Cubes of fresh meat can be very sticky, gripping contact surfaces, clumping together and slowing down the packing operation. To overcome this problem, processors often resort to manual intervention or chilling the meat to near or below 0C. For instance, it would be left in the freezer overnight before packing.
Whilst this makes the meat considerably less sticky, research by one major European processor has indicated that intermediate freezing detracts from the true fresh meat flavour.
Click here to discover how this major European meat processor achieves speeds of 65ppm at +5C without manual intervention, resulting in cost savings and a better-tasting end product.
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