Assessment of the processing of frozen meat in the production of meat products

An increasing pressure has been exerted on the food price by the distribution chains and consumers who still buy food primarily according to price, in recent years. On the other hand, we are also seeing increasing media campaigns for food of high quality. Producers are being forced to a greater or lesser extent, to process frozen meat due to pressures on product price and the lack of sufficient quantities of fresh chilled meat. If a company wants to consider buying the defrosting equipment for frozen pork or beef (which is frozen in blocks weighing 15, 20 or 25 kg) and needs to defrost 10 or 20 tons a day, it must reckon with the financial demands of this technological process. The costs of equipment of this type may be covered from the difference between the price of fresh chilled meat and frozen meat. This study compares the method of using radiofrequency defrosting with certain other methods that are still in use (defrosting chambers, microwave heating).