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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.
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.
Praxair’s flighted freezer prevents individual pieces from sticking together while providing maximum exposure to the cryogen for quick and thorough freezing.
