Vascular perfusion chilling of red meat carcasses - A feasibility study.

Meat carcasses must be chilled to below 7°C before leaving the slaughterhouse. Typically this is done by passing cold air over the surfaces of eviscerated and de-hided carcasses. This surface cooling can take many hours to reduce centre temperatures to below 7°C.

Humidification of unwrapped chilled meat on retail display using an ultrasonic fogging system.

The effects of an ultrasonic humidification system on unwrapped meat in a chilled retail display cabinet were assessed. Humidification raised the relative humidity of the cabinet air from a mean of 76.7% to just below saturation at 98.