The invention relates to a pickling machine having a detection device for detecting a blocked, damaged and/or broken needle.

An auto-cleaning marination filter for a poultry injector system including an outer housing having a liquid inlet and outlet, a screen that allows passage of liquids and impedes passage of solid particles, and a wiper surrounded by said screen for removing solid particles attached to the screen by reverse flow of the liquid through a gap in the wiper.

Provided are a curdlan-containing composition which is unlikely to aggregate when dispersed or dissolved in water and with which a curdlan dispersion or solution can be easily prepared, and a food product and any other products containing the curdlan-containing composition. The curdlan-containing composition contains curdlan and an alkali salt, and the curdlan and the alkali salt are granulated.

Methods of producing meat compositions with reduced salt content are provided. The process includes providing meat pieces which are bound by cold-binding agents, and in which no salt or reduced salt amounts are added to the meat pieces. The process reduces time and equipment for preparation of the meat to process the meat and extract and bind protein.

Provided is a bubble-jetting member, the tip section of which is not damaged even when high voltage is applied thereto.

There can be provided a bubble jetting member comprising: a core that is formed of a conductive material; a shell part that is formed of an insulating material, includes an extended section that extends beyond the tip of the core, and is closely adhered at least partially to the core and covers the core; and a space that is formed between the extended section and the tip of the core and has a bubble-jetting port, wherein there is formed on the tip of the extended section a thick portion that is thicker than the rest of the extended section whereby the tip section is not damaged.

Methods and systems for processing ready-to-eat bacon with pan-fried bacon characteristics comprising a combination of cooking in a microwave oven and finishing in a searing unit.

A composition for improving meat product quality, comprising at least 4-30 of an edible salt, 1-15 of a carbonate, 0.1-15 of an organic acid salt, 0.1-6 of a sugar alcohol, 0.1-8 of an isomaltulose and/or trehalose, and 0.01-8 of a chito-oligosaccharide composition, in weight parts. The composition has good water retention and good meat tenderizing effect, in addition to be still a good meat tenderizer after repeated freezing and cooking with the meat product being highly elastic, tender and juicy and having little loss during freezing and cooking.

Provided is a liquid for meat processing, including (A) an oil- or fat-processed starch and (B) one or more alkali agents selected from the group consisting of sodium hydrogen carbonate, sodium carbonate, potassium hydrogen carbonate, and potassium carbonate, in which a pH of a 10% by mass aqueous dispersion of the component (A) at 25° C. is equal to or more than 4.0 and equal to or less than 12.0.

A handheld injector is provided for injecting liquid, such as flavoring or basting material, into meat or poultry. The injector includes a pistol-shaped housing which encloses a battery-powered motor for constant-rate delivery of liquid from a peristaltic pump. The injector also includes a fluid conduit within the housing through which liquid is pumped from a reservoir of liquid to a needle for injection into the meat.

The disclosure provides methods and processes for the preparation of oil-in-water emulsions by mechanical means and injection of the emulsions into meat and poultry to improve eating qualities associated with flavour, juiciness, tenderness and fat content. The disclosure also provides a meat or poultry product prepared by the methods described herein.