Thermal Processing of Ready-to-Eat Meat Products
March 13-15, 2007
The Ohio State University
The variables of temperature measurement include: the design of the sensors (dial vs. digital), the effects of the oven design (batch or continuous) on hot and cold spots and temperature monitoring, and appropriate sensors and measuring procedures for different shaped and sized meat products. Proper procedures for end point temperature checks, real time tracking for F-value calculation in order to validate cooking processes, are also discussed.