Abstract: The present invention provides a process for producing a colored structured protein product with protein fibers that are substantially aligned and the resultant product. Specifically, the plant protein is combined with a colorant and extruded, forming a colored structured protein product with protein fibers that are substantially aligned and the resultant product.

Abstract: The invention provides animal meat compositions and simulated animal meat compositions. In particular, the meat compositions comprise colored structured protein products along with other ingredients.

Abstract: The present invention provides a process for producing a colored structured protein product with protein fibers that are substantially aligned and the resultant product. Specifically, the plant protein is combined with a colorant and extruded, forming a colored structured protein product with protein fibers that are substantially aligned and the resultant product.

Abstract: The present invention provides emulsified meat products that include animal and simulated meat compositions. In addition, the invention also provides processes for producing the emulsified meat products utilizing animal meat compositions and simulated meat compositions. In the process, the simulated meat composition includes structured plant protein products that are utilized to produce an emulsified meat product with an improved texture.

Abstract: The invention provides retorted fish compositions and retorted simulated fish compositions. In addition, the process of the Invention utilizes coloring systems such that both the retorted fish compositions and retorted simulated fish compositions substantially have the color and texture of retort cooked fish meat.

Abstract: According to the present invention, the color of beef subjected to injection is improved at the injection site with a composition, comprising; (A) a vegetable protein material and (B) an antioxidant comprising an alkali metal salt of ascorbic acid or an alkali metal salt of isoascorbic acid, wherein the vegetable protein material (A) and the antioxidant (B) are in an aqueous solution. Also disclosed is a method for using the composition.

Abstract: Disclosed is a protein fortified meat, comprising intact skeletal meat muscle tissue as the sole meat source, having incorporated into the muscle tissue of said meat a protein fortifying composition, comprising; (A) a vegetable protein material, (B) a dairy whey protein material and (C) a curing material. Also disclosed is a process for preparing a protein fortified meat, comprising intact skeletal meat muscle tissue as the sole meat source, having incorporated into the muscle tissue of said meat a brine of a protein fortifying composition, comprising; combining (A) a vegetable protein material and (B) a diary whey protein material with (C) an aqueous solution of a curing material to form the brine of the protein fortifying composition; and injecting the brine of the protein fortifying composition into the meat.