Meat+Poultry - October 2020 - 77

can be around 10%, or even higher, which means that 10kg of a
100kg frozen batch literally runs down the drain. The tumbling
process with ColdSteam avoids this, as all liquids released
from the product are carefully massaged back into the meat.
This retention of moisture and soluble proteins means that
the defrosted meat and poultry cuts are almost indistinguishable from fresh ones in terms of appearance and texture, as
the physical properties are retained. Regardless of product
temperature, batch size or meat cut, a correctly set tumbler
can deliver exemplary results every time.

Condensing steam is a highly
efficient way to transfer thermal
energy - steam contains 6 times
more energy than boiling water - so
defrosting is kicked-off very rapidly.

Retain the quality of defrosted products
When using RF or microwave technology for thawing, hot
spots or semi-cooked areas can appear in the meat and poultry parts. With ColdSteam T, the steam is introduced at 33°C in
a vacuum, and therefore it does not scald or damage the meat.
During the defrosting process, the thermal energy is constantly measured. Program parameters such as weight, percentage
of steam added, rotation speed, drum angle, vacuum level and
glycol temperature are constantly controlled, preventing scalding
or denaturing of the meat. At discharge, the product's color, binding
properties and structure remain intact.

Keep food safety under control
Traditional defrosting processes like tempering which expose
products to the air or running water require manual handling and
human contact. With the ColdSteam T, defrosting takes place within
a fully sealed vacuum environment, so the need for human contact
during the process is completely eliminated, reducing the risk of
contamination. The GEA ScanMidi tumbler with ColdSteam technology
remains closed throughout the process and the 95% vacuum allows
microbiological growth to be suppressed, as independently verified by
the Netherlands Organization for Applied Scientific Research (TNO).

bring the weight back to the correct level with injecting, you will not
be able to bring back the proteins lost by drip or purge. Less protein
in the product means less water holding capacity, resulting in more
moisture losses during further processing such as cooking or frying.
This will seriously affect the overall throughput yield.
When compared to defrosting or tempering products using traditional methods, automating the process using the GEA ColdSteam
T with ScanMidi tumbler mitigates contamination risk and adds
considerable value in other areas by increasing yields and reducing
the defrosting time. The process is safer, faster, less labor intensive
and enables a consistently high-quality product to enter the retail
supply chain, meaning high levels of satisfaction at every point - from
processor to brand to consumer.

Interested to learn more? Get in contact with us:
www.gea.com/contact

Improve overall yield
Maintaining the highest possible yields when margins are tightly
squeezed can be a challenge. The process of defrosting
could be having a far greater impact on your bottom line than you think. During conventional
defrosting up to 10% of the product
weight is lost through drip or purge.
This is not just water: proteins
are lost too. These proteins
significantly affect the water
holding capacity of the
product. Even though
you might be able to

With ColdSteam T,
the steam is introduced
at 33°C in a vacuum,
and therefore it does
not scald or damage
the meat.


http://www.gea.com/contact

Meat+Poultry - October 2020

Table of Contents for the Digital Edition of Meat+Poultry - October 2020

Meat+Poultry - October 2020 - 1
Meat+Poultry - October 2020 - VDG - 1
Meat+Poultry - October 2020 - VDG - 2
Meat+Poultry - October 2020 - 1
Meat+Poultry - October 2020 - 2
Meat+Poultry - October 2020 - 3
Meat+Poultry - October 2020 - 4
Meat+Poultry - October 2020 - 5
Meat+Poultry - October 2020 - 6
Meat+Poultry - October 2020 - 7
Meat+Poultry - October 2020 - 8
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Meat+Poultry - October 2020 - 11
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Meat+Poultry - October 2020 - 20
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Meat+Poultry - October 2020 - 71
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Meat+Poultry - October 2020 - 77
Meat+Poultry - October 2020 - 78
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