Validating Oven Performance for Product Uniformity
The primary objectives during thermal processing are to achieve lethality requirements and desired finished product characteristics. Any inefficiency in smokehouse or oven performance can have a negative impact on the quality, yield and safety of ready-to-eat (RTE) processed meat and poultry products. All too often the smokehouse controls system is used as the sole source to determine performance metrics. This white paper is designed to give a brief overview of practical mapping methods that can be used to critically assess the performance of an oven to confirm that safe, high quality products are produced with minimal variation.
