Meat Carcass Cooling refers to the strict implementation of the quarantine system after slaughtering livestock carcasses quickly cooled, so that the carcass temperature (after the leg as a measuring point) within 24 hours reduced to 0-4 ℃ and in the subsequent process of circulation and retail process always maintain the range of 0-4 ℃
fresh meat. Compared with hot fresh meat, the cooling meat is always in the cooling temperature environment, the growth and reproduction of most microorganisms are inhibited, clostridium botulinum and staphylococcus aureus and other pathogens have not secreted toxins, to ensure the safety and health of meat, and the cooling of meat has
experienced a more adequate process of freezing stiff, soft texture, flexibility, taste delicious. Compared with frozen meat, carcass cooling meat with less juice loss, the advantages of high nutritional value.
Processing Technology of Meat Carcass Cooling
The living body is slaughtered after being rinsed first, and the rinsing water
temperature is controlled at 40 ° C-50 ° C to obtain the carcass after slaughter treatment.
The carcass spray disinfection to effectively inhibit the growth of surface microorganisms, reduce the initial number of bacteria, to extend the shelf life of the product.
After disinfection of the ketone body for rapid cooling, the meat center temperature of 3 ℃ -5 ℃.
4, color protection
After the rapid cooling of the carcass color treatment.
During this system, it need many air coolers, Vrcooler provide stainless steel tube stainless steel or aluminum fin air coolers for Meat Carcass Cooling to stand it's highly corrosive and high pressure environment