This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Leveraging the best freezing and chilling technologies can enable meat and poultry processors to enhance operations, but equipment capabilities must keep pace with expanding volumes for maximum benefit.
Keeping meat and poultry fresh and safe during its journey from the ranch to the plate is often an intricate undertaking for processors. And few variables are as important for sustaining product quality as leveraging appropriate freezing and chilling technologies.
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.
Most meat and poultry products requiring refrigerated or frozen storage conditions are necessary to prolong the shelf life of the item for food safety or quality reasons.
Wintertime may seem to be an easy time to discuss freezing systems, but the challenges — such as energy management — and solutions to answer those trials are in the works all year long.
Kayem Foods Inc., Chelsea, Mass., is the largest meat processor in New England. More than 100 years ago, founder Kazimierz Monkiewicz (K.M. = “Kayem”) built a reputation for high-quality meats
In response to the demand to operate as efficiently as possible, freezing systems have stepped up to aid in energy management. Most of the improvements that have been made to modern freezing systems are in the areas of control and automation, says Eldon Roth, founder and chairman of Beef Products Inc.