Reliable temperature control is essential in the industrial meat processing sector to ensure that meat products are safe and enjoyable for consumption , with optimal texture and taste .
TECHNICAL
Temperature control and refrigerant leak detection for meat processing facilities Courtesy of MSA – Bacharach .
Reliable temperature control is essential in the industrial meat processing sector to ensure that meat products are safe and enjoyable for consumption , with optimal texture and taste .
Inadequate refrigeration and freezing techniques can lead to several problems , including microorganism growth , freezer burn , bone taint , and cold shortening , as well as ensuring the quality and safety of meat products . One key area that impairs temperature control is refrigerant leaking from the system , whereby temperatures can no longer be maintained through failing equipment .
MEAT PROCESSING TEMPERATURE REQUIREMENTS
Adequate cooling and freezing protocols , including the use of freezer-safe packaging , storage at optimal temperatures , and adherence to recommended freezing times , are necessary to minimise these problems and ensure the production of high-quality meat products .
• Microorganism growth : Temperature is an important factor when it comes to inhibiting the growth of microorganisms and bacteria . Pathogenic bacteria growth such as Campylobacter , Salmonella , and Listeria is seriously impeded in temperatures under 38 ° F ( 3 ° C ) and so it ’ s meat products should be stored at temperatures as low as possible .
• Freezer burn is caused by dehydration and oxidation of the surface of the meat , which can result in a tough and unpleasant texture , as well as a loss of flavour . To prevent freezer burn , meat should be wrapped tightly in freezer-safe packaging to prevent air exposure and stored in the coldest part of the freezer .
• Bone taint is another issue that can arise when meat is not frozen correctly . This condition refers to the unpleasant odour and taste that can develop in meat when it comes into contact with bone during storage or transportation . The bone releases compounds that can be absorbed by the meat , resulting in the development of bone taint . Proper temperature control during storage and transportation is critical to prevent this from happening . Careful temperature control is also necessary to avoid the problem of bone taint turning bones red .
• Cold shortening is a condition that affects the texture of meat when it is frozen too quickly , resulting in a tough and dry texture . This can occur when the temperature of the meat drops rapidly , causing ice crystals to form within the muscle fibres , which can then break down the cell structure . To prevent cold shortening , meat should be cooled gradually before being placed in the freezer .
Industry and regulatory guidelines for the handling , storage , and shipping , including specific temperature and time requirements for different stages of meat processing are well regulated . In the US , the Food Safety and Inspection Service ( FSIS ), an agency of the Department of Agriculture , provides regulatory information responsible for ensuring the US supply of meat , poultry , and egg products are safe . In Canada , similar regulations are handled by the Canadian Food Inspection Agency ( CFIA ). In South Africa , the Department of Agriculture , Land Reform and Rural Development ( DALRRD ) has responsibility for agriculture ,
All images supplied by MSA – Bacharach .
Meat processing facility .
and food safety ( https :// www . dalrrd . gov . za /). In the UK the Food Standards Agency ( FSA ) outlines legal requirements for meat establishments as :
• During cutting , boning , trimming , slicing , dicing , wrapping , and packaging , meat should be maintained at not more than 3 ° C for offal and 7 ° C for other meat by means of an ambient temperature of not more than 12 ° C or an alternative system having an equivalent effect .
Each regulatory body provides resources for the handling , storage , and processing of various types of meat , whilst maintaining regional variations . It is important to note that these guidelines may be subject to change and it is always best to consult the most up-to-date guidance from the relevant regulatory bodies .
IMPAIRED TEMPERATURE CONTROL THROUGH REFRIGERANT LEAKS
When refrigerant leaks occur , they can lead to decreased cooling capacity , increased energy consumption , and potential damage to the refrigeration system . Leaked refrigerant can also have a negative impact on the environment , as many refrigerants are known to contribute to ozone depletion and climate change . Additionally , some refrigerants are hazards for personnel , so personal safety should also be considered .
Common types of refrigerant used in meat processing plants include hydrofluorocarbons ( HFCs ) such as R-404A and R-507A , as well as ammonia NH3 and carbon dioxide ( CO 2
). HFCs have been widely used as refrigerants in the past , but they are known to have a high global warming potential and are being phased out in many countries .
Common types of refrigerant used in meat processing plants include hydrofluorocarbons ( HFCs ) such as R-404A and R-507A , as well as ammonia
NH3 and carbon dioxide ( CO 2 ).
28 www . coldlinkafrica . co . za COLD LINK AFRICA • July / August 2024