How do you all control humidity in cold rooms, especially in fresh meat rooms?

We install a heater in front of the evaporator (+/- 1/3 of the capacity of the cooling) and give priority to the cooling. As soon we have reached temperature (or with a 2 zone thermostat, 1°C before reaching desired temperature) we engage heating via the humidistat.

Saw/serviced a Stulz computerroom cooler (downflow) an evaporator with 2 circuits (2/3 - 1/3) with 2 TEV and 2 SV. They shutted off 1/3 of the evap when they needed drying. Seemeda good idea.

Any other systems?