Hygroscopic (moisture-drawing) foods interact with ambient humidity. They either absorb water vapor from their environment or give off water vapor.
This happens until they are in a state of equilibrium with their environment.
The right humidification of the air in the cold store is therefore almost as important as correct cooling.
Dry air also causes meat to lose weight and thus sale value
with controlled humidity
with dry air
Lean beef contains up to 75% water and, without air humidification, will quickly lose weight and therefore its sale value. In addition, meat will only keep its taste, color, and appetizing look on display at the right humidity.
Meat counter / sale
Meat cold store
An “electric shock” when touching a clothes rail; hair that takes on a life of its own when trying on clothes. Dry air can really spoil the fun of go...