Required Temperature for Meat and poultry industry
Nagalakshmi Chandrasekaran
Bas van Seeters
Dear Nagalakshmi,
Thank you for your question.
The temperature requirements for meat and
poultry depend on the type of meat. The core temperature of the products should
be conform limits below:
- Red (fresh) meat < 7 degrees Celsius
- Minced red meat < 2 degrees Celsius
- Poultry < 4 degrees Celsius
During the process of deboning, cutting, et cetera, it is allowed that the production area has a slightly higher temperature than the temperature requirements of the meat/poultry. However, the time that the meat product is present in these areas should be limited, so that the core temperature of 2 (minced meat), 4 (poultry), 7 (red meat) will not be exceeded. Please validate your production process with a “worst-case” scenario. For example, measure the core temperature of your meat product at different stages in the process (during deboning, cutting). The core temperature should be confirm limits.
Kind regards,
Maartje Schellekens
KTBA Kwaliteitszorg the Netherlands
Op dinsdag 31 oktober 2017 07:47:03 UTC+1 schreef Nagalakshmi Chandrasekaran:
Nagalakshmi Chandrasekaran
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sayyid sherief
No: 959 /1998 Hygienic Regulation for Poultry Processing states below
4.7.2 Ensure that no poultry meat is cut or deboned at a temperature higher than 4degree C
5.2 the temperature inside the packing area shall not exceed 10C
CFIA Meat inspection Regulation 1990
States that
4.2.1.2 A room temperature of 10C has been considered sufficient for the preservation of Meat products for most processing activities and steps
Hope the above standard reference will help to answering your query
Calvin S. Mathew
TIME – TEMPERATURE REQUIREMENT FOR MEAT PRODUCTS
Storage temperature – below 5°C
In meat industry, we can classify the products in 3 categories:
- Pasteurized products or cooked products: This will have a substantial reduction in microbial level by the heating process (above 80°C) but this product needs to be stored in chilled/ frozen condition.
- Sterilized products in sealed containers: This product has undergone sterilization (retorting) at a temperature above 100°C and if in a sealed packaging, it can be stored without refrigeration.
- Non heat treated products: Products that undergo process but the microbial reduction step is not involved. (No cooking step). Temperature of product cannot increase substantially.
The time – temperature relation in a meat processing facility depends on many factors such as the layout, machineries & temperature control systems of the facility.
For example, if a factory does not have an efficient air conditioning system and the minimum room temperature that it can attain is 15°C, then the process have to be validated to suit the temperature.
Below I have given some temperature requirements that are applicable to an ideal factory with ideal layout and temperature controls.
- Storage temperature is ≤5°C (Chilled) & ≤ -18°C (Frozen)
- For defrosting details refer to Dubai Food code: Page 35 Thawing
- Ideal room temperature for processing plant is ≤+10°C in the preparation area. These include the deboning, mincing or trimming area and the final formation area such patty moulding areas.
- *Meat temperature should not be higher than +7°C during the preparation process. In case of frozen patty preparations or products that do not have a microbial reduction step: 20 minutes is the ideal time from chiller till grinding/ mincing, provided the room temperature is ≤+10°C.
- If the tumbler is not temperature controlled, ideal time for completion of mixing/blending is maximum 30 minutes. Temperature of meat/meat ingredients mix should be ≤+10°C. No further increase is allowed during the subsequent process. In case of a temperature controlled tumbler, this time limit is not applicable as the meat +ingredient temperature will be below 5°C.
- All the ingredients such as brine should be added to the meat at a temperature below + 4°
- Tumbler temperature: ≤+4°C and maximum time of 8 hours.
Reference: FAO Corporate document repository, Dubai Food code
Thank you
Regards
Calvin S. Mathew
Mob no: +971 527235605
email: calv...@gmail.com
(Looking for a job opportunity)
Bobby Krishna
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timeforpen
Calvin S. Mathew
If we are allowed, what are the key points that we should keep in mind to ensure the product safety?
Thank you
Regards
Calvin S. Mathew
Mob no: +971 527235605 (UAE)
Mob No: +91952618372 (IND)