Abstract: An extremely rapid, economical and safe method of producing dry sausages comprising adding natural bactericides and bacteriostats to comminuted meats in an amount sufficient to at least inhibit growth of the generally encountered pathogenic and non-pathogenic organisms in such meats, admixing a given amount of at least one acidulating material to such meats and forming sausages from such acidulated meats so that a pH of less than about 5.7 is attained within said sausages, thermally treating the sausages under time-temperature conditions sufficient to attain an average internal temperature within each sausage of at least about 58.degree. C. and subjecting the thermally-treated sausages to a controlled drying environment having relatively high temperatures and relatively low relative humidity for a period of time sufficient to reduce the moisture level in each of such sausages to a maximum of approximately 35%.

Abstract: A process for the preparation of cured meat porducts, which have the characteristic color of high quality cured meats and which are able to retain this color during an extended period during which distribution and marketing of the meats may take place which process includes the step of incorporating calcium sorbate and sodium nitrate. The inventionalso refers to the meat products so produced and whichcontain calcium sorbate for facilatating the developmentand maintenance of the characteristic color associatedwith good quality cured meats.

Abstract: A method and apparatus for making jerky from food products including meat such as beef wherein the materials for making the jerky are ground to a desired consistency and blended with selected curing agents or seasoning, the cured or seasoned material then being extruded onto a freezer drum and compressed upon the drum to chill or freeze the material and to form a desired thickness for the jerky upon the drum, the frozen jerky then being removed from the freezer drum, cut to desired lengths and deposited upon a conveyor for passage through a drying chamber to first thaw and then dry the jerky strips in a continuous process. The jerky may also be smoked within the drying chamber if desired and transported to a packaging station from the drying chamber.

Abstract: A process for producing cured meat products, which comprises treating a raw meat with a curing agent, and ascorbic acid and/or alkali metal salts thereof in the presence of ascorbinase. It is possible by this process to improve the color of cured meat products while greatly reducing the amount of the curing agent used.

Abstract: The preparation of sausage meats without fermentation to achieve preservation and coagulation wherein the mixed ingredients of the sausage meat are immersed, with or without encasement, in an aqueous bath having a titratable acidity of 1-20%, in which at least 20% of the acidity is in the form of lactic acid while the remainder is selected of edible organic acids and thereafter cooking and/or smoking the treated sausage meat.

Abstract: A process for the discoloration of animal blood in which whole blood or red blood corpuscles separated from whole blood by centrifugal action is carried in a fat milieu to which milk or vegetable protein is added and mixed. The mixture is then subjected to a considerable drop in pressure resulting in a reaction in which the red blood corpuscles are covered by a protein/fat film and thereby discolored. The drop in pressure is preferably in the order of 200-300 atmospheres and may take place in a homogenizer. The mixture of blood, fat, water and protein is preferably heated to a temperature in the range of 30.degree.-70.degree. before being fed to the homogenizer.

Abstract: A bacon analogue and similar multi-phased meat products which can duplicate the texture, appearance and content of natural bacon and other multi-phased meat products is obtained by preparing a comminuted fat component which is treated with a curing pickle and preparing a separate comminuted lean component which may be mixed with optional additives such as flavoring, seasoning and preservatives and thereafter extruding the comminuted fat and lean components through a predetermined forming die to unite the fat and lean components to form a bacon analogue or other such multi-phased meat product. This multi-phased meat analogue may then be placed in pans and heated, smoked and cured and then be cooled, sliced and packaged and thereafter be ultimately used and cooked like natural multi-phased meat products.

Abstract: A meat pumping process employing a readily dispersible, soy protein isolate which is non-gellable upon heating and which has a polar lipid material on the surface thereof.

Abstract: Blood chunks are prepared by combining blood with at least one gum and other optional food materials heated and divided into solid meat by-product type ingredient for use in a pet moist food.

Abstract: A simulated bacon is made of two separate components, one a mixture of various pork and bacon components and added ingredients having appearance, flavor and texture properties somewhat like the lean meat in bacon, and the other being a mixture of high-fat pork items and added ingredients having appearance, flavor and texture properties somewhat like the fat in bacon. The two components are fed together into molds, the fat-like component serving as a binder for the meat-like component. Then follows cooking, smoking, tempering and cooling. The end product appears and tastes somewhat like bacon and can be sliced and packaged like bacon.

Abstract: Nitroxide derivatives of 1,2-dihydro- and 1,2,3,4-tetrahydro-6-alkoxyquinolines are used for reducing or eliminating the formation of undesirable nitrosamines which are generated when nitrite cured meat, such as bacon, is cooked at the temperatures usually attained during frying, grilling or broiling.

Abstract: The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain 1, 2, 3, 4-tetrahydro-6-alkoxyquinoline compounds in the curing mixtures or to treat the cured meat.

Abstract: Formation of carcinogenic nitrosamines when meats such as bacon and ham cured with the use of excess nitrite are grilled or fried is suppressed by introducing a 1, 2-dihydroquinoline into the meat.

Abstract: The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain aromatic secondary amines, such as p-alkoxy-N-alkylaminobenzenes, in the curing mixtures or to treat the cured meat.

Abstract: The red color of fresh red meats is preserved by adding thereto a color preservative selected from the group consisting of sodium cyanate, acetylurea, sodium-5-acetylhydantoate, urethylane sodium carboxylate and mixtures thereof. In a preferred embodiment, these color preservatives are incorporated in a resinous polymeric film which is fibrillated to provide an open-celled, microporous structure having a large internal surface area. Such films can be used as an interleaf between layers of slices of freshly cut red meat and are effective for preserving the fresh color for several hours.

Abstract: A process for preparing sliced dried beef in which beef is ground into chunks which are mixed with a curing ingredient, stuffed into fibrous casings and cured. The casings containing cured meat are subjected to a drying procedure in which the casings are immersed in hot brine for a period of time during which moisture content is reduced. The meat having reduced moisture content is chilled, sliced and packaged.

Abstract: The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain aromatic primary amines, such as p-alkoxyaminobenzenes, in the curing mixtures or to treat the cured meat.

Abstract: A process for pickling meat sections such as briskets, hams, picnics and the like comprising the steps of injecting meat sections with a liquid pickling medium, placing the meat sections in a container with additional liquid pickling medium continuously slowly rotating a stirring member within a part of said container while leaving other parts thereof free of such stirring thereby subjecting some said meat sections to direct stirring action by contact with said stirring member in said one part of said container while other meat sections in another part of said container are out of contact with said stirring member and continuing said stirring action until substantially all said additional pickling medium is absorbed by said meat sections, and gradually reducing the stirring speed towards the end of the stirring periods, as the viscosity of the contents of the container increases.

Abstract: Meats are effectively pumped in excess of 140% of their green weights, yet maintain their original proteinaceous posture and nutritional value by a critically controlled preparation and injection of a protein medium. A salt tolerance protein isolate is hydrated in water and subsequently curing salts are admixed to the hydrated salt tolerant protein isolate. Upon curing the liquid medium, which has been pumped into the meat, cooks to a uniformly distributed, meat-like gel, the extra pumped meat product maintains the same nutritional protein value and substantially identical textural properties of natural meat tissue, the protein substantially retains its hydrated form in the final product and there is substantially no protein separation.

Abstract: The formation of nitrosamines in fried, broiled or grilled cured meat products is reduced or eliminated by using organic nitrites, such as n-butyl nitrite, in the curing mixtures in lieu of conventional sodium nitrite and sodium nitrite-sodium nitrate combinations. An ascorbate or isoascorbate is preferably present in the curing mixture.

Abstract: A process for preparing cured comminuted meat products in which a soy protein material is incorporated therein and in which the meat and soy protein material is mixed along with sodium nitrite and colorants including betanin and canthaxanthin; and a cured meat product so prepared.

Abstract: Meats are effectively pumped in excess of 140% of their green weights, yet maintain their original proteinaceous posture and nutritional value by a critically controlled preparation and injection of a protein medium. A salt .[.tolerance.]. .Iadd.tolerant .Iaddend.protein isolate is hydrated in water and subsequently curing salts are admixed to the hydrated salt tolerant protein isolate. Upon curing the liquid medium, which has been pumped into the meat, cooks to a uniformly distributed, meat-like gel, the extra pumped meat product maintains the same nutritional protein value and substantially identical textural properties of natural meat tissue, the protein substantially retains its hydrated form in the final product and there is substantially no protein separation.