Close attention to cold processing pays off for ground poultry, patties, nuggets and sausage.
Processors of ground meat, turkey patties, chicken nuggets and poultry sausages must address multiple cold-processing issues. Ground poultry 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 potentially cost-to-freeze. More efficient batch mixing and chilling with cryogenic gases lead to faster cycle times and smoother forming operations that help lower the “cost to freeze.”
Extend shelf-life. Chilled patties, nuggets and sausages can stay fresher longer with modified atmosphere packaging (MAP) systems.