30 Jan
2019

Introduction to Smart Meat Processing #3

Now that we have tackled the primary and secondary steps necessary to smart meat processing, this third article of our series proposes addresses meat conditioning.

Smart Meat Processing
Introduction to Smart Meat Processing #3

The two introductory articles of our series tackled the primary and secondary procedures pertaining to the smart processing of deli meats. This third feature presents the activities related to the conditioning of these types of meat.

 

 

On the one hand, because of their intense energy use, cooking ovens are expensive to operate. In order to create maximum value, ovens must be as productive as possible. When bottlenecks or underproduction occur during the stuffing or other upstream processes, not only is lost production costly, but the costs also multiply when it comes to the cooking process.

On the other hand, the curing process varies, and while the Tileboard real-time dashboard has been successfully implemented in many food processing operations, we recommend that you consult with Tileboard’s technical team to be more specific about your production line needs and any monitoring during the curing process.

 

Cooking

The meat producer sends the meat in a truck to the continuous cooking oven to be smoked if desired, and then cooked. Before starting the cooking process, the product should be rinsed and dried to eliminate surface bacteria accumulated during the Secondary Process.

The meat can now be smoked and then cooked. The meat producer sends the meat into the smoke house or the continuous cooking oven with the smoking process built-in to it. The minimum cooking temperature should be 155°F or 68°C. Once the meat has been uniformly cooked, it must be cooled quickly to prevent the growth of other bacteria.

Chilling

Once the meat has been smoked and cooked, it goes through a cold shower with ice water, tap water or brine. The showering helps maintain the product humidity, helps cool the meat quickly, and helps stop the meat from shrinking or wrinkling.

 

 

Key Performance Indicators

The main KPIs we've noticed are mainly monitored during such operations are the following:

  • Uptime
  • Batch quantity
  • Batch time

 

Learn more about our TileConnect sensors by clicking here and see how you can benefit from this technology in your own factory.

Want to learn more?
Download the ebook
Related blog articles

Related articles

Back to the blog
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
22
Jan 2019

Will Robot Butchers Replace the Human Workforce? A Deeper Look Into Australia's Meat Industry

English
17
Jan 2019

Alibaba Cloud Revolutionizes the Meat Industry with AI-driven System

English
21
Mar 2019

TileBoard pour les transformateurs de volaille

French

Related articles

Back to the blog
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
13
Mar 2024

Engines of Manufacturing Efficiency: Machine Monitoring and OEE

Machine Monitoring and OEE (Overall Equipment Effectiveness) are effective at boosting overall efficiency, but what is the difference between them and what is best for your operations?

English
20
Feb 2024

Comment les entreprises ont mis en oeuvre les 14 points de Deming dans le secteur manufacturier

Les 14 points de gestion de Deming ainsi que la suite d'outils de performance de Worximity stimulent l'amélioration et l'innovation dans le secteur manufacturier.

French
16
Feb 2024

Principales différences entre la fabrication discrète et la production par processus

Découvrez le rôle essentiel que joue votre logiciel dans la fabrication discrète et dans la production par processus.

French