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 method of producing raw, boneless and rindless cured meats with a short maturation is described, comprising a phase of receiving the raw material in the fresh state on the production line, a dry salting phase, a vacuum packing phase of the salted product, a resting phase of the vacuum-packed product in a salting cell, a filling phase of the anatomical piece in natural or artificial casing, after eliminating the vacuum bag, a cold resting phase of the bagged and tied product, a drying phase, a phase of seasoning of the product, a phase of washing the product from seasoning molds, peeling it and putting it into vacuum bags, and an optional aging phase; a bagged product, bresaola, made with this method and its plant is also described.

The invention relates to an automated station for salting meat pieces in a predetermined manner, enabling a method for salting poultry meat pieces to be automated, thus increasing productivity and thereby improving safety conditions. The station comprises motorised supply means for supplying meat pieces (P) in a forward direction, handling means for handling meat pieces in order to handle the meat piece coming from the supply means, salt supply means configured to provide salt on an inner and outer area of the meat piece (P), as well as a retrieval system for retrieving salt coming from the salt supply means.

A method for preparing a fish product. In the method, a slaughtered fish is filleted in pre-rigor state, skin is removed from the fillet in pre-rigor state, the skinless fillet is arranged in a pre-salting process in pre-rigor state and allowed to remain there for the pre-salting period, the fillet is removed from the pre-salting process, the fillet is arranged in its transport package, in which it is subjected to a second salting process, and the fillet is allowed to remain in the transport package for at least one day.

The present invention relates to electrochemically reduced nitrites from plant sources, such as vegetable extracts, where the plant-based extract contains nitrite in an amount sufficient to cure meat equally as effective to synthetic compounds when the dosage of nitrite was the same.

A method for preparing a fish product. In the method, a slaughtered fish is filleted in pre-rigor state, skin is removed from the fillet in pre-rigor state, the skinless fillet is arranged in a pre-salting process in pre-rigor state and allowed to remain there for the pre-salting period, the fillet is removed from the pre-salting process, the fillet is arranged in its transport package, in which it is subjected to a second salting process, and the fillet is allowed to remain in the transport package for at least one day.

The invention relates to an automated station for salting meat pieces in a predetermined manner, enabling a method for salting poultry meat pieces to be automated, thus increasing productivity and thereby improving safety conditions. The station comprises motorised supply means for supplying meat pieces (P) in a forward direction, handling means for handling meat pieces in order to handle the meat piece coming from the supply means, salt supply means configured to provide salt on an inner and outer area of the meat piece (P), as well as a retrieval system for retrieving salt coming from the salt supply means.

The invention concerns a method for the storage and/or aging of meat in which raw meat is stored in the presence of an alkaline and/or alkaline earth metal carbonate, which is made available in a matrix (1) of aligned and/or non-aligned fibers (2), and an element for use in the storage and/or aging of meat, which comprises a layer of ordered and/or unordered fibers and optionally further layers, which element contains alkaline and/or alkaline earth metal carbonates and/or hydrogen carbonates. By means of the claimed method, aging of raw meat can be carried out in a simple manner without having to give up the taste quality achieved by dry aging.

A seasoning apparatus and method for evenly and consistently seasoning french fries or other food. The seasoning apparatus may include a hollow hopper for holding and selectively dispensing seasoning therefrom and a plurality of actuatable dispensing elements each translatably attached to the hopper and each having a holding compartment formed therein. The actuatable dispensing elements may receive seasoning in the holding compartment from the hopper. When translated to a dispensing position, the dispensing elements may dispense seasoning from the holding compartment. The seasoning apparatus may also include a seasoning spreader for spreading seasoning dispensed from the actuatable dispensing elements and a food-holding container fixed a distance below the hopper and seasoning spreader. The food-holding container may have a weighing device coupled with a controller for determining an amount of seasoning to dispense from the hopper and actuating the actuatable dispensing elements accordingly.

A device for the preparation of foods includes a container having a bottom and a lateral surface, a grid adapted to be removably placed into the container, a cover for closing the container with the grid therein. A presser is coupled to the cover for pressing a content in the container, an adjustment device is configured for adjusting the insertion of the presser in the container.