Abstract: Various meats including beef, pork and poultry are smoked under low temperature smoking conditions in which the temperature of the meat reaches no higher than approximately 100.degree. F., following which the meats are coarse or fine ground, mixed with various additives and binders, and then processed into sausage by utilizing normal procedures.

Abstract: A simulated bacon is made of two separate components, one a mixture of various pork and bacon components and added ingredients having appearance, flavor and texture properties somewhat like the lean meat in bacon, and the other being a mixture of high-fat pork items and added ingredients having appearance, flavor and texture properties somewhat like the fat in bacon. The two components are fed together into molds, the fat-like component serving as a binder for the meat-like component. Then follows cooking, smoking, tempering and cooling. The end product appears and tastes somewhat like bacon and can be sliced and packaged like bacon.

Abstract: A tracer compound, tin, is added to sodium caseinate in such a way as to be uniformly distributed throughout, and an amount of the tin is traced into a comminuted meat product to precisely determine the amount of sodium caseinate which has been added to the meat product.