Abstract: A method of processing is disclosed that provides improved water retention and enhanced coloring and flavor, while preserving the meat and preventing bacterial contamination.

Abstract: Embodiments disclosed herein provide methods for reducing microbiological contamination during the cheese making process. Inhibition of microbial outgrowth is achieved by introducing an inhibitor at low concentration during the cheese making process. The inhibitor composition inhibits microbial outgrowth of pathogenic microbes associated with the cheese making process and controls and/or eliminates spoilage microorganisms to prolong shelf-life and maintain quality of the final cheese product. The inhibitor composition may be added to the milk prior to curd formation, after curd formation but prior to setting, or both. The inhibitor composition may be used with both pasteurized and un-pasteurized cheeses.

Abstract: Embodiments disclosed herein provide methods for decontaminating food contact surfaces using a fine spray/mist that comprise an antimicrobial composition comprising an organic acid and an organic citrus extract. The spray application reduces the microbiological populations on the surface of food contact surfaces, including potential pathogens, thereby reducing cross-contamination and improving food safety. The composition described herein can be use to target a number of microbiological pathogens, including L. monocytogenes, which is a known cross-contaminant in retail environments such as deli counters and slicers due to its ability to grow at refrigerated temperatures and moist environments making it a known cause of post-processing contamination of ready-to-eat food products.

Abstract: A method of processing is disclosed that provides improved water retention and enhanced coloring and flavor, while preserving the meat and preventing bacterial contamination.

Abstract: Improved and outgrowth protection against Clostridium perfringens in meat products is obtained by incorporating into the meat product 0.05 to about 2% of sodium acetate or sodium diacetate in addition to about 0.2% to about 4% of citric acid buffered sodium citrate.

Abstract: Improved and outgrowth protection against Clostridium perfringens in meat products is obtained by incorporating into the meat product 0.05 to about 2% of sodium acetate or sodium diacetate in addition to about 0.2% to about 4% of citric acid buffered sodium citrate.

Abstract: Improved and outgrowth protection against Clostridium perfringens in meat products is obtained by incorporating into the meat product 0.05 to about 2% of sodium acetate or sodium diacetate in addition to about 0.2% to about 4% of citric acid buffered sodium citrate.

Abstract: Meat products such as poultry parts are injected with a base marinade or a base marinade massaged into the meat, the base marinade contains less than the total amount of seasoning desired in the meat product. The injected meat product is then placed upon a packaging material such as a tray previously coated with a seasoning layer and the meat product is then coated with another seasoning layer before being sealed in the packaging material so that the balance of the seasoning is supplied from the seasoning layers.

Abstract: An inline macerating method and apparatus for treating pieces of meat with a liquid wherein the pieces of meat are first injected with the liquid and then drawn by suction through a duct in which the piece of meat is incised by cutting edges extending into the path of the pieces of meat as they traverse the duct. The pieces of meat then pass into a paddle massager or tumbler in which the liquid is massaged into the tissue.

Abstract: A massaging machine has a tank inclined to the horizontal and pressure-tight chute at the upper end for loading pieces of meat into the vessel and a chute at the lower end for discharging the massaged meat. The tank is supported by load cells on respective legs of a support and the paddles are designed, upon rotation, to urge the pieces of meat away from the discharge chute until the direction of the paddle shaft is reversed to allow discharge of the meat.

Abstract: Poultry parts are differentially injected with the same or different marinates, especially to provide a greater proportion of the marinating solution in the breast portions than in the leg and other portions. The differential injection is accomplished by providing a greater flow cross section of the needles in the breast portion than in the leg and other portions for greater numbers of needles at the breast portion than at the leg and other portions, and/or by pumping the solutions at a greater rate to the breast portions than to the leg and other portions.

Abstract: Poultry carcasses, especially for rotisserie roasting, are differentially injected with the same or different marinates, especially to provide a greater proportion of the marinating solution in the breast portions than in the leg and other portions. The differential injection is accomplished by providing a greater flow cross section of the needles ill the breast portion than in the leg and other portion for greater numbers of needles at the breast portion than at the leg an other portion, and/or by pumping the solutions at a greater rate to the breast portions than to the leg and other portions.

Abstract: A method of inhibiting bacterial growth in meat in which sodium citrate buffered with citric acid is introduced into the meat to a sodium citrate content of 1 to 7%, and preferably about 1 to 1.3%.

Abstract: As water binding to pieces of meat in a paddle massager increases, the resistance to rotation of the shaft, controlled by a frequency controller causes the speed to progressively drop as the torque input is maintained constant at a percentage of total available torque, thereby improving the water bonding without damage to the muscle tissue.

Abstract: The chemical effects of rigor mortis requiring aging of fowl meat following fresh-slaughter and before packing and freezing are eliminated by treating the meat with a diphosphate solution and massaging to incorporate up to preferably 0.5% by weight of the diphosphate in the meat. Elimination of the aging step prevents interruption of the processing line and the presence of the diphosphate eliminates toughness associated with nonaged meat.

Abstract: A method of inhibiting bacterial growth in meat wherein a citrate salt, preferably sodium citrate, is introduced into the meat to a sodium citrate content of 1 to 7% and preferably about 1 to 1.3%.