The most important factor in cold storage is that maintaining the unbroken cold chain. Since the meat is a perishable product, temperature and relative humidity must be kept optimum through each zone from slaughtering to shipping.
| Temperature (oC) | Relative Humidity RH (%) | Storage Life |
Beef | -1,5 – 0 | 90 | 3 – 5 weeks |
Lamb | -1 – 0 | 90 – 95 | 10 – 15 days |
Chicken | -1 – 0 | >95 | 7 – 10 days |
is the export brand of 
