Carcass Meat Transportation: Cold Chain Logistics Guide (2026)

What is Carcass Meat Transportation?

Carcass meat transportation is the process of safely transporting carcass meat obtained from slaughterhouses to consumption points while maintaining the cold chain. This process is critically important for food safety and public health.

The main objectives of carcass meat transportation:

Maintaining an uninterrupted cold chain
Ensuring hygiene standards
Preserving product quality
Compliance with legal regulations

What is Carcass Meat?

A carcass is the body obtained after slaughter animals are properly slaughtered, bled, skinned, eviscerated, with kidneys and cavity fat removed, and separated from the head and feet [5].

Types of Carcass

Animal Type	Carcass Weight	Cutting Method
Cattle (Beef)	200-400 kg	Half or quarter carcass
Sheep/Goat	15-25 kg	Whole or half carcass
Veal	80-150 kg	Half or quarter carcass

Beef Carcass Cutting

When cattle is slaughtered, the carcass is divided into four large pieces for transportation:

First cut: Cut with a saw along the center of the spine from tail to neck
Second cut: Each side is divided into two pieces parallel to the ribs at the 11th-12th vertebrae
Result: Four pieces are obtained: two forequarters and two hindquarters

Valuable cuts in beef carcass (tenderloin, ribeye, striploin) are generally found in the hindquarters [6].

Lamb/Mutton Carcass Cutting

According to standards, sheep carcass is divided as follows [4]:

Hindquarter: Contains the leg and loin muscles
Forequarter: Contains foreleg, neck, back, breast-rib sections

Temperature Requirements in Carcass Meat Transportation

Maintaining the cold chain is the most critical element of carcass meat transportation. Even a few degrees of temperature deviation can lead to microbial growth and product spoilage [2].

Mandatory Temperature Ranges

Meat Type	Transport Temperature	Maximum Duration
Fresh carcass meat	0°C to +4°C	5-7 days
Chilled meat	-1°C to +2°C	2-3 weeks
Frozen carcass	-18°C and below	6-12 months
Deep frozen	-26°C and below	12-24 months

Critical Temperature Points

Microbial growth in carcass meat:

Above +4°C: Bacterial growth accelerates
Above +10°C: Dangerous levels of bacterial growth begin
Above +20°C: Meat becomes unsuitable for consumption

Important: In meat chilled between 0 and +4 degrees, exceeding the specified temperature limits by even a few degrees is sufficient for microbiological growth to begin [2].

Refrigerated Vehicle Specifications

Refrigerated vehicles used in carcass meat transportation must have special equipment.

Technical Specifications

Feature	Standard
Temperature range	Adjustable from +18°C to -26°C
Insulation thickness	Minimum 80mm polyurethane
Cooling unit	Thermoking, Carrier or equivalent
Temperature recorder	GPS-integrated data logger
Hygiene certificate	ATP certified body

Vehicle Types

Refrigerated truck (TIR): Long distance, 20-25 ton capacity
Refrigerated lorry: Intercity, 5-15 ton capacity
Refrigerated van: Urban distribution, 1-3 ton capacity

Carcass Hanging Systems

Special hanging rail systems are used in carcass meat transportation:

Hanging capacity: 200 kg/m² for cattle, 100-200 kg/m² for sheep
Rail system: Stainless steel, hygienic design
Hook spacing: Appropriate distance for air circulation

Hygiene and Food Safety Standards

HACCP Implementation

HACCP (Hazard Analysis and Critical Control Points) is a mandatory food safety system in carcass meat transportation [7].

Critical control points:

Before loading: Vehicle temperature check, hygiene inspection
During loading: Carcass temperature measurement, hanging check
During transport: Continuous temperature monitoring, GPS tracking
Unloading: Temperature verification, hygiene control

Legal Regulations

Regulations to be followed in carcass meat transportation [1][3]:

Regulation	Scope
Food Hygiene Regulation	General hygiene rules
Special Hygiene Regulation for Animal Foods	Specific rules for meat products
Food Codex	Temperature monitoring requirements
ATP Convention	International transport standards

Hygiene Requirements

Vehicle body must be disinfected after each transport
Open meat and packaged meat must be transported separately
Personnel must have hygiene training
All operations must be documented

Cold Chain Break Risks

Highest Risk Moments

Situations where the risk of cold chain break is highest:

Loading/unloading moments: Temperature rises when doors are open
Transfer points: Transfer from warehouse to vehicle, vehicle to warehouse
Long waiting times: Customs, checkpoints
Technical failures: Cooling unit malfunctions

Preventive Measures

Minimize loading/unloading time
Use rapid door systems
Keep backup cooling unit available
Perform real-time temperature monitoring

Carcass Meat Transportation Process

Step-by-Step Process

1. SLAUGHTERHOUSE
   └── Carcass cooling (reducing to 0-4°C)
   └── Veterinary inspection and stamping
   └── Placement on hanging system

2. LOADING
   └── Vehicle pre-cooling check
   └── Carcass temperature measurement
   └── Hygienic loading
   └── Document verification

3. TRANSPORT
   └── Continuous temperature monitoring
   └── GPS location tracking
   └── Driver rest management
   └── Emergency protocols

4. DELIVERY
   └── Arrival temperature check
   └── Document handover
   └── Hygienic unloading
   └── Record completion

Required Documents

Veterinary health certificate
Slaughter report
Temperature record printout
Vehicle disinfection certificate
Dispatch note / e-waybill

Domestic and International Carcass Meat Transportation

Domestic Transportation

Considerations for carcass meat transportation nationwide:

Distance planning: Maximum 24-hour routes
Rest points: Cooling-controlled rest areas
Seasonal factors: Extra precautions in summer months

International Transportation

Additional requirements for carcass meat exports:

Requirement	Description
ATP Certificate	International refrigerated transport certificate
Veterinary certificate	Export-approved health certificate
EUR.1 Certificate	Preferential origin certificate
Customs declaration	Export customs procedures
Halal certificate	For exports to Islamic countries

Why Sertel Group?

30 Years of Experience

Since 1993, we have been serving as Türkiye reliable logistics partner in carcass meat transportation.

Fleet and Equipment

Modern refrigerated fleet: ATP certified vehicles
Hanging system bodies: Special equipment for carcass transport
GPS tracking system: Real-time location and temperature monitoring
24/7 operation center: Uninterrupted support

Service Scope

Domestic carcass meat transportation
Carcass meat export to Europe
Cold storage
Customs clearance services

Quality Certifications

ISO 9001 Quality Management System
ISO 22000 Food Safety
HACCP Certificate
ATP Certificate

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Frequently Asked Questions (FAQ)

At what temperature should carcass meat be transported?

Fresh carcass meat should be transported between 0°C and +4°C, while frozen carcass meat should be transported at -18°C and below.

What documents are required for carcass meat transportation?

Veterinary health certificate, slaughter report, temperature record printout, vehicle disinfection certificate, and dispatch note are required.

What happens if the cold chain breaks?

Exceeding temperature limits leads to microbial growth, product spoilage, and food safety risks. In such cases, the product may have to be destroyed.

How are carcasses hung in refrigerated vehicles?

Special stainless steel rail systems and hooks are used. Sufficient distance must be left between carcasses for air circulation.

What is required for international carcass meat transportation?

ATP certified vehicle, export-approved veterinary certificate, customs declaration, and specific requirements of the destination country (halal certificate, etc.) are required.

References

Official Sources

Republic of Türkiye Ministry of Agriculture and Forestry. "Regulation on Working and Inspection Procedures of Red Meat and Meat Products Production Facilities." Official Gazette No: 30988, 24.12.2019. https://www.mevzuat.gov.tr
Republic of Türkiye Ministry of Agriculture and Forestry. "Food Hygiene Regulation." Official Gazette No: 28145, 17.12.2011. https://www.mevzuat.gov.tr
Türkiye Standards Institute. "TS 666 Sheep Carcass Meat Standard." https://www.tse.org.tr
Meat and Milk Board (ESK). "Carcass Meat Standards." https://www.esk.gov.tr

Academic Sources (Peer-Reviewed Journals)

Akdemir, Ş. & Özçelik, F. (2021). "Cold Chain Logistics Practices and SWOT Analysis of Cold Chain Logistics in Turkey." Dicle University Journal of Social Sciences Institute, 13(27), 166-185. https://dergipark.org.tr/en/pub/diclesosbed/issue/61891/926307
Bayraktar, E. et al. (2023). "Determining the Effects of Information Technology Use on International Cold Chain Logistics." Journal of Business, 4(1), 1-22. https://dergipark.org.tr/tr/pub/isletme/issue/76241/1245392
Duman, H. & Karakuş, G. (2023). "Use of Next Generation Technologies in Cold Chain Logistics." Abant Journal of Social Sciences, 23(2), 845-867. https://dergipark.org.tr/tr/pub/asbi/article/1211537
Türkmen, S.Y. (2024). "Main Elements, Management and Economic Impact of Cold Chain Logistics." Journal of Business and Entrepreneurship Research, 5(2), 112-130. https://dergipark.org.tr/tr/pub/igad/issue/89795/1580303
Albayrak, M. & Dölekoğlu, C.Ö. (2021). "The Importance of Cold Chain Formation in Terms of Sustainability." Econharran Journal, 5(8), 1-18. https://dergipark.org.tr/en/download/article-file/1475830

International Standards

Codex Alimentarius Commission (FAO/WHO). "Code of Hygienic Practice for Meat." https://www.fao.org/fao-who-codexalimentarius
ATP Agreement. "Agreement on the International Carriage of Perishable Foodstuffs." UNECE. https://unece.org/atp-agreement

This content is for informational purposes. For detailed information about our carcass meat transportation services, please contact us.