Abstract: A biological process removes organic smoke particles from meat smokehouses. The effluent gases pass upward through a column containing an air-pervious filler material sprayed with a circulated solution of enzymes and dispersed bacteria. The organic matter is hydrolyzed by the enzymes, yielding small molecules capable of direct, quick metabolism by the bacteria. Since the conditions in the column are adverse to the growth and reproduction, they metabolize without forming sludge. This biological process effectively scrubs the effluent gases at least as rapidly as commercial processes utilizing chemical means.

Abstract: In chilling freshly slaughtered hog carcasses the bleaching effect of a bactericidal spray is eliminated by the use of chlorine dioxide in a concentration sufficient to inhibit the protein synthesis mechanism of bacteria. The concentration required for this purpose, which may be in the range of 5 to 25 parts per million (ppm), is so small that it produces very little if any oxidation; hence the characteristic bleaching effect of chlorine dioxide is avoided. The skin color of carcasses so sprayed is unaffected by the process.