Higher Education | Carcass Hanging Time Microbials and the effect of extended hanging time on pork carcasses and blade steaks Francisco Najar-Villarreal Elizabeth Boyle October 19, 2020 No Comments The meat industry uses refrigeration as the air-chilling system to slow microbial growth and maintain carcass quality. In the pork industry, the time between harvest and fabrication is typically 24 to 48 hours.Read More
Harmonized 3-nozzle linking powers fully automated production July 31, 2013 No Comments The AL systems bring a new level of efficiency to fresh, cooked or dry sausage production.Read More
