Fresh meat and meat products are particularly susceptible to bacterial growth due to their high- water activity and nutrient content. When cut, meat surfaces exposed to ambient air provide excellent breeding grounds for most bacteria. 

Processed meat products and poultry are very susceptible to microbial spoilage, with poultry particularly open to evaporation loss, odour degeneration, discolouration and biochemical deterioration. All processing and packaging operations therefore demand rigorous hygiene to minimise these risks.

BOC has many years of experience in the food industry, primarily focusing on safe food preservation. In that time, we have developed a number of innovative solutions for freezing and chilling of meat, including our CRYOLINE ^® range of cryogenic food freezers, our ACCU-CHILL cooling system for edible liquids. Our cryogenic systems can improve your product quality - taste, texture and appearance - by minimising product dehydration, crystal growth and drip loss.

BOC can assist food processors to look for ways to ensure high quality products using highly technical and increasingly efficient production processes in poultry meat and meat processing.

Choosing the right modified atmosphere packaging mix for your product is key. For example, controlled quantity of oxygen level is important in meat packaging to maintain freshness and natural colour of meat. BOC's dedicated field and in-house specialists have in-depth knowledge of the solution options available to you. We will work with you to develop the right gas mixture for the meat or poultry product that you are packing.

BOC offers technical advice, expertise and gas supply solutions for your Controlled Atmosphere Stunning (CAS) system. Meat CAS is a gentle technology which provides a less stressful experience, contributing to improved animal welfare, better processing conditions and higher quality meat.

Product	Gas mixture	Gas/product volume	Typical shelf life (Air)	Typical shelf life (MAP)	Storage temp.
Raw red meat	60-80% O2 + 20-40% CO2	100-200ml/ 100g meat	2-4 days	5-8 days	2-3 °C
Raw light meat	40-100% CO2 + 0-60% N2	100-200ml/ 100g meat	4-7 days	16-21 days	2-3 °C
Raw dark meat	70% O2 + 30% CO2	100-200ml/ 100g meat	3-5 days	7-14 days	2-3 °C
Sausages	20-30% CO2 + 70-80% N2	50-100ml/ 100g meat	2-4 days	2-5 weeks	4-6 °C
Sliced cooked meat	30% CO2 + 70% N2	50-100ml/ 100g meat	2-4 days	2-5 weeks	4-6 °C