This invention is related to the use of a volatile antimicrobial compound against pathogens. The volatile antimicrobial compounds provided include certain oxaborole compounds, for example benzoxaboroles. Delivery systems are provided to take advantage of the volatile nature of these antimicrobial compounds. The method and use disclosed can be combined with other volatile compounds.

A method for providing long-shelf life sliced rare, medium rare, and medium cooked roast beef comprises providing whole beef portions; cooking the whole beef portions to an internal temperature of from about 130 to 160 F. to form cooked roast beef portions; slicing the cooked roast beef portions to form sliced cooked roast beef having an average thickness of from about 0.5 mm to 10 mm; disposing the sliced cooked roast beef into a trayless gas impermeable package formed from flexible film, flushing the trayless gas impermeable package with an inert gas comprising carbon dioxide, nitrogen, and from about 0.1% to about 30% carbon monoxide; and sealing the trayless gas impermeable package. Packaged sliced rare, medium rare, and medium cooked roast beef provided in trayless gas impermeable packages in an inert gas comprising carbon dioxide, nitrogen, and from about 0.1% to about 30% carbon monoxide are also described.

A method for providing long-shelf life sliced rare, medium rare, and medium cooked roast beef comprises providing whole beef portions; cooking the whole beef portions to an internal temperature of from about 130 to 160 F. to form cooked roast beef portions; slicing the cooked roast beef portions to form sliced cooked roast beef having an average thickness of from about 0.5 mm to 10 mm; disposing the sliced cooked roast beef into a trayless gas impermeable package formed from flexible film, flushing the trayless gas impermeable package with an inert gas comprising carbon dioxide, nitrogen, and from about 0.1% to about 30% carbon monoxide; and sealing the trayless gas impermeable package. Packaged sliced rare, medium rare, and medium cooked roast beef provided in trayless gas impermeable packages in an inert gas comprising carbon dioxide, nitrogen, and from about 0.1% to about 30% carbon monoxide are also described.

The present application relates to large-scale methods of uniformly coating packaging surfaces with a benzoxaborole compound.

The present application relates to large-scale methods of uniformly coating packaging surfaces with a benzoxaborole compound.

A method for manufacturing a processed food is provided, which includes steps of (a) processing raw materials classified per characteristics into a food, (b) after the step (a), weighing aged processed food by a predetermined weight, and inner packaging the weighed processed food with a laminated transparent film in which a polypropylene film, nylon and CPR are laminated together; (c) after the step (b), sterilizing the processed food at a low temperature and at high a temperature and a high pressure, and cooling the sterilized processed food at a predetermined temperature or lower, and (d) after the step (c), performing a detection test for metallic components in the sterilized and cooled processed food and then outer packaging the same.

A method for preparing a fish product. In the method, a slaughtered fish is filleted in pre-rigor state, skin is removed from the fillet in pre-rigor state, the skinless fillet is arranged in a pre-salting process in pre-rigor state and allowed to remain there for the pre-salting period, the fillet is removed from the pre-salting process, the fillet is arranged in its transport package, in which it is subjected to a second salting process, and the fillet is allowed to remain in the transport package for at least one day.

A method for preparing a fish product. In the method, a slaughtered fish is filleted in pre-rigor state, skin is removed from the fillet in pre-rigor state, the skinless fillet is arranged in a pre-salting process in pre-rigor state and allowed to remain there for the pre-salting period, the fillet is removed from the pre-salting process, the fillet is arranged in its transport package, in which it is subjected to a second salting process, and the fillet is allowed to remain in the transport package for at least one day.

A method for cooking meat, the method comprising: placing the meat having exudate in a suitable vacuum sealed bag; vacuum sealing the bag; placing the bag on a rack; placing the rack in a cooking device; cooking the meat, which produces exudate; removing the rack from the cooking device and cooling the meat to a temperature which is safe for handling; and sealing the bag so as to segregate the meat from the cooked exudate, wherein the rack is adapted to support the meat in an upper section of the bag whilst allowing the exudate to fall into a lower section of the bag.

An apparatus, comprising a camera, a motion sensor, a receiving section, gas tanks, a screen, and a computing device. The computing device is configured to control the camera to take electronic images, determine a type of food placed in a particular container, determine an amount of gas and a type of gas to fill the particular container, generate an electronic message to request placement of the particular container onto the receiving section, and inject gas into the particular container when the particular container is placed onto the receiving section. The injected gas is used to preserve food inside the container.