What are stockinettes?
Stockinettes are the quickest and smartest way to wrap your meat. They are primarily used to cover, protect, and keep the carcass clean while also assisting with handling and transportation.
Stockinettes are high-quality netting that can be used on a variety of carcasses and joints. Stockinettes have several advantages for your meat and your production efficiency:
Weight
It prevents the meat from drying out by drastically reducing water evaporation. The stockinette has an influence on reduction of drip losses.
Hygiene
Our stockinette protects your product from damage, pollution and transport.
Presentation
Stockinettes guarantee a clean and professional look for your product. Did you know we can brand your logo on our stockinettes?
Freshness
It keeps your meat fresh, and it maintains the red color of the meat.
What if you don't use stockinettes?
An independent study compared and quantified the effect between a carcass with a stockinette and without a stockinette. 2 veal carcasses with bone who have matured for 6 days were conditioned with and without a polyester stockinette. The meat was stored in a cold room for 8 days.
On day 0, 4 and 8, a sample of the meat was tested based on 3 different aspects:
- Relative weight loss
- Color analysis
- Monitoring of the total flora
Besides being suitable for food contact, the stockinette:
- Allows to significantly reduce the weight loss of meat.
- Helps to preserve the red color of the meat.
- Does not modify the characteristics of the product.
It was discovered that the stockinette was responsible for a weight loss decrease of more than 3 percent. On day 4 the reduction of weight loss was 1.09 percent, and by day 8 it was 3.16 percent. The stockinette helps to prevent the meat from drying out by drastically reducing water evaporation. Most importantly, the stockinette has a positive influence on drip loss or purge.
Additionally, the use of stockinettes allows for maintaining the red color of the meat. The effect is significant from the fourth day of conservation. The study shows it is important to use stockinettes from the start of the maturing process.
The characteristics of the meat are unaffected by stockinette conservation. The pace of maturation, for example, has a significant impact on taste. The use of a stockinette to protect the meat has no influence on these qualities.
Types of stockinette
Light
- Why to use: cost effective
Medium
- Why to use: ideal for beef carcasses
Heavy
- Why to use: frozen applications
Small
- Why to use: ideal for lamb, sheep and mutton carcasses
Small (black)
- Why to use: for presentation purposes
