Livestock

This innovative approach replaces traditional electrical stunning and is now widely used in large-scale poultry processing plants. The animals are placed in a sealed chamber, where a precisely controlled food-grade carbon dioxide or the mixture of carbon dioxide with argon is introduced. By carefully adjusting the gas concentration, the animals are rendered unconscious quickly and humanely, without pain or distress. They are then automatically conveyed to the next stage of processing. This system offers several key advantages over conventional methods: • Animal welfare compliance: Meets international standards for humane slaughter, reducing stress at the source. • mproved meat quality: By suppressing pre-slaughter stress responses, the incidence of PSE (pale, soft, exudative) meat is significantly reduced, while avoiding defects such as blood spots and bone fractures associated with traditional methods, thereby ensuring the tenderness of the meat. • Enhance Processing efficiency: Cleanliness and efficiency in the bleeding process have improved by over 30%, while the overall recovery rate of blood products has risen to an industry-leading level. • Shorter processing cycles: The acid-draining step for carcasses is now 25% to 40% faster than traditional methods, significantly boosting production line throughput. Upgrade production operations: Flexible, multi-product scheduling with a safer, more comfortable workplace

Freezing is the ideal solution for maintaining fresh meat. However, conventional slow-freezing methods or unstable temperature control often result in the formation of large ice crystals. These crystals damage cell walls and fibrous structures, leading to excessive fluid loss during thawing and causing both nutrient loss and undesirable discoloration. To overcome these challenges, advanced cryogenic freezing solutions offer a way to preserve freshness, lock in nutrients, and ensure superior product quality. Messer’s uses food-grade liquid nitrogen for direct spray cooling or freezing, achieving a freezing rate of ≥5 cm/h. The formation of fine ice crystals helps preserve cell structure intact, ensuring that upon thawing there is no loss of cellular fluids, reducing drip loss and retaining nutrients to the greatest extent. Messer provides professional quick-freezing equipment (cabinet-type, linear tunnel-type, IQF freezers, etc.), which goes beyond traditional freezing solutions and creates core values for customers: • Ultra-fast freezing: Freezing time is reduced to 1/6 of that of traditional mechanical quick freezing, with juice loss as low as 0.2~0.8%. • High efficiency and energy saving: Optimized spraying design reduces liquid nitrogen consumption by more than 15%. • Economical and compact: Low initial investment, small footprint, and high operational efficiency. • Reliable and durable: Simple system, long equipment service life, and low maintenance cost. • Flexible and controllable: Stepless adjustment of freezing/cooling time, with flexible adaptation to products and output. • Diverse processes: Supporting freezing, cooling, and "flash freezing", with gas consumption as low as 0.3~2.5 kg/kg.

During the production of minced meat and patties, the mixture tends to heat up easily. Through mixers, bowl cutters, tumblers or direct injection of liquid nitrogen or carbon dioxide, Messer makes quick cooling possible, bringing many advantages: • Precise temperature control keeps the process consistently cold, ensuring superior emulsification and forming of meat products. • The process leaves no moisture residue, upgrading taste, appearance, and flavor all at once. • With automated production and precise process control, rework rates and batch losses are significantly reduced. • Shorter cooling times greatly increase both capacity and efficiency. Liquid nitrogen and carbon dioxide also have a bacteriostatic effect. Together with Messer’s patented Clapet® automatic closed-injection valve and the Variomix® mixing and cooling technology, the bottom-spray design improves efficiency and hygiene standards, while reducing gas consumption by more than 15%. In this way, meat processors can get an efficient solution.

Traditional ice preservation only slows bacterial growth and poses risks to the safety and quality of the meat. Messer’s Gourmet MAP solutions combine gases such as carbon dioxide, oxygen, nitrogen, or their mixtures to actively create protective atmospheres, extending shelf life and safeguarding product freshness. • Extended freshness and shelf life: Higher carbon dioxide concentrations effectively inhibit the growth of spoilage bacteria and molds, significantly reducing product decay and extending storage periods. • Enhanced appeal and freshness: Adjusting the ratio of oxygen in MAP keeps the bright red color of fish such as tuna, salmon, and trout, presenting a fresher appearance and improving consumer appeal. • Preserve product integrity and reduce losses: Nitrogen as a packaging gas helps prevent collapse and deformation, avoids liquid seepage, and keeps products looking full, clean, and attractive after transport. Messer’s Gourmet gases use tailor-made mixtures (such as carbon dioxide, oxygen, nitrogen, or their blends) to replace air in packaging or vacuum packaging，creating an optimal atmosphere that maintains seafood freshness and natural nutrients. The solution reduces microbial growth, lowers distribution and storage costs, enhances product value, and strengthens competitiveness in the marketplace，making it the preferred choice for the meat industry.