Humidification in Abbattoirs

Moisture loss occurs largely during the early stages of the cooling process when the air supply is at its lowest and the carcases at their peak temperature. Cattle can lose up to 3% of their weight due to loss of moisture in the first 12 hours of cooling.

As it is not allowed to spray water directly onto the beef carcasses, the idea of abattoir humidification is to lessen the weight loss. The average weight loss is approximately 6kg and can have major cost implications. With the use of humidification, it is now achievable to increase humidity levels in the chill down areas, in order for the chilled air to absorb moisture from the air and not the meat, therefore preventing weight loss.

The humidity is controlled with the use of a control panel to a predetermined set point.

As an example to its effectiveness, by using the Misting SA humidification system in one cattle abattoir, the losses from the stores fell from 3% to around 0.5%.

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