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 manufacturing food packaging comprising a receptacle 100 of a final shape and a coating 600. The method comprises fabricating the receptacle 100 from raw materials, the raw materials comprising a fibrous material and a biopolymer; applying at least one layer of the coating 600 to the receptacle 100, the coating 600 comprising a biopolymer coating; and drying the at least one layer of the coating 600.

Provided herein are antimicrobial coating compositions and food packaging materials coated therewith. The coating compositions include at least one antimicrobial active agent and a hydrophilic polymer, such that the active agent is immobilized within the composition.

Provided herein are methods for the production of high density cultures of algae as well as nutritional supplements from such cultures and the use of such cultures to produce therapeutic proteins.

This invention is related to fat-free, starch-free protein food that can be processed into noodles, spherical and rice-similar shapes, which consist of 2 parts: the first part are boiled water, egg white powder and/or soy protein, and/or whey protein, and/or pea protein, and/or brown rice protein, and sodium alginate; and the second part are boiled water and calcium chloride concentration as solid gel agent. Fat-free, starch-free protein food in noodles form has 0.5-5 mm diameter, spherical and rice-similar shapes have 2-5 millimetres diameter. Protein foods can be substituted for noodles or glass noodles, or beverages and desserts. This product is a nutritious health food, a good choice for patients and those who want to supplement protein to be able to eat in a variety way and more appetizing.

The present invention discloses a novel nano-composite antibacterial material and a preparation method and an application thereof, and belongs to the technical field of preservative materials. The novel nano-composite antibacterial material disclosed by the present invention is prepared by mixing a dimethylimidazole solution, deionized water and a zinc nitrate solution to prepare a metal-organic framework carrier, compositing with nisin to form a nano antibacterial composite material, separating out from a solution in a precipitate form, centrifuging, removing a supernatant, cleaning and re-suspending with the deionized water. The novel nano-composite antibacterial material prepared by the present invention has an antibacterial effect superior to nisin having a same concentration. The present invention prominently improves an antibacterial activity and thermostability of the nisin under neutral and slightly alkaline conditions, effectively promotes antibacterial property and a usable range of the nisin, and further expands an application field of the metal-organic framework carrier.

A barbecue smoker device for cooking food includes a container, a heat source disposed in the container, and a fuel chute coupled to the container. The fuel chute includes a door panel, a hinge mechanism, and a back panel coupled to the door panel. The fuel chute is rotatable between an open position and a closed position. In the open position the fuel chute receives a supply of fuel, and in the closed position the fuel chute directs the supply of fuel to a fuel basket.

A method of washing a food product with a short-term, intense treatment solution. One example method generally includes: applying, using a short-term wash device, a short-term wash treatment solution to the food product; and applying, using a wash device coupled to the short-term wash device, a wash treatment to the food product such that the wash treatment rinses the short-term wash treatment solution from the food product, wherein: the short-term wash treatment solution is applied to the food product for a shorter duration than the wash treatment is applied to the food product; the short-term wash treatment solution is chemically different from the wash treatment; and the short-term wash treatment solution comprises an acidulant and a polyol.

Disclosed is a biodegradable container comprising a biodegradable material and a reinforced barrier film coated onto the biodegradable material, wherein the reinforced barrier film comprises graphene nanoplatelets dispersed in a biodegradable polymeric substrate.

The disclosure includes novel food coatings and methods of preserving foods and of protecting against damage and/or spoilage to improve appearance, shelf life, and marketability of the foods. The food coatings involve a chitosan solution including chitosan, an organic acid, and a sulfite salt. The food coatings are edible and may create a film on food that protects the food from discoloration, mold growth, and spoilage. The chitosan solution may be applied by spraying, immersion, wiping, fogging, etc. The chitosan solution is show to extend shelf-life of at least catfish, beef steak, hamburger, fruit, vegetables, and berries.