The Role of Refrigeration Electricians in Meat Preservation

The invention of food preservation through refrigeration and freezing technology has been the cornerstone of the growth of the modern meat production industry.

The main processes by which meat can be preserved are either canning, drying, or freezing. Canning involves the use of a pressure canner at optimal temperatures that would also kill bacteria and prevent spoilage. The meat itself is kept in a solution of brine or some other preservative to prolong its shelf life. Drying, on the other hand, involves heating and dehydrating the meat before storage to preserve its shelf life.

As a third option, freezing is a way of preserving meat in its most raw form, and this is effective without any preservation solution, or any heating or dehydrating processes. Freezing is, in a way, a method of preserving meat effectively until it reaches the consumer, still in its most raw form, albeit it has been properly prepared in appropriate packaging.

Without refrigeration, meat needed to be consumed as soon as possible after livestock had been slaughtered, else canning and drying are the only means left by which meat can be prevented from spoiling over a long period of time.

That said, refrigeration technology is used extensively by some of the biggest names in the meat industry, and they have equipped cars, houses, and other cold storage facilities with this technology as a way of preserving meat quality for longer periods of time.

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It is an electrician’s job to service refrigeration systems in case of problems or malfunctions, and whenever any repairs are needed. Most electrical work is regulated by states, reserving this dangerous field of work to professional electricians who have the appropriate training, education, and experience in dealing with the unique dangers of electricity. But an added level of monitoring is set over any work done on refrigerant circuits, and only licensed electricians can do this type of work, according to the Environmental Protection Agency. While not, strictly speaking, “electrical” work when you are dealing with refrigerant, a measure of regulation is still exercised where only licensed Simi Valle electricians are allowed to do this type of work. This is because some competency is needed in handling refrigerant so that it doesn’t escape into the atmosphere and contribute to the deterioration of the ozone layer. The environmental impact otherwise is strong enough that pretty heavy fines are imposed upon those who do this kind of work informally and without the appropriate license.