Meat Hygiene via Dynamic Temperature Cycling
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Solution Overview
Problem
Current methods for reducing Campylobacter and other pathogens on meat, particularly poultry, do not effectively achieve a bactericidal effect while maintaining the meat as 'fresh' for sale, as they often involve freezing processes that are not compliant with EU regulations or do not substantially reduce microbial populations.
Innovation Solution
A process involving controlled temperature manipulation, where meat is cooled at a selected rate to below -20 °C without freezing, then warmed at a controlled rate above -20 °C, to reduce viable microorganisms on the surface without freezing the meat, thus maintaining it as 'fresh' for sale.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If freezing processes are used to reduce microbial populations on meat, then the bactericidal effect is improved, but the meat cannot be sold as 'fresh' under EU regulations
Solution Approach 1:
The invention changes the temperature parameter dynamically: cooling to T2 below -20°C for bactericidal effect, then warming to T3 above -20°C (but below freezing point of flesh) to maintain fresh status. This parameter change sequence resolves the contradiction between achieving杀菌效果 and maintaining fresh meat classification.
Solution Approach 2:
The process uses periodic temperature action: first cooling phase to kill bacteria, then warming phase to restore fresh status. This periodic temperature manipulation allows the meat to achieve bactericidal effect while ultimately maintaining the fresh meat status required for sale under EU regulations.
2Reliability
If rapid cooling is applied to achieve bactericidal effect, then microbial reduction is improved, but the meat may freeze and compromise quality
Solution Approach 1:
The invention carefully controls the temperature parameter within specific ranges: cooling to below -20°C for杀菌效果, then warming to above -20°C but below the freezing point of flesh. This precise parameter control achieves microbial reduction while preventing quality degradation from freezing.
Solution Approach 2:
The process creates a local temperature condition on the meat surface (below -20°C) sufficient for bactericidal effect, then restores the overall meat temperature to a safe range. This localized quality approach allows杀菌 without compromising overall meat quality.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This process achieves a significant reduction in viable microorganisms, including Campylobacter, while keeping the meat unfrozen, thereby meeting regulatory requirements and preserving the meat's quality.
Implementation Method 1
reducing the temperature of the chamber atmosphere at a selected cooling rate of between 0.1 and 10 °Cs-1 to a temperature T2 below -20 °C
Implementation Method 2
allowing the meat item to warm, at a selected warming rate of less than 20 °Cs-1, by adjusting the temperature of the chamber atmosphere to a temperature T3 above -20 °C
Data Source
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AI summary
The invention relates to process for reducing the number of viable microorganisms present on the surface of meat, especially poultry. The process comprising the steps of rapidly cooling the surface membrane of a contaminated meat item to a sequence of temperatures sufficient to reduce the number of viable bacteria, whilst at the same time retaining in the muscle meat the organoleptic and nutritional qualities of fresh meat. Campylobacter spp. are successfully controlled by the methods disclosed.