Carcass Chilling Projects

DMRI has spearheaded carcass chilling processes for more than 60 years. For good reasons because chilling is the largest energy consumer in the meat industry. Chilling of meat heavily affects meat quality and yields. An excellent chilling process will minimize PSE and DFD, improve tenderness and juiciness as well as ensure optimal food safety. We have engineered chilling processes all over the world to optimize product output and return on investments for meat companies.

Capex Assessment Plans

Commencing the task of designing, engineering and specifying the new carcass chilling process

Carcass Chilling Survey and Derived Meat Quality

Which quality defects derive from the carcass chilling process, and which ones from other processes?

Design and specification of HVAC systems in food plants

We offer food processors our assistance in engineering cost-effective ventilation systems

Design of carcass chilling facilities

Carcass chilling facilities require major capital investments and many building square meters

Elimination of condensation

A part of designing the optimal process is to prevent the occurrence of condensation

Energy Optimisation - DMRI

Many slaughterhouses and food companies can save money by recovering surplus heat