The better fresh food products are preserved, the more they are appreciated. MF is well aware of this and it is the reason why it designs systems that do not alter the characteristics that affect the quality of the product.
Hence, it is important to skilfully manage the physical-chemical phenomenon of rigidity and maturation in order to prevent the development of contaminating micro-organisms.
The basic concept is that REFRIGERATION must be applied as early as possible, from the moment the animal is put down until the product reaches the final user, at the right temperature.
The aforementioned principles pertaining to meat must be applied even more for fish, since it perishes very quickly.
In the fish industry, the cycle starts right on the fishing boat and continues at the mainland companies for the processing. REFRIGERATION is thus necessary for ice production in order to keep the fresh fish at a temperature of 0°/+1°C, and for the freezing and preservation at a low temperature.