Cold Storage

Red meat has a short shelf life due to chemical, enzymatic and growth reactions of microorganisms and spoils quickly, which results in undesirable changes in appearance and ultimately spoilage and become unusable. The easiest way to prevent meat spoilage is to pack it properly. Packaging is a protector that maintains the health of the product from production to consumption. The purpose of red meat packaging in the red meat packaging production line is to increase its shelf life and to completely protect the food from the risk of internal and external spoilage, as well as to make its transportation better and easier.

The advantages of red meat packaging are:

• Maintain meat quality (appearance, taste, moisture)
• Product health supply
• Marketability and customer attraction
• Meat supply in different sizes and slices

How to pack red meat

To maintain the quality and health of the meat, it must be packaged in the correct and hygienic way in the authorized unit. Before packing and marking red meat, meats should be categorized as bony, boneless, or lean. Each package should contain only one type of meat, for example, boneless, boneless, or lean. The same pieces of meat in disposable and uniform plastic containers (in terms of shape, color and size) and of suitable material, clean, dry and high strength should be placed so that the upper surface of the meat is higher than the edge of the walls of each container. Each container should be completely covered with a thin, transparent sheet of plastic. The net weight of the meat in each package should not exceed 2.5 kg (packages are usually kg).

Next in the red meat packaging production line, the packages must be marked. Marking is the printing or labeling of warning signs on packaging. A jet printer is used to print these signs. According to the executive instructions of health control and supervision of raw animal products related to the veterinary organization, the following items should be mentioned on the red meat packaging label:

• Packaging unit name;
• Packaging unit brand;
• Address and telephone number of the red meat packaging unit;
• Health license code for operation of the General Veterinary Administration of the province;
• Supply shape (head, neck, thighs, etc.);
• Product Name;
• Maintenance;
• Date of manufacture;
• Expiration date;
• price product;
• Product weight

Freezing meat

At this stage of the red meat packaging production line, freezing takes place. Packaged meats are offered in the market in the form of fresh meat and frozen meat. In fresh meat, the temperature of the deepest part of the muscle should be above zero degrees and maximum 7 degrees Celsius, but in frozen meat it should be -18 degrees Celsius or less.

Freezing is one of the best ways to preserve meat because it not only preserves the physical quality of fresh meat, but also significantly prolongs the shelf life of meat by limiting or making the environment less conducive to the growth of microorganisms. As a result of freezing, one group of microbes is killed and the growth of another group is stopped. But some of them, like molds, continue to grow up to -105 degrees Celsius.

At temperatures below -1.5 degrees Celsius (meat freezing point), the freezing of water in the meat begins rapidly and then spreads, and at -20 degrees Celsius, 98.2% of the meat juices are frozen. The higher the rate of freezing, the smaller the water in the meat will be in the form of smaller particles with less displacement, and after the freezing is removed, the amount of broth will be more and the bloody secretion will be less.

Red meat refrigeration

The last step in the red meat packaging production line is refrigeration. Food preservation is now more important to humans than ever before. Because of population growth, the need for food has increased. Because most foods are produced in remote areas of consumption, they must be stored in special conditions until consumed to be used in seasons when food products are scarce, as well as to prevent spoilage. Food storage may take days, months, or in some cases years. In the case of meat, one way to preserve it is to refrigerate it. At the end of the red meat packaging production line, the packages are transported to the refrigerator. Packaged meats are generally marketed in two ways:

Fresh meats: These meats are served cold and should have a temperature of about 4 degrees Celsius and usually have a shelf life of 72 hours.

Frozen meats: After packing, these meats first enter the freezing tunnel with a temperature of -35 to -40 degrees Celsius so that in a short time, their depth temperature reaches -18 degrees Celsius, then the frozen meats are transferred to cold stores with a temperature of -18 degrees Celsius. And are kept there.

 You can see the latest refrigeration and packaging projects of our company by clicking on the image related to each of them