Abstract: Within the present invention, a powder or "fines" is created from the targeted wood (i.e. mesquite, peach, hickory, apple). This powder is then sprinkled onto, or rubbed into, the meat (fish, chicken, beet, ostrich, buffalo, etc.) and then the meat is flame grilled. During the flame grilling, the wood powder is incinerated, thereby releasing the wood's flavor into the meat through the smoke.

Abstract: A pet chew treat made from the gastro-intestinal organs of a bison wherein the gastro-intestinal organs are cleaned of any fat, cut into strips, arranged on a drying rack, smoked in a smokehouse at preferably about 110.degree. F., and then maintained at a temperature of preferably between about 110.degree. F. and about 150.degree. F. until the strips reach about 2% to about 20% moisture. The resulting chew treat is not human food grade and is preserved so that it can be stored at room temperature without a danger of spoilage.

Abstract: Disclosed is a method for applying a powder blend to a whole meat muscle product and the product so produced. A cooked, whole meat muscle product is placed on an electrically grounded support in a coating chamber to expose a surface of the whole meat muscle product to be coated. A powder blend containing a food grade powder, that is at least partially cold water soluble, and a powdered moisture absorbent agent is then introduced into the coating chamber and an electrostatic charge applied to the powder blend to cause the powder blend to be attracted to and form a coating on the exposed surface to the whole meat muscle product.

Abstract: Tasteless super-purified smoke is manufactured to treat seafood and meat to preserve the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed. The smoke is generated by burning an organic smoking material at preferably 500 to 800 degrees F. (260 to 571 degrees C.) in a smoke generator 1. It is then passed through a precipitation filtering tower 2 comprised of filters of ice, cloth, and activated carbon to remove taste imparting, and carcinogenic, particulates and vapors. The super-purified smoke is then stored and aged in a temporary pressure pot 3 or in canisters for treatment at the same time or at another place and time. The super-purified smoke is used to treat seafood or meat in plastic bags at temperatures between its variable freezing point and 46 degrees F. (7.8 degrees C.) for twelve to forty-eight hours, or until the desired effect is achieved.

Abstract: An apparatus and method for the fixing of pieces of meat under pressure during a smoking or heating process, comprising a number of perforated elements arranged as layers above one another, and where holding elements are mutually connected by links which permit mutual displacement to a maximum distance between the layers. On three sides between adjacent layers, the holding elements are provided with fixed, perforated walls, and from at least one holding element, preferably more, the walls extend from two opposing sides from the bottom of the holding element(s) down towards the underlying holding element, and from the upper side from the same holding element(s) the walls extend towards the overlying holding element. There is hereby created a chamber for the insertion of each individual piece of meat, which due to the perforations in the chamber walls not only permits an optimum smoking of the pieces of meat during the smoking process, but also ensures a well-demarcated insertion space for the meat.

Abstract: A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.

Abstract: The smoking attachment for use with a barbecue grill has a smoker box with a solid bottom plate, left and right side walls, a rear wall, a top, an open front and two doors that close and substantially seal the smoker box. Support brackets on the side walls support the smoker box on a grill box with the solid bottom plate above a grill heat source. A smoker box divider plate divides the smoker box into a wood chip chamber and a smoking chamber. A wood chip box holds wood chips and sets inside the wood chip chamber. Tray and rack holders support racks and trays with food products in the smoking chamber. Smoke from the wood chips passes through smoke passages in the smoker box divider plate and through smoke passage apertures in the tray and rack holders. Vertical smoke baffles on the tray and rack holders control the distribution of heat and smoke.

Abstract: A pH increasing gas is placed under an operating pressure and in contact with the surface of a meat product to be treated. Keeping the pressurized pH increasing gas in contact with the meat product for an operating period increases the pH of the meat product at its surface. The increased pH reduces bacterial activity and helps maintain the quality of the meat product during storage. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the meat product and holding the pH lowering gas in contact with the meat product at the neutralizing pressure for a neutralizing period sufficient to bring the pH of the meat product back to a normal level. The method may further include the step of removing the treatment gas and any reaction materials either after releasing the pH increasing gas or after treating with the pH lowering gas if that step is employed.

Abstract: A method of treating poultry carcasses to reduce the population of contaminating organisms in preparation for consumption includes treating the poultry carcasses with a disinfectant. Suitable disinfectants include ozone and ozone disssolved in water.

Abstract: A method and apparatus for smoking food includes a closed smoking chamber for receiving the food to be smoked, a mixing chamber for receiving air from the smoking chamber with a fan for drawing the air from the smoking chamber and returning it to the mixing chamber and creating a swirling air action at a higher pressure within the mixing chamber. Liquid smoke is sprayed into the swirling air in the mixing chamber to effect a mixing of the air therein with the liquid smoke and the mixture is returned to the smoking chamber for expansion therein under a lower pressure.

Abstract: A package for packaging fresh meat in a substantially oxygen-free atmosphere, whereby the packaging provides for a prolonged shelf life of the packaged meat products so that the meat will bloom to a desired red color when the packaging is opened. The packaging includes a packing tray which is sized for receiving a piece of fresh meat of predetermined cut. The tray is overwrapped with a web of clear plastic wrapping material. The overwrapped tray is ventilated to ensure gas communication between enclosed regions of the overwrapped tray and the outside ambient without blockage due to run off juices from the meat product or shifting of the meat product within the tray during transport. A number of similarly ventilated overwrapped trays are then placed within an outer barrier bag which is first evacuated of normal atmosphere and then flushed with a preservation-enhancing gas. The outer barrier bag is then sealed.

Abstract: A method of storing and aging a meat which comprises the steps of containing said meat in a controllable environment under a mechanical compression, substantially separating a majority of a surface of said meat from direct contact with a gas present in the controllable environment, controlling said gas in said controllable environment by reducing free oxygen gas in said controllable environment and controlling gas pressure in said controllable environment while protecting a majority of the surface of said meat from the effects of a pressure variation, and holding said meat under said controllable environment for a period of time within a predetermined temperature range; provided that said meat is held under the mechanical compression during the controlling of said gas in said controllable environment.

Abstract: A method for packaging fresh meat in a substantially oxygen-free atmosphere, whereby the packaging provides for a prolonged shelf life of the packaged meat products so that the meat will bloom to a desired red color when the packaging is opened. The packaging includes a packing tray which is sized for receiving a piece of fresh meat of predetermined cut. The tray is overwrapped with a web of clear plastic wrapping material. The overwrapped tray is ventilated to ensure gas communication between enclosed regions of the overwrapped tray and the outside ambient without blockage due to run off juices from the meat product or shifting of the meat product within the tray during transport. A number of similarly ventilated overwrapped trays are then placed within an outer barrier bag which is first evacuated of normal atmosphere and then flushed with a preservation-enhancing gas. The outer barrier bag is then sealed.

Abstract: A method for conditioned storage and sale of perishable foodstuffs (A), such as for example meat delicacies, to be sold in portions comprises a display cabinet (2,3) containing a refrigerated and protective atmosphere. Pallets (7) are provided for arranging the foodstuffs (A). There is an operating panel (5) for selecting a desired foodstuff and for activating a control system. A slicer (9) is adapted to take a portion from the selected foodstuff (A) under control of the control system. A conveyor enables the automatic dispense of the sliced-off foodstuff.

Abstract: Raw fish and meat are smoked to sterilize and prevent decomposition and discoloration without losing their freshness. The smoked fish and meat pick up agreeable taste and flavor, and remain as wholesome as fresh ones when kept at easily obtainable cold-storage or freezing temperatures, even during long transportation. The smoke generated by burning a smoking material at 250.degree. to 400.degree. C. is passed through a filter 22 to remove tar. The smoke retaining ingredients, exerting highly preservative and sterilizing actions passed through the filter 22, are cooled to between 0.degree. and 5.degree. C. in a cooling unit 3. Fish or meat is processed by exposure to the smoke at the extra-low temperature thus obtained.

Abstract: A combination pressure and vacuum smoker is described that includes separate compartments for the creation of a fire, the pressurized smoking of foods, and the smoking of foods in a partial vacuum. In operation, a user creates a fire in the fire compartment and places the foods to be smoked in the other compartments. The unique design to the device allows a user to pressurize the fire compartment with air and to transfer the pressurized and smoke filled air to the pressure smoking compartment to smoke the foods therein contained under pressure. The design further allows a user to create a partial vacuum within the vacuum smoking compartment, to then draw smoke filled air from the fire compartment into the vacuum smoking compartment, and to maintain a partial vacuum in the vacuum smoking compartment.

Abstract: The present invention relates to a casing which is impregnated with a high browning, low flavor liquid composition in order to impart a desirable brown color to a food contained in the casing without adding undesirable sensory characteristics to the food.

Abstract: An apparatus and method for processing a food product. A series of processing cabinets are each provided with an inlet and an outlet in one of the cabinet side walls adjacent an end wall. The product is carried by a series of individual product carriers, which are capable of turning relative to the rail. The carriers pass through the cabinet inlets, and are turned relative to the rail thereafter so as to pass through the cabinets in a closely packed arrangement. As the carriers approach the opposite end wall of the cabinet, the carriers are again turned so as to exit the cabinet in a direction perpendicular to the longitudinal axis of the cabinet.

Abstract: This invention relates to a high browning liquid smoke composition made from the condensable liquids of pyrolyed wood or cellulose. The high browning liquid smoke composition has the capability to flavor and to impart characteristic smoke color to a foodstuff and has a brix less than about 50, a browning index greater than about 30, and a transmittance value of greater than about 50% at 590 nm. A method of making the high browning liquid smoke composition and the use of the composition with a food product is also disclosed.

Abstract: A flavor-imparting powder composition for use with barbecue grills comprising clay and at least one combustible material and which prevents flare-ups and flaming of food juices during grilling.

Abstract: A liquid smoke derivative product containing a minimum of carbonyl and phenol and having no staining index and high acidity is applied to wieners post-peeling and before packaging to inhibit Listeria monocytogene re-inoculation and to extend the shelf-life of the wieners without adversely affecting the taste and/or edibility thereof.

Abstract: The invention concerns a method and an equipment for the generation of smoke for smoke-curing of goods. The smoke is generated by means of the top-burning technique, the smoke being recovered only when there is a layer of coals that has been produced from the burning of the fuel and that has a thickness of about 0.5 to 100 mm above the layer of fuel. The layer of coals acts as a regulator of the flow of the combustion air, whereby the burning can be made to take place at a temperature favorable in view of the formation of flavor agents and detrimental substances. The layer of coals also acts as a selective filter as it removes detrimental substances out of the smoke.

Abstract: An aqueous wood smoke solution for flavoring foodstuffs is produced by heating in an oxygen starved atmosphere ground wood or cellulose to between 400.degree. C. and 650.degree. C. within 1.0 second; maintaining the said wood or cellulose and the primary pyrolysis vapors between 400.degree. C. and 650.degree. C. for between 0.03 and 2.0 seconds; reducing the temperature of the pyrolysis products to below 350.degree. C. within 0.6 seconds; separating and collecting the water soluble liquid products; and diluting the said water soluble liquid products with water to achieve a partial phase separation and to reduce the benzo(a)pyrene concentration to less than 1.0 ppb.

Abstract: The process for producing a sliced meat product includes the steps of partially cooking chunks of meat so that outside portions of the chunks reach temperatures above the temperature at which the meat is considered fully cooked while inside portions remain not fully cooked. One embodiment of the process includes slicing the meat chunks and adding to the slices sauce which is at a temperature above the temperature at which the meat is considered fully cooked, allowing the temperature of the meat and sauce to equalize at least to the extent that all meat reaches the temperature at which it is considered fully cooked, and portioning and packaging the product.

Abstract: Disclosed herein is a smokable food-packaging film comprising:at least one layer of a mixture of 50 to 80 wt % polyamide having a melting point of 120.degree. to 210.degree. C. and a recrystallization temperature of not lower than 50.degree. C. and 20 to 50 wt % .alpha.-olefin - vinyl alcohol copolymer, said film having properties of an initial stress of not higher than 0.6 Kg/mm.sup.2 at a 25% elongation, a transmission to 50% concentration of methanol of not less than 200 g/m.sup.2.day.atm at a temperature of 60.degree. C. and a relative humidity of 0%, and an oxygen gas-transmission of not more than 50 cc/m.sup.2.day.atm at a temperature of 30.degree. C. and a relative humidity of 60%, and the thickness of said film being 20 to 60 .mu.m.

Abstract: Ready-to-eat dried flakes made from tripe. The flakes are prepared by utilizing the inherent characteristic of the tripe, i.e. its abundant fibrous tissue which renders the tripe stiff and difficult to eat. In accordance with the present invention, a mass of tripe is first boiled or steamed and then soaked in a seasoning-bath containing at least mirin, garlic, ginger, and beef flavoring. After the seasoning treatment, the mass of tripe is smoked for an extended time to obtain a hardened meat product having a water content of 18-30 weight % followed by exfoliating the tripe into thin flakes which are ready to eat as snacks or as toppings.

Abstract: Disclosed are food smoker for household or restaurant use and method for food smoking with the smoker. The food smoker comprises a container containing a liquid wood or pellet(s) onto which the liquid wood is adsorbed, which is installed in the bottom part of the smoker body, a means for heating the container, and a means for holding a material (such as food) to be smoked in the inside of the smoker body. The food smoker is preferably provided with a means capable of radiating far infrared rays by the heat of the heating means at least around the holding means. The liquid wood can be recovered by distillation or solvent extraction of wood chips. For food smoking, the liquid wood or pellet(s) onto which the liquid wood is adsorbed is(are) heated in a container of the smoker body containing the food to be smoked, whereupon the volatilization rate of the liquid wood is controlled by the choice of the heating temperature and the total amount of the liquid wood.

Abstract: A novel process for curing whole hams and improved boneless hams comprising the steps of mixing the ham or ham portions with a cure mix; storing the hams for a period of days; smoking the hams; subjecting the hams to ultraviolet light for a period of days; aging the hams under ultraviolet light for a period of days; forming the hams or ham portions after excess fat removal and trimming to a desired form or shape; cooking the hams for a period of hours at reduced humidity to facilitate trichina destruction, binding and moisture removal from said hams; chilling the hams to a reduced temperature; and packaging the resulting ham product; wherein each stage is conducted under particular parameters of time, temperature and humidity.

Abstract: A method of processing a first type of product and a second type of product in a common chamber, by passing of a first type of product into the chamber and causing it to dwell for a predetermined first dwell time, and then passing a batch of a second type of product into the chamber and causing it to dwell for a predetermined second dwell time different from the first dwell time.

Abstract: A method and apparatus for producing a smoked meat product is provided. A mold frame is provided which has an opening. A piece of elastic netting is stretchedly secured over the opening. A piece of edible film is placed on the elastic netting, massaged meat product parts are placed on the film over the opening causing the netting to extend through the opening. A grid secures the parts into the frame. The parts are held under compression by the apparatus during smoking and a unitary smoked meat product is thus produced preferably of turkey meat.

Abstract: A process ing system for processing batches of different products in the same process conditions, and having chamber means having zones, processing conditions means for each zone, to procure uniform process conditions within each zone, including water treatment means in at least one zone, first and second separate side by side conveyors passing through the chamber, batch supports maovable on respective first and second conveyors, for carrying batches of products, conveyor movement means for moving said separate batch supports at different timings, to procure different transit and dwell times of different products within the same zones of the chamber, and, control means connected to the conveyor, and a method of processing products in such a system.

Abstract: A method and an apparatus for preserving raw meat products are described. The meat products are lightly salted and placed atop each other in a compressive vessel. The vessel has a lid which is movable in the vertical direction and capable of exerting pressure on the meat products. The meat products are subjected to periods of increasing and then decreasing pressures. In this way, juices from the meat are squeezed out. These juices act as a preservation brine for the meat.

Abstract: A pressure smoker having a stainless steel cooking vessel including a smoke generating cavity, the cooking vessel being heated by electric heating elements positioned to heat the walls of the vessel while creating a cool area at the bottom of the vessel, the smoke generating cavity having a separate heating element, the controls for the smoker including separate controls for the heating elements for the vessel and the heating element for the smoke generating cavity, and pressure responsive valves to control both heat and pressure within the cooking vessel.

Abstract: A processing system for batches of different products in the same conditions, and having chamber means having zones, air circulation for each zone, and tempering for tempering the air zones, to produce uniform conditions within each zone, first and second separate side by side conveyors passing through the chamber, batch supports movable on respective first and second conveyors, for carrying batches of compatible products, conveyor movement for moving said separate batch supports at different speeds, and different timings, to procure different transit and dwell times of different products within the same zones of the chamber, and, control means connected to the conveyor.

Abstract: A tar-depleted aqueous liquid smoke composition with smoke coloring and smoke flavoring capability and a tubular food casing with the composition applied on a surface thereof.

Abstract: A method and apparatus are provided for rapidly changing the internal temperature of meat by the use of gas. More specifically, discrete areas of the meat are subjected to gas, such as air, under pressure and at a temperature higher than the desired temperature for the meat, if it is to be heated, or at a lower temperature than the desired temperature for the meat, if it is to be cooled.This invention relates to a method and apparatus for changing the internal temperature of meat by the use of gas under pressure.

Abstract: A packaging film which is permeable to smoke constituents is made from a thermoplastic copolyester. The copolyester is built up of recurrent long-chain and short-chain ester units which are joined head-to-tail through ester bonds, the long-chain ester units corresponding to the formula ##STR1## and the short-chain ester units to the formula: ##STR2## where R.sub.1 is a divalent radical remaining after removal of the terminal hydroxyl groups from a poly(alkylene oxide) glycol having a molecular weight in the range of 600 to 6000 and a carbon to oxygen ratio of 2.0 to 2.7; R.sub.2 is a divalent radical remaining after removal of the hydroxyl groups from a diol having a molecular weight not higher than 250; R.sub.3 is a divalent radical remaining after removal of the carboxylic acid groups from a dicarboxylic acid. Said long-chain ester units amount to 20 to 60% by weight of the copolyester and at least 70% of the R.sub.3 groups are 1,4-phenylene radicals. The phenol number of the film, expressed in mg per m.

Abstract: A shirred tubular cellulosic food casing suitable for imparting smoke color and flavor to food products processed therein is manufactured by treating the external surface of the casing with liquid smoke before shirring.

Abstract: Good color in fresh meat, fresh poultry, and fresh fish is established and maintained by subjecting such meat, poultry and fish to an atmosphere containing a low oxygen concentration to convert oxymyoglobin on the surface of the meat and poultry to reduced myoglobin, and both oxymyoglobin and oxyhemoglobin in fish to reduced myoglobin/hemoglobin, respectively, then subjecting the fresh meat, fresh poultry and fresh fish to a modified atmosphere containing a small amount of carbon monoxide to convert the reduced myoglobin to carboxymyoglobin to a depth of not more than about 0.375 inch below the surface of the meat and poultry, and to convert the reduced myoglobin/hemoglobin to reduced carboxymyoglobin/carboxyhemoglobin in the fish. The modified atmosphere is a new composition of matter.

Abstract: A method for processing an advancing avian carcass wherein muscle parts are removed from an advancing warm carcass prior to rigor mortis, the advancing carcass is eviscerated and the removed parts are preserved within two hours of removal.

Abstract: A tar-depleted aqueous liquid smoke composition with smoke coloring and smoke flavoring capability and a tubular food casing with the composition applied on a surface thereof.

Abstract: This invention provides foodstuffs which contain a substituted-heterocyclic compound as a flavorant additive.In one of its embodiments this invention provides food compositions which contain a substituted-pyrazine flavorant additive such as 2,3-dihydroxy-2,3-dimethyl-1,4-bis(3,5,6-trimethyl-2-pyrazinyl)butane: ##STR1## .

Abstract: A tar-containing aqueous liquid wood smoke is at least partially neutralized under controlled temperature to form a tar-enriched fraction and a tar-depleted liquid smoke fraction, and the latter is used for food casing treatment to facilitate smoke coloring and flavoring of encased foodstuff during processing.

Abstract: A tar-containing aqueous liquid wood smoke is extracted with selected organic liquid solvents to form a tar-enriched liquid fraction and a tar-depleted aqueous liquid smoke fraction, the latter being used for food casing treatment to facilitate smoke coloring and flavoring of encased foodstuff during processing.

Abstract: Fibrous reinforced cellulosic food casing with wood-derived liquid smoke having smoke color, odor and flavor constituents, impregnated in the casing wall to provide an absorptive index of at least about 0.15 and moisture content of between about 17% and about 60% by weight of total casing.

Abstract: A method of smoking meat or other food products wherein a high voltage electric field is utilized to cause particles of smoke to be drawn to the food product being smoked.

Abstract: A reusable tubular casing is made of porous polytetrafluoroethylene (PTFE) membrane for the production of caseless (skinless) parboil or raw sausages. The membrane has a microstructure comprising PTFE nodes connected by PTFE fibrils with a porosity of about 70-80%, a Gurley No. less than about 28 seconds, a Bubble Point Pressure greater than about 13, and a Water Entry Pressure greater than about 40 psig. The casing is contacted on at least a part of its circumferential area by a porous support such as a cylindrical lattice. A new process for production of parboil or raw sausage involves heating the sausage in casing formed by a reusable non-adherent, vapor permeable membrane to drive off moisture and other volatile materials, and removing the sausage from the casing. The sausage can subsequently be smoked and the casing reused.

Abstract: Novel unsymmetrical formamidine-sulfenylated carbamate compounds exhibit broad-spectrum insecticidal, miticidal and nematocidal activity.

Abstract: The growth of Clostridium botulinum and the production of enterotoxin in comminuted meat products is inhibited by adding to such products an effective amount of a compound selected from the group consisting of hypophosphorous acid and non-toxic salts thereof in combination with minor amounts of sodium nitrite.

Abstract: The growth of Clostridium botulinum and the production of enterotoxin in corned beef and poultry products is inhibited by adding to such products an effective amount of a compound selected from the group consisting of hypophosphorous acid and nontoxic water-soluble salts thereof in combination with minor amounts of sodium nitrite.