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Meat / Poultry / Delicatessen
If you have questions about this topic, please contact:
Katarzyna Bigos
mobile: +48 698 688 527
Consult our brochures:
Application equipment:
- Select your equipment
We encourage you to read the article "Meat products packaged in Modified Atmosphere Packaging" (in Polish) by Katarzyna Bigos, Food & Pharma Business Development Leader, Air Liquide Polska.
Modified Atmosphere Packaging (MAP)
Controlling the atmosphere around a food product is key to extending product shelf life and maintaining an attractive customer presentation.
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Animal stunning
Stunning is a process of putting animals (poultry, pigs, cows) down prior to further processing.
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Crust freezing
Crust freezing is applied either to boost mechanical freezers, preserve shapes, prevent water losses or obtain an efficient slicing.
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Individual Quick Freezing (IQF)
The IQF production consists in crusting and freezing in line small, fragile and individual products.
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Sauce coating
You make innovative and individual portions? With the cryogenic sauce coating, you can freeze them quickly and individually.
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Reduction of the Campylobacter bacteria
Tunnels for cooling poultry bodies are used to reduce Campylobacter bacteria.
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Temperature control
Temperature is a key parameter: it is crucial to avoid any temperature rise during the products transformation to preserve their properties.
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Cold transportation
Transport of chilled and frozen food products without breaking the “cold chain”.
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Wastewater treatment
Innovative and successful technologies for the respect for the environment.
Know moreAir Liquide's offer for the meat and poultry industries includes food gases as well as technologies, equipment and services for the following applications: Modified Atmosphere Packaging (to eliminate or reduce any product deterioration), animal stunning (poultry, pigs, cows) before slaughtering, chilling (preserving the natural quality, flavour and colour of meat and poultry), cryogenic freezing (long-term preservation of meat products while maintaining their quality and preventing water losses), crust freezing (to increase the slicing efficiency), IQF Individual Quick Freezing of small, fragile or sticky products, sauce coating, reduction of the Campylobacter bacteria on chicken body, temperature control (to avoid any temperature rise) during mixing, mincing or blending, cold transportation without breaking the cold chain (during processes in the production plant and during transport).