A method and apparatus are provided for thermal treatment of poultry appendages, such as chicken feet or paws. In this regard, the apparatus may include a thermal transport assembly that may be structured and dimensioned to be filled with a thermal treatment liquid (e.g., water, or the like) that is regulated at a designated target temperature. The poultry appendages may be pumped from a picker assembly to the thermal transport assembly such that the appendages are at least partially submerged in the thermal treatment liquid while being transported through the thermal transport assembly. The thermal treatment liquid may be maintained at a specified temperature, and the thermal transport assembly may be operated such that the poultry appendages are at least partially submerged in the thermal treatment liquid for a specified amount of time.

A process and an apparatus for controlling temperature loss and shrinkage of meat after an animal is slaughtered for food. Shrinkage is controlled by compressing the meat during cooling, the compression offsetting a natural tendency of the meat to contract and providing a measure of control over the shaping of the meat. Apparatus for the process includes one or more rigid rings for placement around the meat. Each ring is wrapped with a thread secured rigidly to one side of the ring and secured movably to the other side such as to allow the length of thread on the second side of the rigid ring to form at least one winding around the meat. As the meat cools, the thread shrinks, applying the thermal contraction of the thread along the ring to constrict the winding around and thus longitudinally elongate the meat.

The present disclosure provides an exemplary process for a system that may remove particulate from industrial water fluids using a Particulate Removal System (PRS). In some aspects, this system may treat water pulled from different Industrial Fluid Systems (IFS) while doing continuous monitoring and quality tests of the water. In some embodiments, the system may use sensors and other technology to allow for the system to periodically self-clean itself allowing for maximum efficiency and accuracy while also cleaning the water from the IFS. In some implementations, the water from the IFS may be filtered through a Particulate Trap Mechanism (PTM) to ensure that particulate including dissolved material has been removed from the water and separated from possible contamination throughout the system. In some aspects the system may be used for continuous and direct measurement of water quality and automatic chemical level adjustment by systems to maintain a desired range or setpoints.

A poultry chiller includes a tank and an auger rotatably held in the tank. The auger includes a first auger section and a second auger section. The first auger section includes a first auger shaft and a first auger flight. The first auger flight includes a first helical portion on the first auger shaft and a first flight extension that extends away from the first helical portion. The second auger section includes a second auger shaft coupled to the first auger shaft and a second auger flight. The second auger flight includes a second helical portion on the second auger shaft and a second flight extension that extends away from the second helical portion. The chiller includes a hanger bearing assembly between the first and second auger sections and extending to an upper portion of the tank.

A poultry chiller includes a tank and an auger rotatably held in the tank. The auger includes a first auger section and a second auger section. The first auger section includes a first auger shaft and a first auger flight. The first auger flight includes a first helical portion on the first auger shaft and a first flight extension that extends away from the first helical portion. The second auger section includes a second auger shaft coupled to the first auger shaft and a second auger flight. The second auger flight includes a second helical portion on the second auger shaft and a second flight extension that extends away from the second helical portion. The chiller includes a hanger bearing assembly between the first and second auger sections and extending to an upper portion of the tank.

A method for rapidly cooling poultry carcasses during processing by injecting the carcasses with a composition including water and an antimicrobial agent. The composition may be in slush ice form or liquid form. The antimicrobial agent, such as peroxide, plays a critical role in this method. The antimicrobial agent serves to lower the freezing point of the chilled water of the composition below 32 degrees F., which allows greater heat exchange when the chilled water composition is injected into the warm interior of the carcasses. The antimicrobial agent also prevents bacterial contamination of the carcasses as a result of the possible transfer of bacteria from the exterior surface of the carcasses into the interior of the carcasses during injection.

A method for processing beef includes the steps of preparing a beef carcass for butchering, reducing the carcass temperature by 20 degrees Fahrenheit, removing primal cuts from the carcass, cooling the primal cuts to 32-34 degrees Fahrenheit, and packaging the primal cuts. To prepare the beef carcass, the head of the cattle is removed and the carcass is eviscerated. The carcass is then cooled for approximately three to four hours to lower its temperature to 75-85 degrees in preparation of removing the primal cuts. After this, the carcass is arranged on a butchering device and the primal cuts are removed. The cuts are then packaged and placed in a cooler for approximately 60 minutes to reduce their temperature to 32-34 degrees Fahrenheit, at which time they are prepared for distribution. The entire beef processing method, from kill floor to packaging and cooling, will be complete within 24 hours.

A poultry chiller includes a tank and an auger rotatably held in the tank. The auger includes a first auger section and a second auger section. The first auger section includes a first auger shaft and a first auger flight. The first auger flight includes a first helical portion on the first auger shaft and a first flight extension that extends away from the first helical portion. The second auger section includes a second auger shaft coupled to the first auger shaft and a second auger flight. The second auger flight includes a second helical portion on the second auger shaft and a second flight extension that extends away from the second helical portion. The chiller includes a hanger bearing assembly between the first and second auger sections and extending to an upper portion of the tank.

A method and an apparatus for bringing fish to an under-cooled state by a sub-chilling process before processing, which prolongs rigor and allows processing of the fish in rigor providing better quality fish products.

An exemplary embodiment of the present disclosure provides a system for rotating a product during processing comprising a shackle system comprising a trolley, a rotator, and a rotating shackle and a track wherein the trolley is coupled to the track and configured to undergo translational motion along the track causing the shackle system to move along the track and wherein and the rotator is configured to undergo rotational kinematics causing rotation of the rotating shackle.