A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibited. For beef, a pressure of at least 200 MPa and a hold time of from 30 seconds to 20 minutes are used.

An object of the present invention is to provide a simple measure which can suppress freshness deterioration of a myoglobin-containing food. The present invention relates to a myoglobin-containing food freshness deterioration suppressing material for suppressing freshness deterioration of a myoglobin-containing food, comprising: a substrate comprising a polymer; and an antioxidant with which at least a part of the surface of the substrate is covered, and/or an antioxidant supported in a layer forming at least a part of the surface of the substrate; wherein 0.01 g/m.sup.2 or more and 20 g/m.sup.2 or less of the antioxidant is included relative to the area of the part in which the antioxidant is present, of the surface of the substrate.

A process for preserving fresh meat which includes the steps of a) packaging fresh meat in a sealed package; b) placing the packaged fresh meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh meat to an elevated pressure of at least 50,000 psi pressure so that the packaged fresh meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh meat for a time of from 1 to 300 seconds and at a temperature of from 2 C. to 8 C.; e) reducing the pressure on the packaged fresh meat to ambient pressure; and f) removing the meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other meat handling procedures.

A process for preserving fresh meat which includes the steps of a) packaging fresh meat in a sealed package; b) placing the packaged fresh meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh meat to an elevated pressure of at least 50,000 psi pressure so that the packaged fresh meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh meat for a time of from 1 to 300 seconds and at a temperature of from 2 C. to 8 C.; e) reducing the pressure on the packaged fresh meat to ambient pressure; and f) removing the meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other meat handling procedures.

According to an aspect of the present inventive concept, this and other objects are achieved by a lighting system (100) for illuminating an article (112) comprising: a lighting device (102) arranged to emit light (103) towards the article (112), wherein a spectrum of the emitted light (103) is controllable. The lighting system (100) further comprises a controller (104) configured to control the lighting device (102) responsive to detection of presence or movement of an object (110) within a detection zone (108) associated with the article (112). The controller (104) is configured to: control the lighting device (102) to emit light (103) having a first spectrum in response to absence of an object (110) or movement of an object (110) within the detection zone (108), and control the lighting device (102) to emit light having a second spectrum in response to presence of an object (110) or movement of an object (110) within the detection zone (108). The light having the first spectrum presents, in at least one wavelength interval, a lower power than the light having the second spectrum. Moreover the light having the first spectrum and the light having the second spectrum provide a corresponding level of illumination of the article (112).

According to an aspect of the present inventive concept, this and other objects are achieved by a lighting system (100) for illuminating an article (112) comprising: a lighting device (102) arranged to emit light (103) towards the article (112), wherein a spectrum of the emitted light (103) is controllable. The lighting system (100) further comprises a controller (104) configured to control the lighting device (102) responsive to detection of presence or movement of an object (110) within a detection zone (108) associated with the article (112). The controller (104) is configured to: control the lighting device (102) to emit light (103) having a first spectrum in response to absence of an object (110) or movement of an object (110) within the detection zone (108), and control the lighting device (102) to emit light having a second spectrum in response to presence of an object (110) or movement of an object (110) within the detection zone (108). The light having the first spectrum presents, in at least one wavelength interval, a lower power than the light having the second spectrum. Moreover the light having the first spectrum and the light having the second spectrum provide a corresponding level of illumination of the article (112).

A food product is within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the solution is between about 1 and 5.

A food product is within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the solution is between about 1 and 5.

The utility model discloses an EEFIT-based electromagnetic wave energy conducting equipment, having an enclosure, a skeleton, main emission sources, conveying devices and a PLC. The skeleton is arranged in the enclosure, the main emission sources are arranged on the skeleton, the conveying devices are arranged beside the main emission sources, and the conveying devices are electrically connected with the PLC. Each conveying device has a conveyor belt and limit rods. Two limit rods are arranged on each conveyor belt. The limit rods are respectively driven by two independent stepping motors. The EEFIT-based electromagnetic wave energy conducting equipment has the advantages of wider application range, more functions and lower cost, can be applicable to the irradiation of common or fragile materials, and can handle the materials on the same equipment according to different references. The manufacturing and maintenance costs are lower, and the failure rate is smaller as well.

Disclosed is a synergistic sterilizing and preserving method for fresh meat with high voltage electric field plasma and nano photocatalysis, which belongs to the technical field of cold sterilization of food package. The method comprises the steps: uniformly mixing a photocatalyst, a coupling agent and coating liquid at a high speed, performing the coupling to obtain modified coating liquid, smearing the coating liquid onto fee surface of a plastic packaging film to obtain a packaging material with a photocatalytic bacteriostatic function, packaging fresh meat in an MAP (modified atmosphere packing) manner by adopting the bacteriostatic packaging material, wherein a coating containing fee photocatalytic material is disposed at the inner side of a package, placing the packed fresh meat between two electrodes of a plasma generating device, and performing the plasma sterilization under the condition of a high voltage electric field.