Method for steam pasteurization of meat

Abstract

An apparatus for destroying pathogens on meat includes a dewatering station, a steam heating chamber, and a cooling chamber. The meat is treated as it is moved along by a conveyor. The dewatering chamber includes an air blower with nozzles for blowing air at the surface of the meat to remove surface water from the meat. The steam heating chamber is disposed adjacent the dewatering chamber and includes a steam heating chamber enclosure that is sealed for maintaining a positive pressure in the steam heating chamber relative to the dewatering chamber. In one embodiment the steam chamber moves along with the meat on the conveyor. The cooling chamber is disposed adjacent the steam chamber opposite from the dewatering station. The cooling chamber has nozzles for spraying chilled water onto the surface of the meat for rapidly cooling the meat after it is passed through the steam heating chamber. The meat conveyor extends through the dewatering chamber, the steam chamber, and the chilled water chamber. The meat conveyor supports the meat and transfers it from chamber to chamber. A method for destroying pathogens on meat is also disclosed that includes the steps of removing surface water from the meat, passing the meat through a steam chamber having a positive pressure relative to the outside of the steam chamber, and rapidly chilling the surface of the meat.