Meat Products Processing and Preservation Facility

Et Ürünleri İşleme ve Muhafaza Tesisi

Meat Products Processing and Preservation Facility


  • Patates tubers; are living, breathing organisms.
  • The purpose of the preservation of meat and meat products is to prevent rotting and deterioration that may occur in the products, and to make the breeding and reproduction conditions of the microorganisms that cause it unfavorable.
  • When this is done, the effects of physical, chemical and enzymatic factors that cause degradation of meat and meat products as well as microorganisms can be greatly slowed down and stopped.
  • The methods used to increase the durability of meat and meat products can be classified as physical and chemical methods.
  • Physical methods: Cooling, Freezing, Drying, Heating
  • Chemical Methods: Salting, Curing, Smoking, Irradiation, Using Chemical Preservatives, Fermentation
  • The purpose of cooling is to reduce the internal temperature of rigor mortis shaped carcass (whole) or piece meats to +4 degrees.
  • Cattle and buffalo carcasses as 1/2 or 1/4 body, Calf, sheep and goat carcasses are cooled as full body.