Meat cooling

MAYWAY is your refrigeration specialist when it comes to planning, installation, maintenance and modernisation!

All our projects start with a comprehensive consultation in which all information relevant to the system is collected. Of course, the possibility of using waste heat by means of heat recovery is also examined.

In order to achieve an efficient and economical solution, the system components required to provide the cooling capacity are matched to you, calculated and dimensioned.

To maintain the quality of meat and meat products, it is important to lower the temperature as quickly as possible after the slaughter process and to maintain this low temperature during processing and storage. Lowering the temperature inhibits the physical, chemical, biochemical and microbial processes taking place in the meat.

Rapid cooling of the meat is essential.

From a hygienic point of view, cooling down to the initial freezing temperature of 1.5 to -1°C makes sense.

Pathogenic micro-organisms such as salmonellae, staphylococci and clostridia practically no longer reproduce below 5°C.

A temperature of 7°C is legally required for the storage and transport of meat. However, this temperature is to be regarded as a maximum tolerable temperature for hygienic and low-germ meat production.

Meat is stored at temperatures between -1 and +2°C.

In contrast to dry Aging, high relative humidities of 85% to 90% at low air velocities between 1 and 4 m/s are required here to prevent surface drying.

MAYWAY creates solutions that exactly fit your requirements and your budget.