Abstract: Bacon is rendered resistant to C. botulinum by curing with an amount of a nitrite-free pickling solution containing salt, glycerine, acetic acid and smoke flavor which imparts about 2-4% salt, 0.5-1.0% acetic acid, 0.5-2% glycerine and 0.3% smoke flavor contents by weight to fresh pork meat and then heat curing the meat until about 80-90% of the acetic acid is removed from the meat and the cured bacon has a pH of about 4-5.

Abstract: This invention pertains to poultry or fish foodstuffs wherein lactate salt is added in an amount effective to delay Clostridium botulinum growth.

Abstract: Use of a long chain alkyl ester as a temporary microbicide at pH-values from about 6 to about 8.5. The long-chain alkyl ester has the formula ##STR1## where R.sup.I, R.sup.II, and R.sup.III are hydrogen or lower alkyl groups and R.sup.IV is an long chain alkyl group having 10-18 carbon atoms, R.sup.V is hydrogen or a group having the formula R.sup.VI N.sup.+ H.sub.3 where R.sup.VI is an alkylene group having 3-4 carbon atoms, A is a monovalent counter ion and n is the number of cationic groups in the ester compound. The ester exhibits a temporary microbicidal effect due to a hydrolytic reaction. As a consequence the toxic effect on human and animals cells and tissues will be low.

Abstract: An imitation cream cheese product suitable for low calorie and low fat diets, having a fat content of about 2 to 9% by weight, preferably 6 to 9% by weight, and a method for making such a product having the appearance, texture and taste of cream cheese is provided. The low fat cream cheese type product is prepared by admixing milk, a milk fat-containing carrier, and nonfat dry milk solids to form a dressing mixture; pasteurizing and homogenizing the dressing mixture; heating and agitating the mixture at about 145.degree. to 195.degree. F., preferably about 165.degree. to 190.degree. F.; adding a stabilizer; admixing the stabilizer-containing dressing mixture with cottage cheese curd to form a curd mixture while maintaining the curd mixture temperature in the range from 150.degree. to 175.degree. F., preferably 160.degree. to 175.degree. F.; and homogenizing the curd mixture.

Abstract: The shelf life of vegetables such as raw celery can be substantially increased by subjecting the raw celery to a process including selecting a portion of the celery that has characteristic chemical and physiological properties found in petioles of market mature celery, (b) slicing the celery to minimize bruising and tissue damage caused by tearing and compression, (c) treating the cut celery with water, (d) drying the surface of the cut celery, and (e) placing the pieces of celery in a sealed container to prevent microbial recontamination and maintain the celery in a viable condition.

Abstract: Packaged fibrous and non-fibrous reinforced food casings containing sufficient water that presoaking prior to stuffing can be eliminated. The casings which rely on water as the sole or principal plasticizer do not rely on chemical type plasticizers like glycerin and propylene glycol. The premoisturized, ready-to-stuff casings are preserved with effective amounts of a high pH active antimycotic agent. Drying requirements can be reduced or eliminated.

Abstract: The present invention relates to a food tray for supporting, containing and displaying food products which tend to exude or purge juices or liquids. In particular, the present invention relates to a food tray which comprises a sunken exudate reservoir. The reservoir is formed by adhering a sheet of a liquid impermeable material in a liquid tight manner to a raised shoulder area of a support portion of the tray to form a false bottom. The sheet material is further supported by standoffs rising up from the tray bottom. The sheet material is also perforated so as to allow flow of the exudate or purge through the sheet down into the reservoir where the exudate is trapped and retained out of contact with a food product which is located on top of said supported sheet. Preferably, the sheet material is opaque and the exudate is thereby hidden from view. Even more preferably, the sheet material is of the same color as the tray.

Abstract: Food products containing high levels of meat or textured vegetable protein meat analog are sterilized without development of off-flavors in the meat or meat analog by a process including: (1) adjusting the pH to below about 4.6; (2) maintaining organic acid levels between about 0.4% and about 0.75% (expressed as anhydrous citric acid); (3) high temperature, short time processing of the food products; and (4) hot-fill-and-hold packing of the product in containers.

Abstract: An emulsified meat product is made stable and resistant to acid deterioration by adding to the product up to 0.5% xanthan gum. The salt content of the emulsified product is reduced about five-fold by storing the product in an acidic pickle.

Abstract: A method of preparing dried coconut meat which retains its white appearance during extended storage while having increased flavor and odor imparting constituents by contacting raw moist coconut with a sulfur dioxide solution followed by microwave electromagnetic irradiation.

Abstract: A receptacle is provided for containing and displaying food products which tend to exude juices or liquids, and which comprises a supporting member, such as a tray or bag, and an absorbent pad associated therewith. The absorbent pad comprises a mat of liquid absorbent material, an upper liquid impermeable sheet overlying the absorbent mat, and a perforated bottom sheet underlying the absorbent mat. When a food product is positioned upon the upper sheet of the absorbent pad, any exuded liquids will flow around the pad and enter the mat by capillary action through the perforated openings of the bottom sheet, and the liquids will be held out of contact with the food product to thereby minimize contamination of the product and maintain its appearance and improve its shelf-life. The pad also has independent utility as a moisturizing device for use in closed food containers or packages.

Abstract: Bacteriologically stable, semi-moist proteinaceous food products, of lower concentration of conventional humectants and consequently higher acceptability to consumers, such as domestic pets, are obtained by including as at least part of the water-soluble humectant content low molecular weight polypeptide materials. Examples of suitable materials are condensed fish solubles and fish or meat autolysates. Especially preferred are compositions including acidified polypeptide sources and which consequently have pH values in the range 3.5 to 5.5 and have water activities in the range 0.85 to 0.95. Minor proportions Nf conventional humectants such as sugar or polyhydric alcohols can be included. Compositions of pH 5.5 to 7 and water activity 0.75 to 0.85 can also be preferred. Products may include heat-coagulable binders such as gluten or albumen and be formed with subsequent cooking into coherent pieces. Burger type products can also be formed from pasteurized meats without subsequent cooking.

Abstract: Disclosed is a process for preparing a protein-containing food wherein the use of a carbon dioxide packaging atmosphere is found to unexpectantly increase the effectiveness of polyhydric alcohol, especially propylene and butylene glycol, stability agents employed for antimicrobial purposes. In the preferred embodiment, an intermediate moisture pet food, containing cooked meat and employing propylene glycol at a level less than that otherwise effective against mold or bacterial growth, is packaged in an atmosphere of carbon dioxide to provide a pet food stable against mold and bacterial growth.

Abstract: Disclosed is a process for preparing a protein-containing food wherein the use of a carbon dioxide packaging atmosphere is found to unexpectedly increase the effectiveness of edible aliphatic acids and their edible soluble salts, especially sorbate salts, employed for antimicrobial purposes. In the preferred embodiment, an intermediate moisture pet food containing cooked meat and employing a sorbate salt at a level less than that otherwise effective against mold or bacterial growth, is packaged in an atmosphere of carbon dioxide to provide a pet food stable against mold and bacterial growth.

Abstract: Uncooked meat or simulated meat is preserved, while retaining its substantially raw appearance and characteristics, by infusion with sufficient edible water soluble solute to stabilize it against microbiological spoilage and packing the infused material in the absence of oxygen, for example, under an inert gas or a vacuum. The meat or other animal tissue may be treated to inhibit enzyme activity without cooking or denaturing the protein, especially in the case of meat products of high enzyme activity. Infusion can be carried out at low temperature, for example -20.degree. to -5.degree. C, but preferably at 15.degree. to 40.degree. C for a period of 4 to 6 hours. Alternatively, the raw starting material can be sealed in a package with an aqueous solution of sufficient solute, infusion then taking place within the sealed package. A protein sweetmeat for pet animals can be prepared by infusion meat pieces with sugar and thereafter dusting the pieces with solid sugar.

Abstract: A method of improving the shelf life of cut leafy vegetables wherein the cut vegetables are treated with an aqueous chlorine bath, dried to remove adhered water from said bath and enclosed in a sealed, evacuated package of a flexible sheet material having specified gas and moisture permeabilities; and the resultant produce, are disclosed herein.

Abstract: Treating lettuce for use in salads and the like to extend the storage life f said lettuce to at least about 4 weeks under refrigeration. The lettuce leaves are subdivided by cutting and treated with an aqueous solution of sodium meta bisulfite, citric acid, ascorbic acid, and potassium sorbate. Excess solution is removed from the cut lettuce, which then is enclosed in plastic bags made of vinylidine chloride-vinyl acetate copolymer film having low rates of transmission of oxygen, carbon dioxide, and water vapor. The plastic bags of treated cut lettuce are tightly closed to prevent intermixing of outside air with the interior atmosphere of the bags and the treated cut lettuce, and they are stored at about 1.7.degree. .+-. 1.0.

Abstract: The storage life of fresh meat normally subject to deterioration is extended by wrapping the meat in a first film which is permeable to a sterilizing agent but impermeable to bacteria, injecting a sterilizing agent through said first film for killing at least a substantial proportion of the bacteria on the surface of the meat, and then enclosing the sterilized meat in a second film which is substantially impermeable to oxygen for retarding aerobic bacterial growth.

Abstract: A method of sterilizing a perishable product by use of dimethyl dicarbonate. The dimethyl dicarbonate is stored as a solid at a temperature below 16.degree.C and prior to use it is liquified by heating under an inert atmosphere. The liquified dimethyl dicarbonate is mixed with a perishable product, and the product is then packaged in a sealed container and immediately heated to increase the anti-microbial activity of the dimethyl dicarbonate.

Abstract: A process for treating meat and meat-cuts to destroy surface bacteria, and particularly spoilage bacteria, comprising contacting meat surfaces with a hot aqueous acid solution for a time sufficient to achieve substantial surface bacterial kill but insufficient to result in any appreciable organoleptic deterioration or protein denaturation of the meat.