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 à la transformation intelligente de la viande #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

Articles connexes

Retour au blog
Nous vous remercions ! Votre demande a bien été reçue !
Oups ! Un problème s'est produit lors de l'envoi du formulaire.
10
Août 2018

Why Monitor Mixing Process? Deli Meat Processing Series Part 2

English
9
Août 2018

How to Optimize the Grinding Process? Deli Meat Processing Series Part 1

English
11
Juillet 2018

Executives and the Transformative Digital Experience in IIoT

English

Articles connexes

Retour au blog
Nous vous remercions ! Votre demande a bien été reçue !
Oups ! Un problème s'est produit lors de l'envoi du formulaire.
5
Juin 2018

Advanced Deep Learning AI Heatmap

Insight into the areas within specific sectors where deep neural networks can potentially create the most value.

English
2
Mars 2018

Blog Review: How AI Will Change Businesses Decision Making

We review the article from the Supply Chain Game Changer Blog about Artificial Intelligence, AI data-based models for better decision making and augmented intelligence which will eventually spread to manufacturing.

English
12
Avril 2018

Smart Factory Analytics: Creating New Business Opportunities

This post explains how implementing smart factory analytics can change what you previously thought your factory was capable of. Instead of thinking we don’t do that, you can look at your production data and figure out how could we do that?

English