Methods for separating lean and fat from beef or other meats and the separation apparatus are disclosed. The methods use microbiocidal fluids to reduce or eliminate possible sources of contamination.

Methods for separating lean and fat from beef or other meats and the separation apparatus are disclosed. The methods use microbiocidal fluids to reduce or eliminate possible sources of contamination.

A cryogenic poultry chilling system including a rotatable carousel having a plurality of stations each configured and arranged to receive a poultry carcass suspended from leg hangers, the poultry carcass having an upward facing cavity opening and a downward facing neck opening, a tundish having an outlet port corresponding to each of the stations, and an injector extending downwardly from each of the tundish outlet ports configured and arranged to deliver cryogen into the cavity opening of a carcass in the corresponding station, and a cryogen delivery apparatus configured to deliver substantially liquid cryogen into the tundish.

A cryogenic poultry chilling system including a rotatable carousel having a plurality of stations each configured and arranged to receive a poultry carcass suspended from leg hangers, the poultry carcass having an upward facing cavity opening and a downward facing neck opening, a tundish having an outlet port corresponding to each of the stations, and an injector extending downwardly from each of the tundish outlet ports configured and arranged to deliver cryogen into the cavity opening of a carcass in the corresponding station, and a cryogen delivery apparatus configured to deliver substantially liquid cryogen into the tundish.

An ultrasonic freezing equipment, which includes a casing, a circulating pump system, an ultrasonic generator, a vortex-tube freezing device and a temperature-measuring device. A vertex tube is configured for refrigeration. A circulating salt solution inside the casing is configured to quickly and uniformly take away a heat of a food to be frozen, so as to efficiently freeze the food. A freezing method using the ultrasonic freezing equipment is also provided.

An ultrasonic freezing equipment, which includes a casing, a circulating pump system, an ultrasonic generator, a vortex-tube freezing device and a temperature-measuring device. A vertex tube is configured for refrigeration. A circulating salt solution inside the casing is configured to quickly and uniformly take away a heat of a food to be frozen, so as to efficiently freeze the food. A freezing method using the ultrasonic freezing equipment is also provided.

A high-precision control system and method for shipborne cryogenic flash freezing of an aquatic product using liquid nitrogen is described. The system may include a main control system, a display unit, a liquid nitrogen supply system, a valve control unit, an acquisition unit, and a power unit. A flash freezing process is divided into four stages: a precooling stage, a flash freezing stage, a deep freezing stage, and a thermal insulation stage. Different cooling rates and flash freezing times are used for different stages, where a cooling rate is used in the flash freezing stage is the highest, a cooling rate used in the deep freezing stage is next, a cooling rate used in the precooling stage is the lowest, and an ambient temperature in a device is kept stable in the thermal insulation stage.

Provided is a cold storage unit that has a high cold storage capacity, does not generate carbon dioxide, and enables recycling of the cold source. Also provided are a moving body and an ice slurry supply system. In the cold storage unit, a casing that defines a cold storage space has a heat insulating structure, a partition wall that faces the casing is provided at least at a top portion of the cold storage space, and a gap between the casing and the partition wall is filled with an ice slurry that is a mixture of brine and flake ice acquired by freezing the brine. In addition, it is possible to provide a supply port for supplying the ice slurry into the gap and a discharge port for discharging the ice slurry from the gap.

Provided is a cold storage unit that has a high cold storage capacity, does not generate carbon dioxide, and enables recycling of the cold source. Also provided are a moving body and an ice slurry supply system. In the cold storage unit, a casing that defines a cold storage space has a heat insulating structure, a partition wall that faces the casing is provided at least at a top portion of the cold storage space, and a gap between the casing and the partition wall is filled with an ice slurry that is a mixture of brine and flake ice acquired by freezing the brine. In addition, it is possible to provide a supply port for supplying the ice slurry into the gap and a discharge port for discharging the ice slurry from the gap.

Provided is a dry aging system using oxygen in which a separate dry-aging room is provided in a refrigerating compartment, and a mixed gas using oxygen is supplied into the dry-aging room so as to solve a blacking and browning phenomenon of a meat surface, which is led to an increase in loss rate and an increase in edible meat cost, which are disadvantages of existing dry-aging, thereby allowing the meat surface to be maintained in a bright red color through meat color fixation, minimizing the occurrence of the blacking and browning phenomenon to reduce the loss rate of the edible meat, and supplying flavorful dry-aged meat at a more reasonable price. Also, the blacking and browning phenomenon occurring on the generally dry-aged meat may be significantly reduced to produce aesthetically and tastefully very superior dry-aged meat.