Abstract: Aspects of the present invention are directed to means and methods of the determination of the internal temperature of a meat product. Methods may comprise: a) providing the meat product on a conveying belt; b) compressing the meat product to induce liquid flow from the interior of the meat product toward a surface of the meat product; c) sensing an indication temperature of at least a portion of the surface of the meat product after compressing the meat product; and d) evaluating the indication temperature to determine whether the meat product is acceptable according to predetermined standards. Benefits of the present invention over the current art include the ability to determine the internal temperature of more than a sampling of meat products in a preparation process, a reduced risk of contamination, and a more accurate temperature reading.