Abstract: A treatment material containing carbon monoxide and a carrier liquid is applied to a meat product to produce a desired carbon monoxide content in the meat product. The concentration of carbon monoxide in the added liquid produces a desired carbon monoxide saturation level distributed substantially evenly in the treated area of the meat product. The treated area may be just at the surface of the meat product or throughout the volume of the meat product. Additional treatment liquids or fluids may be added to the meat product as a pre-treatment before application of the carbon monoxide bearing treatment material or as a post-treatment after the application of the carbon monoxide bearing treatment material.

Abstract: Carbon monoxide is injected into the interior of the meat product along with one or more pH modifying materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid is controlled to produce a desired carbon monoxide saturation level distributed substantially evenly throughout the treated volume of the meat product. This desired saturation level may vary depending upon the nature of the meat product being treated, however, the saturation level will generally remain at less than 100% or complete saturation for most meat products. The pH modifying material is injected into the interior of the meat product either simultaneously with the carbon monoxide, or as a pre-treatment before application of carbon monoxide, or as a post-treatment after the application of carbon monoxide.

Abstract: High concentration, that is, strong antimicrobial treatment materials such as high concentration aqueous ammonia solutions or even liquid ammonia may be applied to a foodstuff without deleterious effects by controlling the temperature of the foodstuff at or immediately after the time of contact with the antimicrobial treatment material. In particular, ice crystals are maintained at or just below the surface of the foodstuff at or immediately after the time of contact with the antimicrobial treatment material. The ice crystals in the foodstuff inhibit absorption of the antimicrobial treatment material into the foodstuff.

Abstract: A method includes producing a flowing sheet of comminuted foodstuff and then exposing the flowing sheet of material to a processing fluid in at least one of the major surfaces of the sheet. The transverse dimension of the flowing sheet of material may be generally equal to a dimension of the foodstuff pieces making up the comminuted foodstuff. The processing fluid may enter the sheet of material through one or both of the opposing surfaces used to form the sheet. Discrete openings may be formed through a wall of material used to form one of the major surfaces of the flowing sheet of material, and the processing fluid may be applied through such discrete openings. The processing fluid may also be applied through a porous and permeable material included in, or making up, a wall used to form one of the major surfaces of the flowing sheet of material.

Abstract: A process includes contacting a feathered poultry carcass with an ammonia-based treatment material to increase the pH at the skin of the carcass and thereby effect a loosening of the feathers on the carcass. After the contact with the ammonia-based treatment material, mild heat may be applied to the feathered carcass to further loosen the feathers. The prepared feathered carcass is then defeathered in a suitable defeathering process. Ammonia may be removed from the carcass before, after, and/or during defeathering. The defeathered carcass is then passed on for further processing to produce the final poultry product.

Abstract: A process includes contacting a feathered poultry carcass with an ammonia-based treatment material to increase the pH at the skin of the carcass and thereby effect a loosening of the feathers on the carcass. After the contact with the ammonia-based treatment material, mild heat may be applied to the feathered carcass to further loosen the feathers. The prepared feathered carcass is then defeathered in a suitable defeathering process. Ammonia may be removed from the carcass before, after, and/or during defeathering. The defeathered carcass is then passed on for further processing to produce the final poultry product.

Abstract: One or more meat products are positioned in a meat chilling enclosure in which cooled air is added to cool the contents of the enclosure. A water spray including a desired carbon monoxide content in solution is introduced into the meat chilling enclosure. The desired carbon monoxide content may comprise no more than approximately the maximum carbon monoxide content that is held in solution in the spray water at approximately the temperature at which the spray water is introduced into the meat chilling enclosure. Alternatively, carbon monoxide held in solution in the spray water may be limited to approximately the maximum carbon monoxide content that is held in solution in the spray water at a maximum temperature maintained in the meat chilling enclosure. A pH increasing material such as ammonia gas or ammonium hydroxide solution may also be added to the meat chilling enclosure to produce and maintain a desired ammonia gas content in the enclosure atmosphere.

Abstract: An apparatus includes a drive structure on which are mounted both a first blade carrier and a second blade carrier. The first blade carrier has a first blade facing a cutting surface of a first screen portion, and is mounted on the drive structure so that the first blade is moveable along a first positioning axis with respect to the cutting surface of the first screen portion. The second blade carrier has a second blade facing a cutting surface of a second screen portion, and is mounted on the drive structure so that the second blade is moveable along a second positioning axis with respect to the cutting surface of the second screen portion. A first pressure is used to vary the force with which the first blade presses against the first screen portion and a second fluid pressure is used to vary the force with which the second blade presses against the second screen portion.

Abstract: High concentration, that is, strong antimicrobial treatment materials such as high concentration aqueous ammonia solutions or even liquid ammonia may be applied to a foodstuff without deleterious effects by controlling the temperature of the foodstuff at or immediately after the time of contact with the antimicrobial treatment material. In particular, ice crystals are maintained at or just below the surface of the foodstuff at or immediately after the time of contact with the antimicrobial treatment material. The ice crystals in the foodstuff inhibit absorption of the antimicrobial treatment material into the foodstuff.

Abstract: A method of treating and storing fresh meat products includes applying an aqueous pH-modified solution in an effective amount to a surface of a fresh meat product at a surface penetrating force. The aqueous pH-modified solution that is applied has a pH that is compatible with the meat product and has a temperature that is compatible with a storage temperature at which the meat product will be stored. The method also includes maintaining the treated meat product in an atmosphere containing oxygen while the treated meat product is stored. Maintaining the treated meat product in the atmosphere containing oxygen may be accomplished by packaging the treated meat product in a package that includes an oxygen permeable film. In order to apply the aqueous pH-modified solution to the surface of the meat product at the surface penetrating force, the solution may be accelerated through a spray nozzle having an elongated orifice that provides a continuous curtain of the solution.

Abstract: A treatment material containing carbon monoxide and a carrier liquid is applied to a meat product to produce a desired carbon monoxide content in the meat product. The concentration of carbon monoxide in the added liquid produces a desired carbon monoxide saturation level distributed substantially evenly in the treated area of the meat product. The treated area may be just at the surface of the meat product or throughout the volume of the meat product. Additional treatment liquids or fluids may be added to the meat product as a pre-treatment before application of the carbon monoxide bearing treatment material or as a post-treatment after the application of the carbon monoxide bearing treatment material.

Abstract: A method includes applying a treatment material containing carbon monoxide to an initial meat product to produce an intermediate meat product. Once the treatment material containing carbon monoxide is applied to the initial meat product to produce the intermediate product, the intermediate meat product is comminuted to produce a final comminuted meat product. The method may further include applying a pH modifying material to the initial meat product or intermediate meat product. The pH modifying material may be applied as either a pre-treatment before applying the carbon monoxide-bearing treatment material, as part of the treatment material containing carbon monoxide, or as a post-treatment after applying the treatment material containing carbon monoxide. A pH modifying material applied to the meat product may include ammonia-based pH modifying materials such as ammonia gas and ammonium hydroxide solution, and carbon dioxide-based pH modifying materials such as carbon dioxide gas and carbonic acid solutions.

Abstract: Carbon monoxide and an ammonia-based pH increasing material are both applied to a highly comminuted meat product. The carbon monoxide and ammonia-based pH increasing material may be applied by sparging the materials into the highly comminuted meat product through a suitable sparging device. The carbon monoxide may be applied to the highly comminuted meat product separately from the ammonia-based pH increasing material, or the two materials may be combined and applied to the highly comminuted meat product together. When applied separately, the carbon monoxide and ammonia-based pH increasing materials may be applied to the meat product through a multi-stage sparging device. Also, when the treatment materials are applied separately either material may be applied first followed by application of the other material.

Abstract: A contactor apparatus is adapted to expose a comminuted foodstuff such as comminuted meat to a processing fluid such as gaseous or aqueous ammonia or carbon dioxide gas. The contactor apparatus facilitates an even and consistent exposure to the processing fluid throughout the comminuted foodstuff as the foodstuff is pumped through a conduit. In order to produce this desired exposure to the processing fluid, the apparatus shapes the comminuted foodstuff into a relatively thin sheet of material flowing through a contact passage. The processing fluid is then applied to this relatively thin sheet of comminuted material from a processing fluid chamber. A fluid communication arrangement between the fluid chamber and the contact passage allows the flow of processing fluid into the contact passage and into contact with the sheet of foodstuff flowing through the contact passage.

Abstract: A sparging device (10) includes a number of sparger or screen passages (14) each extending from a respective passage inlet to a respective passage outlet. The sparging device (10) further includes a fluid chamber (25) that defines a chamber area through which at least one of the sparger passages (14) extends. A fluid communication structure (34) is associated with each sparger passage (14) extending through the fluid chamber (25) to enable fluid communication between the fluid chamber and the interior of the respective sparger passage. The sparging device (10) allows a processing fluid in the fluid chamber (25) to be added to a foodstuff pumped through the sparger passages (14). Multiple fluid chambers may be formed in the sparging device to facilitate the addition of multiple processing fluids to a foodstuff.

Abstract: A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step of removing the pH increasing material and applying mechanical action to the intermediate, pH increased meat product. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the intermediate meat product to decrease the pH of the meat product.

Abstract: Carbon monoxide and an ammonia-based pH increasing material are both applied to a highly comminuted meat product. The carbon monoxide and ammonia-based pH increasing material may be applied by sparging the materials into the highly comminuted meat product through a suitable sparging device. The carbon monoxide may be applied to the highly comminuted meat product separately from the ammonia-based pH increasing material, or the two materials may be combined and applied to the highly comminuted meat product together. When applied separately, the carbon monoxide and ammonia-based pH increasing materials may be applied to the meat product through a multi-stage sparging device. Also, when the treatment materials are applied separately either material may be applied first followed by application of the other material.

Abstract: A method includes applying a treatment material containing carbon monoxide to an initial meat product to produce an intermediate meat product. Once the treatment material containing carbon monoxide is applied to the initial meat product to produce the intermediate product, the intermediate meat product is comminuted to produce a final comminuted meat product. The method may further include applying a pH modifying material to the initial meat product or intermediate meat product. The pH modifying material may be applied as either a pre-treatment before applying the carbon monoxide-bearing treatment material, as part of the treatment material containing carbon monoxide, or as a post-treatment after applying the treatment material containing carbon monoxide. A pH modifying material applied to the meat product may include ammonia-based pH modifying materials such as ammonia gas and ammonium hydroxide solution, and carbon dioxide-based pH modifying materials such as carbon dioxide gas and carbonic acid solutions.

Abstract: Carbon monoxide is injected into the interior of the meat product along with one or more pH modifying materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid is controlled to produce a desired carbon monoxide saturation level distributed substantially evenly throughout the treated volume of the meat product. This desired saturation level may vary depending upon the nature of the meat product being treated, however, the saturation level will generally remain at less than 100% or complete saturation for most meat products. The pH modifying material is injected into the interior of the meat product either simultaneously with the carbon monoxide, or as a pre-treatment before application of carbon monoxide, or as a post-treatment after the application of carbon monoxide.

Abstract: A treatment material containing carbon monoxide and a carrier liquid is applied to a meat product to produce a desired carbon monoxide content in the meat product. The concentration of carbon monoxide in the added liquid produces a desired carbon monoxide saturation level distributed substantially evenly in the treated area of the meat product. The treated area may be just at the surface of the meat product or throughout the volume of the meat product. Additional treatment liquids or fluids may be added to the meat product as a pre-treatment before application of the carbon monoxide bearing treatment material or as a post-treatment after the application of the carbon monoxide bearing treatment material.