Meat Weight Losses in Cold Storage – Prevention Solutions

Beef, lamb, sheep and pork loses blood, shrinks and discolours whilst hanging in cold storage (even for a few hours).

The foregoing results in meat being trimmed extensively before packaging for refrigerator cabinet display or dispatched to a client. The cumulative weight loss from hanging to trimming can be anything between 1% and 5% and much more.

Dry-aged meat tends to shrink and crack over 21 to 28 days losing substantial weight in the process. Wet-aged and primal vacuum packaged meat purges blood at a rate of knots, losing weight and tenderness in the process.

Polar Africa ( has a proven solution, developed over 13 years, to redress the foregoing which will procure a quality-ladened meat product and improved bottom line in next to no time.

Get in touch

To stay up to date with what is happening at Polar Filters, connect with us on the following social media platforms

error: Content is protected !!