Both raw and marinated pork loin are in demand by consumers who want the convenience and flavor of the “other white meat” and a lean alternative to beef. State-of-the-art cryogenic freezing and chilling solutions from Linde can save space, time and labor – and are designed with food safety and hygiene in mind. They can help pork loin processors:
- Boost throughput. Whether chilling, crust freezing or complete freezing, state-of-the-art cryogenic technology can maximize throughput, especially compared to mechanical freezing. With cryogenic impingement freezers, for example, cryogenic liquid nitrogen is introduced onto the surface of the product and cold gas is pressurized at high velocity to quickly penetrate the outer layer of the loin. Crust freezing becomes a continuous in-line process.
- Reduce labor costs and time. There’s no need for slow equilibration in separate holding freezers, plus the extra time and labor for transferring product is eliminated.
- Improve moisture retention. Pork loin, especially marinated pork, must retain moisture during freezing and chilling operations to maintain quality and consistency.
Every ounce of moisture retained on a marinated pork product contributes to weight and flavor. Marinated pork loins are more flavorful and keep consumers coming back for more. So locking in moisture quickly not only keeps more weight on the bottom line, it can make the difference for premium brands.