1) chilled meat chilled meat, also known as chilled meat and chilled meat, refers to fresh meat products in which the carcass temperature of livestock and poultry slaughtered under strict quarantine system is reduced from about 38℃ to 0℃-4℃ within 24 hours after being rapidly cooled at MINUS 20℃, and it is always kept in the cooling chain of 0℃-4℃ during subsequent processing, circulation and distribution.
The fresh-keeping mechanism of chilled meat is mainly due to the fact that the chilled meat is always under the control of cooling temperature, the activity of enzymes and the growth and reproduction of most microorganisms are inhibited, and pathogenic bacteria such as Botox and Staphylococcus aureus do not secrete toxins, thus avoiding the spoilage of meat and ensuring the safety and hygiene of chilled meat. The shelf life can reach one week. However, the shelf life of hot fresh meat is only 1-2 days, while chilled meat can form a dry oil film on the surface of meat products in a cooling environment, which can reduce the evaporation of water and prevent microorganisms from invading and reproducing on the surface of meat, which is conducive to prolonging the shelf life.
(2) Low-temperature meat products Low-temperature meat products refer to cooked meat products whose temperature is lower than 100℃ (generally between 70℃ and 85℃) during processing and sterilization, with western ham as the main representative. The preservation mechanism of low-temperature meat products is mainly due to the low processing temperature of these products, which is conducive to the retention of nutrients and the improvement of the taste and taste of meat products, making low-temperature meat products more nutritious and tender and delicious than high-temperature meat products. However, the short shelf life of such products is not conducive to expanding the sales radius of enterprises.
(III) High-temperature meat products High-temperature meat products refer to cooked meat products with the temperature above 100℃ (the center temperature is between 1 10℃- 125℃) during the processing and sterilization, with ham sausage as the representative. The fresh-keeping mechanism of high-temperature meat products is mainly due to the fact that the meat products in the package are completely sterilized by high-temperature cooking, and the shelf life is long at room temperature, usually 3-6 months or longer, thus enabling enterprises to obtain a larger sales radius. However, high-temperature cooking has a certain effect on the taste of the product, and also reduces some nutrients in the product.
Thirdly, the logistics characteristics of meat products sales are studied.
Although the shelf life of various meat products is different, they are generally short, and the requirements for environmental sanitation and temperature are also harsh. In order to extend the sales period (shelf life) of meat products, it is impossible for enterprises not to seriously study the sales logistics characteristics of meat products.
The shelf life of (1) chilled meat is 3-7 days. The central temperature and ambient temperature of the product should always be kept at 0℃-4℃, and the temperature change range should not exceed 65438 0℃. Therefore, the logistics characteristics of sales are: (1) storage: all warehouses needed for cold meat are cold storage, and the temperature in the warehouse should be kept at 0℃-4℃; The storage time shall not exceed 1 day to extend the shelf life. (2) Transportation: refrigerated trucks should be used to transport chilled meat. The temperature in the car should be kept at 0℃-4℃, and the transportation time should generally not exceed 12 hours. (3) Loading and unloading: When loading and unloading chilled meat, we should reduce the exposure time to the external natural environment, avoid the negative impact on the product quality due to the change of environmental temperature, prevent the product from being squeezed and deformed or even damaged by packaging due to rough shipment, and avoid the product from spoilage during the shelf life. (4) Packaging: The chilled meat should be packed in a polyethylene resin bag filled with nitrogen in vacuum or a plastic tray covered with plastic film. Although the cost of vacuum nitrogen filling is high, the shelf life can reach 7 days. Others, such as plastic tray coated packaging, have lower cost, but the shelf life of the products is only 3 days.
(2) The central temperature and ambient temperature of low-temperature meat products should always be kept at 0℃-4℃, and the temperature change range should not exceed 65438 0℃. The shelf life of packaged low-temperature meat products is 15-30 days, and the shelf life of naked products is only 3 days. Therefore, the distribution logistics characteristics of low-temperature meat products are as follows: (1) storage: low-temperature meat products need a cold storage, and the temperature in the storage should be kept at 0℃-4℃ with good ventilation; The packing boxes should not be stacked too high, and there should be a certain gap between the rows and columns to facilitate heat dissipation. (2) Transportation: The transport vehicle for low-temperature meat products shall be a box-type refrigerated truck, and the temperature inside the vehicle shall be kept at 0℃-4℃. When transporting naked products, raw and cooked products should be separated, and raw meat products should not be touched. (3) Handling: When handling low-temperature meat products, the exposure time of the products to the external natural environment should be reduced as much as possible, so as to avoid the influence of environmental temperature changes on product quality. Prevent products from being squeezed, deformed or even damaged due to rough shipment. (4) Packaging: According to different processing technologies, the packaging forms of low-temperature meat products are also different. After the finished product, it is necessary to use polyethylene resin bags for vacuum secondary packaging; In the case of close sales, sausages, smoked sauces and other products can be sold naked in plastic boxes without vacuum bags.
(3) High-temperature meat products The shelf life of high-temperature meat products is 6 months, and the product center temperature and ambient temperature are required to be kept below 25℃. Therefore, the logistics characteristics of sales are: (1) storage: the temperature of high-temperature meat products warehouse should not exceed 25℃, the temperature fluctuation should not be too large, and it is well ventilated. The packing boxes should not be stacked too high, and there should be a certain gap between the rows and columns to facilitate heat dissipation. (2) Transportation: High-temperature meat products have no special requirements for transportation vehicles, but when the natural environment temperature is higher than 25℃, attention should be paid to controlling the product temperature. (3) Handling: When the natural environment temperature is higher than 25℃, attention should be paid to controlling the exposure time of high-temperature meat products to prevent the products from being squeezed and deformed or even damaging the packaging due to rough shipment. (4) Packaging: High-temperature meat products shall be filled with PVC casing, cooked and cooled at high temperature, and packed in packing boxes, which shall be firm and complete.
Fourth, the development countermeasures of meat products sales logistics
(1) Implement the standardization of sales logistics in the whole meat industry to improve the efficiency and quality of logistics. The so-called logistics standardization of the whole meat product industry means that all enterprises engaged in meat product sales logistics should formulate, issue and implement various hygiene standards, technical standards and working standards in accordance with the objectives and requirements in the logistics process, aiming at repetitive things and concepts in logistics activities such as packaging, loading and unloading, transportation, storage, distribution and processing, resource recovery and information management, so as to form national and even international meat product sales. In China, it is an important technical basis to advocate the establishment of the standard system of meat product sales logistics in the whole industry and strive to implement it.
1. At present, the long-distance transportation, large-scale sales and multi-channel and multi-link circulation of meat products increase the possibility of microbial and harmful substances polluting meat products. It is necessary to formulate unified industry hygiene standards for different logistics activities of meat products sales, and specify the hygiene standards for personnel, equipment, tools, utensils, materials and working environment in each logistics activity in detail. The hygienic standard of meat products sales logistics should be deterrent and enforceable, and it can detect and discover all kinds of dangerous information at any time, which should encourage and restrain the health and safety behavior of operators and managers.
2. Technical standards. Formulating the technical performance standards of meat products transport vehicles and storage facilities can improve the entry threshold of the industry, encourage the adoption of new refrigerated transport vehicles, cold storage and refrigerated cabinets with good thermal insulation performance, advanced manufacturing technology and light weight, and cooperate with technical certification to implement relevant technical standards.
3. Work standards. The work standards include the responsibilities, operation specifications and operation methods of meat products sales logistics posts. Clear and accurate packaging marks, firm packaging, civilized loading and unloading, reasonable loading, scientific scheduling, optimized transportation routes, clear and orderly accounts, cards, goods and warehouses in warehousing management, accurate and fast access and improved turnover rate can all be achieved through the implementation of working standards.
4. Management standards. Management standards include the establishment of performance evaluation index system and management norms for various activities of meat products sales logistics. Management standards are fundamental to ensure that the whole logistics process of meat products sales is compact, orderly, efficient and low-cost, to prevent pollution, and to put an end to logistics liability accidents such as wrong delivery, missed delivery and delayed delivery of meat products.
2) Integrate resources and reduce logistics costs. At present, China's meat processing industry is highly competitive. Because the technical content of the products is relatively low, there is almost no functional difference between the products of various enterprises; With the same production technology and the same raw material supply market, there is little difference in production costs between enterprises. The cost of sales logistics accounts for a large proportion of the total cost of meat products and has great potential.
1. Make different logistics strategies. The marketing logistics strategy of meat processing enterprises determines the organizational form and operation mode of marketing logistics system. At present, most of China's meat processing industries operate logistics independently, that is, the storage and transportation departments under enterprises provide distribution services for supermarkets, chain stores, non-staple food shopping malls and other sales stores. This completely self-operated logistics strategy is not conducive to improving the utilization rate of logistics facilities and equipment, especially in areas with small sales volume. Different logistics strategies should be formulated according to the types and flow directions of meat products. For areas with large sales volume and concentrated sales areas, we can build a large-scale and specialized meat product logistics distribution center to intensively operate and reduce logistics costs; Entrusting specialized third-party logistics enterprises in areas with small sales volume and scattered flows can also reduce logistics costs and ensure logistics time.
2. Integrate logistics resources. At present, most meat processing enterprises in China do not have independent meat distribution institutions, and the product distribution is mainly completed by sales, finished product warehouses, transportation fleets, finance and other departments, which increases the links of mutual coordination. By establishing independent sales and logistics departments, the related personnel and facilities originally belonging to different departments are centralized under the unified management of one department, and a highly coordinated team is formed, which can not only uniformly dispatch and use logistics resources, improve the utilization rate of facilities and equipment and the efficiency of logistics operation, but also facilitate the control of logistics costs, ensure the quality of logistics services and improve logistics service capabilities.
(3) Promote logistics information management and improve logistics service level. A perfect logistics information management system can provide a unified information platform for meat products sales logistics activities, ensure the rapid exchange and sharing of various logistics information, and integrate logistics activities such as order processing, packaging, distribution, vehicle deployment and transit tracking into a unified whole, so as to quickly respond to customer needs, improve logistics organization and operation efficiency, and further improve logistics service ability and level. For example, the transportation information management system can uniformly manage and allocate transportation resources including refrigerated trucks, transportation drivers, spare parts and technical status, which can not only improve the loading rate of transportation vehicles and optimize transportation routes, but also track and manage transportation distances to ensure the transportation time of meat products.
In addition, information management provides an effective means for scientific decision-making, enabling enterprises to quickly respond to market demand, adjust and optimize inventory structure, and improve customer order satisfaction rate and response speed. For example, the market information management system can collect market demand information in real time, predict market demand quickly and scientifically, promote the rationalization of inventory structure and reduce inventory cost.
Verb (abbreviation of verb) conclusion
Although this paper is based on the research results obtained from the on-the-spot investigation of the sales logistics of meat products in specific domestic companies, at present, most domestic meat products processing enterprises have similar sales logistics problems, so this paper has certain universal significance in the meat products processing industry. This paper can also provide decision-making reference for government departments to formulate industrial development policies.