What Is The Function Of Chillers In Poultry Processing at Zac Belmore blog

What Is The Function Of Chillers In Poultry Processing. Chilling of poultry carcasses may be accomplished by use of coolants such as water, air, solid carbon dioxide or liquid nitrogen. Weight loss is avoided by adding moisture during the process. Only suitable for cooling fresh (meaning not frozen) product. Air chilling utilizes controlled cool air flows to bring down the temperature of the product to the required level. Marel poultry offers various technologies, chilling products to the correct core temperature without freezing. It prevents deterioration in meat quality and microbial growth.

Airchilled poultry has benefits for both processors and consumers
from www.supermarketperimeter.com

Marel poultry offers various technologies, chilling products to the correct core temperature without freezing. Air chilling utilizes controlled cool air flows to bring down the temperature of the product to the required level. Chilling of poultry carcasses may be accomplished by use of coolants such as water, air, solid carbon dioxide or liquid nitrogen. Only suitable for cooling fresh (meaning not frozen) product. Weight loss is avoided by adding moisture during the process. It prevents deterioration in meat quality and microbial growth.

Airchilled poultry has benefits for both processors and consumers

What Is The Function Of Chillers In Poultry Processing Air chilling utilizes controlled cool air flows to bring down the temperature of the product to the required level. Weight loss is avoided by adding moisture during the process. Marel poultry offers various technologies, chilling products to the correct core temperature without freezing. Only suitable for cooling fresh (meaning not frozen) product. Chilling of poultry carcasses may be accomplished by use of coolants such as water, air, solid carbon dioxide or liquid nitrogen. It prevents deterioration in meat quality and microbial growth. Air chilling utilizes controlled cool air flows to bring down the temperature of the product to the required level.

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