Abstract: A multi-component packaging system includes a lower containing assembly, an upper containing assembly, and a cover. The lower containing assembly defines an interior cavity that is adapted to receive a first food component. The upper containing assembly defines an interior that is adapted to receive a second food component. The upper containing assembly is adapted for engagement with the lower containing assembly. The cover is engaged with at least one of the lower containing assembly and the upper containing assembly. The cover includes a passage portion that defines a plurality of apertures. Anti-foam compositions for use in the multi-component packaging system and a multi-component packaging system containing the anti-foam compositions disposed on one or more interior surfaces of the packaging system are also disclosed.

Abstract: The present invention is directed to a color stable meat product for storage in an egg product and the method of making such products by adding a color agent to a raw meat or by adding a color coating to a processed and/or cooked meat.

Abstract: The present invention is directed to a stable meat product and method of making such a product by mixing a raw communicated meat with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a food composition.

Abstract: The present invention is directed to a food product containing a liquid egg product and a stable meat product that retains its color, flavor, and/or texture while being stored for an extended period of time in the characteristic altering environment of the liquid egg product and a method of making such a product. A meat composition is mixed with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a liquid egg product.

Abstract: The present invention is directed to a color stable meat product for storage in an egg product and the method of making such products by adding a color agent to a raw meat or by adding a color coating to a processed and/or cooked meat.

Abstract: The present invention is directed to a stable meat product and method of making such a product by mixing a raw communicated meat with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a food composition.

Abstract: The present invention is a method for pasteurization or sterilization of liquid food products using high pressure in a continuous or semi-continuous flow. The invention involves pressurizing and depressurizing the liquid product for a sufficient duration of time to achieve a 2.5 log cycle reduction in microorganisms. The uniform application of high pressure to the liquid food product coupled with a controlled pH and temperature of the liquid food product, the setting and maintaining the pressurizing media temperature, and the rapid depressurization resulting in cellular disruption of the microorganisms within the liquid product inactivating or destroying the microorganisms, such as vegetative microorganisms, while preserving the functionality of the liquid product.

Abstract: The present invention is directed to a stable meat product and method of making such a product by mixing a raw communicated meat with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a food composition.

Abstract: The present invention is directed to a food product containing a liquid egg product and a stable meat product that retains its color, flavor, and/or texture while being stored for an extended period of time in the characteristic altering environment of the liquid egg product and a method of making such a product. A meat composition is mixed with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a liquid egg product.

Abstract: The present invention is directed to a color stable meat product for storage in an egg product and the method of making such products by adding a color agent to a raw meat or by adding a color coating to a processed and/or cooked meat.

Abstract: Disclosed is a method of producing a crisp surface and imparting a uniform golden-brown to mahgony-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of the precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to a temperature greater than about 400° C. for a time sufficient to selectively heats the coated surface of the precooked whole muscle meat product and develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.

Abstract: Disclosed is a method for precooking sliced bacon comprising the steps of partially cooking sliced bacon in a microwave oven. A organoleptic enhancing liquid is applied to the surfaces of bacon slices either during or after the cooking and the cooking is then completed by heating the partially cooked sliced bacon in a browning oven. Alternatively, the sliced bacon is first treated with the organoleptic enhancing liquid and partially cooked in the browning oven, then cooking is completed in the microwave oven.

Abstract: A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.

Abstract: In accordance with the present invention, there is provided an improved decanter centrifuge and improved methods for producing defatted meat having substantially the same functionality, protein profile, vitamin profile, color, texture and water content as the raw meat starting material. A defatted meat and food products containing the defatted meat are also provided.

Abstract: Disclosed are low-fat, ground meat food products formed from an admixture containing from about 40 to about 95 wt. % ground meat particles and from about 60 to about 5 wt. % therma-irreversible, hydrolyzed milk protein gel particles, the gel particles having a particle size of from about 1/32" to about 1"in their longest dimension and, preferably, a gel strength of between about 2500 gms and about 30,000 gms. Also disclosed are cooked and fermented, low-fat sausage products made from such admixtures, the average particle size of the gel particles in the sausage products being from about 0.5 to about 1.5 times the average particle size of the ground meat particles.

Abstract: Disclosed is a method for processing live animals into meat food products involving slaughtering the animal, inserting a gelled or a gellable material into the rectum of the slaughtered animal to form a plug obstructing the rectum, and then eviscerating the animal. The method can be integrated into automatic or semi-automatic processes for processing a live animal in order to substantially reduce fecal leakage and contamination.

Abstract: In accordance with the present invention, there are provided methods for defatting meat, comprising adjusting the temperature of raw meat material up to its corresponding species body temperature in the substantial absence of added reagents, and feeding said temperature adjusted raw material to a decanter centrifuge maintained under suitable conditions to form a meat layer, an intermediate boundary layer containing particles of fat tissue, meat and moisture, and a fat layer within the centrifuge. Liquid is metered into the temperature adjusted raw material entering the centrifuge in an amount sufficient to separate the meat layer form the other layers. Subsequently, a defatted meat is recovered.