Tracking the Temperatures of Super-Chilled Meat Products Via RFID

By Doug

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SINTEF Fisheries, a Norwegian government research council, recently funded a project to improve and secure marine and agricultural food processing within that country. The project included plans to use technology to improve hygiene, cold chains and fresh-food traceability. The project was designed to study the ability of RFID sensor tags to track the temperatures of fresh legs of lamb as they were transported by truck from slaughterhouse to distribution center. Although the practice of super-chilling food products below the freezing point to stop bacteria growth is fairly commonplace with fish, few meat producers or companies in the supply chain super-chill meat because the temperature threshold is very tight. Temperatures must remain colder than 0 degrees Celsius, but not fall below -1.7 degrees Celsius, or else the quality of the fresh meat could degrade. Learn how RFID technology was used to track the temperatures of super-chilled meat products being transported from an abattoir to a distribution center in Norway.

Speaker: Eskil Forås, Research Manager, Fisheries and Aquaculture, SINTEF Fisheries