Meat processing and preservation: the Lombardy Meats case

The Client

Lombardia Carni, with forty years of experience in the meat industry, specializes in the processing and transformation of fresh beef and pork of Italian or foreign origin. It has been operating for two generations, following the entire supply chain: from garment selection to production, from processing to distribution, and from cutting to vacuum and protective atmosphere packaging.

Its requirements

Founded as a retail butcher shop, Lombardia Carni combines this expertise with managerial organization and constant production innovation. Quality, safety, and hygiene are the principles of Lombardia Carni, which turned to SIAD for the supply of products needed at all the different stages of the production process, from cutting to mincing meat, from packaging to transporting the final product.

SIAD’s intervention.

In the food field, SIAD has developed Foodline, a line of gases or gas mixtures (nitrogen, oxygen, carbon dioxide and argon), useful for improving shelf-life and preservability in food packaging. In particular, to enhance the characteristics of high-quality red meats, SIAD has developed a mixture with high oxygen content, which is necessary for maintaining the natural bright red color, so as to avoid browning and fat rancidity.

In addition to this, SIAD offers solutions designed for blast chilling, freezing or crusting, thermoregulation, laboratory analysis, and refrigerated transport.

• Freezing, with nitrogen or CO₂, is much faster than using mechanical means, with important benefits in terms of both quality and food safety.
• Surface cooling (crusting) gives more texture to a tender product before packaging and in the portioning stages, with the goal of reducing waste and improving cutting stages.
• Thermoregulation with dry ice or carbonic snow keeps the temperature under control during the mixing stages of doughs, such as hamburger preparations, preventing bacterial growth.

The results obtained

A longer shelf life, meats with a natural and inviting aroma, taste and appearance: SIAD’s intervention has enabled Lombardy Meats to optimize its processes to obtain an even higher quality product from the Increased shelf life with Foodline. Product with even more tender texture and maximum food safety through crusting and thermoregulation operations.