| Meat and Poultry Processing Industry |
 According to the Statistics Department, annual consumption of meat and meat products in Lithuania is growing. In 2006 the average resident consumed 72 kg of meat and meat products per year, in 2007 – 77 kg and in 2008 – 81 kg. Poultry is one of the cheapest kinds of meat consequently its annual consumption is growing. Poultry consumption is forecast to increase another 50% in 2020. More and more chilled white meat products are offered to the market but frozen products are not rejected either.  Newly established enterprises and plants make efforts to preserve fine taste, sensual and culinary properties of meat and meat semimanufactures. Quality requirements observed during freezing, chilling or refrigeration processes of meat processing determine the final quality of meat. Freezing or chilling process is employed in order to prevent meat spoilage and germ proliferation in meat. During the freezing process, the water in meat is turned to ice and the concentration of salts increases, thereupon microorganisms in meat are killed. The lower the temperature (from -18°C to -20°C) and the faster it drops, the more readily germs are killed. The amount and the size of ice crystals in meat depend on freezing rate. The slower the meat freezing rate, the bigger ice crystals are formed in meat and the more muscle fibres are traumatized. Meanwhile flash freezing of meat produces smaller ice crystals which distribute evenly throughout the tissue. Gross ice crystals disrupt the partition of muscle fibres and whenever meat is unfrozen together with ice crystals, meat juice is withdrawn as well. In the course of the given process, taste properties of meat change and meat becomes drier whereas in case of unfreezing flash frozen meat, meat juice is not removed leaving the meat soft and juicy.  Product wastage is vital for both, chilling and freezing of carcass meat. Therefore in every specific case, our specialists analyse and select optimum temperature values and temperature and humidity ratio thereby decreasing a negative effect of cold during freezing or chilling as much as possible. In each separate case, the most cost-effective version of refrigeration equipment is chosen for the customer. Refrigeration equipment is designed in compliance with EU ecological and sanitary norms, technical regulations and design directives and rules. |