A meat-packaging procedure and a machine for packaging meat cuts for long-term storage is operated at temperatures of between 28 and 42 F. The process includes sealing meat cuts or full poultry birds or bird pieces within a master bag containing (i) oxygen scavenger materials capable of reducing the residual oxygen content of the atmosphere within the bag to 0 ppm within 96 hours of sealing, and (ii) a CO2 generator capable to generate CO2 in the amount of at least 100 mL per pound of meat or poultry within 7 days of sealing. Gas is injected into the master bag to form a CO2-rich storage environment of at least 50% CO2. For meat trays containing meat with poor color stability, oxygen scavengers are preferably placed within the meat trays. For cuts with good color stability, the oxygen scavengers may be placed outside the meat trays.

A method for obtaining a desired atmosphere within an interior space during an initial startup phase of a CAS is provided. The method includes a controller starting the CAS while keeping the air compressor OFF. The method also includes the controller calculating an atmosphere change rate while the air compressor OFF, and determining whether the interior space can reach a desired atmosphere set point with the air compressor OFF based on the atmosphere change rate. Further, the method includes the controller maintaining the air compressor OFF until the interior space reaches the desired atmosphere set point when the controller determines that the interior space can reach the desired atmosphere set point with the air compressor OFF, and switching the air compressor ON when the controller determines that the interior space cannot reach the desired atmosphere set point with the air compressor OFF.

A method for obtaining a desired atmosphere within an interior space during an initial startup phase of a CAS is provided. The method includes a controller starting the CAS while keeping the air compressor OFF. The method also includes the controller calculating an atmosphere change rate while the air compressor OFF, and determining whether the interior space can reach a desired atmosphere set point with the air compressor OFF based on the atmosphere change rate. Further, the method includes the controller maintaining the air compressor OFF until the interior space reaches the desired atmosphere set point when the controller determines that the interior space can reach the desired atmosphere set point with the air compressor OFF, and switching the air compressor ON when the controller determines that the interior space cannot reach the desired atmosphere set point with the air compressor OFF.

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 recirculation circuit for a processing vessel is configured to process a load with a process fluid. The recirculation circuit includes a first circuit portion configured to recirculate a first portion of the process fluid through the vessel. The first circuit portion includes a first pump having a first flow rate and a first output pressure and a heat exchanger in fluid communication with the first pump. A second circuit portion is configured to recirculate a second portion of the process fluid through the vessel. The second circuit portion includes a second pump having a second flow rate higher than the first flow rate and a second output pressure lower than the first output pressure.

A method of providing sushi for consumption. The method includes preparing the sushi; placing the sushi in a humidified refrigerated storage unit at an ambient humidity level over 65% and under 99% and at a temperature between about 0 C. and about 7 C.; preserving for a period under fifteen hours the sushi in the humidified refrigerated storage unit to reduce loss of moisture of the sushi rice of the sushi during the preservation period; and removing the sushi from the humidified refrigerated storage unit prior to being served.

A method of providing sushi for consumption. The method includes preparing the sushi; placing the sushi in a humidified refrigerated storage unit at an ambient humidity level over 65% and under 99% and at a temperature between about 0 C. and about 7 C.; preserving for a period under fifteen hours the sushi in the humidified refrigerated storage unit to reduce loss of moisture of the sushi rice of the sushi during the preservation period; and removing the sushi from the humidified refrigerated storage unit prior to being served.

A method for producing a marinated meat product having an extended shelf life and/or reduced microbial activity by vacuum tumbling meat pieces in the presence of at least one peroxycarboxylic acid. The meat pieces may be treated with the desired marinade at the same time as being treated with the at least one peroxycarboxylic acid or separately. The marinated meat pieces may be packaged in the presence of at least one peroxycarboxylic acid to extend the shelf-life of the marinated meat product.

A method and system for wrapping meat in containers is provided. The method and system provide a modified atmosphere, other than that which exists as standard air, to a container such that a final sealed product contains an internal volume or atmosphere of modified gas. In-line processing features dispense the desired modified gas such that minimal interruption is provided in an automated or partially automated packing operation.