Temp-Plate® usage in Meat Processing and Packing
In order to prevent foodborne illnesses from entering the food chain, producers of beef and pork products use a hot water wash or pressurized steam process to destroy any pathogens that may be present on the carcass.
By performing this antimicrobial step at the beginning of their processing procedure, meat producers can help prevent contamination of their facility and their final product. Wahl’s 240 Series of labels with temperature points in the 160°F range are pinned to the carcass before this wash procedure is performed.
By selecting the appropriate temperature range, the producer can ensure that they have reached the appropriate temperature to kill disease causing bacteria, while also maintaining their product quality – making sure the meat does not start to cook.