Three Degrees Of Difference - Progress in 2025
Dr Ian Jenson of First Management Pty Ltd has published the attached paper documenting the shelf life of beef and lamb at -12°C as well as at -18°C. The upshot is that the result is (drumroll) there is a long shelf life at both temperatures, a small step in justifying a change in storage and transport temperatures.
Dr Jenson has been working with the American Frozen Food Institute on a protocol for measuring food temperatures in supply chains, and will be implementing it through a contract with the Australian Meat Processor Association.
A brief overview of the document:
The recent study explores the practical frozen shelf life of Australian boxed beef and lamb stored beyond 12 months. Researchers examined meat quality after storage at -12°C, -18°C, and -24°C for up to 38 months. This study involved commercial conditions, using vacuum-packed beef and lamb loins, alongside overwrapped lamb trim. Analysis included sensory evaluation, lipid oxidation, microbial safety, and texture.
Findings revealed that meat stored at all tested temperatures showed no significant sensory degradation for up to 36 months. Lipid oxidation increased with storage time and warmer temperatures but remained below levels detectable by sensory panels. Vacuum-packed products retained quality better than overwrapped samples, particularly lamb trim, which exhibited earlier signs of oxidation. Importantly, microbial quality was maintained across all storage temperatures, affirming the safety of frozen storage.
This research challenges existing perceptions of frozen meat's shelf life, suggesting that under proper storage conditions, Australian boxed beef and lamb can retain quality well beyond the traditional 12-month benchmark. It highlights the importance of vacuum packaging for extended storage and provides valuable insights for global cold chain logistics and export markets.
