Steaks
Choose chilled gel pack or frozen dry ice logic based on whether the steak must arrive fresh, deeply chilled, ou solide congelé.
Meat and poultry cold chain planning
Viande & Poultry Cold Chain Packaging Solutions
Meat and poultry shipments are not one packaging problem. Premium steaks can be chilled or frozen, raw chicken needs stronger leak containment, and deli meats need clean retail presentation. The packout should match product form, température cible, comportement du liquide de refroidissement, durée de l'itinéraire, and receiving quality checks.
Choose the packout by product risk
Temperature matters, but meat programs also fail from purge leakage, crushed trays, étiquettes humides, contact liquide de refroidissement, and unclear chilled-versus-frozen route intent.
Chicken Breast
Control raw poultry leakage, capacité d'absorption, liner integrity, and cross-contact risk while holding a 0-4 C chilled route.
Saucisses & Deli Meats
Protéger 0-4 Température C, lisibilité de l'étiquette, retail pack appearance, condensation, and odor separation without freezing the product surface.
Typical meat and poultry route choices
Use these planning ranges to pick the first Tempk packout for testing. Final coolant mass should be validated with the exact payload, insulation size, itinéraire, et assaisonner.
| Product route | Common target | Packaging structure | Coolant starting point | Watch first |
|---|---|---|---|---|
| Premium chilled steaks, 8-36 h | 0-2 C for high-quality chilled presentation, ou 0-4 C where the food safety program allows. | Vacuum or tray pack, couche absorbante, doublure de fuite, EPP or insulated carton, separated gel packs or 0 CPCM. | À propos 0.8-2.8 kg gel packs or PCM for 1-4 kg de charge utile. | Freeze marks, purge, tray dents, changement de couleur. |
| Raw chicken breast, 8-36 h | 0-4 C chilled route with strict leak control. | Primary sealed pack, doublure secondaire, fond absorbant, coolant separated from poultry packs. | À propos 0.8-2.6 kg conditioned gel packs or PCM for 1-4 kg de charge utile. | Fuites, carton mouillé, cross-contact risk, warm top layer. |
| Sausages and deli meats, 8-36 h | 0-4 C chilled route for processed or ready-to-eat packs. | Retail pouch or tray, barrière contre la condensation, protection des étiquettes, side and top coolant with divider. | À propos 0.6-2.2 kg gel packs or PCM for 1-4 kg de charge utile. | Condensation, dommages à l'étiquette, transfert d'odeur, gel superficiel. |
| Frozen meat shipments | -18 C or below when the route is specified as frozen. | Frozen shipper, dry ice or frozen coolant plan, vapor gap, label and carrier checks. | Use dry ice planning by box size, meat weight, temps de parcours, and carrier limit. | Sublimation sur glace carbonique, thaw at last mile, regulatory marking. |
For frozen pallet or bulk programs, voir Frozen Meat Pallets. For subscription programs, voir DTC Meat Boxes.
Route validation should include product condition
Temperature curves are only useful when they are paired with receiving checks: purge, fuite, état de l'étiquette, sécheresse du carton, emplacement du liquide de refroidissement, and product surface quality.
More meat and poultry packout guides
These product guides support the category page without forcing every product into a separate solution page.
Ground Beef
Use this guide when the product is not one of the three priority pages but still needs a product-specific meat packout decision.
Pork Chops
Use this guide when the product is not one of the three priority pages but still needs a product-specific meat packout decision.
Lamb Cuts
Use this guide when the product is not one of the three priority pages but still needs a product-specific meat packout decision.
Turquie
Use this guide when the product is not one of the three priority pages but still needs a product-specific meat packout decision.
Tools and packaging components
Use the tools to size the first trial, then validate with the real meat payload and receiving checks.
Need a meat or poultry packout checked?
Partager le formulaire produit, chilled or frozen target, poids de charge utile, taille de boîte, durée de l'itinéraire, saison, et recevoir des chèques. Tempk can help choose insulation, masse de liquide de refroidissement, structure du revêtement, et étapes de validation.
Practical packout choices for Meat & Volaille
Viande & Poultry shipments should not use one fixed box recipe for every product. Commencer par 0-4 C chilled control for fresh cuts or -18 C for frozen meat programs, then separate products by heat load, résistance de l'emballage, and how they are received. Pour les programmes mixtes, Tempk usually compares a short local route, an overnight parcel route, and the hottest expected season before confirming the shipper.
How this becomes a usable Tempk solution
Use vacuum-pack support, tampons absorbants, doublure de fuite, carton isolé, et protection des coins. The coolant plan should begin with gel packs for chilled packs and dry ice or frozen PCM for frozen lanes that require extended hold time. When the payload has delicate retail cartons, texture douce, live material, or medical documentation, protect the payload first and then add cooling capacity. If the shipment is delayed at packing, remettre, douane, or dock transfer, the route profile should be rechecked instead of only increasing coolant weight.
Validation should include check purge control, surface temperature, compression des cartons, and unloading time at the destination. A useful test records the warmest payload point, the coldest point near coolant, and the receiving condition after handling. This gives the operations team a practical packout instruction, not just a temperature chart.