Abstract: Disclosed is an electronic apparatus, including: a storage; and a processor configured to execute a first execution code based on first configuration information in response to an execution event of a program including the first execution code and the first configuration information stored in the storage, update the program by replacing the first execution code and the first configuration information with a second execution code and second configuration information in response to an update event of the program, and update the first configuration information to the second configuration information while maintaining the first execution code in response to the update event of the first configuration information.

Abstract: Meat processing methods providing reduced contamination from microbial sources, improved tenderness of the resulting meat product, and enhanced processing efficiency by decreasing cost, water usage, wastewater output, time, and energy necessary for processing meat carcasses are disclosed. The methods utilize hot water spray of the carcass in addition to subzero chilling. The methods reduce bacterial population during meat production, including both Gram-negative and Gram-positive bacteria. The hot water also cleans the carcass before exposure to the chilled water such that the chilled water can be used repeatedly.

Abstract: Disclosed is an electronic apparatus, including: a storage; and a processor configured to execute a first execution code based on first configuration information in response to an execution event of a program including the first execution code and the first configuration information stored in the storage, update the program by replacing the first execution code and the first configuration information with a second execution code and second configuration information in response to an update event of the program, and update the first configuration information to the second configuration information while maintaining the first execution code in response to the update event of the first configuration information.

Abstract: A Wireless Local Area Network (WLAN) system, a handover method, and an apparatus for use therein are provided. A handover method of a station in a wireless local area network (WLAN) system includes storing handover availability information received from a connected Access Point (AP) connected to the station; and suspending, when the handover availability information is set to “unavailable”, an operation for handover to another AP.

Abstract: The present invention relates to increase processing efficiency, improve product quality, enhances product safety, improves sensory attributes, and meets customer demands. Due to the rapid carcass chilling in a given water consumption, this invention also related to sustainable agriculture, particularly environmentally-friendly food preparation, particularly resource-saving meat processing, particularly water-efficient and energy-efficient meat processing. The present invention provides, inter alia, methods to chill an animal carcass so as to improve tenderness in the finished fresh product, comprising: immersing an animal carcass in at least one saltwater solution, wherein the percentage of salt in the water is in the range of from about 1% salt/water to about 10% salt/water, and wherein the temperature of the saltwater solution is in the range of from about ?0.6° C. to about ?6.0° C.; and chilling the animal carcass.

Abstract: This invention relates to processes of preparing structured polymer matrix using two or more simultaneous multiple acervation mechanisms. In addition, the methods described herein provide flexible processes for forming structured polymer matrices from nearly any combination of polymers, preferably, although not limited to, food polymers. The simultaneous application of two or more acervation mechanisms unexpectedly gives novel matrices having improved texture and/or process efficiency that are superior to the polymer matrices produced by acervation mechanisms conducted individually or sequentially.

Abstract: Some embodiments of the disclosure are directed to a method of preparing meat. The method comprises the steps of: separating a meat segment from a carcass when the carcass has a temperature within five degrees Celsius (5° C.) of live body temperature; reducing the size of the meat segment into a plurality of meat segments; crust-freezing the meat segments; and combining the crust-frozen meat segments with water, ice, and salt, at a temperature within five degrees Celsius (5° C.) of freezing to form a batter.

Abstract: A Wireless Local Area Network (WLAN) system, a handover method, and an apparatus for use therein are provided. A handover method of a station in a wireless local area network (WLAN) system includes storing handover availability information received from a connected Access Point (AP) connected to the station; and suspending, when the handover availability information is set to “unavailable”, an operation for handover to another AP.

Abstract: This invention relates to processes of preparing structured polymer matrix using two or more simultaneous multiple acervation mechanisms. In addition, the methods described herein provide flexible processes for forming structured polymer matrices from nearly any combination of polymers, preferably, although not limited to, food polymers. The simultaneous application of two or more acervation mechanisms unexpectedly gives novel matrices having improved texture and/or process efficiency that are superior to the polymer matrices produced by acervation mechanisms conducted individually or sequentially.

Abstract: Deboned meat is subjected to processing in a surimi-type procedure in order to substantially reduce the heme content and thus the color intensity of the deboned meat, with bone marrow components and fat also being removed. When desired, the washed meat is subjected to dewatering, such as by pressing, in order to provide a color and fat reduced deboned meat. Multiple-stage separation is practiced, and the protein yield of the washed meat is advantageously elevated.

Abstract: Deboned meat is subjected to processing in a surimi-type procedure in order to substantially reduce the heme content and thus the color intensity of the deboned meat, with bone marrow components and fat also being removed. When desired, the washed meat is subjected to dewatering, such as by pressing, in order to provide a color and fat reduced deboned meat. Multiple-stage separation is practiced, and the protein yield of the washed meat is advantageously elevated.

Abstract: The present invention relates to continuous processing of poultry. More particularly, poultry is processed for times and under conditions effective for maintaining the poultry muscle in a pre-rigor condition. hot boned poultry is ground or macerated to provide a ground or macerated poultry meat. The ground or macerated poultry meat is blended with salt and optionally nitrite or/and phosphate to provide a blended ground or macerated poultry meat. Blending is effective for providing a blended ground or macerated poultry meat with about 1.0 to about 3.5 weight percent salt, 0 to 200 ppm nitrite, and about 0 to about 0.5 weight percent phosphate, based on the total weight of the blended ground or macerated poultry meat. The blending is effective for providing a blended ground or macerated poultry meat having a temperature of about 26° F. to about 60° F. and a pH of 5.9 or greater.

Abstract: A spray bottle for spraying fluid from all positions, including those where the spray bottle is turned upside down or to a sharp angle.

Abstract: Deboned meat is subjected to processing in a surimi-type procedure in order to substantially reduce the heme content and thus the color intensity of the deboned meat, with bone marrow components and fat also being removed. When desired, the washed meat is subjected to dewatering, such as by pressing, in order to provide a color and fat reduced deboned meat. Multiple-stage separation is practiced, and the protein yield of the washed meat is advantageously elevated.

Abstract: Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and preferably 4.3 or less. The low pH foodstuff has total organic acids content of 0.12 moles per 1,000 grams of foodstuff or less and is heated to a temperature of 165° F. to pasteurize. New or improved, shelf stable, non-sour food components and products and their methods of preparation are also provided.