A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein each zone has a higher concentration of either the first or the second solution than surrounding portions of the volume of water; and a meat or poultry immersion arrangement for immersing and moving carcasses in the chiller water. A method for reducing bacterial load on meat or poultry includes generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone with a pH above 8.5, and at least one antimicrobial zone with pH below 8.5; and submersing meat or poultry in the bath. The zones can also be generated using spray nozzles in a meat or poultry operation.

A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein each zone has a higher concentration of either the first or the second solution than surrounding portions of the volume of water; and a meat or poultry immersion arrangement for immersing and moving carcasses in the chiller water. A method for reducing bacterial load on meat or poultry includes generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone with a pH above 8.5, and at least one antimicrobial zone with pH below 8.5; and submersing meat or poultry in the bath. The zones can also be generated using spray nozzles in a meat or poultry operation.

Provided is an apparatus or low-temperature aging using slurry ice including: a slurry ice producing part that adjusts the salinity of a brine so as to produce slurry ice at a target temperature; and an aging tank in which food to be aged is stored at the target temperature, for low-temperature aging, in the slurry ice produced by the slurry ice producing part, wherein by aging the food to be aged, especially meat such as pork, beef, and the like at a low temperature so that the food to be aged does not freeze at sub-zero temperatures, using the slurry ice, the freshness of the meat can be maintained and the texture thereof can be improved.

Provided is an apparatus or low-temperature aging using slurry ice including: a slurry ice producing part that adjusts the salinity of a brine so as to produce slurry ice at a target temperature; and an aging tank in which food to be aged is stored at the target temperature, for low-temperature aging, in the slurry ice produced by the slurry ice producing part, wherein by aging the food to be aged, especially meat such as pork, beef, and the like at a low temperature so that the food to be aged does not freeze at sub-zero temperatures, using the slurry ice, the freshness of the meat can be maintained and the texture thereof can be improved.

Methods and related apparatus for improving the efficacy of antimicrobial agents within processing tanks. Processing tanks can include side streams for introducing antimicrobial agents into the processing tanks. The antimicrobial agents will be added and mixed in the side stream to form a processing solution. Additional actions can be conducted on the processing solution within the side stream including any and or all of heating, pumping, sampling, measuring, testing and pH adjustment of the processing solution. The processing solution is divided into at least two processing solution steams, which can be introduced at two different and distinct locations within the processing tank such as a carcass introduction end and a carcass removal end. By simultaneously introducing at least two processing solution streams at different locations of the processing tank, large concentration gradients of the antimicrobial agent are avoided.

Methods and related apparatus for improving the efficacy of antimicrobial agents within processing tanks. Processing tanks can include side streams for introducing antimicrobial agents into the processing tanks. The antimicrobial agents will be added and mixed in the side stream to form a processing solution. Additional actions can be conducted on the processing solution within the side stream including any and or all of heating, pumping, sampling, measuring, testing and pH adjustment of the processing solution. The processing solution is divided into at least two processing solution steams, which can be introduced at two different and distinct locations within the processing tank such as a carcass introduction end and a carcass removal end. By simultaneously introducing at least two processing solution streams at different locations of the processing tank, large concentration gradients of the antimicrobial agent are avoided.

A simplified method of cooking salmon uses boiling water as it cools to cook the fish, includes the following steps: providing a frozen fillet of fish in a sealed bag; placing the bag in a container holding boiling water and simultaneously or immediately thereafter removing heat or an energy source; retaining the bag in the water for a period of time; removing the bag from the water; delaying removal of the fish from the bag for an additional period of time; then removing the fish from the bag for consumption. A kit includes the frozen fish fillet in the bag along with instructions to follow the method of cooking.

A simplified method of cooking salmon uses boiling water as it cools to cook the fish, includes the following steps: providing a frozen fillet of fish in a sealed bag; placing the bag in a container holding boiling water and simultaneously or immediately thereafter removing heat or an energy source; retaining the bag in the water for a period of time; removing the bag from the water; delaying removal of the fish from the bag for an additional period of time; then removing the fish from the bag for consumption. A kit includes the frozen fish fillet in the bag along with instructions to follow the method of cooking.

A cephalopod fishery forecasting method in northwest African waters based on environmental factors, including the following steps: step 1: acquiring catch production statistical data from cephalopod fisheries in northwest African waters of many years; step 2: acquiring marine environmental data corresponding to the catch production statistical data, the marine environmental data including sea surface temperature (SST) and sea surface height anomaly (SSHA); step 3: studying the relationship between the operating haul, the operating output ratio and the average output per haul in each interval as indexes of a central fishery and the marine environmental data of step 2; and step 4: establishing suitability indexes (SI) of different environmental factors, and calculating habitat suitability indexes (HSI) under different weight cases by using an expert assignment method, thus obtaining distribution waters of the central fishery of cephalopod fisheries in northwest African waters for forecasting the central fishery.

An electrostatic spray chilling system is configured to rapidly cool foodstuffs. A conveyor traverses foodstuffs through a chilling tunnel. A chilled primary airflow is provided to the chilling tunnel to cool the foodstuffs. As the foodstuff is traversed through the chilling tunnel, spray modules generate and apply sprays of electrostatically charged fluid onto the foodstuff. The charged fluid droplets are attracted to the grounded foodstuff. The charged fluid droplets can be guided onto the foodstuff by secondary fans, configured to generate subflows of the chilled primary air, and by air guiding baffles.