1. Why Carcass Shrinkage (Moisture Loss) Occurs

When warm slaughtered carcasses enter chilling rooms, the steep gradient between carcass core and air creates surface evaporation. Uncovered carcasses lose 2% to 4% mass within 24 to 48 hours.

2. How Meat Shrouds Eliminate Shrinkage

Temafil tubular knit meat shrouds engineer a protective microclimate barrier over the meat surface, blocking dry drafts while breathing naturally to retain weight and bloom.

3. Cost & ROI Financial Analysis

For an abattoir processing 100 head of cattle per day, stopping 2% shrinkage equates to substantial annual revenue protection, vastly exceeding packaging costs.