Linde supports best practices to deliver beef, pork veal and other meat products safely and naturally to the consumer’s table.
Ensuring meat quality is a multi-step and complex process, starting with animal welfare and culminating with appetizing, wholesome, tasty products safe for the consumer’s table. Across this entire value chain, Linde helps processors maintain the proper temperature, improve processing conditions, scale production capacity and increase product yield.
We can also provide guidance on relevant health and safety standards.
At the same time, our solutions can improve product quality, extend shelf life and reduce risk from contamination. Meat and meat products are particularly susceptible to bacterial growth due to their high water activity and nutrient content. Among our technology and service offerings for meat protein products:
Linde’s patented CRYOLINE® freezers maximize marinate retention, reducing evaporative and dehydration losses.
ACCU-CHILL® bottom injection systems can increase the efficiency of mixers, tumblers, blender, and grinders while improving product quality and yield.
Packaging with a modified atmosphere packaging (MAP) system can increase product quality and extend shelf life.
Other process highlights:
Animal welfare with controlled atmosphere stunning (CAS)
In-transit refrigeration to maintain product quality along the entire distribution chain.
Surface firming and modifying product viscosity.
Water treatment and pH control.
Packaging with a modified atmosphere packaging (MAP) system can increase product quality and extend shelf life. Plus new high-speed leak-detection systems make it possible to test MAP packages inline – and achieve 100 percent sampling in real time.
Find out more about how the Linde Food team can address your specific chilling and freezing challenges.