Disclosed are methods and systems for inhibiting melanosis. The methods comprise the step of placing a melanosis-susceptible object, such as a crustacean or a vegetable, into a closable container or enclosure and exposing the object to aldehyde. In another aspect, disclosed are anti-melanosic articles and polymer compositions that incorporate tea (preferably green tea), matcha or epigallocatechin gallate (EGCG) that function as anti-melanosic agents by releasing aldehyde.

A method for manufacturing a thermoformable dual ovenable coated cellulosic board includes coating an aqueous-based polyester acrylate copolymer dispersion basecoat on a first major side of a cellulosic board substrate and coating an aqueous-based polyester acrylate copolymer dispersion barrier topcoat on the aqueous-based polyester acrylate copolymer dispersion basecoat.

The present technology is directed to an apparatus for freeze-drying various items. The apparatus described herein includes a reusable sealable container enabling aseptic handling of bulk processed materials. The multi-use tray enables a sterile sealable enclosure for use throughout the freeze-drying process, including: pre-freeze-drying (e.g., filling, handling, storage, transfer), freeze-drying processing, and/or post-freeze-drying (e.g., handling and storage).

A method of producing raw, boneless and rindless cured meats with a short maturation is described, comprising a phase of receiving the raw material in the fresh state on the production line, a dry salting phase, a vacuum packing phase of the salted product, a resting phase of the vacuum-packed product in a salting cell, a filling phase of the anatomical piece in natural or artificial casing, after eliminating the vacuum bag, a cold resting phase of the bagged and tied product, a drying phase, a phase of seasoning of the product, a phase of washing the product from seasoning molds, peeling it and putting it into vacuum bags, and an optional aging phase; a bagged product, bresaola, made with this method and its plant is also described.

Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package that contains a carbon dioxide atmosphere.

A food processing apparatus has a frame assembly in which frame members are joined using adhesive, such as an epoxy. The frame members are comprised of stainless steel and the adhesive is applied so that exterior surfaces of the stainless steel frame members are free of any adhesive residue. Adhesive may be used to join exterior frame members as well as interior frame members, such as those used to support mechanical components of the processing apparatus.

A system for controlling the temperature of a film before and/or during application, the system including: a heat source for heating a film; and stretch rollers; wherein the heat source heats the film from an ambient temperature to a temperature from about 2° C. to about 40° C. above the ambient temperature, wherein the film is heated prior to or simultaneous to being stretched by the stretch rollers, and wherein the ambient temperature is below 15° C. A system for improving the application of film by transfer of electrostatic charge is also described. The preheating system and/or electrostatic charge system may be used to enhance binding and sealing properties of stretch films used for wrapping palletized products in a reduced temperature environment. Other embodiments of the preheating film system and electrostatic charge system, and methods for their use, are described herein.

The present invention relates in general to the field of packaged meat product, and more specifically, to a modified atmosphere meat packaging system and method of packaging meat product. The modified atmosphere meat packaging system and method comprises a lid-stock container with a reduced-volume headspace configured to contain a modified atmosphere consisting of carbon dioxide and nitrogen. Spices, salts, rubs and seasonings may be further placed on the meat product to add flavor and mask a myoglobin state during long periods of shipping, storage and retail display. An impermeable gaseous barrier is configured to “gently touch” the meat product to prevent movement inside the meat packaging system and maintain an attractive appearance to consumers. The purpose of the invention is to provide a packaged meat product that appears freshly cut and wrapped straight from the butcher at a local meat market as opposed to a centralized packaging facility.

The invention relates to a portioning device for packaging of food products (3) in a portion carrier, comprising positioning device and gripping device (1), which gripping device comprises first and second articulating jaws (12a, 12b) having first and second ends that together with a belt or table (5) for a food product (3) define an opening between said jaws (12a, 12b) arranged to grip the food product laying on the belt or table (5), wherein said first and second jaws (12a, 12b) are articulately arranged in order to be movable between at least two relative positions, one holding position and one open position, wherein the portioning device also comprises a cutting device (2) arranged at said first and/or second ends of said first and second articulating jaws (12a, 12b), and wherein said cutting device (2) is arranged to use the belt/table (5) as support for cutting. The invention also relates to a method for packaging of food products by use of the portioning device.

According to the present disclosure, there is provided a container to food product (20) having a self-standing flexible pouch (22); a raw wet protein portion (14) disposed within the pouch (22); and a closure (34) sealing the pouch (22). There may also be provided a method of packaging a raw wet protein portion (14) for retail, the method comprising: opening an empty self-standing flexible pouch (22); filling the empty pouch (22) with a raw wet protein portion (14); and sealing the pouch (20).