Abstract: Meat trim portions are sorted by employing quantitative lean point analysis and one or more sorting steps. Embodiments of the present invention are adapted to make lean point determinations, to compare the determinations to one or more sorting parameters, and to direct meat trim portions to one of a plurality of containers based on the comparison. Meat trim portions from each container are subsequently processed into ground meat.

Abstract: A system and method for treating dark-cutter meat includes contacting the meat with one or more acidulants in an amount and for a time sufficient to allow the acidulant to hydrolyze and decrease the pH level of the meat. The acidulant may be added to the meat by injecting, marinating, spraying, or rubbing.

Abstract: The present invention relates to the use of carbon monoxide as a process aid to ameliorate the loss of red color of fat-beef-trimmings while they are heat treated to produce finely textured beef. Finely textured beef, sometimes known as fat reduced beef, is produced from trimmings. The finely textured beef may be exposed to an elevated level of carbon monoxide before, during, or after the finely textured beef is heated to improve the final color of the finely textured beef product.

Abstract: Meat trim portions are sorted by employing quantitative lean point analysis and one or more sorting steps. Embodiments of the present invention are adapted to make lean point determinations, to compare the determinations to one or more sorting parameters, and to direct meat trim portions to one of a plurality of containers based on the comparison. Meat trim portions from each container are subsequently processed into ground meat.

Abstract: The present invention includes a method for preparing a meat product that includes subjecting meat material to ultrasonic energy to reduce the microbial content of the meat material. One embodiment of the method includes subjecting the meat material to ultrasonic energy further comprises subjecting the meat material to about 1×10?4 to about 1 kilowatt-hour ultrasonic energy per liter meat material. In other embodiments the application of the ultrasonic energy can be varied in terms of energy, duration time, frequency, and temperature to achieve the desired results.

Abstract: An apparatus and method for detecting contaminants in a food product having an irregular shape is described. The apparatus comprises a contaminant detection device constructed and arranged to detect contaminants in a food product when the food product enters a zone of operation relative to the contaminant detection device. A conveyor belt is electrically coupled to the contaminant detector. The contour filler is operably connected to the conveyor bell and contaminant detector, and positions the food product within the zone of operation. The contour filler may retain the food product and fill the cross sectional area of the zone of operation to enhance contaminant detection. The contour filler may rotate the food product relative to the contaminant detector.

Abstract: The present invention relates to the use of carbon monoxide as a process aid to ameliorate the loss of red color of fat-beef-trimmings while they are heat treated to produce finely textured beef. Finely textured beef, sometimes known as fat reduced beef, is produced from trimmings. The finely textured beef may be exposed to an elevated level of carbon monoxide before, during, or after the finely textured beef is heated to improve the final color of the finely textured beef product.

Abstract: The present invention relates to the use of carbon monoxide as a process aid to enhance the re-bloom of ground beef after packaging in a chub. In the present invention the ground beef is exposed to a treatment gas containing carbon monoxide before being packaged in the chub. The carbon monoxide converts some amount of the myoglobin in the ground beef into carboxymyoglobin, which has a desirable bright-red color. The carboxymyoglobin is not transformed to deoxymyoglobin while in the chub by the enzymes present in the meat. Therefore, when the chub is opened by a consumer or intermediate retailer the presence of the carboxymyoglobin enhances the re-bloom.

Abstract: A system and method for rapidly binding fresh meat myoglobin with carbon monoxide. The method includes placing the fresh meat into a chamber, creating a negative pressure within the chamber, pressurizing the chamber with an atmosphere including carbon monoxide, maintaining the chamber at hyperbaric levels of pressure for a dwell time and bringing the chamber to regular atmospheric pressure. The myoglobin of the meat within the chamber is thereby rapidly converted to carboxymyoglobin and, thus, the meat appears normally oxygenated. The meat may be placed into a low oxygen atmosphere or vacuum packaging machine and packaged accordingly.

Abstract: The present invention relates to the use of carbon monoxide as a process aid to reduce the curing time of ground beef. Ground beef must presently go through a curing stage of 24 hours to 8 days for the oxymyoglobin to transform to deoxymyoglobin, which presents a desirable purple color for the raw meat. In the present invention the curing process is interrupted when some of the ground beef is not completely cured, i.e., still in the metmyoglobin stage, and the ground beef is packaged in a treatment gas containing carbon monoxide. The carbon monoxide converts the myoglobin into carboxymyoglobin, which has a desirable bright-red cherry color.

Abstract: A system and method for treating dark-cutter meat includes contacting the meat with one or more acidulants in an amount and for a time sufficient to allow the acidulant to hydrolyze and decrease the pH level of the meat. The acidulant may be added to the meat by injecting, marinating, spraying, or rubbing.