Abstract: The present invention provides a process for rapidly producing dry and/or semi-dry sausage products through the use of a single extrusion step that is capable of both drying and cooking the sausage product. The present invention is capable of producting non-conventionally shaped sausage products for use as food and pizza toppings, snacks and ready to eat meal pieces.

Abstract: The present invention relates to an improved binder system to stabilize and improve yield for thermally processed meat products such as those that are used in canning or retort operations. More specifically, the present invention pertains to the novel starch/binder matrix that produces a meat product having enhanced moisture flavor and texture over those treated using currently available techniques. The novel matrix uses a combination of starches that provide differential water holding and moisture control for the meat products treated therewith.

Abstract: The present invention relates to the production of flavored and savory meat products, namely sausage products, for use in consumer food products, including pizzas, frozen meals, snacks and the like. Additionally, the invention contemplates a binder structure for use with the meat products so as to enhance the savory characteristics of the resulting meat or sausage product.

Abstract: The present invention relates a method for improving the organoleptic properties of protein used in the production of frozen and retort consumer food applications. More specifically, the present invention is directed to the addition of a liquid fat during the step of marinating the protein to enhance the flavor and texture of the meat products.