White Meat

WHITE MEAT

These cold rooms where whole chicken, chicken parts or fish are stored can be designed in different temperatures and types in accordance with their purposes.

Apart from production, preservation of the produced meat also plays a big role in solving the globally increasing food shortage problem. It was found that the shelf life of the chickens can be increased by quick cooling methods. Healthy long term storage of seafood can also be ensured by cooling systems. Sea food, when compared to the meat of the land animals, is more prone to spoilage due to its characteristics. With the correct execution of cooling and ventilation processes, quality meat and long shelf life can be achieved.

Shelf life of the chicken meat can be increased by quick cooling methods.
In seafood, via quick cooling right after hunting, continuity of the fresh sales can be maintained
The growth and multiplication of microorganisms can be prevented.
Dehydration of the meat can be minimized.
The color of the quality meat is aesthetically pleasing.