Automatic (Cabinet) Steam Pasteurization – Meat, Steam-based

Industry: Meat (NAICS 3116)

NAICS process:

311611 Animal (except poultry) Slaughtering

Process Brief: Carcasses are cleaned with hot water to reduce contamination

Energy source: Steam/natural gas

Energy Intensity: 200-300 Btu/lb

 

Industrial slaughterhouses have used automatic (cabinet) steam pasteurization for several decades because it achieves better pasteurization with lower labor costs. Steam cabinets are integrated with the overhead conveyor system and are 14-36 feet in length. The cabinets are fitted with multiple nozzles and automatic spray arms that wash the carcass from top to bottom. A solution of saturated steam and antibacterial chemicals is sprayed on the carcass for several seconds so that the surface reaches a temperature of 180°F to assure pasteurization. Before leaving the cabinet, the carcass is sprayed with cold water to cool the surface prior to refrigeration.

 

Energy Efficiency

Meat Processing – Carcass Cleaning

 

More Information

Carcass Cleaning

Carcass Cleaning – Hogs

Carcass Cleaning – Steam Vacuuming

EPA http://www.epa.gov/ttn/chief/ap42/ch09/final/c9s05-1.pdf Open as PDF Beef-Pork Processing EPA

 

Source: Overview GRI-03/0075;