Carcass Chilling Survey and Derived Meat Quality Chilling of hot carcasses is a critical step in the meat production chain, as the rate of chilling significantly impacts the production economy through its effect on meat quality, chill loss, shelf life, and microbial safety. Typically, the carcass temperature just before chilling falls within the range of 3940°C, and the objective is to reach approximately 5°C within 20 to 24 hours after slaughter, when the carcasses are usually cut and boned. The meat industry is constantly evolving; capacity increases, carcass weight increases, and old and wornout processes are no longer adequate and provide poor results in terms of both meat quality and chilling performance. We offer a comprehensive consultancy concept where chilling technology and meat quality go hand in hand.
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