DENMARK, Taastrup. The new DMRI Quick Chilling Process is easier to maintain and service than a typical quick chill design.
Meat quality, chill loss level and energy consumption are improved significantly. The institute’s new design reduces issues with ice build-up and limits condensation problems.
Meat tenderness can be improved by up to 30% and drip loss reduced by 20% (technical values) using an optimal carcass chilling design compared with a simple chilling design. The carcass chilling process is designed to increase the water holding capacity and tenderness. It also ensures finalized rigor processes and reduces greyness and pale color of the meat.
DMRI offers complete engineering specifications and evaluation of the tenders as well as site inspections during construction. In addition, the institute offers a Chill Loss Guarantee of the targeted chill loss level through a defined performance test. Depending on the choice of process, it is possible to design a quick chill process and achieve a chill loss between 0.7% and 1.2%.
Carcass chilling is responsible for roughly 40% of the electrical energy consumption in a pork slaughter business. An optimal carcass chilling process can save up to 15% on average of the electrical energy consumption. The energy consumption is minimized by a careful balance between the size of the refrigeration hardware and the selected conditions throughout the chilling process as well as utilization of heat recovery from the refrigeration plant.