Other

Rose Packing Company, Inc.

Peter W Rose

J Kirkwood Rough

A multiple electrode plasma reactor power circuit that utilizes a power splitting device, such as a center-tapped coil, to deliver balanced power to a plurality of powered electrodes. Balanced plasmas are thereby created between powered electrodes and grounded electrodes. In a preferred embodiment a plurality of center-tapped coils are connected to deliver balanced power to several powered electrodes located in a plurality of reactor chambers.

Multiple electrode plasma reactor power distribution system

Meat food product having minimal shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through it until at least 25 coulombs per liter of solution have passed. The meat and electrolyzed solution are then combined and maintained in contact until moisturized meat is formed, and the moisturized meat then recovered. The minimally shrinking meat food product and an apparatus for its production are also disclosed.

Apparatus for preparing meat food products having reduced shrinkage

A cooked meat product having reduced shrinkage after refrigeration is prepared by treating hot meat with an aqueous solution of an edible chloride salt present at at least about 0.5 weight percent. The solution is first electrolyzed by passage of a direct current through it to prepare an electrolyzed moisturizing solution having moisturizing activity. The electrolyzed moisturizing solution is cooled to a temperature of no higher than about 30.degree. F., while maintaining its moisturizing activity, to form an electrolyzed moisturizing composition. The electrolyzed moisturizing composition and hot meat are thereafter combined and maintained in contact until the external meat temperature is lowered to about 70.degree.-110.degree. F. to form externally cooled meat which is refrigerated and then recovered.

Process for preparing cooked meat products having reduced shrinkage

A meat product having reduced shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through it to prepare an electrolyzed moisturizing solution having moisturizing activity. The electrolyzed moisturizing solution is cooled to a temperature of no higher than about 30.degree. F., while maintaining its moisturizing activity, to form an electrolyzed moisturizing composition. While maintaining moisturizing activity, the electrolyzed moisturizing composition and meat are thereafter combined and maintained in contact until moisturized meat is formed, and the moisturized meat is then recovered.

Process for preparing meat products having reduced shrinkage

Meat having minimal shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through said solution until at least 25 coulombs per liter of solution have passed therethrough. The meat and electrolyzed solution are then combined and maintained in contact until moisturized meat is formed, and the moisturized meat then recovered. The minimally shrinkage meat food product and an apparatus for its production are also disclosed.

An improved process for curing meats is disclosed wherein the meat is bathed in a recycling pickle solution sorbing pickling agents relative to water, desorbing water and proteinaceous materials relative to pickling agents, the sorbing and desorbing changing with time the voltage reading of a pH meter having a hydrogen ion detecting electrode immersed in the pickle solution, the improvement being the placement of an ion emitter into the pickle solution to emit ions therein to anionically charge at least a portion of the pickling agents, and return the voltage reading toward its initial value.

Meat curing process using an anionic charge ion emitter

A process for preparing ground meat by providing a supply of meat chunks, and an aqueous solution of sodium chloride; passing a direct electric current through the solution until the resulting solution pH is raised to at least 8.5; combining, admixing and agitating the meat chunks and resulting solution while the resulting solution pH is at least about 8.5 and until the resulting solution is sorbed by said meat chunks; and then grinding said meat chunks.

Process for preparing ground meat

A process for preparing ground meat by providing a supply of meat chunks, and an aqueous solution of an edible chloride salt; passing a direct electric current through the solution until the resulting solution pH is raised to at least about 8; combining, admixing and agitating the meat chunks and resulting solution while the resulting solution pH is at least about 8 and until the resulting solution is sorbed by said meat chunks; and then grinding said meat chunks.

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South Barrington, IL, United States of America

Peter W Rose