Thermal Processing of Ready-to-Eat Meat Products
March 13-15, 2007
The Ohio State University
Bob Hanson
There are several oven variables, which affect the cooking of meat products, such as cooking time, temperature, relative humidity and air velocity. These variables apply to both batch and continuous ovens. Sources of temperature variation can be oven design, product loading, product shape and the cooking process. Balancing an oven is dependent upon airflow and air handling. Methods for balancing ovens and preventive maintenance checks are discussed. Equipment validation issues, which are presented include: frequency of validation, location and number of probe(s), temperature measurement equipment, and time limits for actually taken product temperature.