Cold storage facilities for meat processing are extensively used in the production of poultry, livestock, and other meat products. These facilities encompass various specialized units including processing workshops, pre-cooling chambers, quick-freezing units, chilled storage areas, acid removal chambers, and standard refrigeration units. In the following sections, we will explore the specific functions and temperature requirements of each component within this system.
Classification and function of meat slaughtering and processing cold storage
Meat slaughter processing workshop: maintain a suitable temperature of 10-20 degrees, which not only ensures the comfort of operators, but also ensures that the freshly slaughtered meat is in the appropriate temperature range, so as to maintain its excellent quality.
Pre-chill room: the design temperature is between 5-10 degrees, the main function is to cool the freshly slaughtered meat.
Acid removal chamber: The pre-cooled meat is sent to the acid removal chamber for a long 18-20 hour acid removal process. The temperature is controlled at 0-5℃ to help the meat better remove acid.
Freeze Storage Unit (FRO): Designed for rapid meat freezing to preserve quality and texture. Operating within-30°C to-40°C, this system achieves a core temperature of-18°C within 6-10 hours, ensuring long-term preservation.
Refrigerator: Long-term storage for frozen meat. The temperature requirements vary depending on the type of meat. For example, pork and chicken/duck meat are usually stored at around-18 degrees, while beef and lamb are suitable between-20 and-25 degrees.
Chilled storage: Designed for meat that needs to be sold immediately after slaughter, it is maintained at around 4 degrees Celsius. This temperature condition ensures the color and quality of the meat, while inhibiting the growth of bacteria.
In addition, some meat slaughtering and processing plants may set up special facilities such as harmless cold storage, meat quality experimental and analysis cold storage and purification workshop to meet specific processing and processing needs.
Design points of slaughterhouse cold storage
Key points of design and layout of slaughterhouse cold storage workshop
The design of slaughterhouse workshops and cold storage facilities directly impacts production efficiency, food safety, environmental hygiene, and employee working conditions. To ensure efficient, safe, and hygienic production environments, this article provides a comprehensive analysis of workshop and cold storage design in slaughterhouses.
Flow design: The unidirectional flow layout enables the process of receiving, slaughtering, slaughtering, cutting, packaging and waste disposal to be coherent and smooth, thus effectively reducing the risk of cross-contamination.
Function division: the workshop should be clearly divided into receiving area, slaughtering area, slaughtering area, cutting area, packaging area, inspection area and waste disposal area, and ensure that there are clear physical isolation or buffer zones between each area.
Passage design: The workshop passage should be wide and unimpeded, which is not only convenient for the passage of transport vehicles and slaughtering equipment, but also to ensure the efficient flow of personnel. At the same time, emergency evacuation passages and fire lanes should be set up to ensure that the emergency can be dealt with quickly.
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