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Meat and Poultries
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Meat and Poultries

In Meat and Poultry plants we make systems for:

  • Slaughtering houses refrigeration facilities

  • Air Blast Tunnel Freezers

  • Chilling carcasses after slaughtering

  • Chilled water spraying

  • Dry cooling

  • Sausages drying rooms

  • Steaks aging rooms

  • Low temperature air-conditioning 12o / 16oC in the process areas

  • Cold rooms for product holding before shipping

Recommendations for Meat & Poultry Products Storage Conditions

 

Storage Conditions

Product

Storage Temperature oC

Relative Humidity %

Storage Life

Beef fresh

-2 / 1

88 / 95 %

1 week

Beef carcass

0 / 4

85 / 90

1 - 3 weeks

Beef frozen

- 23 / -18

90 / 95 %

6 - 12 months

Veal

-2 / 1

85 / 95 %

3 weeks

Pork fresh

0 / 1

85 / 90 %

3 - 7 days

Pork carcass

0 / 1

85 / 90 %

3 - 5 days

Pork frozen

- 23 / -18

90 / 95 %

4 - 8 months

Bacon

3 / 5

80 / 85 %

2 - 3 weeks

Bacon, frozen

- 23 / -18

90 / 95 %

2 - 4 months

Ham

0 / 1

80 / 85 %

3 - 5 days

Ham frozen

- 23 / -18

90 / 95 %

6 - 8 months

Sausages: country/ smoked / frankfurters

0

85 %

1 - 3 weeks

Lamb fresh

-2 / 1

85 / 90 %

3 - 4 weeks

Lamb choice, lean

0

85 %

5 - 12 days

Lamb frozen

- 23 / -18

90 / 95 %

8 - 12 months

Poultry fresh

-2 / 0

95 / 100 %

1 - 3 weeks

Chicken, all classes

-2 / 0

95 / 100 %

1 - 4 weeks

Turkey, all classes

-2 / 0

95 / 100 %

1 - 4 weeks

Duck

-2 / 0

95 / 100 %

1 - 4 weeks

Poultry, frozen

- 23 / -18

90 / 95 %

12 months

Rabbits

0 / 1

90 / 95 %

1 - 5 days

Eggs shelled

-1.5 / 0

80 / 90 %

5 - 6 months

Eggs frozen

-20

 

1 year plus

The above tables contain information from ASHRAE Refrigeration Handbook 2010




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