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 |
||
