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Quickly freezing proteins during production leads to greater product quality and appearance and reductions in waste. Yet the inability of many processors to leverage the optimal technologies remains a major operational obstacle, analysts say.
In the U.S., water immersion chilling (WC) is commonly used to chill poultry while other regions of the world, such as the European Union (E.U.), prefer air chilling (AC).
At the mixer or blender, chilling may appear under control, but minor variations can creep in that may go unnoticed or unaddressed, adding unnecessary costs to your bottom line.
Leveraging cutting-edge technologies for chilling and freezing is essential for enhancing meat and poultry revenues and food safety, but operators must first sidestep implementation obstacles.
Meat and poultry processors that underestimate the importance of investing in state-of-the-art chilling and freezing technologies and systems are set to feel the cold.
Freezing and chilling systems, rooms and facilities continue to advance, as do the quality, sustainability and eco-conscious goals for most processors in this arena.
