This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

A dry-ageing process improvement

06 August 2017

The meat dry-ageing process employed by Lake District Farmers is helping to add a distinctive depth of flavour to its products. 

Dry-ageing meat is an important process to improve product taste and tenderness. Dry-ageing works by exposing meats to a carefully controlled environment with precise temperature and humidity levels.  The conditions necessary for dry-ageing requires the use of refrigeration equipment. 

The process can result in significant moisture loss from the product and to counter this Lake District Farmers has recently added a dehumidifier to the process. “The difference to the process is noticeable. When you walk into one of our chillers you can see the process working with a cloud of moisture being taken out of the meat. It’s great to see,” explained Dan Austin, managing director at Lake District Farmers. “We really have seen instant results since we purchased a Calorex DT450 dehumidifier and have had no hesitation in expanding that to another chiller. The cuts of meat we produce have to be of the highest quality and our exclusive clientele have certainly seen the difference since the dehumidifiers have been installed.”

The dehumidifier was added to the process following a move to larger premises. While the fridges originally used in the smaller facility were getting the job done, the move to larger proportions, following the move, highlighted the moisture related issues.

“The chillers at our current premises are the size of a football pitch and are two or three times bigger than at our previous location,” continued Austin. “The methods we were using previously did work, but it didn’t take long to realise that with much bigger chillers, we needed something that was going to work effectively and more efficiently.

“We had previously talked about using a dehumidifier and, following discussions with the sales team at Calorex to get a better understanding of their products we decided that this was the way to go.”

Lake District Farmers has just received its second dehumidifier – a larger Calorex DT1300, which enables it to remotely monitor the fridges status. “For us, the dehumidifiers are important machines because of what they do and how they help our processes of dry-aging the meat. In fact, they have exceeded our expectations in the results they are achieving.”


Contact Details and Archive...

Print this page | E-mail this page

MOST VIEWED...


Article image Spray and save on the glazing process

Food glazes are widely used in the bakery sector to improve the look and taste of baked products. Traditionally, this coating process has resulted in substantial waste. Technology advances mean that this is no longer the case. Full Story...

Article image Your flexible friend in the food factory

Suzanne Gill finds out where thermal imaging technology can help around the factory. Full Story...

Self diagnostics: an enabler for predictive maintenance

Automating the temperature monitoring task

What role does refrigeration play in the supply chain?

http://www.appetite4eng.co.uk