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Development of a new thermometer for the measurement of carcass surface temperature in slaughterhouse.

Number: 0511

Author(s) : DURET S., GAHARTIAN J., BINTI-ZACHARIA F., THOMAS A., DERENS-BERTHEAU E.

Summary

After slaughtering, pork carcasses must be cooled down in chilled rooms before transportation to prevent microbial growth. European regulation was amended and considers not only the core temperature but also the surface temperature as criteria to allow carcasses transportation. For example, pork carcasses can be shipped with a core temperature of 15°C and a surface temperature of 7°C. However, because of high variations of the environment in the slaughterhouse (air velocity, temperature…), industry and public authority face a challenge to develop a robust measurement process of the surface temperature of the carcasses.
In this study, performances of different existing surface temperature thermometer (Infrared, surface thermometer…) were evaluated in terms of accuracy and repeatability. Both cooling and heating conditions were studied. The performances of the studied devices were evaluated using a validated heat transfer model in a simple 1D configuration that uses a 1D Monte-Carlo process to evaluate the uncertainty. Results showed that existing sensors failed to properly evaluate the surface temperature of the product. A new thermometer with better performances was proposed and recommendations of the measurement process of surface temperature in cold environment are recalled.

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Pages: 9

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Details

  • Original title: Development of a new thermometer for the measurement of carcass surface temperature in slaughterhouse.
  • Record ID : 30031342
  • Languages: English
  • Subject: Technology
  • Source: Proceedings of the 26th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
  • Publication date: 2023/08/21
  • DOI: http://dx.doi.org/10.18462/iir.icr.2023.0511

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