Chilling: MaturationChill

The final step in the Stork in-line tenderness management is the MaturationChill. 

Two stages

MaturationChill consists of two stages. First, the surface of the carcass is chilled intensively using cold air. Next the carcasses are further chilled with a gentler flow of less cold air. After this stage all products have a uniform temperature.

Balance

MaturationChill creates a sophisticated balance between time and temperature allowing those biochemical processes influencing tenderness to proceed in the best possible way.