جهت استعلام قیمت و مشاوره رایگان، تماس بگیرید
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The pre-cold room of the slaughterhouse and the industrial livestock store are very important for the prevention of possible diseases such as Crimean Congo fever. Also, the activity of bacteria causes the muscle tissue to age and the taste of meat to change. Cold delays this condition. Rapid spoilage of meat and contamination of meat in the later stages of slaughter in the slaughterhouse requires immediate cooling of the meat. Therefore, the industrial slaughterhouse should have a pre-cold room. The pre-cold room reduces the carcass weight loss and also reduces its discoloration after slaughter.
Various methods are used for cooling in the pre-cold room, the most common of which is air cooling. This air cooling system should have low air temperature, high air speed, high relative humidity and high refrigeration capacity.
The equipment used in this room includes refrigeration systems such as compressors, condensers, evaporators, as well as rails and hooks for carcass storage. With today’s technology, the time to reach this temperature is between 16 to 24 hours in small carcasses and up to 48 hours in large carcasses.
The air temperature should be close to zero degrees Celsius and not less than minus one degree because it causes the meat to freeze. The air speed in the empty space of the pre-cold room is between 0.75 to 1.5 meters per second. The air velocity between the carcasses will be higher. Higher air velocities reduce cooling time, but can instead increase energy consumption and increase carcass weight loss. The main stage of cooling is completed when the temperature of the hottest point of the carcass reaches 7 degrees Celsius.
The arrangement of carcasses in a slaughterhouse or store cold store according to the instructions of the veterinary organization must comply with the following minimums.
The distance of the main rail leading the carcass to the aerial rail must also be at least 90 cm.
In today’s stores, due to the large area and the need to store perishable and frozen products in the store, the need to use the refrigerator and cold room is felt more than ever.
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