First and foremost, the high-pressure fogger enables better preservation of fresh meats. Rightly so, high-pressure fogging maintains natural moisture to ensure freshness, taste, texture and appearance.

What’s more, without humidification, meat rapidly dehydrates under normal refrigerated counter conditions. Within a few hours, meat can turn black, making it unattractive and unhealthy. Similarly, this degradation creates a great deal of waste and an unconvincing guarantee of quality.

In addition, the use of fogging on shelves of fresh meats results in the spraying of micro-droplets which stop the drying-out effect. This prevents the meat from drying out. Natural moisture loss is reduced by over 60%, and shelf life is extended from 3-5 hours to 36-48 hours. What’s more, product freshness and appearance are maintained.

Otherwise, during the meat maturing process, as in cold storage, maintaining humidity is a vital step.  In this respect, moisture loss often exceeds 4% over a 7-day period, which represents nearly 3 kg of weight loss on a 65 kg carcass.

This loss of moisture and weight can be reduced by around 60% using our high-pressure misting humidification systems. This means a saving of around 1.6 kg per carcass.

Another advantage of opting for a misting system is that it facilitates boning and cutting of the meat, by improving the condition of its outer layer. This further reduces waste when carcasses are cut up.