Meat Cold Stores are designed as chilled or frozen cold chambers for different types of meats such as carcasses, boneless and cuts.
Meat Cold Storage; Carcass cold stores can be classified as short-term storage, long-term cold storage and distribution cold storages.
Carcass cold stores are very important for slaughterhouses where the fresh meat is subjected to primary cooling.
Short and long-term storage of cold stores can be built inside of slaughterhouse or outside at distant locations. These cold stores serve to regulate the product stock of whole year. In these stores, the products are taken from the carcass cold rooms are kept frozen for a week to several months and shipped to distribution cold storages.
Distribution cold storages are generally located in city centers, receive goods from short-term storage or long-term and distributes to markets. In distribution stores, generally storage times vary from one to two weeks.
Meat cold storages are designed for the purpose of keeping chilled meat or frozen meat or both min different rooms
Meat cold stores can be owned by private company, public institution or cooperative. Regardless of the owners, quality is the most important factor. These cold storages serve on profit basis.
Other Blog Posts
What is Meat and how it reaches to Consumer?
Where to Build Slaughterhouses?
What are the Storage Conditions for Meat Products?
How Many Types of Meat in Cold Rooms are there?
Why Primary Chilling is Important for Meat Industry?
How to Shock Meat Products?
Why Meats are Converting into Cuts before Blast Frozen?
How to Plan Meat Cold Storage Facility?
How to Design a Cold Storage Warehouse?
How to Manage Cold Storage Warehouses?
How to Ensure Hygiene and Disinfection?
How to Protect Health of People Working in Cold Storages?