Humidity management in beef cabinets is crucial. While a dry environment may seem to inhibit bacteria, it actually harms beef quality. When humidity is too low, moisture on the surface of the beef evaporates rapidly, causing "dry loss"—the meat loses water and shrinks, its protein structure is disrupted, and its texture becomes tougher, with the loss of nutrients. Furthermore, a dry environment accelerates fat oxidation, darkening the meat and producing an off-flavor. Although bacteria reproduce more slowly in low humidity, the dehydration of beef loosens its cell structure, making it more susceptible to microbial invasion.
LVNI specializes in commercial freezers and beef cabinets, offering energy-saving and environmentally friendly equipment suitable for restaurants, supermarkets, and other applications. Factory direct sales guarantee quality. Inquiries welcome!