A wide variety of processing, storage and preparation systems have been developed to reap the benefits of meat. Good refrigeration plays a decisive role here, above all in storage and subsequent processing.
The primary goals in the rapid cooling of carcasses are maintaining the flawless, hygienic quality of the meat and preventing weight loss. To achieve this, the core temperature after slaughter must be lowered in a continuous cooling curve. For half carcasses of pork and beef, this internal temperature must be reached within a certain period. Air speeds of 2-3 m/sec, and even higher, flowing toward the product, are required.
For poultry, hygiene ordinance 2004/853 EC for foods of animal origin specifies a special core temperature.
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