Abstract: The present invention relates to an extended refrigerated shelf life mashed potato product, the processes, and the system used to make the product. In particular, the present invention relates to a process of substantially reducing Bacillus cereus spores and non-proteolytic Clostridium botulinum spores in mashed potatoes.

Abstract: A continuous method and system for processing and preparing a wet cured, ham in a continuous manner. Green hams are tumbled to at least partially loosen the fat and skin, which are trimmed into separate containers. A thin layer of fat remains on the hams. The trimmed fat and skin has not been exposed to a pickle solution and can be used or packaged for various purposes. A curing or pickle solution is injected into trimmed hams. The injected hams are held on a conveyor for a sufficient time to allow the rate at which curing solution drains from the injected hams to stabilize. During this time, pickle solution that drains from the hams is recovered and processed for subsequent use. The hams can be packaged in a net or bag and heated in a consistent manner since each ham has consistent quantities of curing solution.

Abstract: A continuous method and system for processing and preparing a wet cured, ham in a continuous manner. Green hams are tumbled to at least partially loosen the fat and skin, which are trimmed into separate containers. A thin layer of fat remains on the hams. The trimmed fat and skin has not been exposed to a pickle solution and can be used or packaged for various purposes. A curing or pickle solution is injected into trimmed hams. The injected hams are held on a conveyor for a sufficient time to allow the rate at which curing solution drains from the injected hams to stabilize. During this time, pickle solution that drains from the hams is recovered and processed for subsequent use. The hams can be packaged in a net or bag and heated in a consistent manner since each ham has consistent quantities of curing solution.

Abstract: System and method for applying an antimicrobial agent, such as acidified calcium sulfate (ACS), to unpackaged meat products, in order to eliminate or reduce existing food borne bacterial pathogens and to prevent their growth when the meat products are stored. A conveyor transports unpackaged meat products to a spray chamber having nozzles positioned above and below the conveyor and meat products. The conveyor can be a wire conveyor having wires having a thickness so that they can support the food items, which can be eight to ten pounds, while being small enough so that the they do not block ACS solution sprays from the bottom nozzles, or do so to a negligible degree. The lower nozzles spray ACS solution through apertures of the conveyor and onto at least the bottom surfaces of the unpackaged meat products. The solution is sprayed with a sufficiently high pressure and sufficiently small drop size so that the ACS solution penetrates into tissues of the unpackaged meat products.