LPT 321: Meat Science (1+1)

PRECAUTIONS FOR EFFICIENT CHILLING AND FREEZING OF MEAT

• The following precautions must be adopted to ensure chilling and freezing is efficient and delivers a consistently excellent product:
  • Initial design of refrigeration space should take into consideration – product tenderness, weight loss, possibility of spoilage, size of individual units, space required, rail height, wall and floor surfaces.
  • Temperature and relative humidity must be maintained at recommended levels constantly, and must be monitored regularly.
  • Overloading must be avoided and carcasses must not touch each other.
  • Door opening and closing must be kept to a minimum and access must be restricted to authorised personnel only.
  • Adequate air flow around carcasses is essential.
  • Carcasses of different species must not occupy the same area.
  • Drip pans must be placed under carcasses and meat.
  • Cold shortening must be avoided by delaying chilling to less than 10⁰C, 10 hours after slaughter.