A method for preserving and conditioning beef comprises: cleaning and chopping picked fresh beef, dipping in composite essential oil prepared from clove essential oil, cinnamon essential oil and illicium verum essential oil for 30 s and taking out and draining slightly; placing the beef dipped into a modified atmosphere packaging box and fast precooling; inflating gas of mixed proportion into the cooled modified atmosphere packaging box with beef for preservation packaging and then storing at the low temperature of 0-4 C. The shelf life of the beef packaged by the method is up to 24 d. The aerobic bacterial count is not over 6.0 lgcfu/g. A total volatile basic nitrogen TVB-N value is not over 20 mg/100 g and belongs to the range of second freshness. The beef is stable in color, is cherry-red, has the advantage of good preservation effect and is used for cooking preserved cooked beef.

A non-freezing meat fresh-preservation control method, a controller and a refrigerator are provided. The non-freezing meat fresh-preservation control method includes: acquiring a current temperature of meat food in a compartment of a refrigerator in real time; judging whether the current temperature of the meat food is greater than or equal to a first temperature threshold t.sub.0, and if yes, controlling the compartment to perform a cooling operation; judging whether the meat food is frozen during the cooling operation, and if yes, controlling the compartment to perform a heating operation; and continuing the performance of the acquiring the current temperature after the performance of the heating operation is completed.

A non-freezing meat fresh-preservation control method, a controller and a refrigerator are provided. The non-freezing meat fresh-preservation control method includes: acquiring a current temperature of meat food in a compartment of a refrigerator in real time; judging whether the current temperature of the meat food is greater than or equal to a first temperature threshold t.sub.0, and if yes, controlling the compartment to perform a cooling operation; judging whether the meat food is frozen during the cooling operation, and if yes, controlling the compartment to perform a heating operation; and continuing the performance of the acquiring the current temperature after the performance of the heating operation is completed.

A frozen food product is described to include frozen foodstuffs combined with a polysaccharide, protein, or other water absorber, individually or in combination, separated from the food stuff through one or more mechanisms including but not limited to, suspension of the polysaccharide, protein, or other water absorber in oil, encapsulation of the polysaccharide, protein, or other water absorber, or a dry mixture of the polysaccharide, protein, or other water absorber and seasoning applied to frozen foodstuffs. As the frozen foodstuffs are cooked, water expressed from the foodstuffs activates or hydrates the polysaccharide, protein, or other water absorber.

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.

The present invention provides a composition for freezing control, a composition for freezing a cell, and a composition for freezing a food, which include a compound in which 2 to 5 amino acids, for example, 2, 3, 4, or 5 amino acids are connected to fluorenylmethyloxycarbony (Fmoc) through peptide bonding.

The present invention provides a composition for freezing control, a composition for freezing a cell, and a composition for freezing a food, which include a compound in which 2 to 5 amino acids, for example, 2, 3, 4, or 5 amino acids are connected to fluorenylmethyloxycarbony (Fmoc) through peptide bonding.

A method for rapidly cooling poultry carcasses during processing by injecting the carcasses with a composition including water and an antimicrobial agent. The composition may be in slush ice form or liquid form. The antimicrobial agent, such as peroxide, plays a critical role in this method. The antimicrobial agent serves to lower the freezing point of the chilled water of the composition below 32 degrees F., which allows greater heat exchange when the chilled water composition is injected into the warm interior of the carcasses. The antimicrobial agent also prevents bacterial contamination of the carcasses as a result of the possible transfer of bacteria from the exterior surface of the carcasses into the interior of the carcasses during injection.

A method for preserving and conditioning beef comprises: cleaning and chopping picked fresh beef, dipping in composite essential oil prepared from clove essential oil, cinnamon essential oil and illicium verum essential oil for 30 s and taking out and draining slightly; placing the beef dipped into a modified atmosphere packaging box and fast precooling; inflating gas of mixed proportion into the cooled modified atmosphere packaging box with beef for preservation packaging and then storing at the low temperature of 0-4 C. The shelf life of the beef packaged by the method is up to 24 d. The aerobic bacterial count is not over 6.0 lgcfu/g. A total volatile basic nitrogen TVB-N value is not over 20 mg/100 g and belongs to the range of second freshness. The beef is stable in color, is cherry-red, has the advantage of good preservation effect and is used for cooking preserved cooked beef.

A method for preserving and conditioning beef comprises: cleaning and chopping picked fresh beef, dipping in composite essential oil prepared from clove essential oil, cinnamon essential oil and illicium verum essential oil for 30 s and taking out and draining slightly; placing the beef dipped into a modified atmosphere packaging box and fast precooling; inflating gas of mixed proportion into the cooled modified atmosphere packaging box with beef for preservation packaging and then storing at the low temperature of 0-4 C. The shelf life of the beef packaged by the method is up to 24 d. The aerobic bacterial count is not over 6.0 lgcfu/g. A total volatile basic nitrogen TVB-N value is not over 20 mg/100 g and belongs to the range of second freshness. The beef is stable in color, is cherry-red, has the advantage of good preservation effect and is used for cooking preserved cooked beef.