Better meat, more transparency – with real-time monitoring
pH and temperature are critical parameters in the production of poultry meat. This project set out to demonstrate the potential for digital monitoring of poultry scalding to improve product quality, reduce waste and save time while increasing the transparency and traceability of production.
Prototype systems were successfully tested under laboratory conditions and is available for use in the field. The next step is real-life application of the system in the field for further evaluation and performance improvement. Value generated by pH regulation and close data monitoring will be demonstrated in the field.
The findings will support the development of a wider concept for real-time digital control and regulation where a broad spectrum of digital data sources are recorded and analysed. Deep process insights will help define specific performance indicators and enable retrospective analysis.