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Fresh meat and meat products are particularly susceptible to bacterial growth due to their high water activity and nutrient content. When cut, meat surfaces exposed to ambient air provide excellent breeding grounds for most bacteria.
Processed meat products and poultry are very susceptible to microbial spoilage, with poultry particularly open to evaporation loss, odour degeneration, discoloration and biochemical deterioration. All processing and packaging operations therefore demand rigorous hygiene to minimise these risks.
Whether freezing full products, crust freezing to aid further processing, cooling during coating, mixing and forming or packing final products under a modified atmosphere, BOC's dedicated field and in-house specialists have substantial expertise and tailored solutions for meat, meat products and poultry processing.