Tech | Meat Science Spray chilling beef sides can hasten temperature decline during postmortem chilling January 20, 2021 No Comments Depending on the species, processing facilities implement chilling methods that include air or spray chilling of carcasses.Read More
Processing Technology More meat, more problems The move to larger carcasses may produce more protein, but it also complicates the processing and handling of whole-muscle cuts. Richard Mitchell June 3, 2016 No Comments The greater use of antibiotics and growth hormones on animals and longer periods in feed lots result in bigger carcasses — and subsequently larger slices of whole-muscle cuts.Read More
