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Data Loggers for Meat & Poultry Processes

Data Loggers

Meat and Poultry Processing

MadgeTech data loggers can be used to measure and record the temperature and humidity of meat products during cooking, cooling, shipping and storage. Available in both standalone and wireless models, these durable devices provide an ideal solution for validating meat processes. The wireless series streamlines data collection by measuring, recording and wirelessly transmitting readings back to a central computer for real time monitoring. If the data received is out of a safe range, the system can be configured to send an email, text message or screen alarm. MadgeTech's meat data loggers provide an easy and efficient way to collect data, and assist users in complying with USDA regulations.

MadgeTech data loggers for meat products are suitable for meat cooking validation, meat cooling validation and smokehouse validation. Find in our collection humidity and temperature data loggers, oven data loggers and beef jerky data loggers. Many of these data loggers are ideal for oven temperature mapping, internal meat temperature monitoring, come with easy to use software and are available at an affordable price.

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The Butterball corporation has added a huge new facility to an already extensive list of plants; they have acquired a 20-year old facility in Raeford, North Carolina. The plant was completely redesigned, specifically to ensure that the facility was up to date on Butterball's strict food safety standards. One of the biggest issues any food processing company faces is complying with standards and food safety regulations.

In a recent video done by The National Provisioner, Butterball Vice President, Steve Valesko, spoke about some of the challenges while redesigning the plant. He stated that, because it was such an old plant, there was a lot of updating that had to be done to meet food safety standards. All equipment had to be replaced as they could not verify that it had been properly maintained.

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MadgeTech announces the release of the new ThermoVault Max extreme thermal barrier as part of the new DHS Data Logging System for dry heat sterilization.

This rugged all in one system is designed for the harshest high temperature environments. The system includes a HiTemp140-M12 high temperature data logger with a 36" glass braided RTD depyrogenation probe, and the brand new ThermoVault Max thermal barrier enclosure. This system out performs other dry heat sterilization loggers with unparalleled time versus temperature capabilities. Designed to withstand and operate in temperatures up to 400 °C, this system accurately measures and records throughout the entire dry heat or depyrogenation process.

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You've heard of Farm to Table, but what about Lab to table?

Today, more than 50 billion hamburgers are sold in America annually. On Super Bowl Sunday alone, billions of chicken wings are consumed. America is a culture that revolves largely around the consumption of meat. The growing population and increased need for meat products hasgotten scientists thinking. Several groups of scientists are close to perfecting the process of creating meat in a lab using animal stem cells.

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In the news this week Rob Gronkowski from the New England Patriots publically endorsed Oberto Beef Jerky. These two things are near and dear to us, with MadgeTech being a New England based company and a leading data logger provider to the meat industry.

Beef jerky popularity is on the rise and having celebrities like Gronk and others showing their support provides a little extra traction and appeal with the active and athletic crowd, putting an emphasis on lean protein.

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With the New Year underway, there are new rules and regulations being put into place, both federally and locally, including a number of new food safety mandates. There is no way to know what the big food safety story in 2016 will be. Looking back on 2015, companies like Chipotle and Blue Bell are names that that were talked about a lot due to safety violations and contamination issues.

Changes are now being made to the performance standards and the way Salmonella and Campylobacter are tested in ground poultry and chicken parts. One can only guess that last year's news has influenced this change.

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