Abstract:
A method and apparatus by which flowers or food products are treated for the elimination of pathogenic and spoilage bacteria, the scavenging of free radicals that cause oxidative decay, the enhancement of flavor, the stabilization of fats, and the extension of shelf life that consists of alternately exposing the product to a vacuum environment and a saline solution containing organic acids for a predetermined period of time, including such method and means that includes automated devices that is pre-programmed to maximize effectiveness of the process for its intended purpose while minimizing any associated damage to the processed product.

Description:
CROSS REFERENCE TO RELATED APPLICATIONS 
       [0001]    This application claims the benefit of U.S. Provisional Patent Application No. 60/844,223 filed Sep. 13, 2006. 
     
    
     FIELD OF INVENTION 
       [0002]    The present invention relates in general to the processing of biological and food products and, more specifically, for processing said food and biological products to reduce bacteria and fat content and improve flavor, product appearance, and shelf-life. 
       BACKGROUND OF INVENTION 
       [0003]    The food processing industry is continually developing new approaches to preparing food products for human consumption. Generally, these approaches attempt to improve the overall consistency and quality of food and biological products delivered to the consumer. In addition, there is a desire in other industries that handle and process certain biological products that end-consumers see and purchase, such as cut flowers, to improve their appearance and shelf-life. In particular, processors adopt various methods and systems to improve the safety, flavor, shelf life, appearance, and/or nutrition of consumer-purchased biological and food products. 
         [0004]    One approach to processing food products places the food product in a tumbler filled with a saline solution. The ham processing industry, for example, uses a tumbler to dramatically increase the water content of ham, sometimes as much as one hundred percent from its pre-tumbling weight. Another approach utilizes a tumbler partially evacuated and filled with a saline solution for alternately exposing the food products to the saline solution and partial vacuum. The hydration achieved using a vacuum tumbler is typically significantly lower than the hydration achieved when processing hams using a conventional tumbler. 
         [0005]    Previous processing systems have experienced some success in enhancing the overall quality and consistency of food products. For example, U.S. Pat. No. 5,543,163, issued Aug. 6, 1996 to Billy M. Groves, details a method for enhancing the flavor and shelf life of food products by using a vacuum tumbler to alternately expose the product to a partial vacuum atmosphere and a process solution environment to treat products and remove fats that cause an “off-flavor” in fish products. Another example is U.S. Pat. No. 6,896,921, issued May 24, 2005 to Billy M. Groves, et al., in which a method for reducing bacteria and fat content for food products by using a vacuum tumbler to alternately expose the product to partial vacuum atmosphere and a pH-controlled processing solution to significantly reduce bacteria content and fat and improve product appearance is claimed. The aspects and features of these two patents are incorporated by reference. 
         [0006]    These previous approaches, although successful to a degree, have not provided the means for a commercial industry user, such as a food processor, to optimize both the overall processing time as well as the times of alternating partial vacuum exposure and processing solution submersion for the product biological or food type. Positive benefits for optimizing the alternating exposure and submersion times include maximizing killing bacteria (e.g.,  E. coli, Salmonella, Listeria ) that cause harm to humans and reduce shelf-life that may be present in the biological or food products; enhancing product flavor by removing bacteria, natural fats, and chemicals that produce “off-flavors” to consumers (e.g., Geosmin); retarding oxidative decay by stabilizing fats and scavenging free-radical iron and oxygen; and minimizing overall processing time and submersion time to the processing solution. Additionally, these prior techniques could not be used on food and biological products such as cut flowers, nuts, vegetables, fruit, coffee beans, or soybeans, where either their size (beans) or sensitivity to physical appearance (cut flowers are fragile; fruits and vegetables “bruise”) would prevent them being tumbled effectively and/or economically in this type of process. A method and apparatus that would permit such an assortment of physically different biological and food products to be processed as well as handle them in a manner to prevent physical damage to their exterior appearance is strongly desired. The improvement in handling and consumption safety, longevity, flavor, nutrition, and appearance of these products will appeal to both processors and end-consumers. 
       SUMMARY OF INVENTION 
       [0007]    The present invention provides a method for reducing bacteria, fat content, and free-radical and other “off-flavor” producing chemicals in food products that substantially eliminates or reduces the disadvantages and problems associated with previous methods and systems. The present invention also permits the processing of foods and biological products, such as nuts, coffee beans, soybeans, vegetables, fruits, and cut flowers, that could not be processed in this manner due to the harshness of the mechanical nature of the prior processing methods and apparatuses before but would benefit from such processing. 
         [0008]    In one embodiment of the present invention a method for processing a plurality of biological products (which, by definition, include food products) includes loading a biological product into a dip vacuum processor, partially filling the dip vacuum processor with a combination of water, saline solution, and organic acid(s) to create a process solution based upon the biological product to be processed, withdrawing air from the dip vacuum processor to create a partial vacuum, actuating the dip vacuum processor for a predetermined overall processing time to expose the biological product to a set of alternating time periods of immersion in the processing solution and exposure to the partial vacuum environment, and removing the biological products from the dip vacuum processor after the overall processing time had elapsed. 
         [0009]    The invention provides a number of technical benefits and advantages not present in previous applications and devices. Embodiments of the invention provide a number of technical advantages. Embodiments of the invention may include all, some, or none of these advantages. In one application, improved shelf life of processed biological product is a realized benefit. The processing promotes microbial intervention, which greatly diminishes the bacteria count in the biological product that results in degradation of the product. The process also stabilizes fat and scavenges free oxygen and iron radicals found in tissue that promote oxidative decay. This process improves shelf-life not only chemically but biologically, making it superior to traditional radiation treatment, a method that only eliminates biological actors, not chemical actors, on decay. 
         [0010]    In another application, a reduction in total fat content of the processed food products is promoted. Some fats are chemically stabilized and others are removed, promoting a nutritionally healthier product. Cholesterol and triglycerides may also be reduced in certain biological products after treatment. 
         [0011]    Another technical benefit of the invention includes enhanced appearance and taste of processed biological products in some applications. The taste of the food products may be enhanced by removing fats and chemicals, such as Geosmin, that contribute to an “off-flavor” problem. In another embodiment, a combination of mechanically perforating the biological product and vacuum dip processing produces food products with the benefit of a fresher appearance and a more pleasant odor. Perforations allow greater penetration of the processing solution to reduce the fat content, lower the bacteria count, and extract off-flavor chemicals without sacrificing the appearance and integrity of the cellular membrane. A similar result may also result from chemically pre-treating the biological product before vacuum dip processing. Embodiments of the invention may include, but are not limited to, pre-treatment steps like chlorine solution washing to remove mold from vegetables such as sweet potatoes or bicarbonate solution showering or rinsing to treat fresh fish products. 
         [0012]    Another advantage includes improved safety of processed biological products for both processors and consumers for a variety of biological products. The optimization of both the predetermined overall processing time and the predetermined set of alternating cycles of time of immersion in a processing solution and exposure to the partial vacuum lays bare the biological product to rapidly and repetitively changing dual pressure and chemical environments. These rapid and repetitive changes cause both pathogenic (i.e.,  E. coli, Salmonella, Listeria ) and spoilage bacteria to structurally deteriorate and collapse, thereby killing them. The destruction of bacteria effectively sanitizes the biological product without significantly altering the macro physical or nutritional attributes of the biological product, thereby making foods safer for human consumption (after proper preparation) and promoting other side-benefits in other products, like longer shelf-life in cut flowers. The optimization to maximize these desired effects would consider many different factors, such as the type and amount of biological product to process, the bacteria to be destroyed, the processing solution characteristics, and strength of the partial vacuum. For example, the predetermined overall processing time and the predetermined set of alternating cycles of time of immersion in a processing solution and exposure to the vacuum environment may be different for processing a pork product than for a batch of lettuce. This system permits the flexibility to optimize the process to provide effective bacterial removal based upon the quality of the end product desired. 
         [0013]    A further technical advantage is that this system may include a variety of sensors, including pH sensors, analyzers, and scales, under observation by a control program run on a computer to allow further automation and control of the process as well as optimization of performance by a control program after numerous runs through empirical correlation. More particularly, a motor and vacuum source for the vacuum dip processor may be controlled by a computer in response to data received from an analyzer for measuring inputs such as fat content, bacteria count, and strength of acidity. The predetermined overall processing time, the predetermined set of alternating cycle times of immersion and exposure, the amount of partial vacuum generated, the overall pH level of the processing solution, and the amounts and types of organic acid(s) and additives included in the process solution may be adjusted based on measurements of the pretreated and post-processed biological products to reach an overall desired and consistent effect. In a simpler embodiment of the aforementioned process control scheme, the pH level of the processing solution of the processing solution is maintained at a relatively constant level throughout the processing cycle based on schedules or tables stored in the computer&#39;s memory that instruct a microprocessor to send commands to organic acid sources to inject a predetermined amount of one or more types of organic acid(s) into the process without resorting to the input from a pH sensor. 
         [0014]    Another technical advantage of the invention is the level of automation incorporated. The incorporation of a microprocessor with predetermined control programming and instructions to send predetermined commands to material sources such as water, organic acid(s), saline solution, additives, vacuum motors, and piston effectively frees the operator to only be concerned with the proper selection of the biological product to treat. The invention treats the selected biological product in the partial vacuum atmosphere and processing solution based upon predetermined exposure and submersion time schedules as well as for a predetermined overall length of processing time based upon the product selected by the operator. The invention also mixes the proper components (both types and quantities) to create the proper processing solution for the biological material selected by the operator as well as lowers the atmospheric pressure in the vacuum dip processor to the proper level for vacuum treatment. This removes a significant amount of human intervention, permits more effective use of the operator&#39;s time while processing occurs, and produces a more consistent product from the vacuum dip processor. 
     
    
     
       BRIEF DESCRIPTION OF DRAWINGS 
         [0015]    The foregoing summary as well as the following detailed description of the preferred embodiment of the invention will be better understood when read in conjunction with the appended drawings. It should be understood, however, that the invention is not limited to the precise arrangements and instrumentalities shown herein. The components in the drawings are not necessarily to scale, emphasis instead being placed upon clearly illustrating the principles of the present invention. Moreover, in the drawings, like reference numerals designate corresponding parts throughout the several views. 
           [0016]    The invention may take physical form in certain parts and arrangement of parts. For a more complete understanding of the present invention, and the advantages thereof, reference is now made to the following descriptions taken in conjunction with the accompanying drawings, in which: 
           [0017]      FIG. 1  illustrates the processing steps and components of the vacuum dip process for processing biological and food products in accordance with the present invention; and 
           [0018]      FIG. 2  illustrates the vacuum dip processor&#39;s control panel of the claimed invention. 
           [0019]      FIG. 3  is a flow diagram illustrating the sequence of process steps and information flow of the process of  FIG. 1 . 
       
    
    
     DETAILED DESCRIPTION OF THE INVENTION 
       [0020]    The principles of the present invention and their advantages are best understood by referring to  FIGS. 1-3  of the drawings, like numerals being used for like and corresponding parts of the various drawings. 
         [0021]    Although the invention has been described with reference to specific embodiments, these descriptions are not meant to be construed in a limiting sense. Various modifications of the disclosed embodiments, as well as alternative embodiments of the invention will become apparent to persons skilled in the art upon reference to the description of the invention. It should be appreciated by those skilled in the art that the conception and the specific embodiment disclosed may be readily utilized as a basis for modifying or designing other structures for carrying out the same purposes of the present invention. It should also be realized by those skilled in the art that such equivalent constructions do not depart from the spirit and scope of the invention as set forth in the appended claims. 
         [0022]    It is therefore, contemplated that the claims will cover any such modifications or embodiments that fall within the true scope of the invention. 
         [0023]    The present invention contemplates a method for processing food products, such as those derived from biological products, a system, and an apparatus for carrying out the method. The present invention is described herein with reference to processing red meat, but other suitable biological and food products may be processed with minor variations and similar success. For example, the present invention may be used with success, but is not limited to in use, on such food and biological products as chicken, shrimp, fish, shell fish, coffee beans, soybeans, nuts, vegetables, fruits, and cut flowers. 
         [0024]    The present invention reduces the total fat content of processed food products and potentially reduces cholesterol and triglycerides in certain biological products, making the treated products relatively healthier for consumers versus the same untreated products. In addition, the present invention also improves shelf life of processed animal and plant products by reducing bacteria that cause spoilage as well as removing chemicals that either cause degradation, such as free radical iron and oxygen, and the “off-flavor” taste, such as Geosmin, in some food products. The present invention, most importantly, is believed to eliminate pathogenic bacteria such as  E. coli, Salmonella,  and  Listeria,  making products safer to handle and consumable by both product processors and the public. To facilitate these advantages, and other advantages, the present invention uses several mechanical and chemical aspects conjointly. 
         [0025]    For example, one mechanical aspect of the present invention is vacuum dip processing, which enhances cleaning and exposes greater cellular membrane area to the process by creating a net negative pressure environment outside the cellular membrane wall. Vacuum dip processing may also contribute to bacterial lysis, which improves the shelf life of the food products. Another mechanical aspect of one embodiment of the present invention is product pre-treatment, such as tissue perforation, especially of the membrane covering areas, or stem trimming, which assures a more uniform, direct, and extensive exposure of the food or biological products to vacuum dip processes and treat the areas where bacterial or chemical contamination may be highest, such as in the near-surface tissues of meat products or at the severance point for stems. 
         [0026]    Various chemical aspects of the present invention also enhance the safety, quality, flavor of the food products, and improve their shelf life. A saline solution enhances osmosis into the cellular structure, which contributes significantly to bacterial lysis and fat reduction. Organic acid additives that are safe both to handle by biological product processors and to consume by the public, such as citric and ascorbic acids, help to adjust and maintain the pH of the processing solution, scavenge for product-degrading chemicals like free radical iron and oxygen, stabilize fats, weaken cellular structures of both pathogenic and degradation bacteria, and extract “off-flavor” chemical components from foods such as Geosmin. The organic acid(s) combinations and concentrations can be optimized depending on each biological product to be treated to maximize desired effects. The same organic acid additive(s) or another organic acid may be used to re-establish the integrity of the cellular membrane in some embodiments. 
         [0027]      FIG. 1  illustrates the process steps and components of a process  10  for processing biological products in accordance with one embodiment of the present invention. Process  10  is described herein with reference to red meat; however, the process  10  may be used successfully with other suitable food and biological products, which includes but are not limited to fish, poultry, fruits, shrimp, shell fish, vegetables, nuts, soybeans, coffee beans, and cut flowers. The process steps performed in the process  10  are shown in a particular order but may be performed in a different sequence without departing from the scope and spirit of the present invention. In addition, process steps may be performed at a single location at multiple locations. 
         [0028]    Referring to  FIG. 1 , a selected feedstock  12 , in this case an animal type giving red meat, is chosen from a variety of a feedstocks  11  that may be processed by the present invention. The selected feedstock  12  of varying shapes and sizes are gathered and sorted based on size, appearance, or other appropriate characteristics to select sorted feedstock  14  appropriate for processing by the process  10 . A sorted feedstock  14  is then processed by any suitable raw processing process  16  to produce a plurality of raw products, such as fillet  18 . For example, cattle would have to be slaughtered and butchered to produce the fillet  18 . As given for the example, the fillet  18  is assumed to be de-boned, eviscerated, and having a generally rectangular shape. The fillet  18  may include bones, internal organs, and other portions not intended for human consumption, and may be any suitable shape or size. Fillet  18  is then ready for the various processing steps performed by the process  10 . 
         [0029]    The fillet  18  may then be mechanically or chemically treated in a pretreatment process  20  to allow better tissue access during processing. For example, fillet  18  may be mechanically perforated in pretreatment process  20  to create pretreated fillets  22 . In reference to the foregoing example, red meat typically does not have to be perforated, but perforation may be beneficial for some other food or biological products. Other mechanical or chemical processes may occur at this step to transform fillets  18  into pretreated fillets  22  for further processing and will depend on the food or biological product to be processed. For example, the fillets  18  may be treated with potassium chloride, sodium phosphate, or potassium phosphate solutions or powders to prepare it for vacuum dip processing. 
         [0030]    Pretreated fillets  22  are then loaded into a container  60  within the vacuum dip processor  40 . In this embodiment, the vacuum dip processor  40  is comprised of a cylindrical-shaped drum  41  with a domed top  42  and domed bottom  43 . The vacuum dip processor  40  is made of suitable materials, such as stainless steel  316  in this embodiment, that are able to withstand repeated cycling of internal pressures between a partial vacuum and atmospheric conditions as well as prolonged exposure to acidic liquid conditions. The vacuum dip processor&#39;s  40  interior is accessed via the domed top lid  46  by elevating the lid  46  on hinges  47  attached to the domed top  42 . Other embodiments may permit different access to the vacuum dip processor&#39;s  40  interior for use and maintenance. Other embodiments allows access to the interior of the vacuum dip processor  40  by way of door mounted on the side of the drum  41  that can be attached either via hinges, allowing the door to open and swing outwardly from the drum  41 , or on sliding rails, permitting the door to be raised vertically. In the current example, when the lid  46  is closed and locked into place on the domed top  42  with locks  48 , an air-tight compartment is formed within the vacuum dip processor  40 . The vacuum dip processor  40  as a unit is raised off the ground and held aloft by several attached legs  44 . 
         [0031]    A piston cylinder  50  is attached to the domed bottom  43 . The piston cylinder  50  drives a rod  52  from below the drum  41  through a piston seal  53  at the bottom of the domed bottom  43  upwardly into the drum&#39;s  41  interior. Piston cylinder  50  may be driven by hydraulic, air, gas, or water power and is actuated by its respective components. The rod&#39;s  52  range of movement allows the container  60  to rise and fall within specified parameters inside the vacuum dip processor  40 , preferably in a range from complete submersion of the contents of the container  60  in the processing solution  90  to complete exposure to the partial vacuum environment. 
         [0032]    In this embodiment, the container  60  is made out of a non-corroding metal, such as stainless steel  316 . Container  60  has perforations or is made from a mesh-like material, thereby allowing the processing solution  90  to fill the container  60  when submerged into the processing solution  90  and to drain from the container  60  when positioned outside the process solution  90 . The container  60  is attached to the rod  52  by a quick connection/release mechanism  55 . Although in this embodiment container  60  is described, other containers in which the pretreated fillets  22  are contained may be used, such as a perforated tray. The shape, organization, and method of containment of the container  60  will likely vary depending on the biological or food product being processed, such as using an enclosed basket shape for small, non-bundled foods such as coffee beans or nuts and a perforated tray shape for large items like whole shanks of meat. 
         [0033]    Two valve ports are attached to the drum  41  to provide the ability to draw, monitor, and break the partial vacuum in the vacuum dip processor  40 . A vacuum line port  70  is located above the surface of the processing solution  90 , preferably as high up on the body of the drum  41  as possible, and provides attachment for a ball valve  71 . A vacuum release port  72  is also located above the steady-state surface of the processing solution and provides for two attachments: a vacuum pressure gauge  73  and a ball valve  74 . The two ball valves  71  and  74  and the vacuum pressure gauge  73  are made of suitable materials, such as stainless steel  316  in this embodiment, to withstand repeated exposure to the processing solution  90  as well as correspond with the materials of manufacture of the vacuum dip processor  40 . 
         [0034]    After loading the pretreated fillets  22  into container  60 , the operator closes and seals the vacuum dip processor  40  by locking the lid  46  against the top dome  42  by tightening down the locks  48 . There may be one or more locks  48  used to secure the lid  46  against the top dome  42 .  FIG. 1  shows the container  60  in the position where the operator would load the pretreated fillets  22 . This position also represent a “default” position for the container  60 . Referring now to  FIG. 2  for a control panel  200 , the operator then activates the process by turning on the vacuum dip processor  40  by manipulating an on/off switch  202  into the “ON” position, manipulating a process selection switch  204  to the desired process, and pressing a start button  206  on the control panel  200 . The combination of the position of the process selection switch  204 , depression of the start button  206 , and the corresponding pH value of the water used for mixing the process solution  90 , determines the combination of ingredients to use, the amount of each ingredient used to combine in vacuum dip processor  40  to create the processing solution  90 , the strength of the partial vacuum to be created by a vacuum source  92 , the length of overall processing time to treat the pretreated fillets  22  in the vacuum dip processor  40 , and the respective lengths of intermediate time for exposing pretreated fillets  22  to the partial vacuum and the processing solution  90 . The input variables are read by a PC-programmed microprocessor  150  (not shown). The microprocessor  150  in response to these inputs issues output commands through control lines  170  to initiate and control the process. 
         [0035]    Referring back to  FIG. 1 , at initiation of the processing cycle, the microprocessor  150  sends commands via the control lines  170  to the saline solution source  93 , the organic acid(s) source  94 , and the additive(s) source  95 , respectively, to dispense the proper volumes and combinations of concentrated materials (“concentrates”) through process lines  100  into the vacuum dip processor  40  via the concentrates nozzle  105 . In this embodiment of the invention, only one concentrates nozzle  105  is considered; however, each concentrate source may have its own respective concentrates nozzle  105  attached to the vacuum dip processor  40  or may share a concentrates nozzle  105  in combination with another concentrates source. The amount and combination of each process solution  90  component is predetermined based upon the biological or food product to be processed and the water&#39;s pH value. Water is dispensed from the water source  91  into the vacuum dip processor  40  through the water line  110  via the water nozzle  115  in a similar manner as the concentrates, but with sufficient force as to mix and solublize the other components. The mixture of water, saline solution, additives, and organic acid(s) creates the processing solution  90 . 
         [0036]    The microprocessor  150  also sends commands via the control line  170  to the vacuum source  92 . Upon receiving a command from the microprocessor  150 , the vacuum source  92  begins to pull a partial vacuum within the vacuum dip processor  40  through a vacuum line  120 . Vacuum line  120  is attached to the vacuum dip processor via the ball valve  71 , which is attached to the vacuum line port  70 . 
         [0037]    After the processing solution  90  is created and the partial vacuum environment is established, the microprocessor  150  issues commands via the control line  170  to the piston cylinder  50  so that the rod  52  is manipulated in a manner so as to expose the pretreated fillets  22  to alternating periods of submersion in the processing solution  90  and exposure to the partial vacuum. This repeated and alternating cycle of exposure and submersion eventually transform the pretreated fillets  22  into a vacuum treated fillets  26 . 
         [0038]    The overall length of processing time, the intermittent time of partial vacuum exposure, and the intermittent time of process solution  90  submersion are controlled and monitored by the microprocessor  150  based upon the operator&#39;s selection of the food or biological product to process. For example, if the operator selects “Ground beef” using the process selection switch  204 , the microprocessor  150 , after both the process solution  90  and partial vacuum environments had been established, would actuate the piston cylinder  50  to position the rod  52  in a first position that exposes the container  60  and its contents to the partial vacuum for a total duration of five seconds. After five seconds, the microprocessor  150  would actuate the piston cylinder  50  again to position the rod  52  in a second position that submerges the container  60  and its contents in the processing solution  90  for a duration of three seconds. After three seconds, the microprocessor repeats actuation commands to the piston cylinder  50  that alternates the rod&#39;s  52  position between the first position for five seconds and the second position for three seconds. This series of timed commands from the microprocessor  150  to the piston cylinder  50  effects repeated “dunking” of the container  60  and its contents from the partial vacuum into the processing solution  90  and back into the partial vacuum environment. The series of alternating commands issued by the microprocessor  150  to the piston cylinder  50  continues until an overall processing time has elapsed. 
         [0039]    The different preset timed exposures for the biological or food product to the partial vacuum and the processing solution  90  represents a novel and superior optimization of the process  10  not available in the prior art. The differentiation of exposure and submersion times gives treated biological or food products maximum benefits of vacuum dip processing—destruction of bacteria, removal of “off-flavor” chemicals, removal and stabilization of fats, improvement of shelf life—while minimizing exposure of the biological or food product to the processing solution  90 . Additionally, the preset exposures controlled by a microprocessor free the operator from monitoring and acting in the vacuum dip process itself, thereby improving reliability of product produced and freeing the operator from the burdens of the treatment process. As well, the repeated “dunking” motion is novel and superior to the prior art “tumbling” motion because it is gentler and easier to control, and permits materials that cannot easily be tumbled, such as cut flowers, nuts, coffee beans, soybeans, fruits and vegetables, to be processed using the process  10 . 
         [0040]    During the processing of pretreated fillets  22  into vacuum processed fillets  26 , the microprocessor monitors the pH of the processing solution  90  by receiving pH data input via data collection line  160  from a pH sensor  140  attached to the vacuum dip processor  40 . Upon the pH value exceeding a predetermined threshold value, the microprocessor  150  commands the organic acid(s) source  94  to dispense the proper volumes and combinations of organic acid(s) to the vacuum dip processor  40  via process lines  100 . The organic acid(s) dispensed are incorporated into the process solution  90  to readjust the processing solution&#39;s  90  pH back into the desired operating range. The proper volumes and combinations of organic acid(s) dispensed may reflect the product being processed by the vacuum dip processor  40  via input received from the product selection switch  204 . Microprocessor  150  may perform this adjustment step as many times as required to maintain the processing solution&#39;s  90  pH in a predetermined operating range. In one embodiment, the microprocessor  150  may control the process solution&#39;s  90  pH range within a range between and including pH values of 1 to 9. In an alternative embodiment, the volumes and combinations of organic acid(s) may be predetermined and are dispensed and incorporated into the processing solution  90  by way of a predetermined time schedule. 
         [0041]    Upon the overall processing time lapsing, the microprocessor  150  commands the piston cylinder  50  to position the rod  52  so that the container  60  is out of the processing solution  90 , or the “default” position, where it remains until the operator releases the partial vacuum on the vacuum dip processor  40 . The operator can then access the vacuum-processed fillets  26  by closing the ball valve  71 , opening the ball valve  73  to break the vacuum seal, unlocking the locks  48 , opening the lid  46 , and removing the vacuum-processed fillets  26  from the container  60 . The default position the container  60  is out of the process solution  90  to prevent chemical and osmotic damage and other undesired effects on the now vacuum-processed filets  26  as a result of unintended or prolonged exposure to the processing solution  90 . The default position also minimizes operator contact with the processing solution  90 . The operator then may further handle the vacuum-treated fillets  26  according to the ordinary practices of the processing industry, such as placing the product in a display packaging  28 . 
         [0042]    The vacuum dip processor  40  has a number of safety and override features to permit operator intervention when necessary. A manual stop button  208  on the control panel  200  permits the operator to manually terminate the overall processing of the biological or food product. Upon the operator pushing the manual stop button  208 , the microprocessor  150  commands the piston cylinder  50  to position the rod  52  so that the container  60  reaches the default position. The vacuum dip processor  40  also has a “kill” switch (not shown) that disengages the piston cylinder  50  from operating when the lid  46  of the vacuum dip processor  40  is ajar. 
         [0043]    The processing solution  90  is removed from the vacuum dip processor  40  by way of a drain  80  attached to the bottom dome  43  with a ball valve  82  attached. Best practice is to have a crow&#39;s foot connection  84  in conjunction with the ball valve  82  so as to permit attachment of a hose with similar crow&#39;s foot connection (not shown) to controllably drain the processing solution  90  from the vacuum dip processor  40 . Spray nozzles (not shown) on the underside of the lid  46  may be actuated to assist cleaning the vacuum dip processor  40  of processing residue. 
         [0044]      FIG. 3  is a flow diagram that illustrates the sequence of process steps performed by process  10 , including the information flow between the operator input buttons on control panel  200 , microprocessor  150 , pH sensor  140 , piston  50 , water source  91 , vacuum source  92 , saline solution source  93 , organic acid(s) source(s)  94 , and additives source  95 . It should be understood from the present invention that the process steps in  FIG. 3  maybe performed in various sequences without departing from the scope of the present invention. 
         [0045]    Processing begins with a selection of the food or biological product in a product selection block  500  to be later sorted in a product sorting block  502 . The food or biological products are then processed in a raw product processing block  504 , in the case of the prior red meat example the fillets  18 , and then pretreated for processing in the pretreatment process block  506 . 
         [0046]    The following steps indicated by dashed block  508  indicate steps involving preparation of the vacuum dip processor  40  for processing. In a load fillets block  510  the pretreated fillets  22  are loaded into the vacuum dip processor  40  by inserting into the container  60  and closing and locking the vacuum dip processor  40 . The operator then initiates the process by turning the vacuum dip processor  40  “on” in a on/off switch block  512 , selects the proper process to perform in a process selection block  514 , and presses the “start” button in a start process block  516 . The information flow of an open loop system for determining the operational setting of the process selection switch  202  is received by the operator by the product selection block  500  via a feed-forward information line  522  from the production selection block  500 . Processing solution  90  then fills the vacuum dip processor  40  at fill with solution block  518  and a partial vacuum is created in the vacant space within the vacuum dip processor at partial vacuum block  520 . The vacuum dip processor  40  is now ready for processing pretreated fillets  22 . 
         [0047]    In one embodiment of the invention, data generated at process selection block  514  is fed forward to determine the composition of the processing solution  90 . The selection of the process in block  514  in combination with the depressing of the “start” button in block  516  relays instructions via the feed-forward information lines  522  to the microprocessor  150  (not shown). The microprocessor  150 , in response to the inputs from blocks  514  and  516 , sends commands via the feed-forward lines  522  to distribute a fixed quantity of saline solution  560 , organic acid(s)  562 , additive  564 , and water  566  to the vacuum dip processor  40  to create the process solution  90  specific to the selected process. Additionally, the microprocessor  150  also feeds forward variable values based upon the process selection block  514  for the pH control range  570 , the first predetermined time period  572 , the second predetermined time period  574 , and the overall processing time  576 . 
         [0048]    The following steps indicated by dashed block  524  indicate steps involving processing of the pretreated fillets  22  into vacuum treated fillets  26 . After beginning the vacuum dip processing at processing block  526 , a comparison of the overall processing time  576  is made to the time elapsed in processing the pretreated fillets  22  in the overall processing time comparison block  528 . If the decision block  528  determines that the overall processing time  576  has not elapsed, then vacuum dip processing continues. Upon continuation of processing, the pH level of the processing solution is obtained at pH monitoring block  530 . The process pH value is compared to the pH control range  570  value at pH control range comparison block  532 . If the process solution&#39;s  90  pH is not within the range set by the pH control range  570  value, a signal sent via feedback information line  536  to add additional organic acid(s) to the processing solution  90  at acid addition block  534 . Upon addition of supplemental organic acid(s), the process is fed back via feedback information line  536  so that the processing solution  90  is evaluated again at the pH control range comparison block  532  for conformity to the pH control range  570  value. If the processing solution&#39;s  90  pH is within the range set by the pH control range  570  value, the process steps forward. Upon continuation of processing, the pretreated fillets  22  are exposed to the partial vacuum environment at exposure block  538 . Upon exposing the pretreated fillets  22  to the partial vacuum, the first time period comparison block  540  compares the time of exposure of the pretreated fillets  22  to the partial vacuum to the first predetermined time period  572  value. If the exposure comparison block  540  determines that the pretreated fillets  22  have not been exposed long enough versus the value of the first predetermined time period  572  variable, the exposure is maintained at maintenance block  542  and the process feed back via feedback information line  536  for comparison again in the exposure comparison block  540 . If the time of exposure is equal to or exceeds the first predetermined time period  572  value, the process steps forward. Upon continuation of processing, the pretreated fillets  22  are submerged into the processing solution  90  at submersion block  544 . Upon submerging the pretreated fillets  22  to the processing solution  90 , the second time period comparison block  546  compares the time of submersion of the pretreated fillets  22  to the second predetermined time period  574  value. If the submersion comparison block  546  determines that the pretreated fillets  22  have not been submerged long enough, the submersion is maintained at maintenance block  548  and the process feed back via feedback information line  536  for comparison again in the submersion comparison block  540 . If the time of submersion is equal to or exceeds the second predetermined time period  572  value, the process steps forward and feeds back via feedback information line  536  to a point before the overall processing time comparison block  528 . In this feedback loop, the vacuum dip processor  40  repeats the cycling of exposure and submersion that transforms pretreated fillets  22  into vacuum treated fillets  26  while controlling, depending on the product being processed, both the individual exposure times to the partial vacuum and process solution environments. This gives the improved and novel benefit of minimizes overall processing time while achieving maximum beneficial effects with minimal product damage. When overall processing time comparison block  528  determines that the overall processing time has elapsed based upon the overall processing time  576  variable, then the vacuum dip process proceeds through termination steps. The container  60  is positioned in the “default” position in “default” position block  550  and the vacuum dip processor  40  processing ends at end processing block  552 . 
         [0049]    After the vacuum dip processor  40  has halted processing, the overall process continues at block  554  where the vacuum dip processed fillets  26  are sorted at block  554  and then packaged at block  556  to produce packaged fillets  28 . 
         [0050]    Although the present invention is described with several embodiments, various changes and modifications may be suggested to one skilled in the art. In particular, the present invention is described with reference to red meat, but may apply to other animal products with little alteration and similar results. Furthermore, the present invention contemplates several process steps that may be performed in the sequence described or in an alternative sequence without departing from the scope and the spirit of the present invention. The present invention is intended to encompass such changes and modifications as they fall within the scope and the spirit of the appended claims.