Where the Heat Gets In: A Tuna Loin’s 26 Hours From Boat to Airside

A 25 kg yellowfin loin left a processor in Manta at 0 degrees, spent four hours in a chiller truck, eleven hours in a consolidator’s cold room, then nine hours on a pallet at a 31 degree cargo terminal. By the time it was weighed for the flight the core was 5.8 degrees and the box showed conde…