Abstract: The present invention is directed to a method and system for reducing viscosity of mechanically separated meat in an amount effect to allow the mechanically separated meat to be transported through processing equipment at reduced pumping pressures. In accordance with the invention, pyrophosphate is blended with the mechanically separated meat in an amount effective for reducing the viscosity of the mechanically separated meat.

Abstract: Hop beta acids are improved with respect to their antibacterial properties, especially their anti-Listeria properties. Enhancement in this regard is especially useful for the treatment of food products which are susceptible to bacterial contamination. This can be especially important when the hop beta acids are to be used in surface application onto the food products. The hop beta acids are rendered more effective by combining them with a food grade acid, a potassium ion source, and an optional antioxidant in a carrier solvent such as, for example, a food grade alcohols or a food grade glycol. The improved hop beta acid compositions of this invention provide increase stability, higher hop beta acid concentrations, and/or higher anti-Listeria activities.

Abstract: The present invention is directed to a method and system for reducing viscosity of mechanically separated meat in an amount effect to allow the mechanically separated meat to be transported through processing equipment at reduced pumping pressures. In accordance with the invention, pyrophosphate is blended with the mechanically separated meat in an amount effective for reducing the viscosity of the mechanically separated meat.

Abstract: Sources of neat having a high fat content, such as pork trimmings, are processed in a manner by which meat products prepared therefrom have a dramatically reduced fat content while retaining the desirable functionality of the unprocessed meat sources. The fat-containing meat trimmings or the like are comminuted, phosphated, heated and centrifuged under specific processing conditions in order to provide unformulated raw low-fat or no-fat meat having a fat content of not greater than about 1.5 percent by weight while having excellent functionality.

Abstract: The invention is directed to a process for improving the quality of pale, soft and exudative meat by treating meat with transglutaminase enzyme. The invention is particularly well suited for manufactured pork and turkey breast products such as canned or packaged hams and turkey breasts. The manufactured meat products have reduced cooking purge, improved binding of the muscle pieces and firmer texture.

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, usually less. A brine composition is also incorporated. 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: Sources of raw meat having a high fat content, such as pork trimmings, are processed in a manner by which meat products prepared therefrom have a dramatically reduced fat content while retaining the desirable functionality of the unprocessed meat sources. The fat-containing raw meat trimmings are comminuted, phosphated, heated and centrifuged under specific processing conditions in order to provide unformulated raw low-fat or no-fat meat having a fat content of not greater than about 1.5 percent by weight while having excellent functionality. The unformulated reduced fat raw meat is formable into a variety of familiar meat products, including wieners, sausages and hamburger patties, thereby providing products having taste, appearance, texture and other qualities which are substantially indistinguishable from products prepared from higher fat unformulated raw meats but which have very low fat contents. The phosphate use accounts for a fat reduction of from about 10% to about 40%.

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: This invention pertains to poultry or fish foodstuffs wherein lactate salt is added in an amount effective to delay Clostridium botulinum growth.

Abstract: This invention pertains to poultry or fish foodstuffs wherein lactate salt is added in an amount effective to delay Clostridium botulinum growth.

Abstract: This invention pertains to poultry or fish foodstuffs wherein lactate salt is added in an amount effective to delay Clostridium botulinum growth.