|Cooled meat is described as “fresh” because when correctly chilled it retains the features of fresh meat. Due to its high content of unfrozen water, cooled meat must be stored in the proper environment. Lack of humidity causes loss in both weight and quality, with the end result being a loss of profit.
Initial weight loss for beef or lamb after slaughter is approx. 1% over the first few hours. During 18 hours of chilling, weight loss can reach as high as 2.7%. Lack of humidification also causes browning, discoloration and a dry surface area.
Depending on the type of meat, water content ranges from 49 – 75%, so it’s very important to maintain a high level of relative humidity in cold rooms, up to 95% in some cases.