Abstract: A new method for krill meal production has been developed using a two step cooking process. In the first step the proteins and phospholipids are removed from the krill and precipitated as a coagulum. In the second stage the krill without phospholipids are cooked. Following this, residual fat and astaxanthin are removed from the krill using mechanical separation methods. A novel krill meal product with superior nutritional and technical properties is prepared.

Abstract: A process for selectively grinding dual-density processed food in a single unit operation in a short-duration manner. Selective grinding as between lower-density and higher-density portions of the dual-density processed food may be effected without the need for moving mechanical parts. A granulated lower-density portion and liberated nonground higher-density portion obtained from the selective grinding treatment performed on dual-density processed food are independently useful for re-use in food production lines.

Abstract: An animal treatment method comprises flushing the animal waste from a barn to a holding tank where the waste is mixed with an alkaline solution to kill pathogens. After neutralization, the solution is separated into solids and liquids. The liquid is treated and recycled as flushing water to clean the barns and/or drinking water for the animals. The solids are separated into digested and undigested feed. The digested feed is further processed for use as a fertilizer and the undigested feed is processed for use as animal feed.

Abstract: A process is claimed for decapsulating crustacean or rotifer eggs wherein the outer shells of the eggs are removed by dissolving the outer shells of the eggs by means of a liquid medium containing permanganate. The decapsulation process can be either performed under conditions which are lethal for the eggs or under non-lethal conditions which enable to obtain viable decapsulated eggs. The advantage of decapsulating cysts with permanganate instead of with hypochlorite, which is the known decapsulation process, is that this process is practical to implement on a large scale in which it is not hampered by pollution caused by the chemicals incorporated in the process nor the environmental concerns that are raised for the disposal of such chemicals. This advantage can also be achieved by an alternative process which involves the step of dissolving the outer shells of the eggs in a liquid medium having a pH higher than 11 and a temperature higher than 600 C and/or which contains persulfate.

Abstract: A ham product and method for production thereof described herein separate bone-in hams into smaller pieces. Accordingly, pieces of bone-in ham, even those spirally-sliced, will be available to consumers in smaller portions. Unlike conventional methods, however, the ham product and method for production does not cut the femur bone longitudinally. As a result, one piece of the bone-in ham has substantially no bones. A method for separating a bone-in ham comprises the steps of providing a first separation through the ham to provide a first portion and a second portion, and providing a second separation through the first portion, wherein only one of the first separation or second separation is through a femur bone.

Abstract: A method of cutting the thigh of a bird forms a boneless thigh meat product. The thigh has a bone, first and second lateral sides, top and bottom surfaces, a thin muscle proximate the first lateral side and a thick muscle proximate the second lateral side. The method comprises removing the bone and any other inedible components from the thigh to provide a boneless thigh. The boneless thigh is cut from the top surface to the bottom surface along a first cut line to remove the thin muscle. The thick muscle is cut along a second cut line extending generally parallel to the top surface to remove a small top (red) muscle. The thick muscle is then cut along a third cut line extending generally parallel to the top and bottom surfaces and generally half way between the top and bottom surfaces to create two generally equal sized thigh meat pieces.

Abstract: A low temperature rendering process for converting animal trimmings to meat product which can be classified as finely textured meal. The low temperature rendering process includes steps of surface treating the trimmings to kill organisms which may be present on the surface of the trimmings; heating the surface treated animal trimmings in a heat exchanger having a first-in and first-out arrangement to form a heated slurry; separating a solids stream and a liquids stream from the heated slurry, the solids stream containing an increased amount of protein and the liquids stream containing an increased amount of tallow, separating a heavy phase and a light phase from the liquids stream, the heavy phase containing an increased amount of moisture and water soluble protein, and the light phase containing an increased amount of tallow, and combining the solids stream and the heavy phase to form a meat product.

Abstract: A method and apparatus for separating the organic membrane portion of waste egg shells from the hard inorganic mineral portion thereof, so that each can be used or further processed as desired, thereby addressing the environmental and economic issues associated with disposing of waste egg shells. The membrane and shell are separated by first processing waste eggshells so as to yield small waste eggshell particles. During this processing, the waste eggshell particles are at least slightly abraded, whereby the linking structure between the membrane and shell is at least partially disrupted. Thereafter, the waste eggshell particles are conveyed to a device, which isolates the two components based on their size and weight differences. The methods listed above can provide products from the eggshell waste including precipitated calcium carbonate, membrane, protein, amino acids, collagen and other important components.

Abstract: A method of processing mature chickens comprises deboning the chicken into individual pieces and exposing the muscle fibers of the individual pieces to the ambient environment. A water binding agent is introduced to the muscle fibers and the muscle fibers are vacuum tumbled for dispersing the water binding agent throughout the muscle fibers in an uniform manner.

Abstract: A consumable ground poultry product is obtained from spent laying hens using a mechanical deboning machine equipped with a filter and temperature and pressure controls. The leghorn is produced to have an appearance and texture similar to ground beef.

Abstract: A consumable ground poultry product is obtained from spent laying hens using a mechanical deboning machine equipped with a filter and temperature and pressure controls. The leghorn is produced to have an appearance and texture similar to ground beef.

Abstract: Procedures are provided herein for the optimization of the utilization of crustaceans, e.g., whole lobsters, through the inclusion of under-utilized components. The procedure involves firstly, initiating the detachment of the raw edible deep-shoulder myotomal meat from deep-shoulder cartilaginous skeleton attachment. This may be accomplished either by immersing the head-shell in a solution of protease enzymes, or subjecting the head-shell to at least one freeze-thaw cycle. Then, the so-treated head-shell is subjected to vacuum aspiration to remove, and to recover, the raw meat fraction. Procedures are further-described for the utilization of such recovered raw meat fraction, e.g., to provide stuffing and to provide stuffed crustaceans, e.g., lobsters.

Abstract: A method of treating an organic waste stream, such as the waste from a meat processing plant, to substantially remove solid organic matter from the stream. The method substitutes MgCl2 and small amounts of AlCl3 for the FeCl3 that was used in the prior art process, before adding polymeric flocculents. The polymeric flocculents are added as they are in the prior art, and the solid precipitate is removed by physical separation.

Abstract: A method and apparatus for cryogenic rheological modification of tree nuts and other shelled foodstuffs wherein brief cryogenic exposure facilitates further processing, particular shell removal. Nuts from a bin (12) of conditioned nuts are transported by a conveyor (14) to a cryogenic dip (16). The nuts are then conveyed by a conveyor (18) to a cracker feeder chain (20) to a cracker unit (22).

Abstract: A dietetic, chloresterol-reduced whole egg or egg yolk product and its method of preparation in which the whole egg or the yolk is dehydrated, a grain size of about 150&mgr; to about 300&mgr; is formed, the grains are suspended in a low-cholesterol liquid food oils, the cholesterol is dispersed into the liquid food oil, and the cholesterol enhanced liquid food oil is removed, wherein the grain size is maintained throughout the chloresterol reduction process.

Abstract: A method and system for tracking and identifying food products as they are being processed is disclosed, wherein no tags or encodings are attached to the food products, and wherein there is no extraneous manipulation of the food products. The tracking system of the present invention utilizes sensor input from substantially any sensor capable of detecting a food product in some manner. That is, the tracking system uses binary detect/no detect inputs for determining whether a food product can be identified at each sensor along a predetermined path. Thus, given that a food product has been identified at a particular sensor, the tracking system generates an hypothesis indicative of when the food product is expected to be at the next sensor along the predetermined path. Accordingly, if the next sensor detects a food product within an allotted window, then the food product detected is assumed to be the one to which the hypothesis applies.

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: Bacon products having very low fat contents are provided from high fat sources which can include pork trimmings. The bacon products are made from a composite of two low-fat meat components. One of the low-fat meat components is processed from high-fat content meat trimmings which are comminuted, heated and centrifuged, preferably in conjunction with being phosphated, under specific processing conditions. The second low-fat component is desinewed to remove substantial amounts of fat associated with the sinew that is mechanically removed from whole muscle tissue. The bacon product has a total fat content of not greater than about 5 percent by weight.

Abstract: A combined spray and rotary drying apparatus includes a spray dryer having a housing defining a spray drying chamber, an annular inlet and an outlet. A burner and atomizer sprayer are provided in the spray drying chamber. The outlet of the spray drying chamber feeds into a rotary drying drum. A raw material feed chute is also provided for feeding raw material of relatively low moisture content directly to the rotary dryer. Methods of drying a raw material and of processing raw animal parts are also disclosed.

Abstract: A dietetic, cholesterol-reduced whole egg or egg yolk product and its method of preparation in which the whole egg or the yolk is dehydrated, a grain size of about 150.mu. to about 300.mu. is formed, the grains are suspended in a low-cholesterol liquid food oils, the cholesterol is dispersed into the liquid food oil, and the cholesterol enhanced liquid food oil is removed, wherein the grain size is maintained throughout the cholesterol reduction process.

Abstract: Fat free meat products are provided which incorporate whole muscle components that are selectively and precisely separated from larger whole muscle groups, such as hams. The whole muscle components have a weight percent fat of not greater than 1.5. The fat free meat products have a fat percentage of about 0.9 weight percent or below. Typically, the fat free meat also includes finely textured reduced fat meat such as that processed by grinding and centrifuging. Residual trim cuts, formed during subdivision of the whole muscle groups, are greatly reduced in fat content by removing gristle or connective tissue or other fatty tissue from these residual trim cuts.

Abstract: A die is utilized to cut chew toy bases from tire sidewalls extracted from used tires. The chew toy bases are placed into a cleaning tumbler containing sand and gravel for the purpose of cleaning and polishing the chew toy bases. They are subsequently removed from the cleaning tumbler and placed into a rinsing tumbler containing water to remove residual sand and dirt. The chew toy bases are placed onto a drying rack, and then removed into a final treatment tumbler containing porous media having flavoring and beautifying agents applied thereto. Rotation of the final treatment tumbler brings the chew toy bases into contact with the porous media to effect a transfer of the flavoring and beautifying agents to the chew toy bases. When removed from the final treatment tumbler, the cleaned and treated chew toy bases may be utilized as dog chew toys.

Abstract: A process for reducing the content of triglycerides in egg yolk and in products containing egg yolk includes (a) diluting egg yolk with water or an aqueous salt solution, (b) adding at least one cyclodextrin to this solution, (c) separating off the cyclodextrin/triglyceride complex from this mixture, and (d) separating off to the respective desired extent the added water or the added salt solution from the egg yolk thus treated.

Abstract: A method to extract egg material cholesterol and esters thereof based on the specific affinity of a cyclodextrin, particularly .beta.-cyclodextrin. The method consists of a sequence of steps: pH adjustment, dilution with distilled water, heating, mixing, cooling, and centrifugation. The method removed about 95-96% of total egg yolk cholesterol and esters without removing or damaging other egg yolk components. Protein solubility, sponge cake volume and color were the same for a control and the reduced cholesterol egg material.

Abstract: A method for extraction and removal of cholesterol from untreated liquid egg yolk with simultaneous production of cholesterol as a by-product. The removal of cholesterol from the untreated liquid egg yolk is achieved by the extraction of cholesterol into a vegetable oil by ultra high pressure homogenization producing liquid egg yolk having reduced amount of cholesterol. The cholesterol extracted into the vegetable oil is further removed from the oil by steam stripping method, allowing a recycling of the steam stripped extraction oil. Cholesterol is recovered as the extraction by-product from the aqueous steam stripping distillate.

Abstract: The present invention relates to a method for the removal, addition, or exchange of marbling fat within meat pieces, an apparatus for practicing the method, and the meat product produced by practicing the method using the apparatus. The method includes piercing raw meat with a piercing implement, withdrawing the implement from the meat and then removing adhered fat from the implement.

Abstract: This process is used to remove the bones and joints from duck feet and to process the duck feet to make them edible. Initially, the duck feet are frozen for one or two days and are then thawed. After slow cooking for fifteen minutes, the duck feet are soaked in cold water for twenty minutes. After refrigerating for two hours, the bones and joints of the feet are removed. For about five minutes, cold water is run over the duck feet and then the duck feet are washed for 90 to 120 minutes in a solution of oxygen bleach and 100 degree F. water. Then, cold water is run over the cold feet for two hours and then the duck feet are refrigerated for two hours. At that point, the duck feet are ready for packaging or for serving or for additional cooking.

Abstract: In accordance with the present invention, there is provided a method for simultaneously producing: natural muscle protein having very low fat and cholesterol content; stabilized myoglobin pigment; broth with superior gelling, emulsifying and film forming properties; high quality animal fat; and bone meal with consistent calcium and phosphate content. The above products are produced from comminuted animal carcass by-products which are divided into a solid-phase fraction and a solution-phase fraction. The broth, fat and bone meal products are prepared from the solid-phase fraction, and the protein and pigment products are prepared from the solution-phase fraction.

Abstract: The method generally comprises removing cholesterol from egg yolk by combining both/or either a food grade acid and salt with water and oil to form a blend. This blend is combined with egg yolk to form a mixture, wherein the ratio of oil to yolk is in the range of between about 2.4:1 to about 1:1, and the ratio between water:salt:food grade acid is in the range of between about 0.30:0.14:0.003 to about 0.70:0.45:0.056, based upon the weight of the unsalted egg yolk. The mixture is sheared and centrifuged to separate the mixture into a first and a second stream, wherein the first stream contains the egg yolk and water and the second stream contains the cholesterol and oil.

Abstract: The present invention provides a process for the removal of cholesterol from egg yolk, wherein1. a diluted egg yolk mixture is produced by the addition of an aqueous solution of ammonium carbonate or of sodium chloride,2. the diluted egg yolk mixture is mixed with a solid adsorbent or complexing agent until the cholesterol is adsorbed or complexed and thereafter3. the solid adsorbent loaded with cholesterol or the cholesterol complex is separated from the egg yolk mixture and4. subsequently ammonium carbonate or sodium chloride and possibly water is removed.

Abstract: A method of dressing a thigh cut of poultry having an upper surface, a lower surface and an elongated thigh bone having an axis. The thigh bone is positioned between the upper and lower surfaces. A first cut is made generally perpendicular to the upper surface along a first cut line extending generally parallel to the axis of the bone to remove a first side portion of the thigh cut. The first cut line is spaced from a first side of a bone by a first predetermined distance. A second cut is made generally perpendicular to the upper surface along a second cut line extending generally parallel to the axis of the bone to remove a second side portion of the thigh cut. The second cut line is spaced from a second side of the bone by a second predetermined distance such that the remaining portion of the thigh cut is generally in the form of a parallelogram in cross section.

Abstract: A fractionation process for commercially producing low-fat low-cholesterol, reduced calorie, natural beef, fowl and seafood products. The process involves size reduction of the meat in the presence of water with ionic strength pH manipulation and fractionation of the meat into fatty materials, connective tissues and extremely low-fat, low-cholesterol meat particles. The resulting naturally defatted meat exhibits excellent eating and cooking characteristics, extended shelf life and is free from carcinogenic substances found in broiled high fat meat.

Abstract: Meat having lean meat portions and fat meat portions is cut into relatively small segments of higher lean meat content and higher fat content. The segments are vibrated to prevent clinging between segments as they are conveyed to a segment spacing station where the segments are spaced from one another. The spaced segments are passed through the sensing zone of a sensor where an optical characteristic related to fat or lean meat content is sensed. Segments having a higher lean meat content are separated from segments of higher fat content in response to the sensed characteristic.

Abstract: A fractionation process for commercially producing low fat, low cholesterol, reduced calorie, natural and raw uncooked meat, fowl and seafood products. The process involves size reduction of the meat in the presence of water with ionic strength pH manipulation and fractionation of the meat into fatty materials, connective tissues and extremely low fat, low cholesterol meat particles. The resulting naturally defatted meat exhibits excellent eating and cooking characteristics, extended shelf life and is free from carcinogenic substances found in broiled high fat meat.

Abstract: The present invention provides methods for making pet chews. According to the invention, ligaments from cattle and other hoofstocks are rendered substantially free of fat and then dried until the de-fatted ligaments are hardened and suitable for use as pet chews. According to the invention, the ligaments are rendered substantially free of fat in one of two ways: (1) either by washing the ligaments in an aqueous degreasing solution comprised of water, strong alkali (e.g., sodium or potassium hydroxide) and cleaning agents or (2) by roasting the ligaments until they are rendered substantially free of adherent fat. With the aqueous degreasing method, the washed ligaments are roasted until they assume a pleasing color. Following roasting, the ligaments may be further dried until they are hard and "bone like", and suitable for pets to chew on.

Abstract: A process for the removal of sterols and/or lipid components (e.g., cholesterol and fats) from lipid containing food (e.g., meat) using sub or supercritical fluids (e.g., CO.sub.2) involves initial processing of the food to produce an intermediate moisture product in which substantially all of the "free water" but not all of the "bound water" is removed. Different moisture removal techniques may be used. Where freeze drying of food flakes is adopted the moisture level is preferable reduced to 30-55% w/w. The intermediate moisture product is treated with supercritical CO.sub.2 to remove the lipids therefrom. Optionally the cholesterol can be separated from the fat component by use of an adsorbent to selectively remove the cholesterol from the supercritical CO.sub.2. The product can be reconstituted with water and fat to provide a reconstituted meat product suitable for hamburgers.

Abstract: Bone-containing animal material, such as slaughterhouse waste which has been scoured and dewatered by pressing, is separated into a bone-containing phase and a meat protein-containing phase by stirring the material with water after comminution to form a suspension (2) which is subjected to a separation in a hydrocyclone (8). The suspension is hereby separated into a bone-containing phase leaving the cyclone through its bottom nozzle, and into a meat protein-containing phase leaving the cyclone through its vortex detector and being processed into a protein product in a manner known per se.In the phase rich in meat protein at least about 70 weight-% of the dry matter is protein, whereas the bone-containing phase has a protein-content in the dry matter of less than 40 weight-%, including the ossein contained in the bones.

Abstract: Edible oil containing monoglyceride is emulsified with a mixture of cholesterol-containing egg in aqueous solution. Then, the mixture is heated and typically is stirred gently to ensure intimate admixture of the oil phase in the aqueous phase. The monoglyceride serves to facilitate oil/lipoprotein interaction in the presence of aqueous phase. The fat in the egg is partitioned into the monoglyceride-containing oil phase. Agitation is continued for a time sufficient to exchange or extract cholesterol and fat from the aqueous phase to the oil phase. The cholesterol- and fat-reduced aqueous phase is the desired low-cholesterol egg product, and is separated from the cholesterol-enriched oil phase.

Abstract: A pet food flavor enhancer (46) is made from pieces of cleaned cattle hooves (10) by reducing the hoof pieces to a granular size (40) by tumbling the pieces of hooves within a rotary drum (62) having inwardly opening louvered openings (74) formed in the circumferential sidewall (66) of the drum. The louvered openings have sharpened cutting edges (76) so that the pieces of hooves are chipped as they strike the cutting edges. The chipped pieces of hooves are collected after passing through the louvered openings and are separated by size at a shaker table assembly (104). The shaker assembly separates the desirable granular hoof material product from larger hoof material (36) and smaller hoof material (42).

Abstract: An apparatus is provided for removing meat and other soft tissue from bones by pumping a separating material over the surfaces of the bones under a desired separating pressure. The pressure exerted on the surfaces of the bones by the separating material combined with the movement of the separating material across the bone surfaces tears away any soft tissue attached to the bones. The apparatus includes a separator housing, a series of screen openings formed in the separator housing and an arrangement for injecting a suitable separating material into the housing. The separating material and any removed soft tissue exit the housing through the screen openings while the bones are preferably conveyed to an outlet end of the separator housing where they are removed without interfering with the flow separating material out of the separator housing through the screen openings.

Abstract: A process for the removal of sterols and/or lipid components (e.g., cholesterol and fats) from lipid containing food (e.g., meat) using sub or super-critical fluids (e.g., CO.sub.2) involves initial processing of the food to produce an intermediate moisture product in which substantially all of the "free water" but not all of the "bound water" is removed. Different moisture removal techniques may be used. Where freeze drying of food flakes is adopted the moisture level is preferably reduced to 30-55% w/w. The intermediate moisture product is treated with supercritical CO.sub.2 to remove the lipids therefrom. Optionally the cholesterol can be separated from the fat component by use of an absorbent to selectively remove the cholesterol from the supercritical CO.sub.2. The product can be reconstituted with water and fat to provide a reconstituted meat product suitable for hamburgers.

Abstract: A process for producing a protein-rich fish meal and a fish oil which comprises treating fish bodies with a protease acting at a relatively low temperature to give a slurry and dividing and drying said slurry at a relatively low temperature. The products thus obtained scarcely undergo thermal denaturation and contain a large amount of partially decomposed protein. Thus they are highly useful as a protein source for, e.g., feeds, baits and pet foods.

Abstract: Chews for pets are made from sinews or tendons of cattle and other livestock by the method of cooking the tendons and sinews, followed by the removal of meat and fat, and then baking at a temperature of at least 200.degree. C. until they are completely or substantially completely hardened.

Abstract: Method for lowering fat and cholesterol levels in meat comprising the steps of (a) exposing a thin layer of meat to ultraviolet light, (b) comminuting the meat in a chilled bowl with the addition of a quantity of iced water, edible acid, salt and food phosphates until a quantity of fat and cholesterol separate from the meat emulsion and adhere to the inner surface of the cold bowl. The present invention also relates to a meat product free of added carbohydrates, artificial colorings and artificial preservatives wherein the fat portion is reduced 1-2% and the cholesterol portion is reduced by 10-60% from the levels present in the trimmed meat.

Abstract: A method of concurrently producing a first feed meal having a higher than average mineral content and a second feed meal having a higher than average protein content. The method comprises separating a mixture of finely ground particles of animal feed meal made from animal byproducts into a firt fraction composed of higher density particles and a second fraction composed of lower density particles. The first fraction forms a first meal having higher than average mineral content and the second fraction forms a meal having a higher than average protein content.

Abstract: Pet food can be prepared from animal flesh by a process which includes separation of the flesh portions of the animal from it's bones during a deboning step. This yields a fibrous paste to which is added a quantity of hydrolyzed milk protein. The hydrolyzed milk protein is thoroughly mixed with the fibrous paste. A quantity of salt is then added to the mixture of the hydrolyzed protein and the fibrous paste, and a second mixing is utilized to thoroughly mix the salt into the mixture of the hydrolyzed milk protein and the fibrous paste. The final mixture is then placed into an appropriate mold of a desirable shape. The molded mixture is then quickly heated to 140.degree. F. to heat set the mixture into the mold, and to heat kill any enzymes or micro organisms present in the mixture.

Abstract: The process of simultaneously defatting and dehydrating raw fat animal tissue and other tissues in comminuted form by introducing the tissue particles into a boiling alcohol solvent, the fat of the tissue and water of the tissue being extracted into the body of boiling alcohol to form a slurry of alcohol, particles, fat and water. The water of the tissue and alcohol in an azeotropic vapor form are distilled off from the body of slurry and separated in a subsequent distillation to recover the alcohol for recycling. When sufficient water is removed from the slurry, the solids are separated from the liquids of the slurry, and the alcohol is evaporated from the fat. The recovered alcohol is dehydrated to less than 5% water by volume, and returned to the mass of alcohol.

Abstract: A method and device is disclosed for the release and separation of substances such as parasites or parasite eggs from meat. In the method, meat is agitated with pepsin and filtered through a series of at least two filters, the last of which retains the parasites or parasite eggs. The device includes a reactor which tapers downwardly, and which has in its lower part an outlet valve connected via a conically widening part with a separator device. The separator device includes a cylindrical connecting piece which accepts holder rings for holding one or more filters or sieves in releasable connection.

Abstract: The apparatus for the production of fodder and fat from animal raw materials such as slaughter house waste includes a heating apparatus for heating the raw material, a pressing apparatus for separating the heated material into a solid material phase and a fluid phase, a drier for drying the solid material phase to remove water and an evaporator for evaporating the fluid phase. The evaporator receives waste heat from the drier to carry out the evaporation of the fluid phase.

Abstract: A pork rind product capable of storage at ambient temperature and which may be used in the meat industry as a source of protein has a water content of less than 15% by weight, a fat content of less than 20% by weight and a particle size of less than 5 mm. The product is capable of rapid rehydration.