Disclosed is a fast chilling method for improving beef tenderness, including the following steps: step 1, sample pretreatment: taking beef longissimus dorsi muscle after slaughter, removing surface fat and connective tissue, and vacuum packaging; step 2, rapid chilling: rapidly transferring the pre-treated sample completed in step 1 to a chilling equipment for chilling to a sample temperature of −3 degrees Celsius (° C.), where the chilling is completed within 5 hours (h) after slaughter; step 3, chilling and aging at super-chilled temperature: transferring the samples rapidly chilled in step 2 to a chilled warehouse, and continuing to chilling and aging until 24 h after slaughter; and step 4, chilling storage and aging: cutting the sample equally into 2.5 centimeters (cm) thickness 24 h after slaughter, and then completing a vacuum skin packaging and refrigerating for aging.

Compositions and methods for cleaning and decontaminating animal carcasses are disclosed. The compositions comprise a mud ball remover having a thioglycolate salt and a base and an antimicrobial agent effective to remove mud balls and reduce microbial contamination of a hide surface at ambient temperatures. The methods comprise cleaning and decontaminating an animal carcass by applying the disclosed compositions onto the surface of the animal carcass to soften and loosen foreign debris attached to the carcass followed by mechanically removing the foreign debris while preserving the integrity and quality of the hide byproduct and resulting leather articles.

The present invention relates to a method and a device for treating and/or transporting food items. The apparatus and method are designed to facilitate treating animals or food items in liquid. The device of the present invention is designed as a spiral shaped channel with one or more channels wound together around an axis. The apparatus of the present invention and the use thereof provides a method to heat or cool food items in a spiral shaped channel device.

A method and a cutting system are provided for opening belly and breast of animal carcasses. The system includes a first cutting device capable of cutting open the belly and breast along the ventral side of an animal carcass. A guide pin is capable of being directed along the inside of the carcass abdominal wall and capable of providing a first force on the inside of the carcass belly. At least one pressure device is capable of providing a second force on the outside of the carcass belly, breast and/or neck. The pressure device is fixed or movable at least in the direction of the first and second force.

A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein each zone has a higher concentration of either the first or the second solution than surrounding portions of the volume of water; and a meat or poultry immersion arrangement for immersing and moving carcasses in the chiller water. A method for reducing bacterial load on meat or poultry includes generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone with a pH above 8.5, and at least one antimicrobial zone with pH below 8.5; and submersing meat or poultry in the bath. The zones can also be generated using spray nozzles in a meat or poultry operation.

An apparatus for supporting and maneuvering an animal carcass includes a frame and a carcass holding device connected with the frame. The carcass holding device includes a gear assembly, a pair of support arms, and a pair of plates connected with the support arms. The support arms each have a first end connected with the gear assembly and a second end with which the plates are connected. The gear assembly is operable to displace the plates between a retracted position in which the plates may be inserted into an animal carcass rib cage, and an expanded position wherein the plates engage the rib cage to secure the animal carcass for butchering. The frame is adjustable to provide linear displacement and rotation of the carcass holding device.

Provided herein are methods and compositions for the reduction of microbial contamination of animal carcasses, including fowl, and food products with carbonic acid-based compositions.

A method of producing a bioproduct from a sea cucumber wherein the steps of weighing the sea cucumbers, cleaning the sea cucumber, and milling the sea cucumber in a milling machine for creating a sea cucumber pulp may be performed. Further, the processing of the sea cucumber pulp in a multi-step hydrolysis membrane reactor may be completed for the formation of an unfiltered bioproduct. Such a product may need filtering through an ultrafiltration membrane system to obtain a filtered bioproduct. Followed by inactivation of the protease to create a filtered bioproduct, to which drying may then be needed. The final step may be the application of the filtered bioproduct to a relevant industrial use may be described herein.

Probes for cooling meat include a hollow body having one or more openings and a hollow, pointed tip. The probes are inserted into the meat between the flesh and bone to create a space between the flesh and the bone. The heat stored within the bone may then be released through the hollow probe and into the environment. Some embodiments include a fan to increase air flow to the bone. Additionally, a carrying case for the probes is disclosed. The carrying case is hollow and includes an opening large enough to engage a probe, allowing the case to be used as a handle for easy insertion of the probe. Further, the carrying case can be mounted onto an archery bow and function as a stabilizer to reduce the gear a hunter must bring into the field.

In certain embodiments, a non-transitory computer-readable storage medium stores a program for execution by one or more processors that includes instructions for receiving a label-generating request for generating a machine-readable image file for an animal-based meat product that corresponds to a particular source animal. The program further includes instructions for accessing, in response to receiving the label-generating request, digital animal records for source animals to identify a digital animal record for the particular source animal. The digital animal records include animal information that includes identification information, location information, and health information for the source animals. The program further includes instructions for generating, based on the animal information of the digital animal record for the particular source animal, a machine-readable image file for the particular source animal that, when decoded, makes available meat facts regarding the particular source animal, and for transmitting the machine-readable image file to a requesting device.