An injection machine includes a needle assembly including a plurality of injector needles arranged into a pattern to cover a horizontal injection area, the injector needles include side exit ports located proximally with respect to a tip of the needle. The injection machine also includes a conveyor positioned below the needle assembly. Particularly, the conveyor includes perforations on a top surface of the conveyor, wherein the perforations allow the plurality of injector needles to be lowered to place the side exit ports of the injector needles at or just above the top surface of the conveyor.

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 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.

This invention is in the field of meat processing and contemplates curing compositions and methods of use thereof. The invention also contemplates methods of using the curing compositions in the processing of meat, including both pre-rigor and post-rigor meat.

A brine injection system with a plurality of needles, which are inserted into a product and through which brine is injected into the product. Brine which does not end up in the product is collected and recycled, and during recycling, the brine flows through a filter. The filter includes a filter element, along which unfiltered brine flows in a flow-direction and through which filtered brine passes and which holds back residues in the unfiltered brine. The filter element includes a multitude of slots, each with a main extension direction which extends parallel to the flow direction of the brine.

A brine injection system with a plurality of needles, which are inserted into a product and through which brine is injected into the product. Brine which does not end up in the product is collected and recycled, and during recycling, the brine flows through a filter. The filter includes a filter element, along which unfiltered brine flows in a flow-direction and through which filtered brine passes and which holds back residues in the unfiltered brine. The filter element includes a multitude of slots, each with a main extension direction which extends parallel to the flow direction of the brine.

The present disclosure provides a spice injection-type meat tenderizer including a spice storage chamber, a tenderizer injection assembly, a sleeve assembly, and a piston assembly. The tenderizer injection assembly comprises a connecting ring, a movable disc, and a baffle disc. A reset spring is disposed inside the sleeve assembly and around an outside of the spice storage chamber. Under actions of an external force and the reset spring, the sleeve assembly, the movable disc, and the spice storage chamber reciprocate between the connecting ring and the baffle disc. The piston assembly includes a piston, a baffle rod, and a stroke pipe. The stroke pipe is disposed in the spice storage chamber, and a liquid flowing outlet is opened at a top of the stroke pipe. The piston is slidably connected to an inner wall of the stroke pipe. The baffle rod runs through the movable disc and is inserted into the piston. When no external force is applied, a bottom of the piston is positioned on the movable disc, and a buffer distance is remained between a top of the baffle rod and a top of the piston. The meat tenderizer according to the present disclosure is capable of injecting flavor and tenderizing meat simultaneously. The tenderizer has merits such as convenience of use, ease of operations, safety and good controllability, ease of dismantling and cleaning, and the like.

The present disclosure provides a spice injection-type meat tenderizer including a spice storage chamber, a tenderizer injection assembly, a sleeve assembly, and a piston assembly. The tenderizer injection assembly comprises a connecting ring, a movable disc, and a baffle disc. A reset spring is disposed inside the sleeve assembly and around an outside of the spice storage chamber. Under actions of an external force and the reset spring, the sleeve assembly, the movable disc, and the spice storage chamber reciprocate between the connecting ring and the baffle disc. The piston assembly includes a piston, a baffle rod, and a stroke pipe. The stroke pipe is disposed in the spice storage chamber, and a liquid flowing outlet is opened at a top of the stroke pipe. The piston is slidably connected to an inner wall of the stroke pipe. The baffle rod runs through the movable disc and is inserted into the piston. When no external force is applied, a bottom of the piston is positioned on the movable disc, and a buffer distance is remained between a top of the baffle rod and a top of the piston. The meat tenderizer according to the present disclosure is capable of injecting flavor and tenderizing meat simultaneously. The tenderizer has merits such as convenience of use, ease of operations, safety and good controllability, ease of dismantling and cleaning, and the like.

The present disclosure describes systems, devices, compositions, and methods for live tissue preservation.

The present disclosure describes systems, devices, compositions, and methods for live tissue preservation.