Importance

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Abstract

A method of processing raw poultry parts to produce a product continuing to qualify as a raw food product, including killing pathogens by increasing the core temperature to a regulatory-required temperature for a regulatory-required duration using mist heated to a temperature not denaturing or deforming the product skin in a manner resulting in a product continuing to have the appearance of a raw delicacy product. Included is an apparatus implementing said method, including a diagonally ascending heating track or chamber substantially filled with a screw auger conveying the poultry parts through the heating process, and a diagonally descending exit chute whereby the heat-processed parts exit the apparatus for final processing for packaging. Also included is a sub-system for recovering and re-using the misting liquids and other liquids exiting the parts, including filtration en route to a reservoir supplying the media for heating for misting the poultry parts.

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First Claim