Food processing method
AssigneeThe BOC Group, Inc.
InventorsLouis D. Caracciolo, Jr., Mark Grace, William Kulik
Life of this patent
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Abstract
Various food processing methods and a food processing system minimize microbial growth while an animal, such as a chicken, is processed into food. During processing, temperature of an animal carcass and atmosphere surrounding the carcass are controlled by spraying gases and a mixture of ozone and water on the carcass, directing the gases through a passage in a wall to cool a processing area, and flowing the gases into atmosphere surrounding the carcass. Preferably, the gases include ozone and cryogenic gases recycled from a cryogenic freezer. The system uses a reduced amount of fresh water by recycling water used during food processing.
Claims69
A method of processing a live animal into food so that microbial growth is minimized, comprising the steps of:
- slaughtering an animal to produce a carcass;
- draining blood from the carcass;
- conveying the carcass to a processing area;
- processing the carcass in the processing area to convert the carcass into food, wherein the carcass is not heated during the processing step;
- and
- controlling, immediately after the draining step and during substantially the entire processing step, temperature of the carcass with at least one substance selected from the group consisting of gas and a mixture of water and ozone.
A method of processing a live animal into food so that microbial growth is minimized, comprising the steps of:
- slaughtering an animal to produce a carcass;
- conveying the carcass to a processing area;
- processing the carcass in the prcessing area to convert the carcass into food;
- sensing, in atmosphere of the processing area, the amount of a predetermined gas;
- and
- adding the predetermined gas into the processing area based on the sensed amount.
A method of reducing microbial growth during food processing, comprising the steps of:
- processing an animal carcass into food;
- and
- spraying the animal carcass, during the processing step, with a mixture of ozone and water to reduce microbial growth on the carcass.
A method of processing a chicken into food, comprising the steps of:
- slaughtering a chicken to produce a chicken carcass;
- draining blood from the chicken carcass;
- placing the chicken carcass in hot liquid;
- conveying the chicken carcass;
- processing the chicken carcass, the processing step including:
- removing feathers from the chicken carcass,
- removing viscera from the chicken carcass,
- chilling the chicken carcass, and
- packaging the chicken carcass;
- cooling the chicken carcass, after the blood draining step and during at least a substantial portion of the processing step, with gas having a temperature below ambient temperature;
- sensing amounts of predetermined types of gases in atmosphere surrounding the chicken carcass;
- and
- adding the predetermined types of gases to the atmosphere when the sensed amounts are less than predetermined amounts.
A method of reducing the amount of microbes on an animal during slaughter, comprising the steps of:
- conveying an animal into a slaughter area;
- and
- introducing into the slaughter area a mixture of gases including ozone and at least one gas selected from the group consisting of nitrogen, argon, and carbon dioxide so that the mixture of gases kills the animal and reduces the amount of microbes on the animal.
A method of reducing microbial growth and cooling during food processing, comprising the steps of:
- slaughtering an animal to produce an animal carcass;
- removing viscera from the animal carcass;
- and
- spraying a gas within a cavity of the carcass to reduce microbial growth and cool the carcass.
Dependencies are inferred from the claim text.