Thermal Processing of Ready-to-Eat Meat Products
March 13-15, 2007
The Ohio State University
Dr Steve Offley, Datapaq The use of hand held thermometers for confirmation of cook / chill CCPs for HACCP compliance is now wide spread in the ready to eat meat market. Spot check temperature measurements post process, although invaluable in proving food safety, give little more information to help validate or optimize the cook / chill process.
This presentation aims, therefore, to introduce the concept of in-process temperature profiling to complement basic product temperature spot check procedures. The use of multi-channel data logging systems to monitor both product and environmental temperatures in process are discussed. Processes highlighted include batch cook and chill, conveyorized linear/spiral ovens and freezers and also in line fryers.
The use of collected profile temperature to optimize and validate processes as part of the HACCP procedure will be reviewed but also the use of such data as part of any necessary HACCP corrective action plan. Use of profile data to improve product quality and yield along with process efficiency will also be discussed.
The implementation of temperature profile for variety of processes will be covered detailing technical challenges and developments to overcome them including thermocouple design and use, real time RF data acquisition in batch and conveyorized processes, custom food tray use for quick, easy and repeatable measurement and new advanced data analysis and reporting capabilities.