In Meat and Poultry plants we make systems for:
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Slaughtering houses refrigeration facilities
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Air Blast Tunnel Freezers
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Chilling carcasses after slaughtering
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Chilled water spraying
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Dry cooling
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Sausages drying rooms
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Steaks aging rooms
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Low temperature air-conditioning 12o / 16oC in the process areas
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Cold rooms for product holding before shipping
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Recommendations for Meat & Poultry Products Storage Conditions |
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Storage Conditions |
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Product |
Storage Temperature oC |
Relative Humidity % |
Storage Life |
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Beef fresh |
-2 / 1 |
88 / 95 % |
1 week |
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Beef carcass |
0 / 4 |
85 / 90 |
1 - 3 weeks |
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Beef frozen |
- 23 / -18 |
90 / 95 % |
6 - 12 months |
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Veal |
-2 / 1 |
85 / 95 % |
3 weeks |
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Pork fresh |
0 / 1 |
85 / 90 % |
3 - 7 days |
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Pork carcass |
0 / 1 |
85 / 90 % |
3 - 5 days |
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Pork frozen |
- 23 / -18 |
90 / 95 % |
4 - 8 months |
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Bacon |
3 / 5 |
80 / 85 % |
2 - 3 weeks |
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Bacon, frozen |
- 23 / -18 |
90 / 95 % |
2 - 4 months |
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Ham |
0 / 1 |
80 / 85 % |
3 - 5 days |
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Ham frozen |
- 23 / -18 |
90 / 95 % |
6 - 8 months |
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Sausages: country/ smoked / frankfurters |
0 |
85 % |
1 - 3 weeks |
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Lamb fresh |
-2 / 1 |
85 / 90 % |
3 - 4 weeks |
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Lamb choice, lean |
0 |
85 % |
5 - 12 days |
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Lamb frozen |
- 23 / -18 |
90 / 95 % |
8 - 12 months |
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Poultry fresh |
-2 / 0 |
95 / 100 % |
1 - 3 weeks |
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Chicken, all classes |
-2 / 0 |
95 / 100 % |
1 - 4 weeks |
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Turkey, all classes |
-2 / 0 |
95 / 100 % |
1 - 4 weeks |
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Duck |
-2 / 0 |
95 / 100 % |
1 - 4 weeks |
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Poultry, frozen |
- 23 / -18 |
90 / 95 % |
12 months |
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Rabbits |
0 / 1 |
90 / 95 % |
1 - 5 days |
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Eggs shelled |
-1.5 / 0 |
80 / 90 % |
5 - 6 months |
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Eggs frozen |
-20 |
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1 year plus |
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The above tables contain information from ASHRAE Refrigeration Handbook 2010 |
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