An embodiment relates to a multi-layer, biaxially oriented polyester (BOPET) film comprising a food contact substance, wherein the BOPET has a percent release in a retort test after can lamination such that substantially all food contacting the BOPET during the retort test is released. Another embodiment relates to a method comprising applying a food contact material comprising a food contact substance to a multi-layer, biaxially oriented polyester (BOPET) film, wherein the food contact material is prepared at around room temperature without heating.

A method for preparing a fish product. In the method, a slaughtered fish is filleted in pre-rigor state, skin is removed from the fillet in pre-rigor state, the skinless fillet is arranged in a pre-salting process in pre-rigor state and allowed to remain there for the pre-salting period, the fillet is removed from the pre-salting process, the fillet is arranged in its transport package, in which it is subjected to a second salting process, and the fillet is allowed to remain in the transport package for at least one day.

The invention relates to an automated station for salting meat pieces in a predetermined manner, enabling a method for salting poultry meat pieces to be automated, thus increasing productivity and thereby improving safety conditions. The station comprises motorised supply means for supplying meat pieces (P) in a forward direction, handling means for handling meat pieces in order to handle the meat piece coming from the supply means, salt supply means configured to provide salt on an inner and outer area of the meat piece (P), as well as a retrieval system for retrieving salt coming from the salt supply means.

Antimicrobial compositions derived from edible plant sources such as essential oils, their active components, spices and plant extracts have shown antimicrobial effects against a number of foodborne pathogens. The foodborne pathogens of concern in meat and poultry products include Salmonella enterica, Escherichia coli O157:H7 and Listeria monocytogenes. The antimicrobial compositions were applied to a meat surface using liquid or powder electrostatic spray systems to effectively reduce the amount of pathogens on various meat and poultry products.

Antimicrobial compositions derived from edible plant sources such as essential oils, their active components, spices and plant extracts have shown antimicrobial effects against a number of foodborne pathogens. The foodborne pathogens of concern in meat and poultry products include Salmonella enterica, Escherichia coli O157:H7 and Listeria monocytogenes. The antimicrobial compositions were applied to a meat surface using liquid or powder electrostatic spray systems to effectively reduce the amount of pathogens on various meat and poultry products.

The invention concerns a method for the storage and/or aging of meat in which raw meat is stored in the presence of an alkaline and/or alkaline earth metal carbonate, which is made available in a matrix (1) of aligned and/or non-aligned fibers (2), and an element for use in the storage and/or aging of meat, which comprises a layer of ordered and/or unordered fibers and optionally further layers, which element contains alkaline and/or alkaline earth metal carbonates and/or hydrogen carbonates. By means of the claimed method, aging of raw meat can be carried out in a simple manner without having to give up the taste quality achieved by dry aging.

A seasoning apparatus and method for evenly and consistently seasoning french fries or other food. The seasoning apparatus may include a hollow hopper for holding and selectively dispensing seasoning therefrom and a plurality of actuatable dispensing elements each translatably attached to the hopper and each having a holding compartment formed therein. The actuatable dispensing elements may receive seasoning in the holding compartment from the hopper. When translated to a dispensing position, the dispensing elements may dispense seasoning from the holding compartment. The seasoning apparatus may also include a seasoning spreader for spreading seasoning dispensed from the actuatable dispensing elements and a food-holding container fixed a distance below the hopper and seasoning spreader. The food-holding container may have a weighing device coupled with a controller for determining an amount of seasoning to dispense from the hopper and actuating the actuatable dispensing elements accordingly.

A device for the preparation of foods includes a container having a bottom and a lateral surface, a grid adapted to be removably placed into the container, a cover for closing the container with the grid therein. A presser is coupled to the cover for pressing a content in the container, an adjustment device is configured for adjusting the insertion of the presser in the container.