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.

An all-natural fruit juice and alcohol composition, including a mixture of all-natural fruit juice and alcohol having a pH of less than or equal to 4.6, wherein the mixture has an alcohol content of 2-20% by volume, and wherein the mixture has been subjected to a high-pressure processing such that the mixture has been subjected to a pressure range of 70,000-95,000 psi for a time period of 1 to 5 minutes.

A method of forming a fruit and vegetable juice rich in superoxide dismutase (SOD) comprises subjecting the fruit and vegetable juice to ultra-high-pressure processing, the pressure is 100 MPa to 800 MPa, and the time period is 1 minute to 30 minutes. After processings with the present method, the enzymatic activity of SOD is stable and, at the same time, the microorganisms in the fruit and vegetable juice can be killed. Thus, fruit and vegetable juices rich in superoxide SOD may be provided thereby.

A device and a method for the preservation of liquids comprising: degassing of the liquid at a first temperature, and ultra high pressure homogenization of the liquid at a second temperature, wherein the second temperature is above the first temperature.

A carrier is provided for high pressure processing of food (HPP), beverage, cosmetic, pharmaceutical, or biological products at moderate temperatures in horizontal machines. The carrier includes a cylindrical body, an inner space to accommodate the products, and one or more small openings longitudinally distributed along the carrier side wall. The carrier also has one or several inner pieces, acting as ballast, placed on the diametrically opposite side wall of the openings. The one or several inner pieces are coated by one or more sheets of a material with high adiabatic heating properties upon compression.

The present disclosure is directed to a method of treating delicate fruit with pressurized carbon dioxide to achieve an enhanced shelf life over fresh. A treated fruit produced by a provided method also has one or more of an improved flavor, improved, texture or improved color over a delicate fruit pasteurized using a thermal treatment.

The present invention encompasses vaccines or compositions comprising the chimeric KSAC protein that possesses immunogenic and protective properties, and methods of use including administering to an animal the antigenic KSAC protein thereof to protect animals. The invention also encompasses methods for making and producing the soluble, disaggregated, refolded or active proteins from inclusion bodies produced from prokaryotes or eukaryotes.

Disclosed is an improved food package that includes a food bowl having an open top and a closed bottom and in which a food (e.g., hummus) and a topping are packaged. A sealing ledge extends inwardly from the food bowl downwardly from and below the open top thereof. A peel-off film that is sealed against the sealing ledge extends laterally across the food bowl above and in close proximity to the food and the topping. The peel-off film closes the food bowl and prevents the food and its topping from spilling out. By virtue of locating the peel-off film below the open top of the food bowl, a relatively low volume airspace is established between the film and the food to prevent a premature mixing of the food and the topping when the food package undergoes a high pressure processing (HPP) treatment.

The present disclosure describes methods and systems for processing meat products via mechanical tenderization and high-pressure pasteurization in a manner that improves the texture and extends the shelf life of the processed meat. Methods of meat processing may involve mechanically tenderizing the cuts of meat and slicing the cuts of meat into meat products. Methods may also involve packaging the meat products and pasteurizing the meat products under a high pressure. The meat products produced may have an extended shelf life compared to other meat products not mechanically tenderized and pasteurized under high pressure. The high pressure pasteurization, in addition to inactivating microorganisms, may further tenderize the meat products. Methods may also involve marinating the cuts of meat, which can be performed by injecting liquid marinate into the meat via mechanically operated injection needs in some examples. The liquid marinate may include natural enzymes that further tenderize the meat.

An apparatus is provided including a sealable fluid-tight container comprising leafy organic material and a one-way fluid-tight valve, a pressure source, and means for connecting the pressure source to the sealable fluid-tight container such that the pressure source applies fluid pressure to the sealable fluid-tight container via the one-way fluid-tight valve. The pressure source is configured to provide fluid to the sealable fluid-tight container comprising the leafy organic material and the one-way fluid-tight valve keeps received fluid from escaping the sealable fluid-tight container.