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Humidification for Meat Industry

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Humidity Control in Slaughterhouses and Processing Rooms

In slaughterhouses, as in meat processing and packaging plants, thousands of animals per day are processed. This requires large volumes of water or steam to disinfect rooms, tools, and machinery, and although much of the water drains away, a considerable amount evaporates and becomes water vapour.

Where water cannot drain away or condensation arises, corrosion will be generated and there will be a high risk of bacteria and mould proliferation, causing contamination and putting food safety at risk.

All of this is costly, bad for business, and detrimental to your company’s reputation with supply chain customers and consumers.

A consistently safe product with the desired quality should be able to be produced, and a full risk assessment should consider moisture control as part of the APPCC (HACCP).

Fisair dehumidification systems allow the control of ambient humidity even when the ambient temperature is below 0°C. This helps eliminate safety risks and quality issues caused by ice, as well as lessening the need for cleaning or maintenance.

Sensible cooling loads are addressed by the plant cooling system, while desiccant dehumidification addresses latent load, thus promoting strict and independent control of both parameters.

In addition, the work environment will be improved, less fog, lower humidity and fewer staff casualties.

Contact your nearest office.

Air Dehumidification for Meat Aging (Dry Aged)

After slaughter and subsequent cleaning, the animal is transferred to a refrigerated area. Meat should remain at near-freezing temperatures for several weeks, before being considered suitable to be prepared for sale. This process of resting, in controlled temperature and humidity environments, for an extended period of time, is known as dry aging.

Only high-quality cuts are selected for maturation as the process requires meats with a high fat content, uniformly distributed.

The key to ‘dry aged’ is achieving a higher concentration of flavour with a softer texture, incomparably superior to other vacuum-packed fresh meats.

The minimum recommended time for optimal maturation is four weeks, during which the meat is improved in two ways. First, by evaporating the moisture of the muscle to cause a high concentration in the flavour and taste of the meat. Second, by the action of endogenous enzymes, naturally present in meat, the connective tissues of the muscle disintegrates and produces a softening in the meat that makes it more tender.

It is vital to maintain the environment where the meat is stored to specific moisture conditions for successful maturation.

Fisair desiccant dehumidifiers allow moisture control even at very low temperatures, so the drying of the environment is easily resolved with low energy consumption leading to lower overheads.

Our systems are regularly used in the food and pharmaceutical industries as they have a proven track record for reliability, hygiene, design, and performance.

For more information contact our experts.

Application References

Some outstanding references:

  • Navidul 
  • Argal 
  • El Pozo 
  • LDC Groupe 
  • Campofrío 
  • Maitre Le Coa 
  • Bigard 

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