BENEFITS OF SHOCK-FREEZING
SHOCK FREEZING
As the global market for commercial freezing and freezers continues to expand, many companies have recently begun to recognize the potential and benefits of blast-freezing freezers. This rapid growth is affecting not only large companies but also small and local businesses, as more and more consumers are demanding freshly frozen food products. That is why we provide our customers with organic beef products that are kept fresh for long periods using the flash-freezing method.
'S PROTECTION AGAINST BACTERIA AND CONTROL
Unprocessed poultry, beef, and fresh fish may contain bacteria such as Escherichia coli and Salmonella. If these products are stored under unsuitable conditions, these bacteria can multiply rapidly within a few days. Therefore, it is essential to use proper freezing and preparation methods that control and prevent bacterial growth.
One of the most effective methods is flash freezing—several metric tons of meat can be frozen in just 24 hours. This rapid process ensures that the meat stays fresh for a long time and prevents conditions favorable for bacterial growth.
When storing poultry, beef, or fish, the recommended temperature is approximately –18 °C or lower. This stops bacterial growth, and you can be sure of the product’s quality.
Under these conditions, bacteria cannot grow, so you can rest assured that your products will be just fine.
NUTRIENT RETENTION
One of the most significant advantages of flash freezing is its ability to preserve valuable nutrients in food products.
Rapid cooling halts the natural processes that cause nutrient loss, so foods retain their nutritional value longer. In contrast, slower freezing allows undesirable biochemical changes to continue, which can cause food to lose nutrients and become less healthy.
Preserving nutrient content is particularly important when products are intended for daycare centers, hospitals, or other institutions with heightened nutritional requirements. That is why flash freezing is an important method that helps ensure nutritious food is available even to the most vulnerable segments of the population.
The value of this method is further enhanced by the fact that it preserves nutrients even in prepared meals. This is particularly important now, as global demand for healthy, frozen foods is growing.
VACUUM PACKAGING
Customers are supplied only with organic beefthat is vacuum-packed. This protects the meat from contact with air, preserves its quality during transport, and extends its shelf life.
