In one embodiment, a minimally-processed microwaveable lobster product including a lobster tail, a fat-containing composition, and a microwaveable package. The lobster tail has a shell containing lobster meat. The shell has a longitudinal axis with at least one cut formed generally parallel to the longitudinal axis. The fat-containing composition is disposed in a region above the lobster tail. The microwaveable package has first and second resilient layers. The first resilient layer is disposed under the lobster tail and contacts the lobster tail. The second resilient layer is disposed above the lobster tail and contacts the lobster tail and the fat-containing composition.

In one embodiment, a minimally-processed microwaveable lobster product including a lobster tail, a fat-containing composition, and a microwaveable package. The lobster tail has a shell containing lobster meat. The shell has a longitudinal axis with at least one cut formed generally parallel to the longitudinal axis. The fat-containing composition is disposed in a region above the lobster tail. The microwaveable package has first and second resilient layers. The first resilient layer is disposed under the lobster tail and contacts the lobster tail. The second resilient layer is disposed above the lobster tail and contacts the lobster tail and the fat-containing composition.

An improved system and method for treating, precooling, handling, and packaging perishable products uses a mobile container enhanced with increased capacity refrigeration and air flow to recirculate functional substances including sanitizers, and ripening management and conditioning agents across the surface of perishable products during the precooling step. The mobile container is a prefabricated container or is modified from a standard intermodal container or over-the-road semi-trailer. The enhanced forced air and/or refrigeration equipment is contained within the container and/or mounted on the top and/or side exterior of the container and can accomplish rapid cooling. The mobile container can be located near harvest or facilities with no cooling assets. A combined system using conveyors and operational controls provides automated handling of the perishables from receiving, through precooling and treatment, through processing and packaging, preferably to a MAP process, and then to distribution.

The present disclosure provides a preservation method for room temperature logistics of fresh meat, e.g., pork, including the following steps: cutting a slaughtered pig into pieces while the pork is hot, and cooling to 0° C. to 4° C.; cooling again to −4° C. to −2° C. so that the meat pieces reach a chilled/slightly-frozen state; sub-packaging the chilled/slightly-frozen meat pieces; putting sub-packaging boxes with fresh meat pieces into an insulation foam box together with ice bags for packaging; and using a room temperature logistics vehicle for transportation and distribution, where, when in an ambient temperature is at least 24° C. (e.g., summer), transportation and distribution time is ≤36 h; and when the ambient temperature is less than 24° C. (e.g., spring, autumn, and winter), the transportation and distribution time is ≤72 h.

The present disclosure provides a preservation method for room temperature logistics of fresh meat, e.g., pork, including the following steps: cutting a slaughtered pig into pieces while the pork is hot, and cooling to 0° C. to 4° C.; cooling again to −4° C. to −2° C. so that the meat pieces reach a chilled/slightly-frozen state; sub-packaging the chilled/slightly-frozen meat pieces; putting sub-packaging boxes with fresh meat pieces into an insulation foam box together with ice bags for packaging; and using a room temperature logistics vehicle for transportation and distribution, where, when in an ambient temperature is at least 24° C. (e.g., summer), transportation and distribution time is ≤36 h; and when the ambient temperature is less than 24° C. (e.g., spring, autumn, and winter), the transportation and distribution time is ≤72 h.

A method for rapid low-salted pickling of aquatic products is disclosed, which includes preliminary processing of raw materials, bacteria-reducing treatment of plasma activation gas, marinade adding and plasma treatment, cyclic bacteria-reducing treatment with the plasma activation gas and vacuum pickling. The marinade adding and plasma treatment include respectively injecting the marinade and plasma working gas into a tumbler, with a flow rate of ionic working gas injected into the tumbler of 1.5-2 L/min and a flow rate of a pickling solution of 0.5-0.8 L/min: and at the same time, starting a plasma power supply, and performing low-temperature plasma treatment on the aquatic products to be pickled, with a plasma treatment voltage of 12000-15000 V, a current of 60-80 mA, a frequency of 8-10 kHz, which is a second bacteria-reducing treatment, with plasma treatment time of 15-20 min.

The disclosed apparatus, systems and methods relate to preparation, modified atmosphere and high pressure pasteurization steps for treatment of retail fresh protein preparations. Protein is prepared and subsequently packaged in a modified atmosphere lacking significant amounts of oxygen and then exposed to high-pressure pasteurization. During preparation the protein may be exposed to aqueous ozone further reducing the microbial load, extending shelf-life, and increasing product safety.

The disclosed apparatus, systems and methods relate to preparation, modified atmosphere and high pressure pasteurization steps for treatment of retail fresh protein preparations. Protein is prepared and subsequently packaged in a modified atmosphere lacking significant amounts of oxygen and then exposed to high-pressure pasteurization. During preparation the protein may be exposed to aqueous ozone further reducing the microbial load, extending shelf-life, and increasing product safety.

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.

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.