Frozen Meat

Chicken Frozen, Pork, Beef, Fish, Seafood...

Meat consists of skeletal muscle tissue, including fatty, connective and bone tissue, originating from slaughtered, skinned and life animals. Frequently transported types of meat are: cattle (quarters of beef), pigs (sides of pork), calves, sheep and lambs (whole or portioned).

Freezing very largely suppresses the activity of microorganisms and enzymes, so ensuring longer preservation than for chilled meat. Meat on the carcass, such as sides of pork, quarters of beef etc., is rapidly frozen in a freezing tunnel in which the meat is exposed to a blast of cold air and sometimes completely frozen in less than 24 hours.