Meat Cold Storage
The purpose of the cold enclosure is to prevent the meat from deteriorating and therefore smelling. Microorganisms such as mold/bacteria multiply easily in appropriate environments, causing degradation. The main purpose of the enclosure is to disrupt the reproductive conditions to prevent the proliferation of these microorganisms. Cooling and freezing through butcher aisles and cold storage are important for meat. If the meat is to be consumed in a short time, cooling should be applied.Meats stored at optimum temperature will not be affected by their quality and quantity to affect human health. If the air flow is too much in the cold rooms
, drying/mass loss occurs in the meat.This is also frequently observed in blown butcher's cupboards, where large capacity evaporators are used. Even if airflow is created under the most favorable conditions, there will be at least 2% loss of meat mass.
