Abstract: The methodology shown in this invention is suitable for the preparation of meat substitute food products of animal origin (e.g., beef, pork, poultry, deer, or fish), with nutritional characteristics, texture, flavor, and odor very similar to the meat subject matter of the substitution, containing at least one of the following meats: beef, pork, poultry, or fish, or a combination thereof, and added with vegetable protein.

Abstract: A process for preparing meat substitute food products, including the steps of hydrating under vacuum of at least one vegetable protein mixed with water and at least one colorant; mixing at least one meat product with the hydrated and colored vegetable protein mixture; mixing flavoring units and texturised units into the mixture of meat products and hydrated and colored vegetable protein, thus obtaining a prepared paste; cooking said prepared paste; and shaping said cooked paste to produce an appearance similar to a meat product. The substitute meat food product obtained according to the invention can have the appearance, for example, of example, to steak, cutlet, skirt steak, cured steak, breaded veal cutlet, breaded skirt steak, veal escalope, a shredded meat, ground meat, lump meat, meat strips or meatballs.

Abstract: A process for producing ham without resting periods for curing, comprising the following steps in which: the pieces of muscle are cleaned, a brine composition is injected into the muscles pieces, a series of controlled-depth incisions is made on the muscle pieces that have been injected with the brine composition, the injected muscle pieces are massaged, and the massaged muscle pieces are stuffed into the casing. The muscle pieces are massaged using a random movement involving the circulation and recirculation of the pieces so as to accelerate the diffusion of the brine composition and to perform curing reactions, thereby producing an essentially uniform muscle consistency free of bruises, tears and/or spots.

Abstract: A process for elaborating a casing-less sausage- or similar-type food product, the process comprises the steps consisting in preparing an emulsion-type sausage paste having a gel-like viscosity; extruding the sausage paste into portions of a predetermined shape, which maintain said shape and which have at least one essentially flat surface; cooking the upper and lower surfaces of the said portions in order to form a skin that is obtained by applying heat to the external sausage paste of said portions, thereby leaving a core which is surrounded by the skin and which consists of the sausage paste that was not used to form the skin; performing a second cooking step in order to cook the cores, thereby forming sausage-type food products; and finally cooling the sausage-type food products prior to packing.

Abstract: The methodology shown in this invention is suitable for the preparation of meat substitute food products of animal origin (e.g., beef, pork, poultry, deer, or fish), with nutritional characteristics, texture, flavor, and odor very similar to the meat subject matter of the substitution, containing at least one of the following meats: beef, pork, poultry, or fish, or a combination thereof, and added with vegetable protein.