FOGGING FRESH MEAT
HIGH-PRESSURE FOGGING OF FRESH MEAT
BRUMSTYL FOGGERS FOR THE FOOD INDUSTRY
First and foremost, the high-pressure fogger enables better preservation of fresh meats. Rightly so, high-pressure fogging maintains natural moisture to ensure freshness, taste, texture and appearance.
What’s more, without humidification, meat rapidly dehydrates under normal refrigerated counter conditions. Within a few hours, meat can turn black, making it unattractive and unhealthy. Similarly, this degradation creates a great deal of waste and an unconvincing guarantee of quality.
In addition, the use of fogging on shelves of fresh meats results in the spraying of micro-droplets which stop the drying-out effect. This prevents the meat from drying out. Natural moisture loss is reduced by over 60%, and shelf life is extended from 3-5 hours to 36-48 hours. What’s more, product freshness and appearance are maintained.
Otherwise, during the meat maturing process, as in cold storage, maintaining humidity is a vital step. In this respect, moisture loss often exceeds 4% over a 7-day period, which represents nearly 3 kg of weight loss on a 65 kg carcass.
This loss of moisture and weight can be reduced by around 60% using our high-pressure misting humidification systems. This means a saving of around 1.6 kg per carcass.
Another advantage of opting for a misting system is that it facilitates boning and cutting of the meat, by improving the condition of its outer layer. This further reduces waste when carcasses are cut up.
THE BENEFITS OF HIGH-PRESSURE FOGGING FOR FRESH MEAT
THE BENEFITS OF FOGGING IN THE FOOD INDUSTRY
We can therefore conclude from the many advantages of fogging meats that:
- maintains taste, freshness and texture.
- increases shelf life.
- reduces weight loss.
- slows desiccation during storage and display.
- improves meat processing during boning and cutting.
Finally, our fogging system can be used on the meat shelves of supermarkets, hypermarkets, butchers, grocery stores, trailers and cold stores.