chilling | The National Provisioner

Chilled to the bone

Carcass chilling temperatures affect meat tenderness, juiciness and taste.

Megan Pellegrini

February 25, 2022

No Comments

Carcass chilling temperatures affect meat tenderness, juiciness, and taste.

Optimizing cooling for ideal efficiencies

Elizabeth Fuhrman

June 29, 2021

No Comments

While processors are expecting new guidance on cooling, implementation of the U.S. Department of Agriculture’s Food Safety and Inspection Service’s (FSIS) revised Appendix A and B published in 2017 has been delayed. Instead, processors have been allowed to revert back to the 1999 versions.

North America targeted for launch of Spiral Immersion System (SIS) from FPS Food Process Solutions

Industry News

May 14, 2021

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Early installs exceed performance expectations.

Selecting a packaged standalone chiller

Industry News

May 12, 2021

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Appropriate installation, sizing, liquid medium, and controls are necessary for successful integration of a new packaged chiller.

Tech | Processing

Freezing and chilling technologies: Get sold on the cold

Leveraging the best freezing and chilling technologies can enable meat and poultry processors to enhance operations, but equipment capabilities must keep pace with expanding volumes for maximum benefit.

Richard Mitchell

February 12, 2021

No Comments

Keeping meat and poultry fresh and safe during its journey from the ranch to the plate is often an intricate undertaking for processors. And few variables are as important for sustaining product quality as leveraging appropriate freezing and chilling technologies.

Tech | Meat Science

Spray chilling beef sides can hasten temperature decline during postmortem chilling

January 20, 2021

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Depending on the species, processing facilities implement chilling methods that include air or spray chilling of carcasses.

Processing Tech

Freezing, chilling become hot topics in meat and poultry processing

Processors that leverage advanced freezing and chilling systems are in position to boost the appeal of meat and poultry, but costs remain a concern.

Richard Mitchell

February 4, 2020

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Quickly freezing proteins during production leads to greater product quality and appearance and reductions in waste. Yet the inability of many processors to leverage the optimal technologies remains a major operational obstacle, analysts say.

Meat Science Review

Poultry chilling and shelf life

Effects of water chilling vs. air chilling on shelf life of poultry products

Toni L. Duarte Aeriel Belk Jennifer N. Martin Keith E. Belk Jonathan Eisen David Coil Jessica L. Metcalf Xiang Yang

September 12, 2019

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In the U.S., water immersion chilling (WC) is commonly used to chill poultry while other regions of the world, such as the European Union (E.U.), prefer air chilling (AC).

Supplier's Perspective

'Hidden' chilling problems take a toll at the mixer

Erik Fihlman

February 25, 2019

No Comments

At the mixer or blender, chilling may appear under control, but minor variations can creep in that may go unnoticed or unaddressed, adding unnecessary costs to your bottom line.

Processing Tech

How to handle the big chill

Leveraging cutting-edge technologies for chilling and freezing is essential for enhancing meat and poultry revenues and food safety, but operators must first sidestep implementation obstacles.

Richard Mitchell

February 14, 2019

No Comments

Meat and poultry processors that underestimate the importance of investing in state-of-the-art chilling and freezing technologies and systems are set to feel the cold.

On-Demand Join us for an exclusive look into the future of the protein industry with The National Provisioner’s 2024 State of the Industry webinar, a key feature of our October eMagazine. Dive deep into transformative insights as consumer research experts from Circana take the stage.

The International Production & Processing Expo is the world's largest annual poultry and egg, meat, and animal food industry event of its kind. A wide range of domestic and international decision-makers attend this annual event to find solutions for their business, network with industry colleagues, and learn about the latest technological developments and issues facing the industry.

The 2025 IPPE already has 1,200+ exhibitors that will occupy more than 583,000+ square feet of exhibit space. The 2025 IPPE will offer timely and important information and an efficient way for producers and processors to find solutions to enhance their operations.

We look forward to being with you again at the Georgia World Congress Center in Atlanta. Mark your calendar to join us Jan. 28 - 30, 2025. You will not want to miss this "must-attend" event for our industries!

Items Tagged with 'chilling'

ARTICLES

Chilled to the bone

Optimizing cooling for ideal efficiencies

North America targeted for launch of Spiral Immersion System (SIS) from FPS Food Process Solutions

Selecting a packaged standalone chiller

Freezing and chilling technologies: Get sold on the cold

Spray chilling beef sides can hasten temperature decline during postmortem chilling

Freezing, chilling become hot topics in meat and poultry processing

Poultry chilling and shelf life

'Hidden' chilling problems take a toll at the mixer

How to handle the big chill

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