Abstract: A cereal or grain hydrolysate-containing composition which is derived from the enzymatic, e.g., amylase, hydrolysis of cereal or grain in combination with a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum, can be effectively used as a fat mimic in preparing low fat comminuted meat products. Thermo-irreversible gels useful for providing non-fat fat mimics can also be prepared in accordance with the invention. In addition to amylase, the enzyme used for the hydrolysis of the cereal/grain substrate can be selected from the group consisting of amyloglucosidases (.alpha.-1,4-glucan glucohydrolase), cellulases (.beta.-1,4-glucanohydrolase), pullulanases (pullulane 6-glucanohydrolase), cyclodextrine glycosyltransferase (.alpha.-1,4-glucan-4-glycosyltransferase), proteases and mixtures thereof.

Abstract: A cereal or grain hydrolysate-containing composition which is derived from the enzymatic, e.g., amylase, hydrolysis of cereal or grain in combination with a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum, can be effectively used as a fat mimic in preparing low fat comminuted meat products. Thermo-irreversible gels useful for providing non-fat fat mimics can also be prepared in accordance with the invention. In addition to amylase, the enzyme used for the hydrolysis of the cereal/grain substrate can be selected from the group consisting of amyloglucosidases (.alpha. -1,4-glucan glucohydrolase), cellulases (.beta. -1,4-glucanohydrolase), pullulanases (pullulane 6-glucanohydrolase), cyclodextrine glycosyltransferase (.alpha. -1,4-glucan-4-glycosyltransferase), proteases and mixtures thereof.

Abstract: The surface of red meat is treated with an trialkali metal orthophosphate to reduce, remove, retard or control salmonella, campylobacter, E. coli, and spoilage bacteria without causing organoleptic depreciation of the meat, including color change.

Abstract: A cereal hydrolysate containing composition which is derived from the amylase hydrolysis of cereal in combination with a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum, can be effectively used as a fat mimic in preparing low fat comminuted meat products.

Abstract: A thermo-irreversible gel composition prepared from a soluble dietary fiber which is derived from the amylase hydrolysis of cereal and a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum can be effectively used as a fat mimic in preparing low fat comminuted meat products