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 1 of a three-part series.
Inadequate refrigeration and freezing techniques can lead to several problems, including microorganism growth, freezer burn, bone taint, and cold shortening, as well as ensuring the quality and safety of meat products. One key area that impairs temperature control is refrigerant leaking from the system, whereby temperatures can no longer be maintained through failing equipment.
Meat processing temperature requirements
Adequate cooling and freezing protocols, including the use of freezer-safe packaging, storage at optimal temperatures, and adherence to recommended freezing times, are necessary to minimise these problems and ensure the production of high-quality meat products.
- Microorganism growth: Temperature is an important factor when it comes to inhibiting the growth of microorganisms and bacteria. Pathogenic bacteria growth such as Campylobacter, Salmonella, and Listeria is seriously impeded in temperatures under 38°F (3°C) and so meat products should be stored at temperatures as low as possible.
- Freezer burn is caused by dehydration and oxidation of the surface of the meat, which can result in a tough and unpleasant texture, as well as a loss of flavour. To prevent freezer burn, meat should be wrapped tightly in freezer-safe packaging to prevent air exposure and stored in the coldest part of the freezer.
- Bone taint is another issue that can arise when meat is not frozen correctly. This condition refers to the unpleasant odour and taste that can develop in meat when it comes into contact with bone during storage or transportation. The bone releases compounds that can be absorbed by the meat, resulting in the development of bone taint. Proper temperature control during storage and transportation is critical to prevent this from happening. Careful temperature control is also necessary to avoid the problem of bone taint turning bones red.
- Cold shortening is a condition that affects the texture of meat when it is frozen too quickly, resulting in a tough and dry texture. This can occur when the temperature of the meat drops rapidly, causing ice crystals to form within the muscle fibres, which can then break down the cell structure. To prevent cold shortening, meat should be cooled gradually before being placed in the freezer.