Precautions for Efficient Chilling and Freezing of Meat

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.
Last modified: Tuesday, 10 April 2012, 10:43 AM