In meat retailing, preserving product freshness is key to customer satisfaction, waste reduction and reputation maintenance. One of the often overlooked factors that significantly affects meat quality is ventilation and air treatment. Proper control of temperature, humidity and air cleanliness can drastically extend the shelf life of meat and reduce business costs.

Challenges in meat retailing

● Odors and bacteria – Insufficient ventilation allows the reproduction of microorganisms and the spread of unpleasant odors.

● High humidity and condensation – Humidity above recommended limits can lead to mold and mildew, as well as condensation that damages packaging.

● Unstable temperature – Frequent temperature changes between storage areas, display cases and sales areas accelerate spoilage.

Why air is so important for the freshness of meat

● Reduction of oxidation – Clean, controlled air with low oxygen and the right humidity reduces the oxidation of fat in meat, which reduces unpleasant tastes and odors.

● Maintaining the hydration of the meat – Excessive dryness of the air leads to the drying out of the surface layers of the meat, the so-called “crust” effect. Uniform moisture prevents excessive dehydration.

● Reducing the growth of microorganisms – Temperature and humidity outside of optimal conditions can accelerate the growth of bacteria, which reduces the shelf life and requires more consumption of antiseptics and refrigeration equipment.

What are the standards and ideal conditions

● Temperature: 0‑4 °C in cold display cases / storage

● Humidity: between 85‑95% relative humidity

● Ventilation: constant air circulation, with a minimum percentage of outside air, but with filtration and deodorization

● Regular control and measurement of microclimate parameters

How POTOK technology solutions help

● Advanced air filtration – removal of particles, odors and pathogens that affect meat quality.

● Humidity control – devices that enable setting and maintaining optimal relative humidity of the room.

● Precise regulation of temperature and air flow – maintenance of stable conditions even when the display case doors are opened or when the area is busy.

● Energy efficiency – reduced costs of energy and cooling equipment due to less need to open doors, smaller temperature shocks, and a more stable microclimate.

Case study / example from practice (optional)

Description of the meat retail facility that implemented the POTOK ventilation and air treatment system, with data before and after:
● reduction of meat waste by X%

● improvement of customer satisfaction / fewer complaints

● savings in energy and maintenance

Proper ventilation and air treatment are not luxuries — they are essential to keeping meat fresh, reducing costs and building customer confidence. Investing in quality microclimate systems, such as POTOK solutions, allows meat to stay fresher, safer and more attractive for longer, while at the same time saving energy and reducing waste.