Meat Mixing

Praxair cryogenic gases can be used in the early stages of production to help ensure food safety and product quality. Heat generated during mixing can accelerate bacterial growth and lead to off-flavors, decreased shelf life and spoilage. Cryogenic carbon dioxide or liquid nitrogen used in your meat mixing operation keeps your product at an optimal temperature – slowing the growth of bacteria.

Additionally, properly chilled product ensures the perfect blending of product, fats, flavorings and spices - all at the targeted temperature to preserve quality, texture and flavor.

Consistent temperatures are also essential for accurate and repeatable forming of patties and other products with exact dimensions and weights. With cryogenics from Praxair in the mixing stage, your operation can achieve consistent product weights and reduce waste.