In the projects we are working on as VOLVAC, our main goal is to make the best use of fresh meat in a modern facility and to create a model facility for all meat processing plants in our country. Thanks to today's electronic technology, products will be packaged with a long shelf life, stored under the best conditions and delivered to consumers. By prioritising the continuity of the production sector, preserved food will reach consumers.
The most important advantage of the project is making high-quality, hygienic fresh meat and meat products ready for consumption with a long shelf life. Adding value to the products, limiting weight loss in various flavours and recipes, improving taste, reducing vitamin losses, reducing post-process contamination, savings in labour and equipment use, and economical high-capacity production are important… of our projects
can be listed as its advantages.
Supermarkets and other mass-consumption outlets in particular form the main dynamics of today's market. Gaining a foothold in this market and continuously growing market share requires planned, long-term work. VOLVAC projects will give today's time-pressed consumers, with high expectations of quality and taste and strong nutritional awareness, access to hygienic fresh meat and meat products that meet their expectations.
In production facilities designed in line with HACCP using the latest technological equipment, fresh meat storage, cutting, processing, slicing, blast chilling, portion packaging, semi-finished and further-processing lines and marinated products are produced in accordance with international standards.
With advancing packaging technology and packaging materials offering high barrier properties and heat resistance (-40°C/+200°C), products can be packaged safely (cooking under vacuum, pasteurisation and sterilisation) with a long shelf life and can also be heated and served in their packaging. VOLVAC engineers are ready to develop the right solutions for you.