Abstract: In the coating of food wherein a food article is immersed in a tank containing a solution of a coating agent in a solvent, removed from the solution, allowed to drain, and removed from the tank, the improvement which comprises removing the solution from the tank while leaving the food article therein, maintaining a substantially liquid-free solvent vapor-laden atmosphere within said tank containing said coated food article while said food article drains, drawing off solvent vapors from said tank and thereafter removing said coated article from said tank, draining of said article in said solvent vapor-laden atmosphere within said tank resulting in formation of a level coating prior to setting of said coating upon removal of the solvent therefrom. The food article may be subjected to a flow of warm air prior to coating so as to remove moisture therefrom and permit better adhesion of the coating.

Abstract: Meat and sausage goods are preserved by applying a coating composition containing a high viscosity cellulose propionate and fully acetylated monoglyceride having a high iodine number, dissolved in a volatile organic solvent.