Freeze-drying technology for meat products: enhancing the new value of meat products

In order to improve the quality and market competitiveness of its products, a meat processing company in Malaysia uses advanced industrial food freeze dryers to produce freeze-dried meat floss and meat jerky and other products. In the traditional production process of meat floss and meat jerky, high-temperature drying or frying is usually required, which not only leads to the loss of nutrients, but also may make the product taste hard and greasy.

The freeze-dried meat floss and meat jerky processed by freeze dryer are completely different. During the freeze-drying process, meat products are dehydrated in a low-temperature environment, and nutrients such as protein and fat are fully retained, making the taste more crispy and delicious, and easy to digest and absorb. Moreover, the shelf life of freeze-dried meat floss and meat jerky has also been significantly extended, without the need to add too many preservatives, which is more in line with modern consumers' pursuit of healthy food.

The freeze-dried meat floss and meat jerky products launched by the company have been widely praised by consumers as soon as they were launched on the market. The product price is 30%-50% higher than traditional products, but the market demand is still strong, becoming the company's star product, creating a higher profit margin for the company.