Meat products are interrelated with the relative humidity of the cooling chamber. The lower the ambient humidity, the drier and lighter the meat. Taste, color, and appearance also depend on sufficient humidity.
Humidity should be lowered only slowly to avoid drying defects and loss of quality. Play it safe with the JUMO Wtrans E01 as a wireless measuring probe as well as the JUMO DICON touch as a modular process and program controller. You benefit from the intuitive operation of the controller via touchscreen, a convenient PC setup program, and numerous other advantages.
