The Art of Humidity Control in Meat Processing and Dry Aging

The meat processing industry faces several challenges in maintaining food safety, optimizing product quality, and improving working conditions. One significant challenge is controlling humidity and condensation, which can be especially problematic during summertime. High and fluctuating humidity levels result in excess moisture that traditionally require labour and maintenance to control.

Why is humidity control important in meat processing?  

Meat processing facilities require large amounts of water for cleaning and hygiene processes. While most water is drained away, some moisture remains in the air and condenses on surfaces, creating a breeding ground for mold growth, viruses, and bacteria. This can lead to:

• Equipment malfunctions
• Worker safety issues
• Decreased product quality 

Our dehumidification solutions reduce moisture in the air, preventing condensation and reducing the potential for microorganism growth. Humidity control, below 50% relative humidity, will stop microbial growth and reduce lipid envelope virus transmission. Desiccant dehumidification can be twice as effective as cleaning alone, reducing maintenance costs, and increasing equipment lifespan. 

What about dry aging of meat?  

Using humidity control in meat maturation/dry aging is proven to enhance quality, tenderness, and flavor. Desiccant dehumidifiers prevent condensation and reduces product loss caused by excessive fungal growth around the meat. The optimal humidity levels will also reduce discoloration and improve product quality, making the product more presentable and desirable for supermarkets and customers. 

Premier Butcher’s Fairfax London

Premier butcher’s Fairfax London, part of Fairfax Meadow, chose Munters desiccant dehumidifiers for their state-of-the-art maturation facility in London, creating the best possible conditions for drying their premium beef.

_{Image credit @Fairfax London}

Product stored in the maturation rooms “always comes out perfectly” according to Rob Shears, Head of Sales at Fairfax London. 

Controlling the humidity levels and condensation in your meat processing facility during the summer, is a smart and simple way to avoid excessive maintenance.  

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Article first published on Munters Spotlight page on Linkedin, 12 June 2023.
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