A Computer-controlled Spray Chill Unit for Red Meat Carcasses

A computer controlled and operated spray chill unit which can be used in future research studies for both spray chilling and decontamination of red meat carcasses is described. The unit consists of two parts: (1) an electromechanical system, and (2) a data acquisition/control system. Design concepts for the spray chill system are (1) versatility, (2) rapid change of spray parameters, and (3) computer control of the electromechanical system. An added feature is the computer data collection system for recording information related to each carcass (pH of muscle, surface and internal tissue temperatures, and weights of each half carcass during the cooling cycle; velocity, temperature, and humidity of the chill cooler air) and environmental data related to spraying conditions (time and duration of spray period and temperature of sprayed solution). Keywords. Decontamination, Dehydration, Meat, Quality control, Sanitation.