Meat and Cured Meats
Why gases are used in meat and cured meat processing
From processing to packaging: quality, color and shelf life always under control
In meat and cured meat production, controlling and managing temperature, atmosphere and the cold chain determine the quality of the final product: from slaughtering to mincing, from storage to packaging and distribution. The use of certified food-grade gases helps preserve the natural color, stop bacterial growth, extend shelf life and improve the consumer’s sensory experience when the pack is opened.
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Natural meat color preserved throughout processing
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Extended shelf life with MAP and certified food-grade gases, without chemical preservatives
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Increased production capacity thanks to cryogenic cooling of mixtures
SIAD products and services for meat and cured meats
SIAD offers certified food-grade gases and technological solutions for the entire meat and cured meat supply chain: from temperature control in mixtures to slaughtering, from modified atmosphere packaging to cryogenic freezing, all the way to refrigerated transport with dry ice.
Temperature control of mixtures and meat processing
The use of CO2 or liquid nitrogen during mixing and mincing ensures precise temperature control, stopping bacterial load and maintaining the natural color of the meat. SIAD provides automatic cryogenic distribution systems that can be adapted to existing lines without major interventions: injecting nitrogen directly into the processing vessel enables cooling in a very short time, with a direct increase in production capacity.
MAP, FOODLINE e Aroma+ for packaging
SIAD, the first among all producers to introduce modified atmosphere packaging in Italy, supplies the FOODLINE® range for MAP of fresh meat, cured meats and sausages. Aroma+, the patented system compliant with EC Regulation 1333/2008, combines food-grade gases and natural flavors to enhance the product’s olfactory qualities, reduce fat oxidation and preserve color and aroma unchanged until the end of shelf life.
Cryogenic freezing and refrigerated transport
Cryogenic freezing with liquid nitrogen can be applied to cuts of meat, poultry parts, meatballs and fillets, in tunnels, spiral freezers or drum freezers. For distribution, SIAD supplies dry ice pellets and snow horns for refrigerated transport, maintaining the cold chain without investments in insulated vehicles, with guaranteed preservation for up to 72 hours.
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SIAD applications for meat and cured meat processing
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