A packaging article (10, 110, 210) is disclosed. In an embodiment, the packaging article (10, 110, 210) includes (A) an insulation container (12, 112, 212) having side walls (14, 114, 214) and a bottom wall (16, 116, 216), the walls defining a compartment (20, 120, 220), (B) a cold source (22, 122, 222) in the compartment (20, 120, 220), and (C) a sheet of 3-dimensional random loop material (3DRLM) (30,130, 230) in the compartment (20, 120, 220).

An active/passive freezer system includes the capability to both actively cool a payload bay and passively maintain close to that temperature for extended periods of time; a freezer unit with a payload bay that can rapidly reduce its internal temperature; a thermal battery; a heat exchanger where liquid Nitrogen flows through; insulation that significantly reduces heat gain from external sources; and the capability to have separate units for cooling the payload bay and maintaining the temperature within the payload bay.

A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

A refrigeration appliance includes a storage area for refrigerated goods and a control facility or unit for controlling a storage climate in the storage area by using storage climate parameters. One storage climate parameter is a temperature in the storage area. Another storage climate parameter relates to an air speed in the storage area. The refrigeration appliance is used in particular for the dry curing of meat.

A frozen meat treat device and method for freezing the treat in an ice cube includes a treat being an indulgence for a canine or a pet animal. The treat is a cubic shape and is a meat. The meat is baked at a temperature for partially baking the meat thus retaining a juice of the meat. Furthermore, an ice cube enwraps the treat. The ice cube is a larger cubic shape being large-scaled relative to the cubic shape of the treat. The ice cube includes frozen water and the juice of the meat for quenching a thirst of the canine or the pet animal.

A packaged meal kit includes a container, a liner, a first cold pack, a frozen food item, a protective insert, a non-frozen food item, a second cold pack, and instructions. The liner is disposed adjacent an interior of the container. The first cold pack is disposed in a bottom of the container adjacent the liner. The frozen food item is disposed above the first cold pack. The protective insert is disposed above the frozen food item. The protective insert includes a hollow cross-section. The non-frozen food item is disposed in the hollow cross-section. The second cold pack is disposed above the protective insert. Instructions are disposed in the container for preparing a meal including the frozen and non-frozen food items.

A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

A blast cell system is disclosed that includes a plurality of bays that are spaced across the blast cell, arranged to hold items to be cooled, wherein each bay is separated from each other bay so as to prevent cross-flow of air from one bay to another bay; a plurality of louvers, each covering a different bay of the plurality of bays; one or more flow sensors, temperature sensors, or both positioned to sense conditions for each of the plurality of bays; and a controller programmed to modulate open-closed positions of each of the plurality of louvers separately from others of the plurality of louvers, so as to allow different volumes of cooling air to flow through each respective bay.

A rocker chiller includes a chilling tank and a baffle assembly. The baffle assembly includes a drive shaft, a baffle blade extending along a bottom of the tank and a plurality of spaced-apart and elongate baffle members extending in a radial direction from the drive shaft towards the bottom of the tank. The elongate baffle members contact the drive shaft at spaced-apart locations along the drive shaft and define a plurality of openings therebetween. The elongate baffle members are sized and shaped to push at least a majority of the carcasses laterally through the heat exchanging liquid in a direction generally orthogonal to a lengthwise forward movement of the carcasses from the first end of the tank to the second end of the tank.

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.