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Carriage of beef -Safety guideline for general cargo ship
Carried under temperature control, beef may be chilled or hard frozen; boneless or on the bone; bagged
or cartoned. Tempered beef is a combination of frozen and chilled, i.e. the beef is shipped in the hard
frozen condition, and stowed in a chilled locker (often in the dead space beneath hanging chilled beef),
and allowed to reach the chilled condition during the voyage. The main reason for this technique is to take
advantage of the freight rate which does not take into account the dead space mentioned above.
Beef are Pickled, Salt. Wet Cargo. Stow well apart from dry and odorous goods like turpentine, etc., and in a cool
place, not more than 7 heights.
Chilled Beef is probably the most difficult of all meat cargoes to carry successfully. Unlike frozen
meat, chilled meat is carried as near to its freezing temperature as possible, without actually freezing it.
The reason is that if ice is allowed to form in the meat cells they will rupture, and on thawing allow the blood
to escape on which the flavour of a good juicy steak so richly depends. However it is necessary to keep
the temperature as low as possible without actually freezing in order to limit the growth and multiplication
of micro-organismsall of which calls for very careful temperature control. Normally shippers require
0.0° to 0.5°C.
Pay careful attention to shippers instructions. Since the meat is not frozen it is not hard,
and must either be hung or packed in cartons to prevent bruising, crushing and inhibiting the air flow.
When hung, special railsinsulated from the locker deck-headsmust be used, and never the overhead
grids (if any). If ISO containers are to be used for hung beef, portable rails have to be installed to carry
the weight of the meat, and this of course reduces possible payload by adding weight and reducing cube.
The meat must not be packed too tight for fear of bruising, nor too slack to allow movement and therefore
chafe. Often the fore quarters are stowed around the periphery as they are of less value and more suited to
take the brunt of any pressure or movement. If height of compartment permits, quarters are hung on hooks,
with fores beneath them on chains.
Because of the nature of the cargo and the possibility of continued mould growth in the relatively
high temperature, great cleanliness must be observed at time of preparation and loading. Before
shipment, locker or container must be tested for air-tightness, thoroughly cleaned and washed out
with an approved disinfectant. After drying the space should be fumigated to remove all bacteria and
moulds. During this time the appropriate fans should be run to ensure air trunks and fan spaces are
similarly treated.
The spaces should be precooled to remove all heat from the insulationthis may be
24 hours before loading in the case of lockers; a few hours in the case of containers. Each space should
be loaded as quickly as possible in one continuous movement, then the doors closed and sealed to
ensure air-tightness. The space should then be brought down as swiftly as possible to the carrying
temperature using full fans to ensure an even temperature throughout. With carrying temperature
achieved the fans should be slowed and frequently reversed to ensure even temperature throughout.
Too great an air circulation tends to dry out the meat to its detriment. Very fine temperature control is
essential and warm brine may be needed on occasion to ensure the cargo never reaches its freezing
temperature. The stowage life of chilled beef under these conditions is strictly limited, but may be
extended by holding the cargo in an atmosphere of about 10% CO2hence the necessity for air-
tightness of the compartment. It is important that at any time of discharge the gas concentration is
removed by ventilation before entering.
Chilled beef in cartons is usually boned, and each cut, hermetically sealed in plastic film. This keeps a
minute concentration of CO2 within each pack next to the meat itself, thereby inhibiting growth of mould
and bacteria. It is important that this film is never broken.
Cartons should be stowed to ensure that the
refrigerating air circulates and reaches at least one side of every cartonwith the insertion of vertical and
horizontal battens where necessary. Because the cartons are not packed out with meat (as is the case with
frozen meat in cartons); the cartons are susceptible to crushing and collapsing damage. Tiers should not,
therefore, be more than 10 high, and care has to be taken when stowing in ISO containers to avoid those
cartons at the sides collapsing into the air channels in the floor.
Carton Beef from South America stows at about 2.51m3 per tonne.
Hard frozen beef may be shipped in bulk, the quarters being wrapped in hessian cloth. Clean canvas or
duraluminium slings should always be used when loading frozen meat. Mouldy meat should be rejected
as should meat with a bone temperature warmer than 7°C. Beef being considerably heavier than lamb
or mutton should, from consideration of stability be stowed in the lower holds and the latter in the 'tween
decks. If stowed in the same compartment the beef should be lowermost.
Quarters of beef should be stowed on the flat, as if stowed on edge, air circulation will be impeded.
As fore and hind quarters do not stow well together, better results will follow if they are stowed at different
ends.
In stowing at ends or sides, care should be observed to ensure that the shanks do not protrude into and
interlay the brine pipes, which if permitted will bring strain to bear on the pipes through settling of cargo as
weight is superimposed and the natural settling of cargo occurs, neither should the meat be allowed to get
into contact with pipes or insulation.
Stow to reaching height from each end towards the square of hatchway, after which the meat in way of
hatchway should be covered with a clean canvas screen and a platform of wood laid over same to land the
incoming cargo, repeating as necessary. Walking boards should also be provided and used to avoid damage
and disfigurement of meat by walking on it.
The breaking of stowage and the further use of dunnage battens is not necessary with frozen quarters
of beef or mutton and lamb carcases, as their regular forms of such, when hard frozen, does not permit of
stowage sufficiently compact as to impede air circulation.
If over stowing quarters of beef with other cargo, a separation of timber battens should be made.
Boneless beef in Cartonslaid on dunnage, 50 m clear of floor, to allow cold air circulation.
25 mm board dunnage laid over (and possibly nailed to) to 50 mm. Cartons if bulged are best stowed
fore and aft on edge. If overstowed with butter, bagged beef, carcase meat, etc., at least 50mm
dunnage to be laid in line with the air flow over the cartons.
ISO refrigerated containersfrozen beef must be at or below carriage temperature when being stuffed.
No intermediate dunnage normally required if container has permanent floor and wall battening.
Other useful articles :
- Methods of refrigeration
Refrigeration is essentially the removal of heat through
the process of evaporation. We choose to refrigerate
commodities such as fruits and vegetables because we
want to prolong their “practical shelf life” – the time from
harvest until the product loses its commercial value.
More .....
-
Reefer cargo stuffing
it is essential that all products are treated correctly prior
to stuffing. Even though the temperature, ventilation and
humidity are all optimal during the entire voyage, products
will only arrive in perfect condition if the pre-treatment has
been performed correctly. Successful shipping begins at the
product sourcing area.
More .....
-
Growing demand for container refrigeration
On deck refrigerated containers are generally serviced by clip-on air cooled electric motor drive cooling units. The units are plugged into the
ships electrical system by way of suitable deck sockets.
More .....
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Frozen products packaging requirement
Proper packaging procedures will help protect frozen cargo
during transport. Frozen products do not require air holes in
the top and bottom of the cartons. Air flowing around the load
is sufficient to remove heat that has penetrated the container.
The cartons should be stacked directly on top of each other to
take advantage of their strength in the corners.
More .....
- Packaging & stowage guideline for reefer cargo
Packaging plays an important role when it comes to protecting the cargo. The packaging material must be able
to support a stacking height of up to 2.4 metres (7’10’’).
The material should be able to withstand humidity without
collapsing, and should allow the passage of an adequate
vertical airflow through the cartons in order to maintain the
desired temperature..
More .....
- Choice of packaging for various commodities
Goods should be well stowed within the package,
evenly distributed and properly secured. Items
completely filling the case or carton contribute to
the strength of the whole package. Items which do
not completely fill the package must be cushioned
against shock or vibration.
More .....
- How to keep cargo fresh ?
Proper ventilation of fresh, chilled products is necessary to
remove the heat, carbon dioxide and other gases produced
by the cargo. Heat is removed by continuously circulating
the internal air, whereas carbon dioxide and other gases are
removed by replacing the internal air supply with cooled
fresh air..
More .....
- Loading precautions for refrigerated cargoes
Refrigerated cargoes include meat carcases, carton (packed) meat, fruit, cheese, butter, fish and offal. Ships are specifically designed for their carriage, with separate spaces in holds and ’tween decks, each fitted with suitable insulation and individual control of ventilation. Ordinary general cargoes may be carried in the spaces at other times, the temperature being regulated accordingly for the type of cargo being carried.
More .....
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