In meat and poultry processing, fats melt or soften under the influence of relatively little heat. With the high processing speeds required to be competitive today, more heat is generated during processing than ever before. This heat can be easily and accurately offset with liquid nitrogen. Injecting liquid nitrogen during blending and/or grinding brings the awesome power of a –320˚F cryogenic liquid into intimate contact with your meat or poultry, efficiently removing precisely the quantity of heat desired. Our experts will be happy to discuss your operation and can offer you the most effective solution for your grinding and mixing.