Red meat cold storage warehouses are warehouses at -18°C where red meat is stored after processing. Pre-cooling the meat processed at +12°C in red meat integrated facilities at 0°C for at least 6 hours is followed by freezing at -40°C for 6 hours after being cooled at the same temperature for 24 hours. Following this, red meat is stored in cold storage at -18°C. A red meat cold storage that needs to be kept at -18°C should be insulated with a cold room panel of at least 150mm thickness.

We can show the causes of deterioration of meat as oxygen, water, light, ambient temperature, enzymes and microorganisms operating in meat.

Purposes of meat processing and preservation

• Inhibition of microorganisms that cause spoilage in meat
• Inactivation of enzymes
• Protection from external factors
• Increasing shelf life
• Production of meat products

Important factors in cooling:

Temperature: Every 10°C drop increases the endurance time 2-3 times. Relative humidity: Prevents water loss, may cause bacteria to multiply. Meat and its products are cooled between +10°C and -1°C. Meat starts to freeze below -1.5°C