Abstract: The manure, which has been previously finely ground, is diluted (3) so as to form a liquid mixture containing not more than 4% of solid material. This mixture is fed into a bioreactor (6) of which the gas is used to feed the burner (11) of a dryer (10) in which the manure particles are dried. Before and after passage of the mixture into the bioreactor, filaments and fibres are separated (4,9). At least part of the liquid separated in the second separator (9) is recycled (13) in the initial liquid mixture. The energy of the water vapor from the drying is used to activate the bioreactor (16). The residual liquid not recycled is subjected to a nitrifying/de-nitrifying treatment (15). The residual mud may be collected (23) and mixed with the dried product, as well as the fibres and filaments eliminated. The mud, the filaments and the fibres, rich in proteins, may be used directly as foodstuff for cattle. The other residual product are appropriate for use as fertilizers.

Abstract: Fermented type sausage can be prepared with a taste equivalent to or improved over naturally fermented type sausage by the inclusion in the sausage of a cultured dairy product.

Abstract: An improved process for enzymatic hydrolysis of mammal, fish and plant protein containing material characterized by the utilization of vacuum conditions during the hydrolyzing phase of the process to selectively remove the odoriferous compounds.

Abstract: A process for producing a cocoa powder mix characterized in that immediately before agglomeration, a dilute aqueous solution of cocoa aroma is sprayed onto a ground cocoa powder mixture in an amount below that which would impair the free flowing properties of the powder, after which the powder is agglomerated using steam or water and then dried.

Abstract: A method and bacterial compositions are described for producing fermented meat by generating lactic acid using selected cultures of Pediococcus pentosaceus which have unique low temperature meat fermentation characteristics. The preferred Pediococcus pentosaceus is NRRL-B-11,465 which is unusually rapid in lowering the pH at low meat temperatures. A stimulatory, edible metal salt, preferably a manganese salt, is provided in the meat with the Pediococcus pentosaceus to reduce or eliminate preservative inhibition and/or to accelerate growth at meat temperatures between 15.6.degree. C. (60.degree. F.) to 26.7.degree. C. (80.degree. F.). Preservatives to prevent spoilage and rancidity can be used in the meat and can include hydroxyaryl antioxidants, particularly butylated hydroxytoluene (BHT) and/or butylated hydroxyanisole (BHA). BHT and/or BHA together with other meat preservatives, particularly sodium chloride, severely inhibit NRRL-B-11,465 at low meat temperatures between 15.6.degree. C. (60.degree. F.

Abstract: A process for simultaneously converting swine, poultry and cattle wastes to useful products comprising combining said wastes with water to form a slurry, removing feathers and grit from said slurry, subjecting said slurry to anaerobic fermentation for a period of time to produce a methane-containing gas stream and a slurry containing a partially fermented solid residue, separating the methane-containing gas stream from the slurry, separating partially fermented solid residue from the slurry and drying the partially fermented solid residue to form a feed product therefrom. The quantitative ratio of cattle wastes containing cellulosic or fibrous materials to the poultry and swine wastes containing more rapidly fermentable materials is controlled to thereby control the pH of the slurry during anaerobic fermentation. At least a portion of the methane-containing gas stream produced is utilized as fuel for carrying out the drying step.

Abstract: A shelf stable food product, which can be used for domestic animals comprises solid protein pieces in an aqueous gel and contains 6 to 20% protein, 3 to 12% fat and 65 to 95% moisture and is stabilized by antimycotic and a pH of 4.5 or below achieved with acid-producing micro-organisms. The product is prepared by dissolving a gelling agent in the aqueous phase of the product components at a pH value above 4.5, and after adding the other ingredients a gel is formed, and the pH is reduced by fermentation to a value below 4.5. Gelling agents may be ionic polysaccharides, including alginates, pectates and carrageenan, or thermoreversible protein systems such as gelatine.

Abstract: An improved process for the production of dry or semi-dry sausage by the controlled fermentation of a meat emulsion through the addition of a starter culture of Pediococcus pentosaceus ATCC 10791. A desirable pH can be achieved at fermentation temperatures in the range of 50.degree. F. to 80.degree. F. in not more than 72 hours. In another embodiment of the invention the Pediococcus pentosaceus culture is combined with a second microorganism selected from the group of Pediococcus cerevisiae, Streptococcus lactis and all members of the family Micrococcus and all Micrococcusacae.

Abstract: A process for producing cured meat products, which comprises treating a raw meat with a curing agent, and ascorbic acid and/or alkali metal salts thereof in the presence of ascorbinase. It is possible by this process to improve the color of cured meat products while greatly reducing the amount of the curing agent used.

Abstract: Food protein flavor is improved by enzymatic conversion of the aldehydes and alcohols in such protein.

Abstract: A meat product free of nitrite, nitrates, vegetable matter, or any similar preservative or filler matter is produced by grinding small pieces of pork belly to form an emulsion and adding a cure mixture; curing the resultant emulsion for a predetermined period on the order of not less than 1/2 hour or more than 6 hours and thereafter placing the cured emulsion into molds and slowly cooking the product at varying temperatures. The molded product is thereafter chilled to approximately the freeze point of distilled water, i.e., 28.degree. to 30.degree. F. The bacon product may be formed solely of natural ingredients and natural sweetners to eliminate a sugar normally employed in the processed product. If desired, the bacon product may be molded and marketed without cooking.

Abstract: The invention relates to a method for preparing an enzymatic composition for acceleration of ageing of meat products involving a separate dissolution of an enzyme, viz. hyaluronidase and a prolongator of biological effect, viz. serum albumin at a pH value of from 2.0 to 2.5; hyaluronidase is taken in an amount of from 4 to 6 parts by weight and serum albumin in an amount of from 0.5 to 1.5 part by weight. Said aqueous solution of the enzyme is mixed with said aqueous solution of the prolongator, whereupon said ingredients chemically react with each other to give a suspension comprising a mixture of an aqueous solution of the desired product with suspended particles of the unreacted ingredients.

Abstract: Protein is extracted from edible beef bones by crushing the bones to a predetermined size, then cooking the bones in approximately equal parts of water by weight with a papain based proteolytic enzyme added in a predetermined amount. Cooking is carried out for a total period of about 4-6 hours at stepped-up temperatures reaching up to but not in excess of about 195.degree. F. to avoid thermal shock to components. The cooked mixture is then filtered and screened to separate liquids from solids. The liquids then are centrifuged to separate the fats from the thus produced end product, a 4-7% solution of protein by weight. Thus three edible and salable products are produced without waste from the raw bone, i.e., gelatin bone, edible tallow or grease, and protein broth. The cooked material is held at about 150.degree. F. during filtering and centrifuging.

Abstract: A five-step manufacturing method using broad spectrum hydrolytic enzymes to decompose the volatile fraction of organic waste materials into lower molecular weight, intermediate substrate nutrients to be consumed in turn by selected microorganisms to produce a cellular biomass of microbial cells subsequently harvested for use as a bio-protein feed supplement for farm and domestic animals. A wide range of agricultural, industrial and organic waste materials may be used as the input raw material resource for biochemical processing to bio-protein feed. Applied to the use of cattle manure slurry as raw materials, the biolytic decomposition step employs hydrolyzing enzymes to dismutate volatile organic insoluble high molecular weight proteins, starches, fats, and partially hydrolyzed cellulose compounds into soluble, low molecular weight nutrient intermediates in solution, from which the relatively stable cellulose-lignin solid by-product fraction is separated and dewatered.

Abstract: An improved process for producing a red color in meat, particularly sausage, using Micrococcus species NRRL-B-8048 alone or preferably in admixture with Lactobacillus plantarum and/or Pediococcus cerevisiae or with other lactic acid producing bacteria is described. Micrococcus sp. NRRL-B-8048 rapidly (in about 4 hours or less) develops the solid bright red color associated with sausage and other fermented and non-fermented meats in the presence of edible nitrate or in the presence of relatively small amounts of added edible nitrite sufficient to more rapidly generate a red color because of NRRL-B-8048. Combinations of the nitrite and nitrate can be used. NRRL-B-8048 can be used to produce processed meats with a red color with a very limited fermentation time (hours) or to produce sausage with a longer fermentation time (days). Micrococcus sp. NRRL-B-8048 is preferably provided in the form of a cell concentrate which is frozen for storage and subsequent thawing for use.

Abstract: A process for preparing a bacon product by grinding the small pieces of pork belly into an emulsion and, adding a cure mixture. The emulsion is then cured for a predetermined period and thereafter placed into molds and slowly cooked at varying temperatures. The molded cooked product thereafter is chilled. In an alternate process, the small pieces of pork belly are cured prior to grinding into an emulsion. In a further embodiment, the bacon product is chilled after curing and packaged for marketing.

Abstract: Foodstuffs of improved nutritive quality are obtained by incorporating enzymatically hydrolyzed non-gelatin proteinaceous materials into the foodstuffs. It has been discovered that organoleptic properties, color, clarity and the overall characteristics of the foodstuffs are not adversely affected by the inclusion of these soluble hydrolyzed proteins which are heat and acid stable.

Abstract: A frozen stabilized bacterial product consisting of Pediococcus cerevisiae mixed with a stabilizing agent, such as glycerol, and a nutrient medium. A process of making a fermented meat product in which the thawed concentrate is mixed with a meat formulation in an amount of at least .1 percent by weight, then the mixture is heated to between 110.degree. and 125.degree.F. for from 8 to 15 hours and then the bacterial action is terminated.

Abstract: A liquid protein food of mild and pleasant taste is made by digesting powdered defatted bones including the bone marrow with trypsin, amylase and lipase which may be used in their pure state or mixed with other material. A pancreatin product, preferably Viokase, which contains the trypsin, amylase and lipase of suitable activity gives highly satisfactory results.The digestion results in a liquid containing the solubilized protein of the marrow, and a solid residue which is mainly collagen and calcium phosphate. A soluble collagenous product and a substantially pure mineral product is made from the residue by hydrolyzing it at a pH of 2-5. Pancreatin or other enzyme containing material effective in hydrolyzing collagen may be used.The defatted bones which are preferred for use in the digestion process are made by mixing bones including their marrow in an organic liquid fat solvent, such as ethylene dichloride, which forms an azeotrope with water.The mixture is heated at a moderate temperature such as 60.

Abstract: A protein hydrolyzate having a high free amino acid content and an excellent flavor can be obtained when salt-resistant lactic acid bacteria are additionally used in the absence or presence of at most 12 percent by weight of sodium chloride based on a volume of an aqueous medium in obtaining the protein hydrolyzate from proteinaceous materials by hydrolysis with proteolytic enzymes.