n South African Food Review - Fresh meat taste preserved : meat matters

Volume 38, Issue 1
  • ISSN : 0379-6000



Cubes of fresh meat can be sticky, gripping the contact surfaces of a multihead weigher, clumping together, and slowing down the packing operation. Conventional feeder vibration is not enough to shift the product and it is often necessary to have a person at the top of the weigher to break up blockages. For many processors, the solution to this dilemma is to chill the meat to near or below 0°C, making it considerably less sticky and enabling it to be packed on conventional weighers.

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