At product processing facilities,including white meat and Poultry Animals,the products must be cooled between 0 and + 4°C within 2 to 3 hours from the start of the preparation for consumption.
White meat is more sensitive to spoilage than red meat.Therefore,the storage temperature of white meat in cold rooms directly affects the formation of bacteria in the product.
White meats can be stored in two ways as fresh and frozen.Fresh products should be consumed within 7 to 14 days,refrigerated between 0 - 4°C.
The shelf life of frozen products varies between 6 and 24 months,depending on the storage temperature.
This process is carried out in freezing rooms with a temperature of ( – 35 / – 40°C) and the products that are frozen are stored in Cold Rooms fixed with (-18°C)
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