Disclosed is a method for disinfecting a meat product by placing the meat in a contacting chamber and directly contacting the meat with gaseous ozone for a time interval sufficient to substantially reduce pathogens on the meat. In certain aspects, the time interval is from about 3 seconds to about 30 seconds. In further aspects, the time interval is from about 5 seconds to about 15 seconds. In yet further aspects, the time interval is about 5 seconds. In certain implementations, the gaseous ozone is introduced into the chamber at about 10 liters per minute. In further implementations, the gaseous ozone is from about 6% to about 8% ozone.

Process and an apparatus adapted to carry out the process steps for producing sausage products, which includes the following steps: Comminuting raw meat with fat, adding seasoning, salt and further additives, mixing in order to produce a raw sausage mass, filling the raw sausage mass into sausage casings or boxes to form encased sausage, first warming and fermenting the formed encased sausage, second warming the encased sausage mass to a temperature of approximately 42° C., immediately subsequently cooling the cooked fermented sausage mass to −1° C. or below with vacuum being applied, and cutting of the dried and cooled encased sausage to obtain a cut and cooled sausage product.

Process and an apparatus adapted to carry out the process steps for producing sausage products, which includes the following steps: Comminuting raw meat with fat, adding seasoning, salt and further additives, mixing in order to produce a raw sausage mass, filling the raw sausage mass into sausage casings or boxes to form encased sausage, first warming and fermenting the formed encased sausage, second warming the encased sausage mass to a temperature of approximately 42° C., immediately subsequently cooling the cooked fermented sausage mass to −1° C. or below with vacuum being applied, and cutting of the dried and cooled encased sausage to obtain a cut and cooled sausage product.

The patent discloses halophilic bacteria and a method for fermenting fish paste, belonging to the technical field of solid-state fermentation of aquatic products using microorganisms. Four kinds of screened halophilic bacteria were used as mixed starter culture to produce fish paste. The effects of the ratio of mixed starter culture, inoculation amount, fermentation temperature, fermentation time and salinity on fish paste were studied by determining physical and chemical indexes and performing sensory evaluation. The fish paste has the characteristics of high safety, low salinity, high flavor and nutrition value. This method of fish paste processing needs short fermentation time. The fermented products of fish paste with better flavor can be obtained by using the mixed starter culture.

A system and related methods for monitoring and dosing peroxycarboxylic acids, particularly peracetic acid, in food processing applications based upon the desired concentration of the processing solution. The peroxycarboxylic acid concentration measured, and additional peroxycarboxylic acid added to the processing solution if the measured concentration is below a threshold level of the desired concentration, or additional water being added to the processing solution if the measured concentration is above a threshold level of the desired concentration. The system and related methods can be utilized with either live stream or static water sources to keep the concentration of peroxycarboxylic acid at or near desired concentration levels, which results in less concentration variation than experienced with conventional flow-based or hand-mixed systems.

A system and related methods for monitoring and dosing peroxycarboxylic acids, particularly peracetic acid, in food processing applications based upon the desired concentration of the processing solution. The peroxycarboxylic acid concentration measured, and additional peroxycarboxylic acid added to the processing solution if the measured concentration is below a threshold level of the desired concentration, or additional water being added to the processing solution if the measured concentration is above a threshold level of the desired concentration. The system and related methods can be utilized with either live stream or static water sources to keep the concentration of peroxycarboxylic acid at or near desired concentration levels, which results in less concentration variation than experienced with conventional flow-based or hand-mixed systems.

A method of processing is disclosed that provides improved water retention and enhanced coloring and flavor, while preserving the meat and preventing bacterial contamination. In an exemplary embodiment, the method includes: (a) providing a body of meat at a first temperature; (b) contacting the body of meat of step (a), in at least one treating vessel, with a brine solution at a second temperature, wherein the second temperature is greater than the first temperature, and wherein the brine solution comprises a vinegar-derived food additive and/or a reddening agent, wherein the reddening agent comprises nitrite; (c) agitating the body of meat at the second temperature for a time sufficient to distribute the solution throughout the body of meat; (d) cooling the body of meat in at least one cooling vessel to a third temperature, wherein the third temperature is less than the second temperature; (e) agitating the body of meat at the third temperature; (f) contacting the body of meat of step (e) with the brine solution at the third temperature and agitating the body of meat at the third temperature until the brine solution is substantially absorbed by the body of meat; and (g) recovering the body of meat in a dry state at the third temperature.

In one embodiment, the aforementioned brine solution comprises a vinegar-variety food additive, such as a vinegar-derived acetate composition. In another embodiment, the reddening agent comprises nitrate derived from plant material comprising nitrate.

A method of processing is disclosed that provides improved water retention and enhanced coloring and flavor, while preserving the meat and preventing bacterial contamination. In an exemplary embodiment, the method includes: (a) providing a body of meat at a first temperature; (b) contacting the body of meat of step (a), in at least one treating vessel, with a brine solution at a second temperature, wherein the second temperature is greater than the first temperature, and wherein the brine solution comprises a vinegar-derived food additive and/or a reddening agent, wherein the reddening agent comprises nitrite; (c) agitating the body of meat at the second temperature for a time sufficient to distribute the solution throughout the body of meat; (d) cooling the body of meat in at least one cooling vessel to a third temperature, wherein the third temperature is less than the second temperature; (e) agitating the body of meat at the third temperature; (f) contacting the body of meat of step (e) with the brine solution at the third temperature and agitating the body of meat at the third temperature until the brine solution is substantially absorbed by the body of meat; and (g) recovering the body of meat in a dry state at the third temperature.

In one embodiment, the aforementioned brine solution comprises a vinegar-variety food additive, such as a vinegar-derived acetate composition. In another embodiment, the reddening agent comprises nitrate derived from plant material comprising nitrate.

Methods for treating poultry during processing for increasing the weight of the poultry are disclosed. The methods may be performed in a chill tank or other reservoir and utilize either equilibrium peracetic acid or non-equilibrium peracetic acid. The non-equilibrium peracetic acid may be prepared from hydrogen peroxide and a liquid acetyl precursor, such as triacetin. The methods comprise contacting a poultry carcass with peracetic acid-containing water at a pH of about 6 to about 9. The methods result in an increase in the weight of the processed products and an increase in a processing plant's percent yield of the processed products.

Methods for treating poultry during processing for increasing the weight of the poultry are disclosed. The methods may be performed in a chill tank or other reservoir and utilize either equilibrium peracetic acid or non-equilibrium peracetic acid. The non-equilibrium peracetic acid may be prepared from hydrogen peroxide and a liquid acetyl precursor, such as triacetin. The methods comprise contacting a poultry carcass with peracetic acid-containing water at a pH of about 6 to about 9. The methods result in an increase in the weight of the processed products and an increase in a processing plant's percent yield of the processed products.