Preservation
Cooling rooms for meat
Meat is a perishable product that requires correct preservation at every stage until it reaches the consumer.
The role of cold
Cooling techniques to preserve meat
An important point in obtaining meat suitable for human consumption is knowing and applying the different cooling techniques that guarantee its preservation, because meat requires ideal conditions of temperature, humidity and air speed.
By cooling the product, we reduce any possibility of physical, biochemical or microbiological change that may affect meat quality. Bacterial metabolism slows down as the temperature drops, and so do the chemical reactions of the muscle.
Our solution
Preservation in cold rooms
Meat preservation starts in the slaughterhouse, where it must be correctly cooled and stored in meat cooling rooms. Meat cannot leave the slaughterhouse without proper cooling, except in exceptional and authorised cases.
Inside the room, temperature, humidity and air speed must be controlled, and the cold chain maintained until the meat reaches the consumer.
Refrigeration
Below 4 ºCWhen the cooling temperature is below 4 ºC, microbial metabolism is reduced, so it is recommended to keep a lower temperature inside the room.
Frozen meat
Around -18 ºCFrozen meat needs a temperature below -12 ºC, and around -18 ºC is recommended.
Relative humidity
85-90 %Excessive humidity favours fungi and bacteria on the meat surface; with too little humidity, meat loses weight.
Refrigerated transport
Max. 7 ºC · offal 3 ºCCarcasses, half carcasses and quarters must be transported in refrigerated vehicles at a maximum of 7 ºC, and offal at 3 ºC.
Slow thawing
Less weight lossThawing meat slowly avoids excessive weight loss and ice breakage that may damage the meat.
Cold chain
UnbrokenMaintaining the cold chain is essential to guarantee food safety and ensure products reach the end consumer in good condition.
Common questions
Frequently asked questions
At what temperature is chilled meat kept?
Below 4 ºC microbial metabolism is reduced, so a temperature lower than 4 ºC is recommended inside the room.
And frozen meat?
It needs a temperature below -12 ºC, and around -18 ºC is recommended.
What relative humidity does the room need?
Around 85-90 %. Excessive humidity favours fungi and bacteria on the meat surface, and too little makes the meat lose weight.
How should meat be thawed?
Slowly, to avoid excessive weight loss and ice breakage that may damage the meat.
Need to preserve meat? Request a quotation
We advise you with no obligation.
Associations we collaborate with
