China cold storage solution provider
Cold storage plays a vital role in preserving the freshness, taste, and nutritional value of meat products such as pork, beef, lamb, and poultry.
The industry standard freezing temperature of -18°C (0°F) is widely recognized as the baseline for meat preservation, as it:
- Slows down fat oxidation, preventing rancid flavors.
- Effectively inhibits bacterial growth, ensuring food safety.
However, different meat types vary in structure and fat/moisture content. Therefore, specific temperature and humidity settings are required to achieve the best storage results.
Actual scene of beef cold storage being put into use
Recommended Meat Cold Storage Conditions
1. Fresh & Frozen Pork
Fresh Pork: -1.5 to 0°C, RH 85–90% → 7–12 days
Frozen Pork:
- -12°C, RH 95% → 3–5 months
- -18°C, RH 95% → 8–10 months
- -20°C, RH 95% → 10–12 months
- -30°C, RH 95–100% → Up to 15 months
2. Beef & Lamb
Fresh Beef/Lamb: -1 to 0°C, RH 75–80% → 3–5 days
Frozen Beef/Lamb:
- -18°C, RH 95% → 8–10 months
- -20°C, RH 95% → 10–12 months
- -30°C, RH 95–100% → Up to 24 months
3. Poultry (Chicken, Rabbit, Duck, Goose)
Chicken Breast: 0–4°C, RH 85% → 5–6 days
Rabbit Meat: -1 to 0°C, RH 85% → 5–7 days
Duck Meat: 1–3°C, RH 85–90% → 5–6 days
Goose Meat: -5 to -1°C, RH 85% → Up to 10 days
Frozen Poultry (general):
- -18°C → 8 months
- -20°C → 12+ months
Actual scene of the aisles in the meat cold storage
Quick Reference Table
| Meat Type | Temperature (°C) | Humidity (%) | Shelf Life |
|---|---|---|---|
| Fresh Pork | -1.5 to 0 | 85–90 | 7–12 days |
| Frozen Pork | -12 to -30 | 95–100 | 3–15 months |
| Fresh Beef/Lamb | -1 to 0 | 75–80 | 3–5 days |
| Frozen Beef/Lamb | -18 to -30 | 95–100 | 8–24 months |
| Chicken Breast | 0 to 4 | ~85 | 5–6 days |
| Rabbit Meat | -1 to 0 | ~85 | 5–7 days |
| Duck Meat | 1 to 3 | 85–90 | 5–6 days |
| Goose Meat | -5 to -1 | ~85 | Up to 10 days |
| Frozen Poultry | -18 to -20 | 90–95 | 8–12+ months |