DMRI has spearheaded carcass chilling processes for more than 60 year. For good reasons because chilling is the highest energy consumer in the meat industry. Chilling of meat heavily affects meat quality and yields. An excellent chilling process will minimize PSE and DFD, improve tenderness and juiciness and ensure optimal food safety. We have engineered chilling processes all over the world to optimize product output and return on investments for meat companies.