Abstract: Food preservation can include depositing dry ice and food within packaging. The packaging can include a flexible liner defining a wall aperture and an internal chamber. The internal chamber can receive the deposited dry ice and food and have an internal atmosphere. The packaging can include a check valve mounted to the flexible liner and covering the wall aperture. The check valve can be configured to occupy: (i) a closed state blocking fluid communication between the internal chamber and ambient via the wall aperture and (ii) an open state enabling fluid flow from the internal chamber, through the wall aperture, and into ambient.

Abstract: Food preservation can include depositing dry ice and food within packaging. The packaging can include a flexible liner defining a wall aperture and an internal chamber. The internal chamber can receive the deposited dry ice and food and have an internal atmosphere. The packaging can include a check valve mounted to the flexible liner and covering the wall aperture. The check valve can be configured to occupy: (i) a closed state blocking fluid communication between the internal chamber and ambient via the wall aperture and (ii) an open state enabling fluid flow from the internal chamber, through the wall aperture, and into ambient.

Abstract: Food preservation can include depositing dry ice and food within packaging. The packaging can include a flexible liner defining a wall aperture and an internal chamber. The internal chamber can receive the deposited dry ice and food and have an internal atmosphere. The packaging can include a check valve mounted to the flexible liner and covering the wall aperture. The check valve can be configured to occupy: (i) a closed state blocking fluid communication between the internal chamber and ambient via the wall aperture and (ii) an open state enabling fluid flow from the internal chamber, through the wall aperture, and into ambient.

Abstract: A method for economically retrieving pre-rigor lean and fat for pork sausage from a butcher hog; barrow (a male pig that has been castrated) or gilt (female pig less than six months old that has never been pregnant), (a pig approximately 285 lbs live weight, 6 months old and ready for market with no abnormalities). Retrieving pre-rigor pork sausage from a butcher hog is not known currently in the industry because the perception is that it is not economically feasible. The process technology as disclosed and claimed herein is a new method for economically retrieving and processing certain sections of a butcher hog for producing ground pork sausage while maintaining the value from the primal cuts. The ground pork sausage from this process has comparable texture, color, consistency and other characteristics as compared to the pork sausage retrieved from the older sows, which are typically utilized in industry.

Abstract: A method for economically retrieving pre-rigor lean and fat for pork sausage from a butcher hog; barrow (a male pig that has been castrated) or gilt (female pig less than six months old that has never been pregnant), (a pig approximately 285 lbs live weight, 6 months old and ready for market with no abnormalities). Retrieving pre-rigor pork sausage from a butcher hog is not known currently in the industry because the perception is that it is not economically feasible. The process technology as disclosed and claimed herein is a new method for economically retrieving and processing certain sections of a butcher hog for producing ground pork sausage while maintaining the value from the primal cuts. The ground pork sausage from this process has comparable texture, color, consistency and other characteristics as compared to the pork sausage retrieved from the older sows, which are typically utilized in industry.

Abstract: A method for economically retrieving pre-rigor lean and fat for pork sausage from a butcher hog; barrow (a male pig that has been castrated) or gilt (female pig less than six months old that has never been pregnant), (a pig approximately 285 lbs live weight, 6 months old and ready for market with no abnormalities). Retrieving pre-rigor pork sausage from a butcher hog is not known currently in the industry because the perception is that it is not economically feasible. The process technology as disclosed and claimed herein is a new method for economically retrieving and processing certain sections of a butcher hog for producing ground pork sausage while maintaining the value from the primal cuts. The ground pork sausage from this process has comparable texture, color, consistency and other characteristics as compared to the pork sausage retrieved from the older sows, which are typically utilized in industry.

Abstract: Penetrating the skin of a poultry item with an array of small holes accomplished by using a plurality of circular blades laterally spaced apart and substantially parallel and having a plurality teeth protruding from the edge of the blades and forcibly engaging and penetrating the skin of the poultry item with the plurality of teeth. The plurality of circular blades can have a common axis of rotation and rotating about a shaft extending along the common axis thereby forming a roller of blades.

Abstract: Penetrating the skin of a poultry item with an array of small holes accomplished by using a plurality of circular blades laterally spaced apart and substantially parallel and having a plurality teeth protruding from the edge of the blades and forcibly engaging and penetrating the skin of the poultry item with the plurality of teeth. The plurality of circular blades can have a common axis of rotation and rotating about a shaft extending along the common axis thereby forming a roller of blades.

Abstract: Penetrating the skin of a poultry item with an array of small holes accomplished by using a plurality of circular blades laterally spaced apart and substantially parallel and having a plurality teeth protruding from the edge of the blades and forcibly engaging and penetrating the skin of the poultry item with the plurality of teeth. The plurality of circular blades can have a common axis of rotation and rotating about a shaft extending along the common axis thereby forming a roller of blades.