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
Products | Storage Life (monthly) |
-18 °C | -25 °C | -30 °C |
Beef Carcass | 12 | 18 | 24 |
Roasts, steaks (packaged) | 12 | 18 | 24 |
Ground beef, (packaged, unsalted) | 10 | >12 | >12 |
Veal carcass | 9 | 12 | 24 |
Lamb carcass | 9 | 12 | 24 |
Chicken, turkey (eviscerated) | 12 | 24 | 24 |
Fried Chicken | 6 | 9 | 12 |
Offal (edible) | 4 | | |
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