How can thickness affect the downstream process?
The downstream cooking process must be designed to adequately cook the thickest piece of meat for reasons of food safety. This means the thin pieces of meat in each batch are often overcooked, which can cause yield loss for the processor while driving up production costs and potentially compromising the processor’s relationship with its restaurant chain clients. JBT FoodTech often sees situations where the oven or fryer is being used to correct for upstream process variability. The DSI Consistent Thickness Slicer offers a consistent thickness product that helps processors get the portion, coat, cook and freeze process started right — which results in positive influences all the way down the line. To learn more about slicing meat consistently, visit the JBT FoodTech Web site. Do you have a question about food processing technology that you would like a JBT FoodTech expert to address in the next issue of FoodTech Report? Submit your question. DSI™ and Stein™ are trademarks of JBT Corpora
