The present invention relates to a new curing aid that is nitrite replacement. The composition comprises natural ingredients, including but not limited to a blend of buffered dry vinegar and red radish, and optionally rosemary extract and green tea extract, in various ratios, which working together are able to mimic the desirable functions of nitrite in cured or processed meat including controlling the growth of Clostridium botulinum and Listeria monocytogenes.

The present invention relates to a new curing aid that is nitrite replacement. The composition comprises natural ingredients, including but not limited to a blend of buffered dry vinegar and red radish, and optionally rosemary extract and green tea extract, in various ratios, which working together are able to mimic the desirable functions of nitrite in cured or processed meat including controlling the growth of Clostridium botulinum and Listeria monocytogenes.

An improved system and method for treating, precooling, and handling perishable products uses a mobile container enhanced with increased capacity refrigeration and air flow to recirculate functional substances including sanitizers, and ripening management and conditioning agents across the surface of palletized perishable products during the precooling step. As the perishable is precooled, the system integrates humidity control to reduce dehydration. Sanitizing substances are dispensed into the recirculating air to significantly reduce micro-organisms on the surface coming from the field and avoid recontamination from the cooling warehouse. Conditioning and ripening management substances are recirculated to enable managing the ripeness of a perishable to a target. The mobile container is modified from a standard intermodal container or over-the-road semi-trailer. The enhanced forced air and/or refrigeration equipment is contained within the container and/or mounted on the top and/or side exterior of the container and can accomplish rapid cooling. The system and method has thus combined rapid cooling, reduced dehydration, reduced surface micro-organism contamination, and conditioning or ripeness control for enhanced quality and shelf life. The mobile container is able to operate independently outside of a refrigerated warehouse used for storage and distribution of the cooled perishable product. The materials of construction used and operational independence enable safely using highly active sanitizing, ripening management, and other functional substances. The mobile container can be located near harvest or facilities with no colling assets. A combined system using conveyors and operational controls provides automated handling of the perishables from receiving, through precooling and treatment, preferably to a MAP process, and then distribution.

Disclosed is a method of manufacturing marinated tuna for a tuna burger, and more particularly to a method of manufacturing marinated tuna for a tuna burger, in which tuna is covered or mixed with a marinating mixture for removing a fishy taste from the tuna and kept refrigerated, so that the unique flavor or smell and fishy taste of the tuner, which consumers do not like, can disappear while improving the texture of the tuna, thereby providing the tuna burger that the majority of ordinary consumers will like.

The disclosed apparatus, systems and methods relate to apparatus, systems and methods for minimizing lipid oxidation in products such as food products including tuna salad.

The disclosed apparatus, systems and methods relate to apparatus, systems and methods for minimizing lipid oxidation in products such as food products including tuna salad.

A system and methodology for rehydrating perishable items (e.g., flowers, fresh food items, such as fruits, vegetables, other produce, and nuts) during storage and transportation thereof. The osmotic rehydration apparatus includes a pressurized chamber, a humidifier, an ozone generator, an electrostatic sprayer, a reservoir containing saline, and an air compressor. The perishable items are placed in the osmotic chamber under positive pressure. A film of saline solution is applied to the surface of the perishable items via an electrostatic sprayer. The saline/chlorine film on the perishable items is dried, and the osmotic chamber is saturated with ozone gas via an ozone generator. The osmotic chamber is then saturated with tiny pure water droplets via a humidifier or an electrostatic sprayer. The pressure within the chamber is raised to a pressure above atmospheric pressure. The osmotic chamber is then placed inside a cooler at a temperature slightly above freezing.

The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat.

The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat.

A system and methodology for rehydrating perishable items (e.g., flowers, fresh food items, such as fruits, vegetables, other produce, and nuts) during storage and transportation thereof. The osmotic rehydration apparatus includes a pressurized chamber, a humidifier, an ozone generator, an electrostatic sprayer, a reservoir containing saline, and an air compressor. The perishable items are placed in the osmotic chamber under positive pressure. A film of saline solution is applied to the surface of the perishable items via an electrostatic sprayer. The saline/chlorine film on the perishable items is dried, and the osmotic chamber is saturated with ozone gas via an ozone generator. The osmotic chamber is then saturated with tiny pure water droplets via a humidifier or an electrostatic sprayer. The pressure within the chamber is raised to a pressure above atmospheric pressure. The osmotic chamber is then placed inside a cooler at a temperature slightly above freezing.