Do you want to increase shelf life of your poultry products?
Handling poultry processing from live stock to frozen or cooled product requires fast, safe and secured refrigeration solutions
Frequently Asked Questions:
What are the storage conditions of poultry products?
a) In chilled room having temperature of 0 °C to 4.4 °C with RH up to 95% to 100%, products can be stored 5 to 7 days depending upon packing and sanitation
b) In deep-chilled room having temperature of -1 °C to -2 °C with RH as high as possible, products can be stored up to 3 to 4 weeks
c) In freezer room having temperature of -18 °C to -20 °C with RH as high as possible, products can be stored up to 12 months
What are the practices for freezing of poultry meat?
a) The rate of freezing of poultry affects color and drip loss during thawing. A faster freezing rate gives lighter colored product and one less subject to drip loss
b) Fat skin gives a good appearance irrespective of freezing method
c) Thin skin poultry, the color can be varied from white to dark red as the freezing rate is varied from fast to slow
What are the methods of freezing of poultry meat?
a) Blast freezing with high velocity air at -29 °C to -40 °C
b) Immersion freezing through super chilled brine or other liquid
c) Continuous blast freezing on a moving belt, such as liquid N2, liquid CO2 or mechanical/NH3
d) Holding freezer with air circulation and temperatures of -18 °C to -29 °C
