Cold air is dry air. Fans in chillers and freezers keep it moving across every exposed surface, and the meat gives up moisture to it. The result is shrink in the chiller and freezer burn in the freezer.
Why carcasses lose moisture
Moisture moves from where there is more of it (the meat surface) to where there is less (cold, dry air). Air speed accelerates the process. In the freezer, surface ice turns straight to vapour, a process called sublimation, which leaves the dry, pale patches known as freezer burn.
How stockinette helps
- Creates a still layer of air directly over the meat surface
- Reduces the effect of fan-driven air movement
- Protects the surface from handling damage that speeds drying
- Keeps fat cover smooth, which itself protects the lean underneath
Fit is everything
A loose cover leaves air gaps and folds; a tight, even fit keeps the protective layer thin and consistent. That is why correct sizing matters as much as material choice.
Material choice for frozen storage
Polyester and poly-cotton keep their strength well in frozen conditions and shed little lint. Cotton works well in chilled storage where its absorbency is an advantage. Compare them on our materials page.
Next step: send us your carcass type, weight range and monthly volume through the quote form and we will reply with a recommended specification within 24 hours.