transportable on that type of roads which are fully from dirt or gravel and contact to
wind, rain and direct sun might increase the risk of contamination or product harm,
especially if meat is unpackaged.
 Transport in exposed environments may also uncover meat to pests.
 As pests can carry contaminations, products must not be exposed to circumstances that
authority pest contact.
 Guarantee that tarps or covers are available and consider double coverings.
LOADING, UNLOADING AND TRANSPORTATION
Inspect the vehicle before loading. Eliminate objects that may contaminate meat which are
include
 Fuel
 Oil
 Antifreeze
 Wood fragments
 Gravel
 Sand
 Garbage etc
CONCLUSION
If meat cannot be protected from contamination or where temperatures cannot be properly
maintained, alternate means of transport must be obtained. Discard meat that became
contaminated or were not properly temperature controlled during transport. Remember, operators
of meat locations, including individuals transporting.

1. Hoor bahadur Meat Transportation

2. IMPORTANCE OF MEAT And we have subjected them to their use, so that some of them they use for ridding, And some they eat (Yasin:73) Allah, it is he Who has made cattle for you, that you may ride on some of them and of some you eat (AL-Mumen:79)

3. BUSINESS OVERVIEW 01 You could enter a subtitle here if you need it Meat is animal flesh that is eaten as a food. Meat is perishable product normally it contain 75% of water. These are different types of meat that Muslims use which are include animals are Chickens Sheep Dear Cattle Cow Rabbit Duck Pigeon

4. TRANSPORTATION OF MEAT IN PAKISTAN Carts Vans Trains Rickshaws Local truck HAZARDS OF TRANSPORTING MEAT Lack of security Improper holding practices Improper temperature control Cross-contamination Improper loading practices

5. MEAT TYPES Fresh meat Processed meat Frozen meat

6. TRANSPORTATION MEDIUM Refrigerated truck R efrigerated van Isolated vehicle Ships

7. SAFELY TRANSPORTATION OF MEAT Carcass Cleaning Maintaining Cold Temperature Environmental Factors Loading Unloading and Transportation Traceability

8. CARCASS CLEANLINESS MAINTAINING COLD TEMPERATURES Ensure carcasses and other meat have been properly chilled to 4°c (40°f) Grip frozen products at -18°c (0°f) or colder Ensure carcasses being transported to an approved cut-and-wrap Free from contaminants Blood Hair Offal Manure

9. MARKET, ANALYSIS AND COMPETITION 02 You could enter a subtitle here if you need it ENVIRONMENTAL FACTORS Travel on dirt and exposure to wind, rain and direct risk of contamination Transport in open environments may also expose meat products to pests. Keep containers closed LOADING OR TRANSPORT Inspect the vehicle before loading. Remove items Fuel, Antifreeze Wood fragments, oil Gravel, Sand, Garbage etc . Practice good personal hygiene Do not eat, drink or use tobacco

10. TRACEABILITY To preventing contamination and maintaining temperatures, another critical public-health safeguard is the ability to determine the origin of meat products BACTERIA’S Escherichia coli  Salmonella Staphylococcus aureus Listeria monocytogenes   Campylobacter jejuni L. monocytogenes

11. STORAGE AND TEMPERATURE

12. POULTRY MEAT After post‐mortem inspection, slaughtered animals must be chilled to not more than 4°C as soon as possible The maximum storage time between slaughter and production of meat preparations is no more than 3 days. OTHER THAN POULTRY Post‐mortem inspection must be followed immediately by chilling temperature throughout the meat of not more than 3°C for offal and 7°C for other meat. Meat must reach these temperatures specified before transport, and remain at that temperature during transport.

13. TRANSPORT AND TEMPERATURE

14. TEMPERATURE WATER ACTIVITY pH Meat is stored at 2°C The meat being transported long distances where a temperature of −1.5°C Small changes in temperature can significantly affect the shelf‐life. Thus, increasing the temperature from −1.5 to 0, 2 or 5°C, will decrease the time to spoilage The PH of the muscle is approximately 7.0 at slaughter decreases to PH from 5.3 to 5.8 over 18–40 h in beef This higher pH promotes the growth of spoilage bacteria. Fresh meat has 0.99 water activity (a w ) So a wide range of bacteria are able to survive and grow on meat Decreases during chilling to approximately 0.96–0.97

15. RESEARCH WORK Twenty four sample were collected (6 sample were collected at each stage) E.coli increased from 0.8 to 3.0 log CFU/g. COLIFORM Coliforms increased from 3.1 to 4.7 log CFU/g. T. BACTERIA S.AUREUS E.COLI Not detected all the four stages Increased from 5.1 to 10.9 CFU/g

16. CONCLUSION

17. THANKS For listening…