Efficiency opportunities in rapid cooling of trim

This research evaluated trim cooling technologies for red meat processors, comparing mechanical refrigeration with CO₂ and N₂-based systems. Using a levelised cost of cooling (LCoC) metric, the study found mechanical cooling to be significantly more cost-effective. 

While CO₂ and N₂ provide faster cooling, they rely on costly third-party gas supplies. On-site gas production was found to be technically feasible but not economically viable at current scales. Mechanical systems, such as the “HIVE” system, provide consistent performance and offer opportunities for further innovation, particularly when integrated with renewable energy sources.

The project also highlighted efficiency improvements for CO₂ systems through pipe lagging, sub-cooling, and recycling sublimated gas. For future applications, extending mechanical cooling to offal and other tissues could unlock further economic and environmental benefits. Ultimately, mechanical refrigeration of trim may present a reliable, scalable, flexible, and lower-emission solution for red meat processors.