Abstract: Jerky products having a high proportion of meat are produced on a mass production basis. Meat which is at least substantially frozen is comminuted and then heated to a temperature of least about 140.degree. F. to at least partially denature protein of the meat. The cooked meat is then cooled to a temperature sufficiently low to solidify the fat which melted during the cooking step. A binding agent, most preferably a cold water soluble starch and guar gum, is admixed with the cooked meat to compensate for the loss of binding power resulting from denaturing of the protein during the cooking step. Mixing of the binding agent with the cooled, cooked meat and other ingredients such as seasonings and fillers is conducted to obtain a machinable meat-based dough.

Abstract: Breath freshening, dry pet foods, e.g., pet biscuits are prepared by topically applying a breath freshening amount of a water-soluble zinc salt to a farinaceous-based baked or cooked pet food. The amount of the water-soluble zinc salt is sufficient so that said topically-applied water-soluble zinc salt contains from about 2 mg to about 6 mg of zinc ion per 10 gm of the breath freshening pet food. Consumption of the dry pet food controls the malodorous breath of the animal. Rawhide chew coated in the same manner also provides breath freshening when chewed.

Abstract: Process for preparing dog biscuits which contain at least one inorganic pyrophosphate salt. The dog biscuits containing at least one inorganic pyrophosphate salt are chewed and/or eaten by dogs, with the result that tartar accumulations on their teeth are reduced or prevented.

Abstract: Process for preparing raw hide containing at least one inorganic pyrophosphate compound, comprising: (a) subjecting raw hide to a solution containing at least one inorganic pyrophosphate compound; and (b) drying the raw hide containing the inorganic pyrophosphate salt. The raw hide containing the inorganic pyrophosphate is chewed and/or eaten by dogs, with the result that tartar accumulation on their teeth is reduced or prevented.

Abstract: Process for preparing baked dog biscuits having a coating containing at least one inorganic pyrophosphate, comprising:(a) subjecting unbaked dog biscuit dough to a liquefied coating material containing at least one inorganic pyrophosphate, thereby, forming a coating of such liquefied coating material on the dog biscuit; and(b) baking the unbaked dog biscuit dough pieces having a coating containing said at least one inorganic pyrophosphate. The baked, coated dog biscuits are chewed and/or eaten by dogs, with the result that tartar accumulation on their teeth is reduced or prevented.

Abstract: Process for preparing dog biscuits which are nutritionally balanced and which contain at least one inorganic pyrophosphate salt. The ingredients and the at least one inorganic pyrophosphate salt are selected and adjusted in amounts to provide a nutritional balance in the dog biscuit dough, from which the dog biscuits are produced. The nutritionally-balanced dog biscuits containing at least one inorganic pyrophosphate salt are chewed and/or eaten by dogs, with the result that tartar accumulations on their teeth are reduced or prevented.

Abstract: Process for preparing dog biscuits which contain at least one inorganic pyrophosphate salt. The dog biscuits containing at least one inorganic pyrophosphate salt are chewed and/or eaten by dogs, with the result that tartar accumulations on their teeth are reduced or prevented.

Abstract: Devices, compositions and the like which have or contain at least one inorganic pyrophosphate salt. The devices or compositions are used to reduce or prevent tartar accumulations on dog teeth.

Abstract: Lengthwise coextensively aligned jerky which has fibrous portions aligned generally parallel to the length of the jerky, and a procedure for preparing the lengthwise coextensively aligned jerky by extruding an alignable meat dough through a directional flow bar extruder under conditions such that fibers in the dough are coextensively aligned; further preparing the fiber-aligned dough into cuttable jerky, for example, by freezing, and cutting and/or slicing the cuttable jerky. The resulting lengthwise coextensively aligned jerky typically has a generally rugged, natural-like appearance and feel.

Abstract: This invention discloses a low calorie dietetic dog biscuit containing vegetable hulls. The vegetable hulls are fibrous components and reduce the overall caloric content of the biscuits to between about 320 and 330 calories per 100 grams of said biscuit. The biscuits can use a blend of proteinaceous and farinaceous ingredients such that the overall protein content of the biscuits is reduced when compared to standard dog biscuits. The preferred embodiment is a low calorie dog biscuit including rice hulls.

Abstract: An instantly hydratable, light-colored soy protein material, having a protein content of 30% or more with improved blood blend flavor; blendable with fish or poultry and maintaining its structural integrity.

Abstract: A method for preparing dried flaked textured high vegetable protein which instantly hydrates a portion content of 30 percent or more, and has an improved flavor. The process includes texturizing vegetable protein material by subjecting such vegetable protein material containing moisture to a pressure of at least 1,800 pounds per square inch for a time and at a temperature sufficient to convert said moisture into steam whereby such vegetable protein material is partially disembittered, toasted without scorching and is compacted into a hard and substantially fused mass having textured characteristics. The fused mass is fragmented into particles. The textured vegetable protein material is sized so that the retained portion of the textured vegetable protein material has a particle size between one inch and 0.0469 inch.