Abstract: An apparatus and method for microbial intervention and pasteurization of food product surfaces. The apparatus comprises a chamber, a steam generator, a controller, a timer, a power source, and a temperature sensor. The temperature sensor, along with the timer, is used to control the exposure of food products to steam. After a controlled period of steam application, a chilled water source is used to bathe the food products. The method includes the steps of placing food in the chamber, adding steam to the chamber, continuing to add steam until the surface of the food is greater than a first preselected temperature, maintaining the surface temperature by the continued application of steam for a period of about 60 seconds or until it is greater than a second preselected temperature, and then bathing the outer surface of the food with chilled water for about 60 seconds. The use of this method results in a 5-log reduction in the population of microorganisms and bacteria on the surface of the food.

Abstract: A method of preparing a uniformly tender meat product having an extended shelf life comprises the steps of selecting one or more meat ingredients wherein the muscle weight is comprised of whole protein tissue fibers, such as beef or pork, and mixing an acidulent with the meat to form a pretenderized meat product. Subsequently, the pre-tenderized meat product is mixed with an enzymatic tenderizer and cooked. The finished product is typically packaged in an oxygen-impermeable film, which also contains a microbe-inhibiting atmosphere and an oxygen-moisture scavenging agent.

Abstract: An apparatus and method for microbial intervention and pasteurization of food product surfaces and food processing equipment. The apparatus comprises a chamber, a steam generator, a controller, a timer, a power source, and a temperature sensor. The temperature sensor, along with the timer, is used to control the exposure of food products and/or equipment to steam. After a controlled period of steam application, a chilled water source is used to bathe the food products and/or equipment. The method includes the steps of placing food or equipment in the chamber, adding steam to the chamber, continuing to add steam until the surface of the food or equipment is greater than a first preselected temperature, maintaining the surface temperature by the continued application of steam for a period of about 60 seconds or until it is greater than a second preselected temperature, and then bathing the outer surface of the food or equipment with chilled water for about 60 seconds.

Abstract: An apparatus and method for microbial intervention and pasteurization of food processing equipment. The apparatus comprises a chamber, a steam generator, a controller, a timer, a power source, and a temperature sensor. The temperature sensor, along with the timer, is used to control the exposure of food processing equipment to steam. After a controlled period of steam application, a chilled water source is used to bathe the food processing equipment. The method includes the steps of placing food processing equipment in the chamber, adding steam to the chamber, continuing to add steam until the surface of the food processing equipment is greater than a first preselected temperature, maintaining the surface temperature by the continued application of steam for a period of about 60 seconds or until it is greater than a second preselected temperature, and then bathing the outer surface of the food processing equipment with chilled water for about 60 seconds.

Abstract: An apparatus and method for microbial intervention and pasteurization of food product surfaces, especially produce. The apparatus comprises a chamber, a steam generator, a controller, a timer, a power source, and a temperature sensor. The temperature sensor, along with the timer, is used to control the exposure of food products to steam. After a controlled period of steam application, a chilled water source is used to bathe the food products. The method includes the steps of placing food in the chamber, adding steam to the chamber, continuing to add steam until the surface of the food is greater than a first preselected temperature, maintaining the surface temperature by the continued application of steam for a period of about 60 seconds or until it is greater than a second preselected temperature, and then bathing the outer surface of the food with chilled water for about 60 seconds.

Abstract: A method for producing a fully-cooked, semi-moist, shelf stable meat product by: mixing common ingredients that act as antimicrobials or bacteria growth suppressors with raw meat, choosing other ingredients to add to the mixture for controlling end-product water activity, cooking the resulting mixture at temperatures which produce pasteurization, and controlling end-product package atmosphere. The method of preparation comprises admixing meat (any species of suitable animal protein) with vegetable particulates, flours, isolates, concentrates, or other extendable protein sources. The resulting mid-process product is then mixed with water replacing compounds, or humectants, such as sugar, salt, flavors, colors, preservatives. The raw product mixture is then moved to a scraped-surface heat exchanger for pasteurization. The method is complete after cooling the product to ambient temperature and packaging under anaerobic vacuum using a moisture/microbe impermeable barrier.