Abstract: An article has irregular characteristics such as an irregular geometrical configuration. Radiation from a radiation source is directed in a particular direction toward the article. The radiation energy passing from the source to the article at different positions in the article is absorbed in accordance with the irregularities in the characteristics of the article at the different positions to maintain the radiant energy at the different positions in the article within particular limits. For irregularities of a geometrical configuration in the article, the absorption may be provided by a fixture having a geometrical configuration which constitutes the difference at every position between a substantially constant value and the geometrical configuration of the article at this position. The absorption may be provided by conveying the article and the fixture past the radiation source in a direction substantially perpendicular to the particular direction.

Abstract: An article has irregular characteristics such as an irregular geometrical configuration. Radiation from a radiation source is directed in a particular direction toward the article. The radiation energy passing from the source to the article at different positions in the article is absorbed in accordance with the irregularities in the characteristics of the article at the different positions to maintain the radiant energy at the different positions in the article within particular limits. For irregularities of a geometrical configuration in the article, the absorption may be provided by a fixture having a geometrical configuration which constitutes the difference at every position between a substantially constant value and the geometrical configuration of the article at this position. The absorption may be provided by conveying the article and the fixture past the radiation source in a direction substantially perpendicular to the particular direction.

Abstract: The invention is directed toward strains of Escherichia coli which produce a colicin effective in inhibiting the growth of pathogenic Enterobacteriaceae including E. coli strain 0157:H7, and the colicin derived from those strains of E. coli. The invention also provides methods of using the colicin to inhibit the growth of pathogenic Enteriobacteriaceae in food substances and on hard surfaces.

Abstract: A conventional meat grinder contains a chopper knife and a chopper plate, the chopper knife rides on the inner surface of the chopper plate and directs the bone fragments, sinews and gristle inwardly toward the central portion of the chopper plate as it chops the meat. The central portion of the chopper plate has a funnel-shaped, frusto-conical central passageway within which the bone fragments, gristle and sinews and collected and are urged outward, first passing through the frusto-conical passageway and out the small end of the passageway, into opposed discharge channels which passes through the hub of the plate and communicates with a discharge tube whose distal end is closed or partially closed by a removeable stopper or adjustable clamp.

Abstract: A conventional meat grinder contains a chopper knife and a chopper plate, the chopper knife rides on the inner surface of the chopper plate and directs the bone fragments, sinews and gristle inwardly toward the central portion of the chopper plate as it chops the meat. The central portion of the chopper plate has a funnel-shaped, frusto-conical central passageway within which the bone fragments, gristle and sinews are collected and are urged outward, first passing through the frusto-conical passageway and out the small end of the passageway, into opposed discharge channels which passes through the hub of the plate and communicates with a discharge tube whose distal end is closed or partially closed by a removeable stopper or adjustable clamp.

Abstract: The improvement in taste and stability of cooked or smoked and cooked sausage wherein the cooked or smoked and cooked sausage is immersed in an aqueous acidic solution containing lactic acid as an essential component in amounts greater than 25% by weight alone or in combination with other edible acids up to a total acidity of 20% by weight.

Abstract: The preparation of sausage meats without fermentation to achieve preservation and coagulation wherein the mixed ingredients of the sausage meat are immersed, with or without encasement, in an aqueous bath having a titratable acidity of 1-20%, in which at least 20% of the acidity is in the form of lactic acid while the remainder is selected of edible organic acids and thereafter cooking and/or smoking the treated sausage meat.