Aprenda as principais fontes de pernas em um açougue e melhore os seus resultados.
Conceituando as Perdas;
Perdas de peso durante o resfriamento de carcaças;
Solução para indústrias - Spray Chilling;
Efeito da temperatura de estocagem sobre a estabilidade de carne bovina embalada a vácuo;
Redução da validade conforme a composição gasosa no interior da embalagem;
Perdas por Exsudação;
Cortes, Desossas e Toalete.
O método de gerenciamento das perdas e precificação desenvolvido por nossa empresa é inovador e executável. Resultado de mais de uma década atuando no mercado, e embasado na realidade das empresas. Você terá acesso a várias informações hoje negligenciadas pela a maioria dos gestores, e que geram perdas expressivas nas empresas varejistas. Ainda, para que seus resultados sejam mais efetivos, disponibilizamos suporte técnico para nossos clientes por 60 dias por e-mail de forma gratuita pelo canal https://consultoriadd.com/entre-em-contato.
Gestores de empresas e açouguerios.
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