Abstract: A system for meat processing may include: a conveyor configured to transport animal carcasses or portions of meat through a meat processing facility; and a spray system configured to spray each of the animal carcasses or portions of meat with aqueous ozone when each of the animal carcasses or portions of meat is transported to the spray system by the conveyor. The system may further include a second spray system configured to spray each of the animal carcasses or portions of meat with lactic acid or citric acid when each of the animal carcasses or portions of meat is transported to the second spray system by the conveyor.

Abstract: The invention relates to a method to manufacture meat-based matrices and the matrices obtained thereof useful as bait for ant control. The method of the invention comprises (a) cleaning and mincing or slicing meat; (b) cooking the meat; (c) dewatering the meat; (d) grinding and sifting the meat to obtain meat particles; and (e) adding sugar and a preservative. Additionally, a nitrate source and an active ingredient can be incorporated into the matrices.

Abstract: Methods and related apparatus for improving the efficacy of antimicrobial agents within processing tanks. Processing tanks can include side streams for introducing antimicrobial agents into the processing tanks. The antimicrobial agents will be added and mixed in the side stream to form a processing solution. Additional actions can be conducted on the processing solution within the side stream including any and or all of heating, pumping, sampling, measuring, testing and pH adjustment of the processing solution. The processing solution is divided into at least two processing solution steams, which can be introduced at two different and distinct locations within the processing tank such as a carcass introduction end and a carcass removal end. By simultaneously introducing at least two processing solution streams at different locations of the processing tank, large concentration gradients of the antimicrobial agent are avoided.

Abstract: The invention is a chemically and physically stable solution of levulinic acid, benzoic acid, and sorbic acids or their salts which is antimicrobially effective against bacteria and fungi. The solution provides improved antibacterial protection for personal care and cosmetic products at lower than expected levulinic acid levels and at desirable use levels. The composition may also include a solvent selected from the group of aromatic alcohols consisting of phenoxyethanol, phenylpropanol, phenylethanol, benzyl alcohol, and mixtures of these alcohols. These solvents extend the range of acidity over which the invention is capable of inhibiting bacterial and fungal growth.

Abstract: A method for drying a food product includes the step of: a) inserting the food product in an enclosure, the enclosure being defined by the vessel of a mixer; and b) drying the food product in the enclosure by applying a vacuum to the enclosure. The supplying of heat to the product located inside the enclosure is carried out when the vacuum is applied to the enclosure during step b) such as to maintain and/or increase the temperature of the product during all or part of the process of drying by applying a vacuum to the enclosure. The supplying of heat is carried out by heat transfer between at least one heat-transfer fluid and the product and/or by irradiating the product with electromagnetic radiation.

Abstract: The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3.

Abstract: Apparatuses and methods for applying an antimicrobial agent to food products include methods and systems for limiting the escape of antimicrobial agent to the environment during antimicrobial treatment of the food product. In one embodiment, a series of cabinet panels moves in line with the passing food product and forms an enclosure around the food product by means of panels closing ahead of and behind the food product. In another embodiment, the direction and spray pattern of positively charged aerosolized antimicrobial particles is controlled by attracting the particles to preselected negatively charged regions within a treatment volume.

Abstract: The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3.

Abstract: The present invention is directed to a composition in solution (often, an aqueous solution) which comprises a combination of molecular iodine (I2) and an acceptable source of iodate (IO3), and an acid (inorganic or organic), wherein iodide and iodate are present in the composition at a molar ratio of about 0.1 to about 25, the concentration of uncomplexed molecular iodine is a disinfectant, biocidal and/or antimicrobial (depending upon the end use of the composition) effective amount the concentration of acid in the composition is effective to provide a buffering pH in the composition ranging from about 1.5 to about 6.5. Compositions according to the present invention are storage stable for unexpectedly long periods of time (up to about 5 years), and find use as disinfecting solutions, as germicides and/or biocides (e.g. antiviral, antibacterial, antifungal, antispore etc.

Abstract: An aspect provides a method of determining a concentration of free chlorine in an aqueous sample, including adding a reagent to the sample, the reagent being reactive with the free chlorine at a first kinetic rate and reactive with at least one chloramine at a second kinetic rate, the first kinetic rate being different from the second kinetic rate; measuring an absorbance response over time resulting from reaction of the free chlorine and the at least one chloramine with the reagent over time; and determining the concentration of the free chlorine in the sample based on a determined rate of change of the absorbance response over time. Other aspects are described and claimed.

Abstract: Poultry carcasses are contacted with water treated with one or more specified dihalodialkylhydantoin biocides in a processing operation downstream from a scalding tank. The aqueous effluent from that downstream operation or from any location further downstream is recycled to the scalding tank. Surprisingly, the bromine residues from the dihalodialkylhydantoin biocides are much more thermally unstable than, for example, the commonly used microbiocide, sodium hypochlorite. Thus, the effluent from the scalding tank has its active bromine content significantly reduced before it is sent to a water purification facility wherein microbial action is used to reduce the BOD of the waste water before its release to the environment. Thus, injury to this desired microbial action is reduced. In addition, the recycle reduces water consumption in the overall poultry processing operation.

Abstract: Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstream of an expander at or adjacent to the interior. Injection of the additive into the interior may be alternated with directing a flow of expanded carbon dioxide into the interior. In some embodiments, the freezing point of the additive with or without a diluent composition and/or additive(s) is lower than a temperature of the liquid carbon dioxide.

Abstract: A method for improving the moisture retention of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms is described. In various embodiments, vinegar is neutralized, concentrated, and blended with non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.

Abstract: Methods and systems of making a meat-based food product, the methods and systems including forming minced meat into a blended form. Methods may include forming minced meat into a blended form. Encasing the blended form, heating the blended form to at least approximately 145° F. to 160° F. Chilling the blended form to at least approximately 40° F. Slicing the chilled blended form into a plurality of slices that have first and second sides spaced apart by a thickness having a range from approximately 0.039 inches to approximately 0.187 inches. Finally, drying the slices in a drying stage by an approximate 1,500 W for approximately 90 seconds to approximately 105 seconds in a dryer to produce dried slices, and moving the dried slices from the dryer stage to a cooling stage, the cooling stage incorporates an ambient air medium passing through the dried slices.

Abstract: A centrifuge has an inner and an outer screw. The outer screw transfers material towards a cone-shaped section that leads to an outlet of the centrifuge. A mixture of meat components, liquid carbon dioxide, gas, and optionally water, is spun in the centrifuge. The dense components, such as lean meat, will accumulate away from the axis of rotation and be transferred by the outer screw towards the cone-shaped section. The less dense components, such as fat and adipose tissue, accumulate toward the center of rotation, and are transferred toward an outlet of the centrifuge via the inner screw. Gas accumulates in the proximity of the cone-shaped section and impedes liquid carbon dioxide from exiting with the dense components. The centrifuge is pressurized, which maintains carbon dioxide as a liquid.

Abstract: The invention relates to compositions and methods for making human consumable jerky treats. The invention provides moist, flavorful jerky treats and methods for making such treats.

Abstract: The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.

Abstract: A method for improving the palatability of a livestock feed or companion animal food product comprising a basal composition containing unsaturated fatty acids that oxidize to form aldehydes or ketones by contacting the basal composition with a source of bisulfite anions so that any aldehydes or ketones present form organosulfite salts. Bisulfite-treated livestock feed and companion animal food products, and palatability enhancing composition containing a source of bisulfite anions are also disclosed.

Abstract: The present invention relates to a method for manufacturing a brine with improved features for use in food as a condiment and for the preservation and treatment of fish and shellfish, improving the organoleptic and nutritional properties of the foods treated and/or cooked with it. The brine with improved features obtained according to the method of the present invention can furthermore be used as raw material for manufacturing intensely hydrating and mineralizing isotonic beverages for human consumption, as well as any food product requiring water in the manufacturing process, improving the nutritional properties thereof. It can also be used as raw material for manufacturing products with a high nutritional value in agriculture and stock raising, in the food industry, in other industries and in health treatments.

Abstract: A method for sterilizing a ground meat product through the application supercritical CO2 during the processing of the meat by introducing supercritical CO2 into an extruder as the meat passes through the extruder while controlling the pressure and speed at which the meat passes through the extruder to maintain the meat in contact with the supercritical CO2 for a time sufficient achieve a log reduction in colony forming units of microbial contaminants.

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: Antimicrobial compositions are provided comprising a pharmaceutically acceptable organic acid and a pharmaceutically acceptable surfactant. This synergistic combination allows compositions to be formulated at low concentrations that have efficacy in reducing bacterial counts by greater than 3 log within 5 minutes of contact while preserving the organoleptic properties of treated foods, including fresh produce. Also provided are methods for the use of the compositions to reduce the microbial load on the surfaces of foodstuffs, processed food products, and the hard surfaces of food preparation machinery, tools, benches, and the like.

Abstract: An antimicrobial intervention for the production of ground meats by treating the exterior of the meat trimmings with an antimicrobial agent before grinding. An apparatus for applying an antibacterial agent to meat trimmings includes a closed or essentially closed chamber for limiting the escape of the antimicrobial agent to the environment during antimicrobial treatment of the trimmings, an entrance system for introducing trimmings into the closed chamber while preventing or significantly limiting the antimicrobial agent from escaping into the environment, an application system for applying an effective amount of the antimicrobial agent to exposed surfaces of the trimmings in the closed chamber; and an exit system for removing the treated trimmings from the closed container while preventing or significantly limiting the escape of antimicrobial agent into the environment.

Abstract: The present invention is in the field of processing and treating meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention both during storage and cooking by administering a composition containing sodium carbonate and other ingredients.

Abstract: An extended shelf life sandwich and a method of forming the sandwich is provided. The method includes processing meat to be used in the sandwich. The processing includes: applying a humectant to a meat; acidulating the meat; drying the meat until a water activity of no less than 0.85 is achieved. The process is completed by wrapping the processed meat into a bread-type product.

Abstract: The present disclosure relates to methods of treating food products by applying an antimicrobial composition and processing the food product using selected processing methods.

Abstract: Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstream of an expander at or adjacent to the interior. Injection of the additive into the interior may be alternated with directing a flow of expanded carbon dioxide into the interior. In some embodiments, the freezing point of the additive with or without a diluent composition and/or additive(s) is lower than a temperature of the liquid carbon dioxide.

Abstract: Problem: The problem of the present invention is to provide a frozen unwashed minced fish meat that has high versatility similar to that of frozen surimi and that is capable of frozen storage. In particular, the problem of the present invention is to prevent the freezing-denaturation of frozen unwashed minced fish meat of a fish of the order Gadiformes that is widely used for frozen surimi. Means to Solve the Problem: A frozen uncooked fish meat product in which an alcohol having from 2 to 5 carbons and capable of being used in foodstuffs is added. Preferably, to the frozen uncooked fish meat product, sugars or sugar alcohols and/or salts are further added. A method for preventing freezing-denaturation of uncooked fish meat, the method comprising suppressing freezing-denaturation due to trimethylamine-N-oxide degradation by adding an alcohol having from 2 to 5 carbons that is capable of being used in foodstuffs to the uncooked fish meat.

Abstract: Methods and compositions for treating produce to control microorganisms are provided. The method treats produce by contacting the surface of the produce with an aqueous solution comprising i) an organic peracid of the formula RC(O)OOH wherein R is methyl, ethyl, n-propyl, or s-propyl; ii) a 2-hydroxy organic acid selected from tartaric acid, citric acid, malic acid, mandelic acid, and lactic acid; and (optionally) iii) an anionic surfactant; wherein the aqueous solution has a pH from 2.5 to 6.0.

Abstract: Acidic viscous solutions are described that can be introduced for the processing of perishable food to facilitate providing antimicrobial treatments. The solutions can have a viscosity from about 50 centipoise to about 10,000 centipoise. The solution generally does not add any significant nutritional or flavor contributions to the food product. The acidic viscous solutions can be particularly useful for improving the effectiveness of subsequent hypochlorous acid/hypochlorite or peroxide antimicrobial treatments.

Abstract: A method for preserving organic piece goods, for example, foods such as fruits, plants, parts thereof, small animals, and animal piece goods, and organic piece goods from the non-food sector, for example, cut flowers, using a dehydrating solvent and by drying in a drying device, and a for producing preserved organic piece goods involves drying the piece goods are dried in a drying device in the presence of the solvent at temperatures below 100° C., preferably in a fluidized bed. The procedure has the advantage of significantly lower drying temperatures compared to freeze drying, requiring substantially shorter drying times, and thus having significantly better energy efficiency, and being more environmentally friendly. The drying procedure is gentle, wherein the organic piece goods substantially retain the original shape, color, and contents thereof.

Abstract: A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time.

Abstract: The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3.

Abstract: A method of reducing pathogenic bacteria in the neck of poultry is provided. The method includes opening up a neck of a poultry (20) and rupturing cervical air sacs (12). The exposed, ruptured cervical air sacs are treated with an antibacterial agent, thereby reducing pathogenic bacteria.

Abstract: A feedstuff and a method for inhibiting the growth of pathogens in pelleted animal feeds which increases the efficiency of the pelleting process without introducing bad odors into the feed due to butyric acid. Active ingredients include a mixture of butyrate, propionate and surfactants.

Abstract: Methods of producing antimicrobial compositions include reacting halogenated eukaryotic cells with thiocyanate to produce the antimicrobial compound hypothiocyanite.

Abstract: Provided herein are compositions and methods of using those compositions in treating game meat to prevent spoilage and/or contamination. Also provided are compositions and methods of using those compositions in acidifying the surface of game meat. Compositions provided herein can be used to prevent contamination and/or spoilage of meat. Likewise, compositions provided herein can be used to treat butchered meat to tenderize the meat and/or to prevent the growth of dormant bacteria on freshly thawed meat. Compositions provided herein can be used to prevent or mitigate hair loss from a hide or cape to preserve the quality of the leather.

Abstract: A liquid additive is sprayed over liquid nitrogen to form discrete solid particles of the additive in liquid nitrogen. The mixture of additive particles and liquid nitrogen is mixed with a flow of liquid nitrogen at an eductor pump to provide a food treatment composition comprising additive particles. The food treatment composition flows into an interior of food processing equipment to come into contact with food items contained therein.

Abstract: This invention discloses a method of preservation of a food product comprising the step of adding 1) a first component comprising between 10 ppm and 1% of a biocidal salt of N?—(C1-C22) alkanoyl di-basic amino acid alkyl (C1-C22) ester cationic biocidal molecule with an anionic counterion, and 2) a second component comprising from 10 ppm to 1% by weight an acyl monoglyceride, directly to a food product. The preferred cationic biocidal molecule comprises N?-lauroyl-L-arginine ethyl ester (“LAE”). The invention also discloses the method of preservation of a food product using salts of a N?—(C1-C22) alkanoyl di-basic amino acid alkyl (C1-C22) ester cationic biocidal molecule and an anionic counterion with or without a monoglyceride of a fatty acid, whereby the packaging film is compounded with the salts and the optional monoglyceride of a fatty acid.

Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.

Abstract: The inventor has found that a meat based food product comprising lactobionic acid shows a reduced water loss upon freezing and subsequent thawing and/or upon cooking compared to a similar product without lactobionic acid.

Abstract: A centrifuge has an inner and an outer screw. The outer screw transfers material towards a cone-shaped section that leads to an outlet of the centrifuge. A mixture of meat components, liquid carbon dioxide, gas, and optionally water, is spun in the centrifuge. The dense components, such as lean meat, will accumulate away from the axis of rotation and be transferred by the outer screw towards the cone-shaped section. The less dense components, such as fat and adipose tissue, accumulate toward the center of rotation, and are transferred toward an outlet of the centrifuge via the inner screw. Gas accumulates in the proximity of the cone-shaped section and impedes liquid carbon dioxide from exiting with the dense components. The centrifuge is pressurized, which maintains carbon dioxide as a liquid.

Abstract: Methods for treating poultry during processing for increasing the weight of the poultry are disclosed. The methods may be performed in a chill tank or other reservoir and utilize either equilibrium peracetic acid or non-equilibrium peracetic acid. The non-equilibrium peracetic acid may be prepared from hydrogen peroxide and a liquid acetyl precursor, such as triacetin. The methods comprise contacting a poultry carcass with peracetic acid-containing water at a pH of about 6 to about 9. The methods result in an increase in the weight of the processed products and an increase in a processing plant's percent yield of the processed products.

Abstract: The present invention provide a composition of non-toxic low-cost ingredients that effectively kill pathologic bacteria and methods for use of the composition. The present invention comprises novel compositions and methods for controlling enteric pathogens and spoilage organisms such as Salmonella, Escherichia, Campylobacter, Listeria, Pseudomonas and Enterobacteracae on the surface of meat products and food preparation surfaces.

Abstract: A method and apparatus for separating lean meat and/or fat from lean meat-containing material, including combining a particulate material with fluid carbon dioxide. The material and fluid is introduced into a vessel and is separated into low density and high density fractions. The material from the low density fraction is removed via an outlet and has a higher percentage of fat than the material introduced into the vessel. The material from the high density fraction is removed via an outlet and has a higher percentage of lean meat than the material introduced into the vessel. The vessel can include a centrifuge bowl or an inclined vessel. Separation is achieved via gravity or the application of an artificial force field, such as centrifugal force, to separate particulates high in density from those low in density.

Abstract: An antimicrobial intervention for the production of ground meats by treating the exterior of the meat trimmings with an antimicrobial agent before grinding. An apparatus for applying an antibacterial agent to meat trimmings includes a closed or essentially closed chamber for limiting the escape of the antimicrobial agent to the environment during antimicrobial treatment of the trimmings, an entrance system for introducing trimmings into the closed chamber while preventing or significantly limiting the antimicrobial agent from escaping into the environment, an application system for applying an effective amount of the antimicrobial agent to exposed surfaces of the trimmings in the closed chamber; and an exit system for removing the treated trimmings from the closed container while preventing or significantly limiting the escape of antimicrobial agent into the environment.

Abstract: An antimicrobial composition within an antioxidant solution and used to protect whole protein food source is provided. The antimicrobial compound of the composition is selected preferably from a medium chain fatty acid (MCFA), a long chain fatty acid (LCFA), a phenolic acid, and derivatives or mixtures thereof, and has a pH between about 2 and 6. Antioxidant compounds for the composition are composed preferably from phenolic based compounds such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (butylhydroxytoluene, BHT), propyl gallate (propyl 3,4,5-trihydroxybenzoate), tert-butylhydroquinone (TBHQ, tertiary butylhydroquinone), mixed tocopherols (tocopherols, Vitamin E), rosemary extract, oregano oil (origanum oil) and vegetable oil; other antioxidant compounds such as calcium propanoate (or calcium propionate) and ethyoxyquin; and derivatives or mixtures thereof.

Abstract: A method for using a bamboo leaf extract as an acrylamide inhibitor for heat processing food, includes adding to the bamboo leaf extract at least one selected from a group consisting of ginkgo extract, tea extract, rosemary extract, apple polyphenol extract, haw extract, onion extract, licorice extract, root of kudzuvine extract, grape seed extract and leech extract; and preparing a composition, in which the bamboo leaf extract takes up 34-95% of the total weight of the composition. The bamboo leaf extract used as the acrylamide inhibitor in food systems has an inhibiting rate to acrylamide formation of up to 15-98%.

Abstract: Antimicrobial compositions are provided comprising a pharmaceutically acceptable organic acid and a pharmaceutically acceptable surfactant. This synergistic combination allows compositions to be formulated at low concentrations that have efficacy in reducing bacterial counts by greater than 3 log within 5 minutes of contact while preserving the organoleptic properties of treated foods, including fresh produce. Also provided are methods for the use of the compositions to reduce the microbial load on the surfaces of foodstuffs, processed food products, and the hard surfaces of food preparation machinery, tools, benches, and the like.

Abstract: The present invention relates to methods for reducing microbial contamination on carcass, meat, or meat product; or on surfaces used in processing the carcass, meat, or meat product; employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain peroxycarboxylic acid composition to carcass, meat, meat product or surface.