Ready-to-Eat: Imaging System Monitors Oven Loading in Fully Cooked Meat Operations to Ensure Quality
Thursday, April 29, 2010 - 16:11
in Health & Medicine
(PhysOrg.com) -- Fully cooked, ready-to-eat products continue to increase in popularity among consumers because of their convenience. However, cooking these products requires careful control to ensure that the product is not overcooked or undercooked. While overcooking can cause quality deterioration, undercooking can create an unsafe product.