Items Tagged with 'freezing'

ARTICLES

Frozen Meat in Ice Block
Processing Tech

Freezing, chilling become hot topics in meat and poultry processing

Processors that leverage advanced freezing and chilling systems are in position to boost the appeal of meat and poultry, but costs remain a concern.
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Richard Mitchell
February 4, 2020
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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.
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Dry-aged Beef
Meat Science Review

The effect of freezing on the quality of dry-aged beef

Ana Paula Da Silva Bernardo Astrid Caroline Muniz da Silva Maristela da Silva do Nascimento Felipe Azevedo Ribeiro Chris R. Calkins Sérgio Bertelli Pflanzer
July 11, 2019
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Dry-aged beef has gained market share in Brazil over the last several years. Therefore, understanding the effects of the dry-aging process on beef quality, especially on the beef from Zebu cattle, is important because of the large volumes of production and availability of this cattle in that country.
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Chilled Carcasses
Processing Tech

How to handle the big chill

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.
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Richard Mitchell
February 14, 2019
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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.
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