Patent Publication Number: US-2017354158-A1

Title: Apparatus, Systems and Methods for Minimizing Lipid Oxidation in Food Product

Description:
CROSS-REFERENCE TO RELATED APPLICATION(S) 
     This application claims priority to U.S. Provisional Application No. 62/349,775, filed Jun. 14, 2016 and entitled “Apparatus, Systems and Methods for Minimizing Lipid Oxidation in Food Product,” which is hereby incorporated by reference in its entirety under 35 U.S.C. §119(e). 
    
    
     FIELD OF THE INVENTION 
     The disclosure relates to devices, systems and methods for product processing to prevent lipid oxidation. 
     BACKGROUND 
     Extended refrigerated shelf life, greater than 30 days, of oxidation susceptible products such as fish has been an industry challenge. The ability to produce cooked, packaged fish, tuna, with extended shelf life in a food safe and organoleptically acceptable fashion is anticipated to open up new markets for this type of product. 
     BRIEF SUMMARY 
     Discussed herein are various aspects and embodiments of devices, systems and methods for food processing. More specifically, various implementations relate to tuna salad processing systems, devices, and methods. 
     One general aspect includes a method for minimizing lipid oxidation in a food product, including preparing an antioxidant solution, treating the food product with the antioxidant solution so as to mix the antioxidant solution into the product, and removing excess antioxidant solution from the product, where the treated product is vacuum-packed and cooked prior to removing excess antioxidant solution from the product. 
     Implementations may include one or more of the following features. The method where the antioxidant solution is a Kalsec Duralox® 6207.13 antioxidant solution at about 5%. The method the antioxidant solution including an antioxidant concentration in water of about 0% to about 10%. The method where the treated product is portioned and vacuum packed in cook-in high oxygen barrier bags. The method further including placing the product in a water bath at about 204, such that the product reaches about 194 and is held at about 194 for about 10 min. The method further including chilling the product after cooking in a water bath to bring the temperature of the product from about 120 to about 55 within about 6 hours and then continued to chill until the product reaches about 40. The method further including chilling the product, after cooking, is chilled to below 40 but above 32. The method further including adding an ingredient to the product. The method where the mixing tumbles the food product and antioxidant solution in a tumbler. The method further including vacuum tumbling the antioxidant and thawed product for about 5 minutes at about 3 rpm. The method where the food product to antioxidant solution ratio is about 3.0 to about 0.7. The method where undiluted antioxidant is directly added to the product and water is added subsequently. The method where the removing includes removing excess antioxidant solution from the product by mechanical force. The method where the removing excess antioxidant is achieved by pressing the product, centrifuging the product or employing a salad spinner to mix the product. The method further including vacuum packing the product into high oxygen barrier bags to produce a final product. The method where the product is packed under a modified atmosphere. The method where the step prolonging the product shelf-life includes of at least one finishing process selected from the group including of pasteurizing the product, omega heating the product, irradiating the product, UV light pasteurizing the product and steam treating the product. 
     One general aspect includes a method for minimizing lipid oxidation in a food product, including treating the food product with an antioxidant solution, mixing the antioxidant solution into the product, and removing excess antioxidant solution from the product. The method also includes where the product is treated with the antioxidant throughout. 
     Implementations may include one or more of the following features. The method where the mixing tumbles the food product and antioxidant solution in a tumbler. The method further including vacuum tumbling the antioxidant and thawed product for about 5 minutes at about 3 rpm. The method where the food product to antioxidant solution ratio is about 3.0 to about 0.7. The method where undiluted antioxidant is directly added to the product and water is added subsequently. The method where the removing includes removing excess antioxidant solution from the product by mechanical force. The method where the removing excess antioxidant is achieved by pressing the product, centrifuging the product or employing a salad spinner to mix the product. The method further including vacuum packing the product into high oxygen barrier bags to produce a final product. The method where the product is packed under a modified atmosphere. The method where the step prolonging the product shelf-life includes of at least one finishing process selected from the group including of pasteurizing the product, omega heating the product, irradiating the product, uv light pasteurizing the product and steam treating the product. 
     One general aspect includes a method for minimizing lipid oxidation in a food product via several steps, the steps including preparing an antioxidant solution, treating the food product with the antioxidant solution, mixing the antioxidant solution into the product, and removing excess antioxidant solution from the product. 
     Implementations may include one or more of the following features. The method where the removing includes removing excess antioxidant solution from the product by mechanical force. The method where the removing excess antioxidant is achieved by pressing the product, centrifuging the product or employing a salad spinner to mix the product. The method further including vacuum packing the product into high oxygen barrier bags to produce a final product. The method where the product is packed under a modified atmosphere. The method where the step prolonging the product shelf-life includes at least one finishing process selected from the group including of pasteurizing the product, omega heating the product, irradiating the product, UV light pasteurizing the product and steam treating the product. 
     One general aspect includes a method for minimizing lipid oxidation in a food product via several steps, the steps including preparing an antioxidant solution, treating the food product with the antioxidant solution, mixing the antioxidant solution into the product, removing excess antioxidant solution from the product, and prolonging the shelf-life of the product. 
     Implementations may include one or more of the following features. The method where the step prolonging the product shelf-life includes at least one finishing process selected from the group including of pasteurizing the product, omega heating the product, irradiating the product, UV light pasteurizing the product and steam treating the product. 
     While multiple embodiments are disclosed, still other embodiments of the disclosure will become apparent to those skilled in the art from the following detailed description, which shows and describes illustrative embodiments of the disclosed apparatus, systems and methods. As will be realized, the disclosed apparatus, systems and methods are capable of modifications in various obvious aspects, all without departing from the spirit and scope of the disclosure. Accordingly, the drawings and detailed description are to be regarded as illustrative in nature and not restrictive. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG. 1  depicts a flow chart of an exemplary embodiment of an oxidation minimization system, according to one embodiment. 
         FIG. 2  depicts a top view of a frozen product prior to undergoing implementation of the process, according to one embodiment. 
         FIG. 3  depicts the side view of an antioxidant solution, according to one embodiment. 
         FIG. 4A  depicts a top view of the thawed product and antioxidant solution in a tumbler, according to one embodiment. 
         FIG. 4B  depicts the side view of the tumbler, according to one embodiment. 
         FIG. 5A  depicts a top view of the treated product before packaging, according to one embodiment. 
         FIG. 5B  depicts a top view of the treated, vacuum-packed product, according to one embodiment. 
         FIG. 6A  depicts a side view of the treated, vacuum-packed product assembled in the cooking step, according to one embodiment. 
         FIG. 6B  depicts the side view of the tank used in the cooking step, according to one embodiment. 
         FIG. 6C  depicts a side view of the water bath used in the cooking step, according to one embodiment. 
         FIG. 7A  depicts a top view of a cooked product following the chilling step, according to one embodiment. 
         FIG. 7B  depicts the top view of a cooked product following the removal step, according to one embodiment. 
         FIG. 8A  depicts the top view of a pressed product combined with further ingredients, according to one embodiment. 
         FIG. 8B  depicts the top view of the final product following optional high pressure pasteurization, according to one embodiment. 
     
    
    
     DETAILED DESCRIPTION 
     The various embodiments disclosed or contemplated herein relate to methods, systems, and devices for the preparation of protein products. Namely, various implementations relate to the technology providing for an oxidation minimization system in food products, and other proteins, such as the non-limiting examples of meat, including beef, pork, and seafood including fish and fish having high fatty acid content. For example, in certain specific embodiments, the fish is tuna. It is understood that many other proteins can be used, however, including other known fishes, seafoods and meats or meat-substitutes such as soy. It is further understood that lipid oxidation is the primary cause of irregular flavor and quality degradation in fish and these other seafood products. Lipid oxidation is particularly disruptive in fish with high fatty acid content, such as salmon and tuna. 
     Lipid oxidation is caused by the presence of oxygen and energy around a lipid-rich substance, and typically occurs in three phases: initiation, propagation, and termination. An approach to preventing or minimizing lipid oxidation is to prevent or reduce the formation of free radicals at the early stage, which in this instance refers to the time frame “immediately” post thawing. Within an 8-12 hour window of time between thawing and application of antioxidant solution, the disclosed embodiments prevent or minimize the formation of free radicals during the cooking and storage of a food product, such as tuna lions and other seafood having high fatty acid content. 
     In accordance with certain implementations, the system introduces an antioxidant into the product. Known antioxidant solutions can be sprayed onto the surface of a food product to prevent oxidation, but this known technique does not adequately prevent oxidation inside the product. In contrast, the various system embodiments disclosed or contemplated herein include steps and processes which are able to prevent lipid oxidation not just on the surface of the food product (such as tuna loins) but throughout the entire food product, including internal portions thereof. Various implementations and examples of the disclosed systems, methods and associated devices are described below.  FIG. 1  depicts a flow chart of an exemplary embodiment of an oxidation minimization system  10 .  FIGS. 2-8B  depict detailed views of the various steps of the system, according to exemplary embodiments. As will be appreciated by one of skill in the art, these preparation implementations can comprise a number of optional steps executed in any order. 
     In the embodiment of  FIG. 1 , a frozen food product (such as the frozen product  12  depicted in  FIG. 2 ) is first thawed in a liquid bath (box  14 ). In certain embodiments, a liquid brine chiller can be utilized, such as an Alkar® liquid brine chiller. In one implementation, the bath temperature is set to 40 degrees Fahrenheit. In certain implementations, a thaw time of 16 hours is employed, though various other combinations of temperature and time can be utilized, as would be apparent to one of skill in the art. 
     Continuing with  FIG. 1 , an antioxidant solution is prepared (box  18 ), such as preparation of the antioxidant solution  16  as discussed in further detail below in relation to  FIG. 3 . After the product is thawed (box  14 ) and the antioxidant solution is prepared (box  18 ), the thawed product and solution are transferred to a tumbler to treat the product (box  20 ). Alternatively, any treatment method can be used to treat the product with the antioxidant. The treatment of a food product  12 A with an antioxidant solution  16  is discussed in further detail below in relation to  FIGS. 4A-B , including exemplary embodiments in which a vacuum tumbler  22  is used for treatment. 
     Continuing further with  FIG. 1 , after the product has been transferred to a tumbler and treated (box  20 ), the treated product is vacuum packed into pouches (box  24 ) (for example, as is discussed in further detail below with respect to treated product  12 B in relation to  FIGS. 5A-B ). The treated and packaged product is then cooked in a water bath (box  26 ). For example, according to one embodiment, a treated and packed product  12 C is cooked in a water bath  52  in tank  50  as discussed in detail below with respect to  FIGS. 6A-6C . The cooked product is then chilled (box  28 ). One embodiment of this step in which the cooked product  12 D is chilled is discussed below in addition detail in relation to  FIG. 7A . Subsequently, the antioxidant solution is removed from the chilled product by pressing or centrifugation (box  30 ). For example, in one implementation, the antioxidant solution  16  is removed from the chilled product  12 D in a removal step (box  30 ) as described in further detail below and shown in  FIG. 7B . Finally, the processed product can be mixed with further ingredients (box  32 ), vacuum packed (or otherwise packaged) (box  36 ), and pasteurized (box  38 ). One implementation of these steps in which a processed product  12 E is mixed with other ingredients, including mayonnaise  34 , and the final product  12 H is pasteurized using high pressure pasteurization (“HPP”) is discussed below in additional detail in relation to  FIGS. 8A-8B . 
       FIG. 2  depicts an exemplary embodiment of the frozen product  12  prior to undergoing one implementation of the process. In exemplary embodiments, in the thawing step (box  14  of  FIG. 1 ), the frozen product  12  can be thawed (box  14 ) in a tank with running water to 30° F. In various embodiments, a liquid brine temperature set at 40° F. can be used with a 16 hour thawing time in an Alkar® liquid brine chiller, which in certain implementations has the dimensions 14.5″×8.25″×3.75″. In alternative embodiments, final backbone temperatures up to 50° F. can be used. Alternatively, any known tank for thawing a frozen food product can be used, and any known temperatures and/or time periods can be applied for completing the thawing process. 
     The thawing step (such as block  14  of  FIG. 1 ) of the system  10  can reduce histamine accumulation in the thawed product  12 A. Frequently, histidine decarboxylase can be produced by certain bacteria during warming. Histidine decarboxylase is an enzyme which reacts with naturally-occurring histidine in the frozen product  12  as it thaws to produce scombrotoxin, a histamine, particularly at higher temperatures. Histamine can cause illness when it is consumed at a levels above 200 ppm and often above 500 ppm. Accordingly, in many embodiments, it is advisable to keep the temperature of product  12  below 40° F. to minimize the formation of histamine. Accordingly, frozen product  12 , such as tuna loins, can be thawed in a running water bath to minimize the growth of microorganisms and histamine formation, where the temperature of the water is kept under 40° F. In alternative embodiments, the frozen product  12  can also be thawed in a microwave, at higher temperatures such as about 40° F. to about 140° F., and/or in temperature controlled rooms with or without forced air. 
     In further alternatives, the product may not be pre-warmed or cooked prior to proceeding with the antioxidant treatment of  FIGS. 3-4 . Here, “prewarmed” refers to temperatures above 40-50° F. Loins are thawed in the manner described earlier in this document. 
       FIG. 3  depicts one embodiment of the step of preparing an antioxidant solution (box  18  of  FIG. 1 ). In this specific example, an antioxidant solution  16  is prepared according to an exemplary embodiment of the system  10  by combining an antioxidant  15  with water  40 . As discussed above in relation to  FIG. 1 , antioxidant  15  prevents or minimizes lipid oxidation in lipid-rich, or high fatty acid product during cooking and storage. The added water  40  in this embodiment is used to facilitate the distribution of the antioxidant  15 , particularly in the muscle tissue of the thawed product  12 A. The added water can also contribute to removal of fatty acids, lipids and/or fats during the removal step (box  30  of  FIG. 1 ) such that residual fatty acids, lipids and/or fats in the final product  12 H (as shown in  FIG. 8B ) can be minimized after the cooking step (box  26 ), the chilling step (box  28 ) and the removal step (box  30 ). Further, the appropriate concentration of the antioxidant solution  16  can be evaluated by determining the amount of residual antioxidant solution  16  remained in the product following the cooking (box  26 ), chilling (box  28 ) and removal (box  30 ) steps. 
     In this specific example in  FIG. 3 , the antioxidant solution  16  is a Kalsec Duralox® 62.207.13 solution at about 2.5% that is utilized for the antioxidant treatment (box  20  of  FIG. 1 ), though other antioxidant solutions  16  are possible. In exemplary embodiments, the antioxidant  15  can be combined with water  40  at a concentration of about 0% to about 10%, though other concentrations are possible. The antioxidant  15  could be natural or synthetic, water or oil soluble, colorless or with color, and can have certain flavor or be flavorless. In further embodiments, additional additives could be included such as salt, sugar or any other ingredients that could be used as a carrier. 
     In those embodiments in which the antioxidant solution  16  used in the process is Kalsec Duralox® 62.207.13 at a concentration of 2.5%, after the removal step (box  30  of  FIG. 1 ) the resulting antioxidant concentration in the pressed product  12 F is around 0.15%. Alternatively, any other known initial and final concentrations of antioxidant  15  and antioxidant solution can be achieved. As would be apparent to a skilled artisan, upper limits can be determined by flavor acceptance and lower limits determined by the effectiveness 
     As discussed above,  FIGS. 4A and 4B  depict one exemplary embodiment of the step of treating the product by transferring the thawed product and antioxidant solution to a tumbler (box  20  of  FIG. 1 ). That is, in  FIG. 4 , the antioxidant solution  16  is added to the thawed product  12 A in the treatment step (box  20 ). During the treatment step (box  20 ), the thawed product  12 A is treated with the antioxidant solution  16  so as to be distributed throughout the thawed product  12 A by physical agitation and/or infusion. For example, in various embodiments, the thawed product  12 A and antioxidant solution  16  are tumbled in a tumbler  22 . 
     In exemplary embodiments utilizing a tumbler  22 , such as that of  FIGS. 4A-B , the antioxidant solution  16  and thawed product  12 A are vacuum tumbled for approximately 5 minutes at approximately 3 revolutions per minute (“RPM”), or until the antioxidant solution  16  is well incorporated into the treated product  12 B. In these embodiments, a combination of the physical tumbling movement, the vacuum and diffusion promote the distribution of antioxidant solution  16  throughout the thawed product  12 A. The use of a vacuum in the tumbling process facilitates the absorption of solutions as well as prevents the development of foam during the mechanical action of a protein. 
     In alternative embodiments, the product  12 A can be treated (box  20 ) using any other known devices or equipment, such as mixers, blenders, agitators, shakers, injectors, sprayers or other actions and forces such as hand mixing, shaking, rotating or vacuuming that can incorporate the antioxidant solution  16  into the thawed product  12 A. 
     In various embodiments, the tumbling or mixing speed should be regulated such that the thawed product  12 A is moved but is not damaged, or unnecessarily disrupted. For example, the speed should be ensure that the process does not break or otherwise disrupt the product, such as turning the tuna loins into small flakes. Accordingly, in certain embodiments, the tumbling speed can vary from approximately 0 to 23 RPM or more and the tumbling time could vary from approximately 0 to 1 hour or more. 
     Continuing with  FIGS. 4A-B , in exemplary embodiments, the ratio of thawed product  12 A and antioxidant solution  16  is about 3.0 to about 0.7, though other ratios are possible. At this ratio, it was determined that a sufficient quantity of antioxidant solution  16  was present to distribute the antioxidant to the thawed product  12 A evenly. 
     In certain alternative implementations, in lieu of the antioxidant preparation step (box  18  of  FIG. 1 ), antioxidant  15  can be added directly to the thawed product  12 A and water  40  can be added later during the treatment step (box  20  of  FIG. 1 ). 
       FIGS. 5A-5B  depict one embodiment of the step of packing the treated product into packages (box  24  of  FIG. 1 ). In this exemplary embodiment, the treated product  12 B is vacuum packed to facilitate cooking and to remove oxygen, thereby minimizing lipid oxidation. In these embodiments, the treated product  12 B containing antioxidant solution  16  is first portioned  42  as shown in  FIG. 5A  and then vacuum packed (box  24 ) in cook-in high oxygen barrier bags  44 , such as 4 lb. pouches as shown in  FIG. 5B , as would be appreciated by one of skill in the art. In alternative embodiments, the treated product  12 B can also be prepared for cooking in alternative known pouches or bags, without vacuum-packing, or in alternative atmospheres such as nitrogen, carbon dioxide and the like. After it is prepared for cooking by packing (box  24 ), the treated and packaged product  12 C can next undergo a cooking step (box  26  of  FIG. 1 ). In various embodiments, alternative pouches or bags can be utilized; however, it is critical that the oxygen level either be removed via vacuum or modified by atmosphere modification with appropriate gases. 
     Exemplary embodiments of the oxidation minimization system  10  employ a cooking step (box  26  of  FIG. 1 ). As is shown in  FIGS. 6A-6C  according to one exemplary implementation of such a cooking step (box  26 ), treated and vacuum-packed product  12 C is ready to cook. Under anaerobic conditions,  Clostridium botulinum  can grow in food product and produce toxins responsible for botulism. One known strategy for combating  Clostridium botulinum  is heat treatment.  Clostridium botulinum  type B is the most heat-resistant form of non-proteolytic  C. botulinum,  and the heat destruction guideline for  C. botulinum  type B is to achieve a “6D process,” which is a term known in the art. For example, heating tuna loins at 194 F for 10 min in a water bath  52  is to sufficient to achieve the 6D process for  C. botulinum  type B, and the 204° F. water is to provide a 10° F. delta, so the desired texture of tuna loins can be obtained within approximately 4 hours of cooking time. 6D thermal kill is a well established process. In short, cooking too long will result in the development of a “pot roast” type texture or extremely dry texture. A skilled artisan would appreciate that the desired implementation is to cook for sufficient time to achieve the 6D process but not excessively. 
     Accordingly, in the embodiment of  FIGS. 6A-C , a water tank  50  is provided as best shown in  FIG. 6B  so that the treated and packaged product  12 C (as shown in  FIG. 6A ) can be cooked in a water bath  52  (depicted in  FIG. 6C ) until a specified internal temperature is achieved. More specifically, in exemplary embodiments, and as shown in  FIG. 6C , the treated and vacuum-packed product  12 C is cooked in a water bath  52 . The water bath  52  can be set at approximately 204° F., such that the packaged product  12 C reaches a desired 194° F., and is then held at 194° F. for 10 min until it is cooked product  12 D. Alternatively, the water bath  52  can be set at a temperature ranging from about 204° F. to about 208° F.—depending on the location altitude. 
     Other configurations and cooking methods are possible, such as by using any other heating devices that can achieve the required  C. botulinum  type B lethality or temperature and time combinations required for 6D process validation. Alternatively, any known range of temperatures, pressures and/or time periods for 6D process can be used, and any known temperatures, pressures and/or time periods can be applied for completing the cooking process to achieve the target lethality. 
     In exemplary embodiments, the chilling step (box  28  of  FIG. 1 ) is used to prevent microbial growth and maintain desired product quality after cooking.  FIG. 7A  depicts one embodiment of a chilling step (box  28 ). As is shown in  FIG. 7A , after cooking, the cooked product  12 D can be chilled (box  28 ) to approximately 40° F. In these embodiments, the cooked product  12 D can be chilled (box  28 ) in a water-ice bath  60  to bring the temperature of the cooked tuna loins from approximately 120 to approximately 55° F. within approximately 6 hours, and then continue to chill to approximately 40° F. Alternatively, the cooked product  12 D can be chilled to a temperature ranging from less than about 40° F. and above about 32° F. In alternative embodiments, the cooked product  12 D can be chilled (box  28 ) following other known procedures which meet food safety guidelines, such as using forced air, a freezer or a blast freezer. 
     After the chilling step (box  28  of  FIG. 1 ), the antioxidant solution is removed by pressing or centrifugation (box  30 ). In one exemplary embodiment as shown in  FIG. 7B , a removal step (box  30 ) is performed. The removal step (box  30 ) serves to minimize the amount of undesired fatty acids, fats, and/or lipids from chilled product  12 E to produce pressed product  12 F. The removal step (box  30 ) is important to minimizing lipid oxidation, and it is performed to remove these undesired fatty acids, fats, and/or lipids. 
     In certain embodiments of the system  10 , the chilled product  12 E can be pressed or centrifuged to remove the antioxidant solution  16 . Other physical forces well known in the art may also be employed, such as a “salad spinner,” or other known techniques using mechanical or other known processes for removing excess liquid from a substance. 
     Continuing with  FIG. 7B , in exemplary processes, a removal rate in excess of 60% of the antioxidant solution  16  can be achieved in the pressed product  12 F. For example, in certain examples, approximately 71.82% was removed, based on the concentration of the antioxidant solution  16  and the target final concentration of the antioxidant in the resulting pressed product  12 F. 
     After removal of the antioxidant solution (box  30  of  FIG. 1 ), one optional step is to mix the cooked product with any additional ingredients (box  32 ). For example,  FIG. 8A  depicts an optional mixing step wherein the pressed product  12 F is combined with further ingredients, such as mayonnaise  34 . In these embodiments, a variety of mixing devices and methods may be employed, such as a tumbler, a mixer or hand mixing. 
     Following the removal step (box  30  of  FIG. 1 ) or mixing step (box  32 ), certain embodiments of the system  10  next employ an optional final packing step (box  36 ). In the final packing step (box  36 ), the pressed product  12 F or mixed product  12 G is again vacuum packed into high oxygen barrier bags, or pouches, such as 2.5 lb. pouches  44 B to produce a final product  12 H, as is shown in  FIG. 8B . The pressed product  12 F or mixed product  12 G can also be packed under other modified atmospheres such as nitrogen, carbon dioxide and the like. Further, other known packages or containers can be used. 
     As is also shown in  FIG. 8B , exemplary embodiments of the system  10  also utilize an optional high pressure pasteurization (“HPP”) step (box  38  of  FIG. 1 ) on the packed and final product  12 H. HPP treatment enables this product to be stored in a refrigerated state with acceptable oxidation levels for up to 120 days. This length of storage not possible without HPP. In these embodiments, HPP can be performed on the final product  12 H. HPP has become an alternative way to achieve food-safety requirements in ready-to-eat products, and is known in the art. Briefly, the pressure is transmitted to the final product  12 H instantaneously and uniformly. In exemplary embodiments, the final product  12 H is submerged in an enclosed vessel filled with liquid and the pressure is generated by either pumping more liquid to the vessel or reducing the volume of the vessel. In various embodiments, HPP inactivates microorganisms by interrupting their cellular functions including changing in the cell membranes, cell wall, proteins and enzyme-mediated cellular functions, as a result, cell structures and membranes are disrupted leading to inactivating of the microorganisms. Accordingly, the pasteurization step (box  38  of  FIG. 1 ) is utilized to inhibit the growth of any residual microorganisms and to extend the shelf life in the final product  12 H. 
     In exemplary embodiments, and as shown in  FIG. 8B , the final product  12 H undergoes the pasteurization step (box  38  of  FIG. 1 ) at approximately 85,000 pounds per square inch (“PSI”) for approximately 200 seconds. In alternative embodiments of the system  10 , the final product  12 H can be treated with alternative other HPP conditions, including different pressure and time combinations, that can prolong the shelf life of the product, including by treating with any other processing that can prolong the shelf life of the product, such as omega heating, irradiation, UV light pasteurization, steam and the like. 
     Although the disclosure has been described with reference to preferred embodiments, persons skilled in the art will recognize that changes may be made in form and detail without departing from the spirit and scope of the disclosed apparatus, systems and methods.