Abstract: The present invention relates to novel triazole derivatives of formula (I) having insecticidal activity, to processes and intermediates for preparing them, to insecticidal, acaricidal, nematicidal or molluscicidal compositions comprising them and to methods of using them to combat and control insect, acarine, nematode or mollusc pests wherein Y, X1, X2 and Q are as defined in claim 1; or salts thereof.

Abstract: A business method is provided for the sale of a high-stability non-ionic N-vinyl butyrolactam iodine solution in which high-stability non-ionic N-vinyl butyrolactam iodine is dissolved in water, then citric acid, at least one iodine ion stabilizing agent, at least one non-ionic surfactant and at least one emulsifier are added, then the pH is adjusted to 5 with at least one pH adjusting agent, so as to prepare the high-stable non-ionic N-vinyl butyrolactam iodine solution. The stability of the high-stable non-ionic N-vinyl butyrolactam iodine solution is such that a degradation rate of iodine activity at 85° C. for 15 hours is less than 6.0% thereby allowing for a warranty to be provided consistent with this novel level of stability.

Abstract: A combination comprising at least one diamide insecticide; and at least a silicic acid based plant health promoting additive, and a composition comprising the same

Abstract: The present invention relates to herbicidally active pyridino-/pyrimidino-thiazole derivatives, as well as to processes and intermediates used for the preparation of such derivatives. The invention further extends to herbicidal compositions comprising such derivatives, as well as to the use of such compounds and compositions in controlling undesirable plant growth: in particular the use in controlling weeds, in crops of useful plants.

Abstract: A synergistic herbicidal composition comprising pyroxasulfone, mesotrione and atrazine as the active components is provided, wherein the weight ratio of pyroxasulfone, mesotrione and atrazine ranges from 1 to 10:1 to 50:1 to 100. The use of the synergistic herbicidal composition for controlling the growth of undesirable plants is also provided. The present invention also provides a method of controlling the growth of undesirable plants, which comprises applying the active components pyroxasulfone, mesotrione and atrazine of the synergistic herbicidal composition to the undesirable plants or their growing locus jointly or separately. A method of reducing or preventing harm caused by pyroxasulfone when applied to plants, seeds or other reproductive parts of useful crops is further provided.

Abstract: Compounds of formula (I) wherein the substituents are as defined in claim 1, and the agrochemically acceptable salts, stereoisomers, enantiomers, tautomers and N-oxides of those compounds, can be used as insecticides and can be prepared in a manner known per se.

Abstract: There is provided a method for inhibiting growth of a microbial pathogen of a plant. The method includes applying to the plant a combination including a nitrogen-bearing macrocyclic compound which is a singlet oxygen photosensitizer selected from the group consisting of a porphyrin, a reduced porphyrin and a mixture thereof; and a chelating agent to increase permeability of the microbial pathogen to the nitrogen-bearing macrocyclic compound; and exposing the plant to light to activate the nitrogen-bearing macrocyclic compound and generate reactive singlet oxygen species.

Abstract: Herbicidal compositions are provided which cause rapid symptomology while delivering long term control of regrowth of plants. The herbicidal concentrate compositions comprise N-phosphonomethylglycine or a herbicidal derivative thereof, an auxin herbicide or a herbicidal derivative thereof, and at least one surfactant. Also provided is a method for killing or controlling the growth of certain plants by contacting the foliage of the plants with the diluted concentrate composition.

Abstract: The present invention relates to compositions and methods for disease control in plants. The compositions for use in the methods of the invention include glyphosate as the active compound. In addition, methods and compositions are disclosed to prevent and treat pest infection in glyphosate tolerant plants.

Abstract: Disclosed herein are methods of making pure chalcogenide (e.g., selenium, tellurium, or selenium/tellurium) nanoparticles by irradiating chalcogenide pellets by nano-second laser ablation using chitosan as a capping agent to form chitosan chalcogenide nanoparticles (CS-CgNPs). CS-CgNPs and methods of using such particles are also disclosed herein, such as antimicrobials and antimicrobial coatings effective against biofilms.

Abstract: The present invention relates to synergistic mixtures, comprising Bacillus subtilis strain FB17, or a cell-free extract thereof or at least one metabolite thereof, and/or a mutant of Bacillus subtilis FB17 having all the identifying characteristics thereof or extract of the mutant, and at least one biopesticide as defined in the description, and to compositions comprising these mixtures.

Abstract: A method for preparing a biopesticide preparation for preventing and controlling Solenopsis invicta comprising: a: preparing an agent containing pathogenic microorganisms for preventing and controlling Solenopsis invicia, the agent comprises Beauveria bassiana and sodium chloride, with a Beauveria bassiana spores to sodium chloride ratio of (1-8)×20 billion spores: 4.0-7.5 g; b: placing the agent into a solid container, and adding a corresponding amount of solution in a liquid container; inserting the solid container into the liquid container, wherein a retaining ring is stuck at the opening of the liquid container, a rubber gasket is pressed against the retaining ring, and a lid covers the rubber gasket and the retaining ring and is fixed to the opening of the liquid container.

Abstract: Disclosed herein are methods of increasing, enhancing, or accelerating root nodulation in a plant, accelerating growth of nitrogen fixing bacteria in nodules of a plant, increasing protein content in a plant, increasing yield of a plant, improving water retention of a plant, or reducing water use of a plant, the method comprising identifying a plant in need of root nodulation, and applying to the plant a composition comprising a protein component comprising yeast stress proteins resulting from subjecting a mixture obtained from the yeast fermentation to stress.

Abstract: The present invention is a plant growth promoter, containing: a lignocellulosic biomass (A); and at least one base (B) selected from the following (B1) to (B3), wherein the plant growth promoter has a contact angle with water of 80° or less, <Base (B)> (B1) a resin acid, (B2) a compound represented by formula (1), R1—Z1—Z2??(1) wherein R1 represents a hydrocarbon group with 9 or more carbons, Z1 represents a single bond or (OR2)p, R2 represents an alkanediyl group with 2 or more and 3 or less carbons, p represents a number that is on average more than 0 and 30 or less, Z2 represents a group selected from a carboxy group, a hydroxyl group, a sulfate group, and NR3R4, R3 and R4 each independently represent a hydrogen atom, a methyl group, an ethyl group, or (R5O)qH, R5 represents an alkanediyl group with 2 or more and 3 or less carbons, and q represents a number that is on average more than 0 and 15 or less, and (B3) a polyhydric alcohol or a polycarboxylic acid having a molecular weight of 30

Abstract: A turntable assembly of a filling-wrapping food forming machine includes a turntable body, multiple forming molds evenly distributed on the turntable body, and an opening structure provided on the turntable body for wrapper scraps access to achieve recovery of wrapper scraps, wherein a distance from an inner side of each of the multiple forming molds to a center of the turntable body is larger than a distance from an inner side of the opening structure to the center of the turntable body. Through the opening structure, the present invention is able to achieve the recovery of wrapper scraps on the basis of the existing structure and make full use of the space under the turntable assembly. A recycling bin is placed or a wrapper scrap processing apparatus is installed under the opening structure, so that the wrapper scraps are directly stored or reused after being treated.

Abstract: The invention relates to a method for producing gluten-free bakery and patisserie products and to the gluten-free bakery and patisserie products obtained, the method facilitating natural baking by means of the addition of between 60 and 110% of water to the mixture of ingredients, owing to the high water requirements of fibres that act as substitutes for the gluten in traditional baking, and the production of an oxygenated colloidal dough from this hydrated dough, to facilitate, when applicable, the subsequent leavening thereof, during and after the production of the colloidal dough. The leavened or unleavened gluten-free bakery and patisserie products obtained have organoleptic and rheological proprieties similar to those of products with gluten.

Abstract: The invention includes a method of manufacturing a probiotic fortified food product characterised by the step of applying a composition inoculated with at least one probiotic organism to at least one portion of the surface of the food product, wherein the composition includes a base which is fully milk derived and/or includes components inherently found in milk.

Abstract: The disclosure involves the method and process in which to manufacture an edible cheesecake sandwich that can be consumed by the masses. A baked good that allows people of all ages to enjoy a novelty dessert combination of cookies, and cheesecake in a predetermined individual serving size that creates a new delivery system integrated during the baking process allowing a defined heat exchange to alter the molecular structure of the two compounds to create a handheld cheesecake sandwich, which can be eaten without the use of plates and cutlery in any location at any time in the 24-hour cycle of a day.

Abstract: The invention relates to a method for preparing a flour tortilla, comprising —preparing a tortilla dough from cereal flour and fat particles, which fat particles at least substantially consist of triglycerides of saturated fatty acids having 8-22 carbon atoms; — shaping the tortilla dough into a tortilla shape; and —heating the shaped tortilla dough, thereby obtaining the flour tortilla. The invention further relates to a flour tortilla dough, comprising fat particles dispersed therein, which fat particles at least substantially consist of triglycerides of saturated fatty acids having 8-22 carbon atoms, and to a flour tortilla that can be obtained by a method according to the invention or made from dough according to the invention.

Abstract: A carcass dehairing brush having a rod attachment assembly and a whip assembly. The rod attachment assembly is configured to releasably be coupled to a rod, and includes a rod positioning member, a support member and a latch. The whip assembly includes a base and flexible portions extending therefrom away from the rod attachment assembly. A method of coupling is likewise disclosed.

Abstract: Embodiments herein relate to one or more methods comprising heating of a kava product; pressurizing the kava product, electrically pulsing the kava product, homogenizing the kava product or combinations thereof; cooling the kava product; wherein the method is configured to stabilize the kava product against microbiological decomposition or reduce microbial count in order to improve safety and extend shelf life under refrigeration and/or at ambient temperature.

Abstract: An air composition adjusting device includes: a carbon dioxide separator that separates carbon dioxide from air-to-be-treated to be supplied to a target space; a gas supply path including a high concentration gas supply path through which the carbon dioxide separator communicates with the target space; and a controller that performs a carbon dioxide concentration raising operation of supplying a high carbon dioxide concentration gas, which has a higher carbon dioxide concentration than air-to-be-treated before being treated, to the target space through the high concentration gas supply path.

Abstract: An internal air adjustment device that includes a first composition adjustment unit and a second composition adjustment unit. The first composition adjustment unit separates supply air from external air, the supply air having a composition that differs from a composition of the external air, and supplies the supply air into a transport container. The second composition adjustment unit separates discharge air from internal air, the discharge air having a composition that differs from a composition of the internal air, and discharges the discharge air to outside of the transport container. The internal air adjustment device is capable of properly controlling the composition of the internal air in the transport container.

Abstract: Described herein are conveyor systems and application units which can be used to transport and simultaneously treat, or to facilitate treatment and inspection of produce, agricultural products, or other items. The conveyor systems and application units can be configured to allow products to be simultaneously rotated as they are moved along a packing line, which can facilitate the uniform application of spray coatings and/or allow the products to be uniformly blow dried while they are moved. Exemplary conveyor systems and application units can include a bed formed of a plurality of rollers and a rotation inducing device that causes the rollers to rotate while they are laterally transported, thereby causing the products lying on top of the bed to rotate during transport.

Abstract: The present invention relates to the field of microbiology, specifically the field of production of a dairy food product using fermentation and the field of gene transfer by conjugation.

Abstract: The invention relates to a powdered human milk fortifier comprising a protein component typically present in an amount ranging from 6 wt/wt % to 20 wt/wt % of the fortifier powder, and a fat component typically present in an amount of from about 0.1 wt/wt % to 10 wt/wt % of the fortifier powder and a carbohydrate component selected from the group of Lactose and Oligosaccharides present in the in an amount from 50 wt/wt % to 75 wt/wt % of the fortifier powder; a moisture in the powdered milk fortifier in present in quantity of about 1.5 wt/wt % to about 4.5 wt/wt % of the powdered human milk fortifier; nutrients in the powdered milk fortifier selected from the group of Nucleotides, Minerals including but not limited to calcium, phosphorous, IgA, IgM, IgG, Lactoferrin, Nucleotides, Linolenic acid and Growth factors alike.

Abstract: A rice milk according to an embodiment of the present invention includes a mixture of rice protein powder and rice enzyme digestion extract concentrate in purified water. The rice milk using rice protein is suitable for allergy-sensitive elderly and infants to drink and also provides functionality to stressed adults because it has milk properties, high nutritional value and good digestion by mixing rice enzyme decomposition extract obtained by digesting rice starch and rice protein with subsidiary ingredients. In addition a method for preparing a rice milk using rice protein according to an embodiment of the present invention includes a first enzymatic digestion step, a second enzymatic digestion step, a filtration step, a rice protein powdering step, and a rice enzyme extract saccharification solution concentration step.

Abstract: A colostrum-enriched composition comprising at least 0.1 to 12 wt % immunoglobulin (at least 0.1 to 12g per 100 g composition dry weight) isolated from whey.

Abstract: The proposed apparatus relates to equipment for producing confectionery products and can be used at public catering and commercial enterprises for preparing candy floss. It includes a housing, a base with an electric motor having a shaft, a spinning head, a shell having a cover and propeller, and a diffusor secured on the base and having vertically bent vanes on its internal surface. The propeller is attached to the spinning head mounted on the shaft. The apparatus is equipped with rubberized supports for an extractor arranged on the housing. The diffusor has air intake openings in its lower part. The shell is made in the form of a ring having longitudinal slots. A spiral tubular heating element abuts the inside of the ring. The slots may repeat the shape of coils of the heating element. The proposed design makes it possible to considerably increase productivity of the apparatus.

Abstract: System and methods concerning easy preparation of frozen food treats and in particular, frozen food treats that are molded into desirable and fun shapes. The system and methods are directed to dispensing a treat formulation into molds. Generally, such methods and systems utilize a pressurized canister, a treat formulation and an actuator. The pressurized canister has a pressure-actuated nozzle. The treat formulation can be blended and compressed into the pressurized canister with a gaseous propellant. The treat formulation can contain a dairy cream or a non-dairy cream, and two or more of sugar, sweetened condensed milk, vanilla and egg. The actuator is configured to apply pressure to the nozzle so as to trigger the release of the treat formulation through the nozzle.

Abstract: A machine for making liquid or semi-liquid food products, specifically ice cream, includes a vessel for processing liquid or semi-liquid base products by means of a stirring device driven by a motor. The mixture in the vessel is transferred through a duct, along which movement means for moving the mixture are operatively located, these movement means comprising a rotary device including two juxtaposed discs, on which a series of rollers is mounted in such a way as to press a flexible portion of the duct, and an opposing element confronting the rollers.

Abstract: The invention relates to a shape of a food product designed for a better biting, sharing, and overall eating experience, where each section is easily bitten off, keeping sensitive teeth from hurting, or broken off for sharing. More particularly, the present invention relates to a food product shape that includes a plurality of base units of polyhedrons or curved geometric shapes wherein the connection between the base units provide shearability.

Abstract: 1. A composition, which is an anthocyanin-based colorant composition comprising 50-90 mol-%, based on the total amount of anthocyanins, of pelargonidin-based anthocyanins, and wherein (i) >70 mol-% of all anthocyanins are acylated with at least one phenolic acid; and (ii) >20 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid; and wherein the composition has a red color with a hue value H? in the L*C*h* color system in the range of 10-30, measured at an L*-value of (70.0±0.1) in a 0.1 mol/l trisodium citrate dihydrate buffer at pH 3 in a 1 cm-length quartz cell using Spectraflash 650 (Datacolor) in transmission mode under D65 illuminant 10 Deg. Also, the present invention relates to use of the above compositions as a food colorant.

Abstract: The present invention relates to a method for simultaneously recovering in aqueous medium, from a lipid and protein containing biomass, of a lipid fraction and a protein fraction, wherein the method comprises an extraction step to extract the lipid and protein fraction from the biomass, characterised in that the refining step consists of contacting the biomass with a solution of at least one organic acid in water having a pH of between 1 and 6, wherein the concentration of the organic acid is at least 0.1 M, and in that the method further comprises subjecting the thus treated biomass to a phase separation and recovering a first lipid phase containing at least 65% with respect to the total weight of the lipids contained in the biomass and a second phase containing one or more precipitated proteins.

Abstract: The invention relates to the field of protein-dense liquid nutritional compositions for use in the treatment and/or prevention of a condition linked to loss of muscle mass and/or strength. Provided is a heat-treated liquid high-protein composition comprising at least 10 g of protein per 100 ml of the composition, wherein at least 40 wt. % of the protein is micellar casein and at least 10 wt. % of the protein is hydrolysed whey protein having a degree of hydrolysation of at least 5%, and wherein the weight ratio of micellar casein to hydrolysed whey protein is in the range of 40:60 to 90:10, for use in any one or more of the following: a) preventing or reducing coagulation in the upper gastro-intestinal tract; b) increasing the rate of gastric emptying; c) enhancing protein digestion; d) increasing the blood serum concentration of free essential amino acids, preferably leucine, in a subject.

Abstract: Animal nutrition compositions include a carrier and a fermentation product applied to the carrier. Liquid fermentation products are fluidly applied to dry carriers, such as phyllosilicates or other earthen components, while mixing and applying air flow, under appropriate temperature and pH conditions, to bind the fermentation product to the carrier and dry the reaction product to appropriate moisture content. Fermentation products are also mixed with liquid carriers, such as water. Fermentation products include components of a microbial fermentation culture, such as liquid medium, microbial cellular components, and fermentation metabolites produced by microorganisms. Some compositions include a pH buffering agent and/or additional components to further enhance beneficial effects of the composition, such as improved weight gain and feed conversion, reduced gut lesions, harmful gut bacteria count, and decreased mortality. Compositions can be mixed with animal feeds or otherwise administered.

Abstract: The present invention encompasses compositions and methods for the prevention and treatment of age-related conditions in animals, particularly in companion animals, in need thereof. The methods for treating or preventing an age-related condition in an animal in need thereof, comprise administering to the animal an effective amount of a composition comprising at least one of a protein source, a carbohydrate source, a vegetable source, a fruit source, or a combination of two or more thereof. In this method, the protein source is selected from the group consisting of chicken, egg protein, corn gluten meal, and combinations thereof; the carbohydrate source is selected from the group consisting of millet, brewers rice, oat groats, and combinations thereof, the vegetable source is selected from the group consisting of carrots, spinach, tomato pomace, and combinations thereof, wherein the fruit source is citrus pulp.

Abstract: The present invention relates to a composition for feeding a ruminant comprising i)a core comprising or consisting of a biologically active ingredient selected from the list consisting of i) amino acids, derivatives of amino acids, and/or salts of amino acids and/or of their derivatives, ii) proteins, iii) peptides, iv) carbohydrates, v) vitamins, and substances having similar functions, vi) probiotic microorganisms, vii) prebiotic foods, viii) choline and salts and/or derivatives thereof, and ix) polyunsaturated fatty acids (PUFAs), and salts and/or derivatives thereof, and ii) a coating surrounding said core, wherein said coating comprises one or more layers of a mixture comprising a saturated fat, and a fatty acid, and said coating comprises from 60 wt.-%+/?10% to 80 wt.-%+/?0% of the saturated fat and from 20 wt.-%+/?10% to 40 wt.-%+/?10% of the fatty acid, each based on the total weight of the coating, wherein the composition comprises from 5 wt.-%+/?10% to 30 wt.

Abstract: This disclosure pertains to a food product comprising a composition comprising a basic metal salt, particularly pet food products, and further pertains to the use of such composition to reduce lipid oxidation and/or discoloration of such food product, particularly wet food products, e.g., during processing and storage.

Abstract: A method for pasteurizing freeze dried food comprises: 1) Determining the corresponding sterilization temperature according to the food to be sterilized, and determining the target water activity at the sterilization temperature; 2) Cooling the food to a temperature corresponding to the type of the food; 3) Removing the air from the sterilization chamber using a vacuum pump; 4) Introducing water vapor into the sterilization chamber, adjusting the steam flow rate after the food temperature reaches the sterilization temperature, and maintaining the food temperature at the sterilization temperature for a specific duration and ceasing the introduction of water vapor; 5) Capturing steam from the sterilization chamber and reducing the pressure in the chamber; 6) After the pressure in the chamber reaches or approaches the water saturation pressure corresponding to the cooling temperature prior to sterilization, charging clean air into the chamber until the vacuum state is released, and removing the food.

Abstract: The invention relates to food preparation methods. The technical result of implementing the invention consists in preserving the quality of the food, saving energy used for heating, and reducing the time required for preparation of food. The technical result is achieved by heating of entire volume of water or food inside a container, and subsequently dividing the water or food into a portion to be heated further and a remaining part, where the division occurs after a certain period of time after heating has started. The water or food may be in the liquid, semi-liquid or solid state when placed inside the container.

Abstract: The method is for making a coating for use in reducing penetration of food dyes on an egg shell surface. The method includes admixing an edible salt compound with water in combination with a hydroxide, optionally adding an acid to lower the pH of the mixture; optionally adding a sugar alcohol; optionally adding, and mixing in, one or more of water and a food grade acid, bacterial alpha amylase, a plasticizer, a sugar, starch, cellulose/cellulose esters, gelatin, agar, gluten, casein, and protein, adding a food grade emulsifier and a fatty acid to the mixture, optionally adding a food grade clay to the mixture, heating the mixture to a temperature between 135-200° F. and adding a food grade wax, and optionally adding a silicone, cooling the mixture to produce the coating for application onto the egg shell surface.

Abstract: Defoaming and/or foam suppression of a naturally derived water-soluble pigment is performed by a method including contacting an emulsified oil/fat containing an emulsifier and an oil/fat with the naturally derived water-soluble pigment or water-soluble pigment-containing substance. An emulsified oil/fat-containing preparation, a pigment preparation, and a pigment-containing composition for a defoaming and/or foam suppression method for a naturally derived water-soluble pigment or a water-soluble pigment-containing substance are also prepared.

Abstract: Provided is a starch processed with oil or fat obtainable by processing a composition with oil or fat, in which the composition contains a component (A): starch having a degree of swelling in cold water of higher than 1 and lower than 3.5, a component (B): starch having a degree of swelling in cold water of equal to or higher than 3.5 and equal to or lower than 40, a component (C): edible oil or fat, and a component (D): a protein material, and a mixing amount of the component (B) with respect to 100 parts by mass of the component (A) in the composition is equal to or greater than 0.03 parts by mass and equal to or smaller than 7 parts by mass.

Abstract: A popcorn popper for popping popcorn kernels includes a base section that includes an electrical blower that receives air from an inlet from a location exterior to the popcorn popper and provides air through an air outlet. A popping section that is positioned in a manner to receive the air provided through the air outlet of the base section and suitably sized for popping popcorn kernels in response to receiving sufficient heat together with the received air. A transfer section that receives the popped popcorn from the popping section that may optionally support popcorn and seasoning. A removable container that receives the popped popcorn from the transfer section.

Abstract: The present disclosure relates to a Bacillus amyloliquefaciens CJ14-6 strain isolated from traditional meju, a preparation method for soybean koji using the same, and a soybean koji prepared by the preparation method. The preparation method for soybean koji includes: soaking soybeans in water or adding waster to soybeans and steaming the soaked soybeans; and inoculating a Bacillus amyloliquefaciens CJ14-6 strain into the steamed soybeans, fermenting the steamed soybeans, and drying the fermented soybeans to prepare a soybean koji.

Abstract: The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same. The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

Abstract: Compositions that contain gluconate and protease at a proportion of 100 to 100,000,000 U of protease per 1 g of gluconic acid can be used to provide a prepared meat product with a juicy and tender meat center even after heating.

Abstract: Refined poultry fat comprising less than about 300 ppm of minerals and metals, wherein the refined poultry fat is resistant to bacterial growth when challenged with a bacterial species. The refined poultry fat is prepared from rendered poultry fat by a process comprising introducing moisture into the rendered poultry fat product to form a hydrated poultry fat product; (b) agitating and heating the hydrated poultry fat product such that droplets of water are dispersed throughout and coalesce with water-soluble impurities and/or particulate impurities in the hydrated poultry fat product to form a plurality of water-laden particles; and (c) removing the plurality of water-laden particles. The refined poultry fat can be used as an ingredient in the animal food industry, or can be used in the renewable energy industry.

Abstract: Compositions that contain gluconate and a saccharide-modifying enzyme at a proportion of 100 to 100,000,000 U of the saccharide-modifying enzyme per 1 g of gluconic acid can be used to provide a juicy and tender prepared meat product with suppressed syneresis by heating.