Interstate Meat, First in North American Meat Industry to Use LIN for Bottom-Injection Chilling.
Interstate Meat, First in North American Meat Industry to Use LIN for Bottom-Injection Chilling.
2 PagesInterstate Meat Distributors Inc. (Clackamas, OR) processes more than 60 million pounds of ground beef and sausage a year, packaged in case ready trays, overwrap, fresh patties, IQF patties and chubs for distribution throughout the western U.S. Chilling during grinding/blending can dramati- cally impact throughput of forming operations, so the chilling system must be carefully matched for batch-to-batch repeatability. Batch grinding/mixing operations also add thermal energy to the product. Most high-volume processors of ground meat and poultry have been chilling in mixing/blending vessels fitted with carbon dioxide (CO 2 ), the only real choice for bottom-injection (BI) in the U.S. Interstate Meat president Darrin Hoy says Interstate first started using CO 2 chilling in
