Breaking News on Global Trading and Meat Processing

Products > Case Study

How to pack fresh meat automatically without excessive chilling

Published: 03-Sep-2012 | Format: PDF file | Document type: Case Study

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.

Supplier's Info Centre

Ishida Europe logo

Fill Form to Download Now!

*
*
*
*
*
*
*
*
*

YesNo

Please note that any information that you supply is protected by our Privacy and Cookie Policy.
Access to all documents and request for further information are available to all users at no cost. In order to provide you with this free service, William Reed Business Media Ltd does share your information with companies that have content on this site. When you access a document or request further information from this site, your information may be shared with the owners of that document or information.