Automatic (Cabinet) Steam Pasteurization – Meat, Steam-based
Industry: Meat (NAICS 3116)
NAICS process:
311611 Animal (except poultry) Slaughtering
Process Brief: Carcasses are cleaned with hot water to reduce contamination
Energy source: Steam/natural gas
Energy Intensity: 200-300 Btu/lb
Industrial slaughterhouses have used automatic (cabinet) steam pasteurization for several decades because it achieves better pasteurization with lower labor costs. Steam cabinets are integrated with the overhead conveyor system and are 14-36 feet in length. The cabinets are fitted with multiple nozzles and automatic spray arms that wash the carcass from top to bottom. A solution of saturated steam and antibacterial chemicals is sprayed on the carcass for several seconds so that the surface reaches a temperature of 180°F to assure pasteurization. Before leaving the cabinet, the carcass is sprayed with cold water to cool the surface prior to refrigeration.
Energy Efficiency
Meat Processing – Carcass Cleaning
More Information
Carcass Cleaning – Steam Vacuuming
EPA http://www.epa.gov/ttn/chief/ap42/ch09/final/c9s05-1.pdf Open as PDF 
Source: Overview GRI-03/0075;