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Why Meats are Converting into Cuts before Blast Frozen?
03.01.2019
Carcass is separated into cuts before shock. For large animals carcasses are usually divided into 4-Quarters and fats are completely removed from some parts since it reduces heat transfer rate. There are many advantages of shocking the meat after shredding the carcasses; making boneless beef, and separating the fats.


•   The mass to be frozen is decreased by 30%
•   Increased storage density is obtained
•   Handling operations become easier
•   As it provides hygiene and cleanliness through the bone separation process, a cleaner meat is obtained.



Storage Life of Meat and Meat Products



Products

Storage Life (monthly)

-18 °C

-25 °C

-30 °C

Beef    Carcass

12

18

24

Roasts,    steaks (packaged)

12

18

24

Ground    beef, (packaged, unsalted)

10

>12

>12

Veal    carcass

9

12

24

Lamb    carcass

9

12

24

Chicken,    turkey (eviscerated)

12

24

24

Fried    Chicken

6

9

12

Offal    (edible)

4

 

 

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