Mayekawa Mfg. Co., Ltd.

Itoham Foods Inc.

Hosoda Kogyo Co., Ltd

Suguru Sakuramoto

Takahiro Arai

Akira Taniyama

Kouichi Tsubata

Ryuzo Urakami

Shinji Shimamura

Takeshi Nishimoto

Masaya Ichihara

Naoto Okamoto

Yo Komatsu

Satoshi Mashiba

A foreign matter removal devicepreliminary cleans the workin a buckethoused in an input tank, then further cleans the workin bucketshoused in cleaning tanksby agitating cleaning liquid while inverting the buckets to transfer the work to a subsequent bucket. Particularly, the bottom of the cleaning tank is formed such that the nearer to a center of the bottom, the deeper the bottom becomes. The cleaning liquid overflowing from the cleaning tanks are stored in auxiliary tanks. First and second ejection unitsare arranged at different heights in the cleaning tank to generate a circulating flow in the cleaning liquid.

Foreign matter removal device, foreign matter removal method and foreign matter removal system

A tempering treatment method whereby the temperature of meat, which involves a carcass prepared by slaughtering cattle or poultry and sterilizing and washing, is lowered as close to the ice storage temperature as possible to prevent a temperature rise caused by the actions of enzymes contained within the meat before transporting the meat to a refrigerated storage, which comprises surface-freezing the meat by blowing a cold air stream at about &#x2212;20 to about &#x2212;40&#xb0; C. to the meat before conducting the tempering treatment, thus allowing the generation of freezing latent heat in the subcutaneous part owing to the surface-freezing (freezing the subcutaneous tissue), and then rapidly lowering the core temperature inside the meat due to the latent heat released at the melting of the freezing latent heat to thereby conduct the tempering treatment at a temperature of 0 to +15&#xb0; C.

Method and apparatus for tempering treatment of meat, tempered meat treated by the method, and refrigerated meat storage

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Tokyo, Japan

Suguru Sakuramoto