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
Storage Life (monthly)
Roasts, steaks (packaged)
Ground beef, (packaged, unsalted)
Chicken, turkey (eviscerated)
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