Chilling
Correct temperatures, highest possible yields
How a fresh broiler is chilled has a substantial influence on its shelf life, presentation, meat structure and its final yield.
Stork Poultry Processing offers various technologies, which chill birds to the correct core temperature without freezing wings or neck flaps. Water chilled or superficially dry but with some moisture retained in the meat, weight loss is kept to an absolute minimum and the end consumer presented with end products of an attractive color.
Our chilling solutions give high yield and bacteriologically high quality end products perfect for sale either fresh or frozen. They are available for all processing capacities and all product requirements and include both maturation and immersion chilling options.