RED MEAT
RED MEAT
These cold rooms where carcass and deboned meat are stored can be designed in different temperatures and types in accordance with their purposes
Meat, being a nutrient-rich source, is a very convenient environment for microorganisms. Since the growth and multiplication speed of these microorganisms depend highly on the temperature, cold store has great importance in this process. Preventing dehydration in order to preserve the taste and quality of the meat emphasizes the importance of cold storage and humidification processes. To increase the taste and color life time, sustaining the cold chain is absolutely essential.
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When stored in right conditions, the spoilage risk is eliminated.
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The color of the quality meat is aesthetically pleasing.
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Via gradual temperature decrease, the shelf life of the meat is increased.
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With cold storage, consumption planning becomes easier.
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Weight loss of the meat is eliminated with humidification.
Factory:
Phone (Factory):
Phone (Sales Office):
Working hours:
Email:
Saray Mah. Keresteciler SS 4.Cad. No:49
Kahramankazan / Ankara / TÜRKİYE
+90 312 801 02 22
+90 312 815 13 28
Week Days 08:00 - 18:15
Saturday - Sunday Closed
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