Abstract: Creating a depression in at least one surface of uncooked meat and dispensing a colorant and/or flavorant into said depression affords uncooked meat which will have the look and/or taste of grilled meat even after being cooked by some other method. Such a method may be carried out by an apparatus which comprises: (1) means for forming a depression in uncooked meat; and (2) means for dispensing a colorant and/or flavorant into said depression.

Abstract: The present invention relates to a low moisture vegetable product in a process for producing same. The low moisture vegetable product comprises vegetable product and a solid, amorphous osmotic agent. The resulting product has extended storage life as compared with fresh vegetable products and yet may be rehydrated to produce a product having the flavor, color and taste of fresh vegetable products. The process for producing the low moisture vegetable product comprises immersing the vegetable in a liquid bath containing a osmotic agent capable of infusing into the vegetable tissue and forming an amorphous solid upon drying. Once excess osmotic agent has been removed, the infused product is dried to form a vegetable product having a water content of from about 2 to 6 percent by weight and which contains an amorphous, solid, osmotic agent.