CHICKEN PROCESSING AND STORAGE
Chicken meat, where the supply reaches very high levels along with the demand, requires attention and meticulousness both in the home environment and in industrial production. As Korkmaz Industry, we provide the most appropriate answers to the needs in industrial production and storage.
We make your work easier with professional equipment suitable for both machine and hand cutting. We also protect your income with our storage solutions that provide the most accurate storage conditions, project consultancy, slaughterhouse equipment manufacturing, maintenance/assembly, revision and spare parts services.
-
What is the first step in chicken storage?
Chicken meat is packaged in production centers after it is cooled to +4 degrees within 3 hours after slaughter. Then it is taken to cold storage.
-
Why initial cooling is important?
The first cooling process after slaughter preserves the quality of the meat and prevents bacterial growth. Since biochemical reactions are delayed, deterioration is prevented. While maintaining the water holding capacity of chicken meat, its shelf life is extended.
-
How to preserve chicken?
Chicken products that are frozen at -40 degrees are preserved in rooms with a constant temperature of -18 degrees. The shelf life of frozen products is between 6-24 months, depending on the storage temperature.