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. The invention provides for a method for preparing bacon comprising (a) providing a bacon slab; (b) slicing said bacon slab into bacon slices; (c) cooking said bacon slices in a microwave oven; and (d) finishing said bacon slices in a searing unit.

The method and device, according to theoretical and experimental guidelines and related equipment, substantially modify, regarding the prior art treatment of food, especially of animal origin, the maturation and cooking phases, thus integrating most of the benefits of both processes. The method and device improve the characteristics of chewability, digestibility, presence of nutrients and hydration of the food. Moreover, the method and device ensure the absence of toxic substances due to cooking processes and improves the contribution of food marination and aromatic substances.

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 meat aging chamber suitable for residential or portable use is provided. An aging apparatus comprises a refrigerated aging cabinet having a climate created by environmental apparatus. A server in a cloud resource communicates with a control circuit in the aging apparatus and with a portable interactive device. In a setup mode the portable interactive device communicates with a control circuit in the aging apparatus via a communications interface to identify the user to the control circuit. In an operating mode the communications interface enables communication between the cloud resource and the control circuit. A sensor module provides current values to the cloud resource for controlling operation in accordance with a software program embodying the aging protocol. The cloud resource can inform the smartphone of aging progress and alarm conditions. Physical features enable embodying the functions of a commercial aging chamber in a residential sized unit.

Provided is a dry aging system using oxygen in which a separate dry-aging room is provided in a refrigerating compartment, and a mixed gas using oxygen is supplied into the dry-aging room so as to solve a blacking and browning phenomenon of a meat surface, which is led to an increase in loss rate and an increase in edible meat cost, which are disadvantages of existing dry-aging, thereby allowing the meat surface to be maintained in a bright red color through meat color fixation, minimizing the occurrence of the blacking and browning phenomenon to reduce the loss rate of the edible meat, and supplying flavorful dry-aged meat at a more reasonable price. Also, the blacking and browning phenomenon occurring on the generally dry-aged meat may be significantly reduced to produce aesthetically and tastefully very superior dry-aged meat.

The gaseous fluid stream treatment unit for treating a meat product cut into slices includes an enclosure (7) in which there is a conveyor device (1) with two or more vertical translation sections (9, 10) moving the trays (2) loaded with slices of the meat product in alternating opposite vertical directions, and at least one horizontal translation section (11) transferring the trays (2) from a final end of one of the vertical translation sections (9,10) to an initial end of the next vertical translation section (9,10). A gaseous fluid circulation device (8) generates a gaseous fluid stream inside the enclosure (7) in a substantially horizontal direction from a gaseous fluid inlet (12) to a gaseous fluid outlet (13) consecutively traversing the two or more vertical translation sections (9, 10) of the conveyor device (1), subjecting the slices to the action of the gaseous fluid stream.

A handheld vacuum marinator device is provided. The device can include a suction function button configured to activate a suction procedure when depressed and a marinade function button configured to activate a marinade procedure when depressed. The suction procedure includes activating a vacuum device to pull a vacuum through a suction inlet and deactivating the vacuum device when a first vacuum level is detected, and the marinade procedure includes initiating a plurality of cycles of activating the vacuum device to pull the vacuum through the suction inlet, deactivating the vacuum device when a second vacuum level is detected, holding the second vacuum level for a first preset amount of time, releasing the vacuum after the first preset amount of time, and waiting a second preset amount of time to reactivate the vacuum device for a start of a next one of the plurality of cycles.

A handheld vacuum marinator device is provided. The device can include a suction function button configured to activate a suction procedure when depressed and a marinade function button configured to activate a marinade procedure when depressed. The suction procedure includes activating a vacuum device to pull a vacuum through a suction inlet and deactivating the vacuum device when a first vacuum level is detected, and the marinade procedure includes initiating a plurality of cycles of activating the vacuum device to pull the vacuum through the suction inlet, deactivating the vacuum device when a second vacuum level is detected, holding the second vacuum level for a first preset amount of time, releasing the vacuum after the first preset amount of time, and waiting a second preset amount of time to reactivate the vacuum device for a start of a next one of the plurality of cycles.

Methods, packaging, and packets for wet aging meat are described herein. For example, in one or more embodiments of the present disclosure a package for wet aging meat includes a cut of meat having a fat layer portion and an edible meat portion, an adsorptive material to adsorb gases emitted from the cut of meat wherein the adsorptive material is positioned on the fat layer portion, a salt material positioned on the adsorptive material or on the fat layer portion with the adsorptive material, and wherein the cut of meat with the adsorptive material and salt material is sealed in a packaging material to form the package.

Methods, packaging, and packets for wet aging meat are described herein. For example, in one or more embodiments of the present disclosure a package for wet aging meat includes a cut of meat having a fat layer portion and an edible meat portion, an adsorptive material to adsorb gases emitted from the cut of meat wherein the adsorptive material is positioned on the fat layer portion, a salt material positioned on the adsorptive material or on the fat layer portion with the adsorptive material, and wherein the cut of meat with the adsorptive material and salt material is sealed in a packaging material to form the package.