A method for treating a perishable product is provided, the method comprising: determining a desired product treatment outcome selected from sanitization, protection, preservation, or enhancement of the perishable product; after harvesting, wet or dry washing the perishable product; directly or indirectly applying a substance to the surface of the perishable product using a carrier; and packaging the perishable product. A system for treating a perishable product with a substance treatment is provided, the system comprising: one or more devices for directed substance application to a surface of the perishable products prior to final packaging of the perishable product using a carrier; and wherein the one or more devices is an electrostatically charging device or a nebulizer. Embodiments of the invention which use multiple, sequenced, and engineered applications enhance the efficacy of sanitizers and other functional substances for increasing the quality, safety, and overall shelf life of perishable products.

An embodiment of the present invention makes it possible to sterilize a marine animal with use of sea water and atmospheric air, to the extent that the marine animal can be eaten as an unheated food product. A sterilization method in accordance with an embodiment of the present invention is a method for sterilizing a marine animal as an unheated food product, the method comprising the steps of: producing oxygen-enriched water by mixing electrolyzed atmospheric air into sea water; producing sterilizing water by electrolyzing the oxygen-enriched water; and bringing the marine animal into contact with the sterilizing water, the sterilizing water containing HOCl, OH.sup.− and O.sup.−.

An embodiment of the present invention makes it possible to sterilize a marine animal with use of sea water and atmospheric air, to the extent that the marine animal can be eaten as an unheated food product. A sterilization method in accordance with an embodiment of the present invention is a method for sterilizing a marine animal as an unheated food product, the method comprising the steps of: producing oxygen-enriched water by mixing electrolyzed atmospheric air into sea water; producing sterilizing water by electrolyzing the oxygen-enriched water; and bringing the marine animal into contact with the sterilizing water, the sterilizing water containing HOCl, OH.sup.− and O.sup.−.

A compound and a method for prolonging shelf life of frozen aquatic products are provided. The compound includes: 15-20 parts by weight of modified carboxymethyl chitosan, 5-12 parts by weight of pectin, 2-5 parts by weight of oleic acid, 1-3 parts by weight of yeast selenium, 1-3 parts by weight of natamycin and 2-6 parts by weight of nisin. The method includes sequentially treating a frozen aquatic product under a mixed gas and soaking the frozen aquatic product in the compound. The method can obviously slow down the degradation and oxidative denaturation of protein in aquatic products during cold storage, thus effectively maintaining the activity of protein in the aquatic products and slowing down the deterioration of the aquatic products.

A compound and a method for prolonging shelf life of frozen aquatic products are provided. The compound includes: 15-20 parts by weight of modified carboxymethyl chitosan, 5-12 parts by weight of pectin, 2-5 parts by weight of oleic acid, 1-3 parts by weight of yeast selenium, 1-3 parts by weight of natamycin and 2-6 parts by weight of nisin. The method includes sequentially treating a frozen aquatic product under a mixed gas and soaking the frozen aquatic product in the compound. The method can obviously slow down the degradation and oxidative denaturation of protein in aquatic products during cold storage, thus effectively maintaining the activity of protein in the aquatic products and slowing down the deterioration of the aquatic products.

A method for reducing the incidence of Salmonella in harvested meat comprising treating the meat with an effective electrostatically charged antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid from 65:5 wt./wt. to 77:3 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.

A process for dry aging meat uses an enclosed, atmosphere controlled room with forced circulation and ultra-violet lighting, containing an anti-microbial meat aging rack with a salt brick stack covering one wall. Humidity is controlled to maintain between approximately 60 and approximately 65%. Temperature is controlled to maintain between approximately 32 degrees Fahrenheit and approximately 33 degrees Fahrenheit. UV lighting, some of which produces ozone, controls odors and sanitary conditions for the dry aging process.

An improved method for the packaging and long-term preservation of meat products without cold chain, which avoids the loss of liquids during radiation, in order to improve the preservation and maintenance of the organoleptic properties of meat pieces.

An improved method for the packaging and long-term preservation of meat products without cold chain, which avoids the loss of liquids during radiation, in order to improve the preservation and maintenance of the organoleptic properties of meat pieces.

A meat-aging apparatus is disclosed. The meat-aging apparatus comprises: a photographing unit for photographing meat stored in the meat-aging apparatus; an illumination unit for irradiating light to the meat; a storage unit for storing recipe information for aging the meat according to the type or state of the meat; and a processor for determining the type or state of the meat on the basis of a photographed image, and controlling the illumination unit to irradiate light to the meat according to the recipe information corresponding to the determined type or state of the meat in order to age the meat.