Evaluation of management techniques to conserve water in a mechanical head wash blood removal system

This research objectively evaluated methods to conserve water in a mechanical beef head wash system. Digital images of pre-wash and post-wash beef heads were analyzed to quantify the percentage change in red saturation of the image, which was used as an objective measure of cleanliness. Three types of nozzles (fan, three-hole, venturi) and three water pressures (344, 516, 689 kPa) were evaluated in a two-way treatment structure. An interaction (P = 0.07) was observed between water pressure and nozzle type; the change in red saturation increased as pressure decreased for fan and three-hole nozzles which contrasted with venturi nozzles. The fan nozzle × 516 kPa pressure treatment used 25 L of water per head washed and was used to evaluate the effect of three water temperatures (15, 38, 57 °C). Water temperature did not impact (P = 0.21) change in red saturation. Reducing water wastage and minimizing the use of heated water could have positive economic benefits to the beef processor.