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. This is Part 2 of a three-part series.
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, 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, while 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.
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 (CO2). 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. Ammonia and CO2 provide a natural refrigerant alternative and are becoming increasingly popular due to their lower environmental impact. However, they require special handling and safety precautions due to their flammability and toxicity.