Can slaughterhouses make use of Bubble Slurry™ Ice?
Immediately after the slaughter, carcasses have to be cooled down rapidly to inhibit the growth of microorganisms, delay spoilage and prevent muscle shortening. This is mostly done in water-ice baths, spin chillers or dry-ice blasting chambers. In addition, many processors use salt water dips to treat meat against parasites and to give meat a shinier or fresher look. Both processes are meant to improve quality and extend shelf life. Bubble Slurry™ Ice can be used in these two processes combined: rapidly cooling the product and making use of the salt content of the Bubble Slurry™ Ice. Tests by Crytec (and several of its slurry icemaking competitors) have shown that the salt uptake by the meat, if the dip lasts shorter than 30-45 minutes, is negligble.
Related Questions
- Can Bubble Slurry™ Ice be used in food production processes that require product chilling, like the production of sausage, cold cuts, cheese, bread, etc.?
- What is the benefit using Bubble Slurry™ Ice before freezing food, like vegetables, shellfish, etc.?
- Can slaughterhouses make use of Bubble Slurry™ Ice?
