Humidity Control in Butchery Cold Chains

Freshly slaughtered meat comprises 75% water and approximately 20% protein.

Ideally hanging meat carcasses should be stored at 2ºC and 82% humidity to prevent meat weight losses.

Whilst cold room refrigeration systems are required to maintain ideal storage temperatures their downside is that they tend to dry out (dehumidify) the internal air.

When that occurs fresh hanging meat carcasses will lose moisture and as much as 1% to 3% by body weight.

The only way to avoid such weight losses is to ensure that humidity levels are correct and kept constant at those levels.

Polar Africa as a range of humidity control interventions available to assist the wholesale and retail meat trade when it comes to preventing bottom line losses through weight losses which are avoidable.

 

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