Waste is a significant problem for many abattoirs. As meat is brought in and processed, it is cooled – taking it from a body temperature of 37°C down to 12°C in a 12-hour period. This helps the meat last longer and preserves the quality of the cuts as they go through packaging and shipping. However, the cooling process can result in up to 3% loss in carcass weight, which in turn reduces bottom line profit.
High pressure water humidification systems, using very fine sprays, surround the carcasses with high humidity air – around 95% rh, reducing the amount of moisture that evaporates from the meat and thus reducing weight loss and maintaining profit.
Through years of experience and knowledge, we’ve learn’t a thing or two about your industry. We understand the environment, what you are trying to achieve and the common problems that require humidity control.