Processing meat products responsive to customer orders
A method for processing meat for a customer that includes receiving a selected specification for a meat product from a buyer device via a communication network. The method includes the step of processing the meat that is responsive to instructions from the seller device to provide a meat product having the selected specification.
1. A method for processing meat for a customer utilizing a communication network that links a seller device of a processor/seller of meat to a buyer device of a buyer for said meat, the method comprising: receiving a selected specification for a meat product from a buyer device via the communication network with a seller device;
processing meat in response to instructions from the seller device to provide a meat product having said selected specification;
packaging said meat product in a package;
attaching a temperature sensor to the package;
monitoring the prevailing temperature to which the package is exposed;
transmitting temperature readings via the communication network;
via a computer connected to the communication network, determining whether the package is removed from a refrigerated environment and, when the package is exposed to a predetermined temperature outside a determined limit, monitoring the duration of the exposure above said determined temperature;
performing at least one corrective action to prevent spoilage of the meat product when the temperature of the package is above a determined temperature for a determined period of time;
receiving weather information with said seller device via a communication network;
calculating an estimated time of delivery to the buyer from said weather information;
selecting a package containing a substantially oxygen free gas to inhibit contact of the meat with oxygen when the estimated time of delivery to the buyer exceeds a predetermined time; and
packaging said meat product in said selected package.
2. The method of claim 1 wherein said selected specification is intended to satisfy a buyer using said buyer device.
3. The method of claim 1 wherein said selected specification is selected from the group consisting of lean content, fat content, and water content.
4. The method of claim 1 wherein said selected specification is selected from the group consisting of weight, quantity, cut, and size.
5. The method of claim 1 further comprising:
transmitting information relating to available specifications for meat products from said seller device to said buyer device via a communication network.
6. The method of claim 5 wherein said selected specification is selected from said available specifications.
7. The method of claim 1 wherein:
said meat is processed by adjusting the fat content and/or lean content of the meat product to provide a meat product with a fat or lean content limited by said selected specification.
8. The method of claim 1 further comprising:
receiving transportation information with said seller device via a communication network;
calculating an estimated time of delivery to the buyer from said transportation information;
selecting a package containing a substantially oxygen free gas to inhibit contact of the meat with oxygen when the estimated time of delivery to the buyer exceeds a predetermined time; and
packaging said meat product in said selected package.
9. A method for processing meat for a customer comprising:
receiving a selected specification for a meat product from a buyer device via a communication network with a seller device;
processing meat according to the selected specifications received via the seller device to provide a meat product having said selected specification;
packaging said meat product in a modified atmosphere package and tracking the temperature and oxygen gas composition of the package during shipment to provide a record of temperature and oxygen gas composition after packaging; and
from the record of temperature and oxygen gas composition, determining a shelf life of the product, wherein the oxygen composition is tracked and recorded according to the amount of a metal oxide formed on a metal member.
10. The method of claim 9 , wherein the metal is iron, platinum or titanium.
11. A method of processing and packaging meat according to a buyer's specifications, the method comprising:
receiving the buyer's specifications, including at least one variable selected from the group consisting of quantity, delivery time, fat content, and size;
automatically controlling at least one parameter of a meat processing equipment to meet the buyer's specifications;
determining whether an estimated delivery time to the buyer's desired destination will exceed the amount of time which the meat can endure without undergoing substantial oxidation or significant deterioration; and
packaging the meat in a master container, wherein the meat is surrounded in an oxygen free gas to inhibit contact of the meat with oxygen when the estimated delivery time to the buyer's desired destination will be in excess of the amount of time which the meat can endure outside the master container without undergoing substantial oxidation or significant deterioration;
tracking the temperature and oxygen gas composition of the master container during shipment to provide a record of temperature or oxygen composition; and
from the record of the temperature and oxygen gas composition, determining a shelf life of the meat, wherein the oxygen composition is tracked and recorded according to the amount of a metal oxide formed on a metal member.
12. The method of claim 11 , wherein the metal is iron, platinum or titanium.