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Case Studies

MicroLite Solution - Monitoring Temperature during the Production of Pre-Cooked Meat Products


Heat treatment is the pre-cooking of the raw meat materials at temperatures below 100°C, usually in the range of 80°C. The heating parameters to be applied in meat processing can vary considerably in temperature and time depending on the type of product. Pre-cooking substantially reduces the bacterial content of the raw material by reducing microbial content thus achieving the necessary preservation effects for an extended shelf life and food safety effects by eliminating potential food poisoning agents.

Application: Food Production Monitoring


Organization : Production of Pre-Cooked Meat Products

 
 
Background:


Heat treatment is the pre-cooking of the raw meat materials at temperatures below 100°C, usually in the range of 80°C. The heating parameters to be applied in meat processing can vary considerably in temperature and time depending on the type of product. Pre-cooking substantially reduces the bacterial content of the raw material by reducing microbial content thus achieving the necessary preservation effects for an extended shelf life and food safety effects by eliminating potential food poisoning agents.

 

About the Customer:

 

 Matame Hafetz-Hayim is based in Jerusalem and have  been producing high quality Glatt-kosher precooked delicatessen meat products for 4 generations, since 1920.

 

Key Customer Challenges:

   

 The customer must pre-cook the meat prior to preparation of the final ready to eat products in order to kill any bacteria. The time that high protein foods spend between 4°C and 65° C should be kept to a minimum to ensure consumer safety. The pre-cooked meat is prepared gradually starting with an oven temperature of 65° C and reaching 84°C. The internal temperature of the oven must be monitored throughout the process and the internal temperature of the meat must reach between 72°C  and 74° C. 


 

MicroLite Implementation:

 

 The MicroLite USB Loggers with External Temperature Probe are placed inside the ovens and set to a sampling rate of 2 minutes.An External Temperature Probe is inserted into the meat to ensure that the internal temperature of the meat is accurately monitored and that temperature safety requirements are reached. A MicroLite USB Temperature Logger is hung inside the oven to monitor the temperature inside the oven in real time throughout the gradual cooking process.


  

Measurable Results:

 

 The MicroLite Logger with External Temperature Probe is the perfect choice for the temperature monitoring requirements of Matame Hafetz-Hayim. The internal temperature of the meat is constantly monitored and displayed on the LCD providing real-time data and compliance with food safety standards. The MicroLite USB Temperature Logger is used to monitor the temperature inside the oven. In addition, the LED alarm light programmed to flash when the desired temperature is reached ensures that the oven remains closed which contributes to low power consumption, extended battery life and the reduction of the time between battery replacements.

 

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