Mince cooling by liquid nitrogen - Phase 1 feasibility

Summary

Liquid carbon dioxide (CO₂) is used in red meat processing for cooling minced meat during the mixing process prior to packaging. There are limited sources of supply for CO₂ and interruptions to supply impact downstream users’ operations.

N₂ is a common gas used in plant chilling systems and this pilot project reviewed it as a feasible coolant alternative for cooling minced meat in cases of CO₂ shortage.

This project found the use of N₂ as a coolant in production of minced meat is comparable to CO₂ use. The concept is now being taken to full scale trials, to validate the assumptions on the effects of different mince (fat) grades and species mix, confirm long term operability and provide data for a cost benefit analysis.

Objectives

The specific objectives of phase 1 were to:

• complete an overview of retail ready mince (beef and lamb) and the use of coolants such as CO₂ and liquid nitrogen
• preliminarily test and compare the quality, yield, cost and shelf life of minced beef with liquid nitrogen vs CO₂ coolant
• include a review of Food safety and OH&S and Australian Food Labelling laws compliance for its possible inclusion
• identify feasibility and next step recommendations that consider technical feasibility, commercial viability and desirability.

Key findings

• This project has confirmed that liquid N₂ may be a suitable alternative coolant to be used in case of CO₂ shortage.
• Based on manufacturer consumption guidelines and current fluid costs, there is a potential for N₂ consumption costs to breakeven with that of CO₂. This means liquid N₂ could become the preferred coolant and CO₂ would become the contingency in case of N₂ supply or system issues.
• The provider is subsequently proposing to proceed with full scale trials, which would allow the validation of assumptions on the effects of different mince grades and species, confirm long term operability and provide data for a cost benefit analysis.

Benefits to industry

There is a latent risk to the production of minced meat based on the dependency of CO₂ for mince cooling. The eventuation of that risk would lead to potential major business costs and disruption, as mince is typically the number one retail meat item. N₂ cooling proposes to substitute the risk of CO₂ shortages and minimise production costs and disruptions (during cycles of shortages).

MLA action

MLA will promote potential alternatives to CO₂ chilling, including the more sustainable use of alternative gases, such a N₂.

Future research

Going forward it is proposed to pursue the evaluation of N₂ cooling on a larger scale. A new project has been proposed for full scale production trials aimed at better defining consumption and coolant efficiency of liquid N₂ compared to CO₂ in a full range of red meat mince cooling applications.

This data will allow a reliable cost benefit analysis to be performed and enable potential processor(s) to make a well-informed decision on the choice of primary coolant.

For more information email reports@mla.com.au.