Close attention to cold processing pays off for hamburger patties, ground sausage and other formed products.
Processors of ground meat must address multiple cold-processing issues. Ground beef and pork products demand a high-degree of temperature control and repeatability in mixing/blending and forming operations as well as in subsequent chilling, freezing and packing operations.
State-of-the-art cryogenic chilling solutions from Linde are designed with food safety and hygiene in mind and can help:
Boost productivity. More efficient chilling processes can lead to higher throughput and productivity gains of 10% and more. Chill cycle times on meat mixers/blenders can potentially be cut 30% or more.
Improve process repeatability. Consistent batch chilling can improve quality of ground and formed products and repeatability of forming operations.
Lower the cost-to-chill or -freeze. More efficient batch mixing and chilling with cryogenic gases lead to faster cycle times and smoother forming operations that help lower operating costs. In addition, new hygienically designed freezers can reduce maintenance and downtime.
Extend shelf-life. Chilled patties, nuggets and sausages can stay fresher longer with modified atmosphere packaging systems.