Abstract: The present invention relates to methods for inhibiting the growth of pathogenic microbes in food products. In an embodiment, the invention includes an antimicrobial preservative composition for food products including potassium lactate, potassium acetate, and sodium diacetate. In an embodiment, the invention includes a food product including a meat; 1.5 to 1.8 parts of potassium lactate; 1.5 to 1.8 parts of potassium acetate; and 0.8 to 1.2 parts of sodium diacetate. In an embodiment, the invention includes a method of making a food product including adding an antimicrobial preservative composition to a composition comprising a meat, the antimicrobial preservative composition comprising potassium lactate, potassium acetate, and sodium diacetate. Other embodiments are also included herein.

Abstract: The invention relates to systems and methods for maintaining the concentration of a brine solution used in meat processing. In an embodiment, a method includes measuring a concentration property of brine solution in a reservoir with a sensor; supplying data regarding the concentration property of the brine solution to a controller; removing diluted brine solution from the reservoir when the controller determines that the concentration property falls below a defined set point; adding a liquid composition comprising greater than about 50 wt. % of a potassium phosphate salt to the reservoir from a phosphate solution supply tank when the controller determines that the concentration property falls below a defined set point; and replenishing the phosphate solution supply tank by adding a liquid phosphate salt composition having a consistent concentration to the phosphate solution supply tank. Other embodiments are included herein.

Abstract: The invention relates to systems and methods for making fertilizer compositions out of potassium phosphate brine solutions recovered from meat processing operations. In an embodiment, the invention includes a method for making a fertilizer composition including filtering a meat-processing waste solution, and measuring the concentration of a salt in the meat-processing waste solution. In an embodiment, the invention includes a method for disposing of a meat-processing brine solution including filtering the meat-processing brine solution, and measuring the concentration of a salt in the meat-processing brine solution.

Abstract: The present invention relates to methods for inhibiting the growth of pathogenic microbes in food products. In an embodiment the invention is a preservative composition including lactic acid or a salt thereof, acetic acid or a salt thereof, and propionic acid or a salt thereof. In an embodiment, the invention is a food product including lactic acid or a salt thereof, acetic acid or a salt thereof, and propionic acid or a salt thereof. In an embodiment, the invention includes a method of making a food product including adding an antimicrobial preservative composition to a composition comprising a meat, the antimicrobial preservative composition comprising lactic acid or a salt thereof, propionic acid or a salt thereof, and acetic acid or a salt thereof. Other embodiments are also included herein.