DMRI has spearheaded carcass chilling processes for more than 60 years. For good reasons because chilling is the largest 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 as well as ensure optimal food safety. We have engineered chilling processes all over the world to optimize product output and return on investments for meat companies.