hi
eu regulation 853/2004 has set up core temperature for fresh meat, offals and meat preparations but not for meat products.
we produce pasteurised meat product which we cool down after pasteurisation to cca 8 C and the packed.
legal requirements for storage of meat products is 0-4 C.
is it better to first cool down product to 4 C and then packed or no?
or does meat products need to have core temperature 0-4 C before leaving the factory?
thanks for answers