Frozen stock is indispensable in today’s meat processing industry. It helps smooth out variations in raw material costs and maintains availability where fresh meat is scarce. Defrosting frozen meat or poultry requires a quick and safe process. A system that maintains the value and properties of the thawed product.

Learn from the inventors of modern defrosting technology:

• Why retaining valuable proteins inside your product is key
• How to use the binding properties of meat proteins to the max
• Why saving time and enhancing food safety go hand in hand
• How you can easily increase yield across your process

Interesting for:

Food processors with a portfolio in poultry, pork, beef or other types of meat

Duration:

• 1-hour live session including Q&A

Speakers from GEA Food Solutions:

• Victoria Metaute - Food Technologist
• Wim Sturm - Product Sales Manager 
• Mira Arts - Head of Marketing (moderator)

Also available from the same team of experts the webinar ‘Inject value into your brining process’. Click here to watch the recording on demand.