Abstract: A process for butchering fowl which comprises a step wherein said fowl is treated with water comprising introducing an effective amount of a bromide (for example, KBr, NH.sub.4 Br, or NaBr) and an oxidant into said water to control microorganisms. The process is especially suitable for poultry such as chicken and turkey.

Abstract: Treatment with solutions of alkali metal bicarbonates extends the shelf life of seafood by inhibiting the growth of bacteria that cause spoilage and odors, and improve the texture and moisture retention of the seafood.

Abstract: The surface of red meat is treated with an trialkali metal orthophosphate to reduce, remove, retard or control salmonella, campylobacter, listeria, and spoilage bacteria without causing organoleptic depreciation of the meat, including color change.

Abstract: A method for removing, killing or bringing into a passive condition of bacteria on and in the skin of slaughtered, plucked poultry by a chemical, mechanical and/or temperature treatment is disclosed, wherein the treatment(s) are effected after plucking of the poultry and prior to the opening of the carcass thereof. The skin of the poultry is preferably subjected to an acid treatment with an acid solution and a heat treatment at a temperature of about 50.degree. C. for two to three minutes. The poultry can be immersed in or sprayed with water at the desired temperature, the water being mixed with an acid. Advantageously, the skin of the poultry is brushed with rotating brushing elements, at the same time spraying a spraying liquid on the poultry from above and from the sides.

Abstract: A method for inhibiting the growth of bacteria in raw or processed meat products having a pH between about 6.0 and 6.5 stored at above freezing temperatures using an inorganic propionate salt which extends the shelf life of the meat is described. The salt is preferably sodium propionate or calcium propionate and is used in an amount less than about 1% by weight and preferably between about 0.05 and 0.5 percent by weight of the meat such that no flavor is imparted to the meat. Preferred dried compositions containing a bacteriocin from Pediococcus acidilactici and a propionate salt are also described.

Abstract: The present invention relates to a process for maintaining the freshness of raw sea urchin gonads taken out of tests and a process for producing raw sea urchin gonads maintaining the freshness.Known processes for maintaining the freshness of raw sea urchin gonads comprise using an additive such as common salt or alum or storing raw sea urchin gonads in a partial-freezing state. However each of these known processes has some disadvantages in the maintenance of the freshness of raw sea urchin gonads, for example, deterioration in the flavor of raw sea urchin gonads or meat-breakdown.The present invention has solved the above-mentioned problems by providing a process for maintaining the freshness of raw sea urchin gonads which comprises immersing raw sea urchin gonads taken out of tests in an aqueous solution containing a branched dextrin and optionally further immersing the raw sea urchin gonads in another aqueous solution containing an edible calcium salt.

Abstract: The invention enables processed meat to absorb and retain a large quantity of water without causing the processed meat to ooze water, especially over an extended shelf life. The water replaces the fat in muscle meat. A first step is achieved by dissolving and removing fat and myosin from the muscle meat, thereby leaving a matrix of muscle fixers. By marinating the meat in a brine, water is introduced into the matrix, much as a dry sponge soak up water. Then, the meat is further processed by cooking it to entrap the water within the meat by closing and sealing the fiber of the matrix over it. The inventive process includes a preparation of a "bag" of ingredients which may be dropped simultaneously into a processing vat filled with water, as opposed to a system where the processing ingredients are added one at a time, in a prescribed sequence and time program. Among other things in the bag of ingredients, perhaps, the most important are isolated soy protein and carrageenan.

Abstract: Salmonella and other bacteria can be removed, reduced or retarded on poultry carcasses by treating poultry with a treatment solution containing an alkali metal orthophosphate, e.g., trisodium orthophosphate.

Abstract: A process for treating animal meat during the steps of scalding and chilling is disclosed. The meat is treated with an aqueous Biocide which contains a mixture of two or more organic acids and a surfactant.

Abstract: Freshly killed meat carcasses are processed in a manner by which meat products prepared therefrom do not exhibit the pale, soft and exudative characteristics which are undesirable in meat products. Each fresh carcass is subjected to a conditioning procedure. In that conditioning procedure, at least a portion of the carcass, such as the ham portion of a hog, is slit in order to form a pocket therewithin. In the preferred embodiment, the pocket is formed generally between the primary hind leg muscles of a hog and generally along its femur. Then, a quantity of solid carbon dioxide is inserted into the pocket area formed by the slit, preferably while the carcass is within a meat cooler environment. During the relatively short time that the solid carbon dioxide is fully sublimed, the temperature within the inside and throughout the area treated is reduced. This procedure is accomplished rapidly enough so that the onset of pale, soft and exudative characteristics is substantially prevented.

Abstract: Salmonellae and other bacteria can be removed, reduced or retarded on poultry carcasses by treating eviscerated and defeathered poultry with a treatment solution containing an alkali metal orthophosphate, e.g., sodium, orthophosphate in combination with a basic agent, preferably sodium carbonate.

Abstract: Use of compounds which are capable of providing selecter cations in solution to inhibit the development of warmed-over flavor (WOF) in meats and meat products. Al.sup.3+ and divalent cations, such as Ca.sup.2+, Cu.sup.2+, Zn.sup.2+, and Mg.sup.2+, may inhibit iron-catalyzed oxidation of certain phospholipids in the meat and thereby reduce WOF generation.

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 present invention relates to quality-improving agents for Frozen SURIMI which is used as a raw material of fish pastes, and also relates to a process for preparing Frozen SURIMI which comprises using such quality-improving agents. The quality-improving agents for addition to Frozen SURIMI comprise, as an effective ingredient, a mixture of sodium bicarbonate, calcium citrate and calcium lactate.

Abstract: Disclosed is a method for inhibiting the contamination of processed meat products by pathogenic or spoilage microorganisms which method involves treating the surface of the meat product with a lanthionine bacteriocin.

Abstract: A large number of fish species exhibit protease activity and are therefore unacceptable for preparing processed fish products such as surimi. The present invention is directed to a composition containing alpha-2-macroglobulin for inhibiting protease activity contained in the fish material during the preparation of a processed fish product. Thus, the invention provides suitable protease inhibitors to treat a number of fish species which were previously unsuitable for preparing processed fish products such as surimi.The present invention also relates to a method of preparing a processed fish product comprising contacting the fish material with alpha-2-macroglobulin in an amount sufficient to neutralize or inhibit the protease contained in the fish material.In addition, the present invention is directed to a fish product prepared using the composition of this invention and to a fish product prepared according to the method of this invention.

Abstract: L-Tryptophan is applied to foodstuff to prevent the development of mutagens/carcinogens. Before the cooking of a foodstuff such as hamburger, L-Tryptophan is applied to the surfaces thereof to inhibit, for example, the generation of IQ type carcinogens. The L-Tryptophan can be sprinkled on the surface of the foodstuff or incorporated into a sauce which is applied to the foodstuff or put into solution in water or the like.Other non-toxic indoles such as L-proline have identical properties in specifically blocking the formation of heterocyclic amino type mutagens and carcinogens, as do mixtures of L-tryptophan and L-proline.

Abstract: A composition which has bacteriocidal or bacteriostatic properties which comprises humic acid or a salt or a derivative thereof as active ingredient in a suitable carrier. The active ingredient is preferably an alkali metal salt of humic acid and the carrier is preferably water.

Abstract: Freezing additive for foodstuffs based on minced meat, especially fish, which containsfrom about 50 to about 99% by weight of a cryoprotective agent which is hydrophile and soluble in water and which is constituted by a sugar and/or a sugar-alcohol,from about 0.5 to about 30% by weight of a surfactive agent and/or of an oil or a fat which are dispersed within the cryoprotective agent in a finely divided form,from 0 to about 20% of phosphates, the freezing additive being characterized by the fact that it contains at least one component adapted to improve its capability for dispersion and for dissolution, the component may consist of, on the one hand, of at least one fragilizing or brittling agent and, on the other hand, of a plurality of micro-cavities.

Abstract: A solid composition based on sorbitol and phosphates for the manufacture of a freezing adjuvant for foodstuffs based on minced meat, comprises from 1 to 20% of phosphates, the sorbitol entering into its constitution having a fusion enthalpy higher than 150 joules/gram.

Abstract: Thermally processing seafood, e.g., shrimp, sardines, or salmon, in the presence of a mixture of an acid and its lactones, preferably a mixture of an aldonic acid and its lactones whereby, without need for salt, the texture and flavor of the seafood are maintained through thermal processing and storage. Also, a package having a thermally processed seafood product and gluconic acid therein. The preferred mixture is obtained by combining the seafood with glucono-delta lactone, and the mixture is comprised of gluconic acid with its lactones, glucono-delta lactone and glucono-gamma lactone.

Abstract: A food preservative composition comprising alum and citric acid and a method for using same. The composition retards deterioration of fruits, vegetables and meats, without substantially changing the flavor, appearance, odor or texture of the food.

Abstract: A composition is provided of inorganic polyphosphates which will form a clear, stable solution suitable for injection into meat products. The composition comprises sodium tripolyphosphate and a long-chain glassy phosphate in sufficient quantities to provide 92 to 85 parts by weight sodium tripolyphosphate and 8 to 15 parts by weight of long-chain glassy phosphate, said long-chain glassy phosphate having a degree of polymerization of about 20 to 30, an average mole ratio of (Na.sub.2 O+H.sub.2 O)/P.sub.2 O.sub.5 below about 1.067, and preferably possessing terminal groups on the polyphosphate chain having no less than about 75% OH with the remainder being ONa.

Abstract: The present invention describes a method of treating fish meat which becomes softened due to contamination with sporozoa parasites. The method involves mixing salt and an improved freeze-dried water extract of potato or a freeze-dried raw potato powder with the contaminated fish meat paste. A particular extraction process is described which results in an improved color characteristic of the finished product. Also, a method of obtaining a freeze-dried raw potato powder which has an improved color characteristic, is described. The invention also pertains to the use of the powder in treating meat from uncontaminated fish to improve the gelation characteristic thereof.

Abstract: A method of preparing the traditional salted-and-dried fish is disclosed. The dried fish is first soaked in cold water to re-hydrate the fish and to reduce the salt content. Secondly, the re-hydrated fish is centrifuged until almost dry. The almost-dry fish is sealed in cans, and then cooked. The product is more nutritious and more tasty than salted-and-dried fish prepared in the home, and is far more convenient in that it can be eaten straight from the can.

Abstract: A method for curing primal cuts of meats to provide a substantially sodium-free meat product including the steps of forming a curing composition comprising ammonium chloride, ammonium phosphate, and potassium phosphate in the ratio by weight of 10:4:2.75, for maintaining the curing composition at a pH in a range from 6.3 to 7.0, and injecting or mixing said curing composition into said primal cuts of meats in a range from 22% to 26% by weight of the weight of the primal cuts of meat being treated.Specific curing compositions are also provided for use with the method of the present invention.

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

Abstract: Microorganisms suitable for the stabilization of meat products. The present invention is intended to provide novel microorganisms, which lead within a short period of time to a particularly pure and agreeable aroma, a satisfactory pickled color and a stable product. The microorganisms Lactobacillus curvatus DSM 4265, Micrococcus varians DSM 4263, and Debaryomyces hanseneii DSM 4260 lead to the desired results.

Abstract: Meat, especially pork, is cured by injection of saturated brine having microfine salt suspended therein. The method is especially advantageous when the meat is subsequently to be cured in a sealed plastic bag, and makes it possible to achieve salt contents not readily obtainable by other means.

Abstract: When uncured meat is stored, even for a relatively short time after cooking, it develops what is commonly referred to as warmed-over flavor (WOF). The present invention is drawn to, inhibiting WOF, and preserving (e.g. extending the shelf life of), uncured meat containing materials i.e. UMCM (for example, uncured meat per se or materials (e.g. foods) which include uncured meat) by combining said UMCM with an additive composition selected from the group consisting of, desferoxamine mesylate (also referred to as Desferal.RTM. mesylate or desferrioxamine), or N-carboxymethyl-chitosan.

Abstract: A method for sanitizing poultry carcasses utilizing ozonated water applicable to a mass poultry processing facility. Ozonated water is produced to a concentration of at least 0.5 parts per million ozone in water and introduced into a trough through which partially processed poultry carcasses can be fully immersed. The trough is equipped with rows of nozzles along the bottom that are directed into the trough to stream jets of ozonated water into the inner body cavity of a poultry carcass and at the back side of the carcass as it moves through the trough. The trough is filled with ozonated water, at a temperature of about 33.degree. F., in addition to the jets of ozonated water from the nozzles. The carcasses are immersed into the trough at a downstream location and move through the trough upstream against the flowing ozonated water. The carcass is placed on a rack that holds the carcass upright while moving through the trough.

Abstract: A method for rapidly developing a red color in fermented meat using Streptococcus lactis subspecies diacetylactis is described. The method allows the red color to rapidly develop at a pH above about 5.3 for at least 10 hours and then optionally a faster lactic acid producing bacteria lowers the pH to below about 4.9. The result is a fermented meat with an appealing red color which rapidly develops during processing.

Abstract: A process for inhibiting formation of N-nitrosamines in a nitrite cured food product wherein an extract formed by the aqueous extraction of black tea leaves at a temperature from 120.degree. C. to 210.degree. C. is incorporated in the food product, the amount of extract being such that the content of tea solids present is from 0.005% to 1.5% by weight based on the weight of food, said extract containing at least 5% by weight of phenol compounds based on the weight of tea solids therein.

Abstract: The present invention relates to a container containing broiled fish in which the generation of drips from the fish and softening of the tissues thereof are prevented during a heat sterilizing treatment, and which has excellent qualities with respect to appearance and taste. The invention provides a container containing broiled fish, which comprises hermetically packaging in a container broiled fish which is obtained by broiling dried fish, then subjecting the container to a heat sterilizing treatment.

Abstract: A low-cost process for preserving fish for periods up to five weeks without deterioration or loss of quality comprises the steps of subjecting freshly caught fish to one or more antimicrobial treatments, supercooling the treated fish in an ice/salt mixture to a temperature of from about -2.degree. C. to -5.degree. C. and storing the supercooled fish in a non-frozen state at temperatures in the range of about 0.degree. C. to about -5.degree. C.

Abstract: The growth of microorganisms in stored crops, and especially in animal feedstuffs, is inhibited by the application of a preservative composition which comprises ammonia, urease enzyme urea and/or urea polymers in a fluid medium. Urea polymers which are useful include biuret, triuret, cyanuric acid, urea cyanurate and other compounds which decompose to form ammonia. The effect of treatment with the preservative composition is to provide an immediate microorganism-inhibiting ammonia level, which, due to delayed decomposition of the urea and urea polymers, is sustained to some significant degree during prolonged storage of the treated material.

Abstract: A process for treating and packing fresh meat cuts so that the fresh meat color of the cuts is retained over an extended period of time generally exceeding about twenty days, and microbial deterioration and spoilage of the meat is forestalled for a period which is at least as long as the meat cuts retain the fresh meat coloration. The process involves initially treating the meat with a three component chemical composition which contains a phosphate compound, an ascorbic acid or ascorbate and a citric acid or citrate. After the cuts are treated with the aqueous solution, they are packaged in a modified gaseous atmosphere which is predominantly carbon dioxide, but also contains oxygen in a certain critical ratio to the amount of carbon dioxide employed.

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: L-Tryptophan is applied to foodstuff to prevent the development of mutagens/carcinogens. Before the cooking of a foodstuff such as hamburger, L-Tryptophan is applied to the surfaces thereof to inhibit, for example, the generation of IQ type carcinogens. The L-Tryptophan can be sprinkled on the surface of the foodstuff or incorporated into a sauce which is applied to the foodstuff or put into solution in water or the like.

Abstract: This invention provides a means for control of Salmonella on meat-producing carcasses, e.g. poultry, during processing, comprising contacting the carcass with an acidic solution of an anionic sulfate or sulfonate surfactant.

Abstract: Streptococcus lactis subsp. diacetilactis mixed with nitrate reducing bacteria are used to produce a red color in cured meats. The meats contain a food grade preservative selected from nitrite, nitrate and mixtures thereof which allow the development of the red color in the meat.

Abstract: A method for preservation of fish consists in that the original product is salt-cured and held, whereupon the fish is given a protective coating of a polymer composition containing polyvinyl alcohol, a mixture of poly-hydroxyethyleneglycol ethers of monoethanolamides of synthetic fatty acids of the C.sub.10 -C.sub.16 fraction, sorbic acid, glycerol and water, the mass percentage content of the components of said polymer composition being as follows:______________________________________ polyvinyl alcohol 0.1 to 25.0 mixture of polyhydroxyethyleneglycol 0.00024 to 0.06 ethers of monoethanolamides of synthetic fatty acids of the C.sub.10 -C.sub.16 fraction sorbic acid 0.01 to 4.0 glycerol 10 to 15 water to make up 100, ______________________________________whereupon the thus-obtained coated fish is treated with an aqueous modifying solution of the following mass percentage composition: ______________________________________ modifier 1 to 25 water to make up 100.

Abstract: A process for prepacking fresh meat to enhance and improve the consistency of its quality at the point of retail sale, and to increase the shelf life of the meat, such process including the steps of treating the meat with an aqueous solution containing three active components, and then packaging the meat in a controlled gaseous atmosphere containing from about 20 to about 80 percent carbon dioxide, and from about 2 to about 30 percent oxygen, with the balance being nitrogen. The solutions active components include certain phosphate compounds and a reducing agent which is selected from the group consisting of ascorbic acid, isoascorbic acid, or the sodium and potassium salts of these acids, and reductic acid. The third ingredient is either citric acid or tartaric acid, or ethylenediaminetetracetic acid, or an alkali metal salt thereof, functioning as a sequestering agent.

Abstract: Fish fillets can be storage stabilized and yield stabilized by means of a composition containing an alkali metal hexametaphosphate, an alkali metal acid pyrophosphate and an alkali metal sorbate at sorbate levels significantly less than required by prior art and without citric acid.

Abstract: A process for preparing acidified meat chunks suitable for inclusion into a high acid liquid food product is described. A meat paste is extruded into discrete agglomerates which are dropped into a suitable coagulating bath. The agglomerates then are cooked and acidified by submersion in a hot acid bath.

Abstract: Discoloration of meat products can be prevented by incorporating ascorbic acids, cystine and/or cysteine, and aspartic acid, and optionally a starch hydrolyzate with a dextrose equivalent of 5 to 30 into meat products.

Abstract: The invention disclosed herein provides a process for preserving frozen seafood such as comminuted crab meat, fish and shellfish without requiring the use of sodium tripolyphosphate, which comprises adding to processed seafood prior to freezing from about 0.001% to about 1.0% by weight, based on the seafood, of a Xanthomonas hydrophilic colloid such as Xanthan gum. The seafood so treated exhibits reduced cold storage deterioration and improved retention of natural moisture.

Abstract: The formation of nitrosamines in cooked, cured meat products such as ham and bacon is reduced by a process in which the meat is injected with a curing solution containing nitrite and a food grade acid encapsulated with a coating material which melts at a temperature above 115.degree. F.

Abstract: Compositions for curing meats comprising dinitrosyl ferrohemochrome and at least one antioxidant, at least one sequestering agent and at least one antimicrobial agent. Such compositions bestow similar color, flavor, and microbiological stability as that associated with nitrite-treated meats.