Abstract: A blood-containing rind product is described. The product is a dehydrated haemoglobin-containing pork rind product having a moisture content of less than 15% and a haemoglobin content of up to 50% by weight, which product is substantially color-stable when subsequently thermoprocessed, this being a great advantage from the point of view of the consumer. The product preferably contains less than 25% fat and preferably has a particle size less than 5 mm although larger comminutable particles are possible.The invention also includes a process for the preparation of the product by rehydrating a previously dehydrated pork rind product in a blood-containing liquid, followed by a dehydration step, preferably at above 70.degree. C. and preferably under a vacuum. Additional fats may be included.The product may be blended with foodstuffs and is substantially color-stable when done so and subsequently thermoprocessed.

Abstract: A mix for batch mixing a treatment agent and a particulate material comprises a mixing chamber having at least one mixing member rotatably mounted therein. Outlet means is positioned to receive the mixed batch of material from the mixing chamber. The mixing member may be rotated at a first speed of rotation effective to mix materials within the mixing chamber without discharging from the outlet means. The mixing member is also rotatable at a second speed of rotation effective to discharge the charge or batch of material through the outlet means after it has been treated during the initial mixing step. The rotation of the mixing member at a higher rate of speed at the second speed of rotation effects discharge through the outlet means by centrifugal force.

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.