FOOD COOLING

Red Meat Cold Storages

Red meat cold storages should be arranged in accordance with the food legislation. With our team, which has analyzed the points to be considered about red meat cold storage in the best way, we serve our valuable clients with years of experience at every stage, from slaughtering livestock to processing and keeping them in suitable cold storages. We guarantee to meet your cold storage needs in the best way for red meat and chickens in process cold areas, shredding areas, freezing rooms, cold storage and frozen storage. In addition, thanks to the meat integrated facilities we undertake, we offer you all kinds of cold storage installations on a turnkey basis.

Red Meat Cold Storages Features

When red meat or chicken products are considered in a general way; Meat should be stored under cold weather conditions from production to consumption. Even if there are no microorganisms in the meat of animals that will cause a possible disease or deterioration, many microbes can be transmitted to the meat in a very short time after slaughter.

This causes the meat to spoil. Therefore, when the meat is slaughtered, it should be stored in cold weather conditions between 0˚C and -1.7˚C and 95% humidity. This situation both prevents the meat from darkening and prevents the transmission and spread of a possible microbe. These weather conditions can be achieved thanks to the meat cold storage. With cold storage, your products are stored for a long time without spoiling.

Chicken Meat Cold Storage Features

Chicken meat is a type of meat that can spoil much more quickly than red meat. Chicken meat, which can be greatly affected by external factors, cannot be preserved unless suitable weather conditions are provided. However, meeting the appropriate temperature conditions maximizes the storage time of chicken meat. In this way, the meat retains its freshness for a long time.

Chicken Meat Cold Stores

As it is known, chicken meat and chicken meat products are one of the suitable environments for the spread and proliferation of bacteria. They are perishable food products due to the high humidity they contain and the fact that they contain glycogen, that is, carbohydrates that can become fermented. Cooling the meat directly after the slaughtering process of the chicken causes the meat to last longer, the nutritional content of the meat to not deteriorate, and the quality of the meat to not decrease. Chicken cold storage process is very important in this respect. Chicken meat producers should definitely do this process.

Chicken Meat Cooling Process

Chicken meat should be cooled as soon as possible in order to prevent bacterial growth after slaughtering the chicken. After removing the internal organs of the chicken, the temperature of the meat should be reduced to 4.4 degrees within four hours. Chilling this meat is among the critical processes. Reducing the temperature of the meat quickly and as soon as possible is among the most important factors that determine the quality, appearance and flavor of the chicken. Therefore, the slaughtered chicken should be cooled in the cold storage.

Why is the Cooling Phase Important?

The cooling process in the slaughter process of poultry such as chicken is one of the most important factors affecting the quality of meat and bacterial growth.

The effects of the cooling stage on chicken meat are as follows;

Therefore, biochemical reactions are delayed. spoilage and bacterial growth are prevented.
Meat extends shelf life.
It affects the water holding capacity of meat.
The appearance and flavor of the meat beautifies it.

Because of all these effects, the cooling process is also very important in other poultry such as chicken.

Cold Storage Methods

After the chicken is cut, the chicken meat can be cooled in both ways. These methods are as follows;

Meat cut in water cooling process The duration of exposure to cold water improves the quality and nutritional content of the meat. This period is as short as possible, as it adversely affects should be kept. Therefore, with the help of specially designed systems Meats are cooled faster and more reliably. America This method is widely used in the United States.
In the air cooling process, the cooling process Can be applied alone or immediately after water cooling applicable. Meats tied to chains in cold storage It is circulated to cool the meat. In our country, Canada and other It is the most widely used method in all European countries.

How Do We Work ?

The cold storage rooms we will produce for you are designed by our project managers, taking into account the construction process and future capacity increase. This is very important for your investment in the food industry, and it is an important detail that you must take into account.

Before the service we will provide to you on cold storage, our project managers; Considering the storage conditions of the products you want to keep, it draws out possible risk analyzes and presents this record to you as a draft. Your project will be implemented with the best quality and high efficiency when the necessary controls are made on the draft and an appropriate decision is made. You can contact us for all kinds of turnkey cold storages.

Red Meat and Poultry Slaughterhouses and Cold Storage