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.
24
Oct. 2018

L'intelligence artificielle: un virage nécessaire

On vous propose un article provenant de La Presse soulignant le succès de l'implémentation de cette technologie émergente au sein de certaines entre entreprises d'ici.

French
31
Mai 2018

The Power of Artificial Intelligence in Manufacturing

The Manufacturer’s Annual Manufacturing Report 2018 found that 92% of senior manufacturing executives believe that ‘Smart Factory’ digital technologies – including Artificial Intelligence – will enable them to increase their productivity levels and empower staff to work smarter.

English
5
Juin 2018

Visualize the uses of AI and analytics with this interactive tool

McKinsey's interactive data visualization shows the potential value created by artificial intelligence and other analytics techniques for 19 industries and nine business functions.

English