Meat
H Seabra has worked in solutions that guarantee that the products original quality is maintained throughout the entire industrial process and that the operating profit is guaranteed. It does not matter if it is Poultry, Beef or Pork; we have an appropriate and innovative answer.
After slaughter, meat must be cooled as fast as possible in order to be able to keep its original qualities, prevent the bacteriologic development in the surface and minimize weight lost.
For this purpose, we have developed and implemented specific solutions as far as rapid cooling, freezing, conservation and acclimatization of the work chambers with controlled relative humidity.
They are specifically:
- Refrigeration chambers for the conservation of all types of meat, frozen or chilled.
- Rapid cooling tunnels for beef
- Rapid cooling tunnels for pork
- Rapid cooling tunnels for poultry
- Stabilizing chambers
- Rapid freezing tunnels
- Air-conditioned rooms with low ventilation
- Maturation chambers
- Artificial drying chambers for cured ham and deli products
- ICESTOP