Higher Education | Carcass Hanging Time Microbials and the effect of extended hanging time on pork carcasses and blade steaks Francisco Najar-Villarreal Elizabeth Boyle October 19, 2020 No Comments The meat industry uses refrigeration as the air-chilling system to slow microbial growth and maintain carcass quality. In the pork industry, the time between harvest and fabrication is typically 24 to 48 hours.Read More
