Abstract: A method and apparatus for the salting and drying of cleaned and prepared fish, or for the drying of salted fish, by means of a fluidized bed of salt particles suspended within heated and dried air. Split fish, fish fillets, shaped portions of minced fish or whole fish are placed in apertured enclosures which are suspended within a chamber in which a fluidized salt bed has been established, and are conveyed through the fluidized salt bed across the interior of the chamber and exposed to the fluidized salt bed until the desired degree of drying and salting of the fish has been achieved.

Abstract: A hydrolyzed protein based on casein is prepared utilizing a process wherein casein as a solid is treated with sodium or potassium hydroxide in the presence of a limited amount of water. The amount of water utilized is insufficient to solubilize the casein such that at all times the casein and/or the hydrolyzed protein produced therefrom is present as a solid in an appropriate reaction vessel. The hydrolyzed protein is used as an additive to certain flesh containing food items as for instance seafood type products.

Abstract: Residual nitrite levels in bacon can be lowered using a curing system of salt, nitric oxide-forming compound, such as sodium nitrite, erythorbate and a blend of sodium hexametaphosphate with a carbonate alkalizing agent, preferably sodium bicarbonate.

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: A process for producing a preserved fish food from live fish food wherein the live fish food such as brine shrimp, tubifex worms, earthworms, plankton and the like are placed in an anhydrous liquid desiccant such as propylene glycol and allowed to stand for a sufficient period of time to dehydrate the live fish food to an equilibrium level, and after removing the supernatant liquid, a preservative liquid may be added to the preserved fish food to produce a storage stable, preserved fish food, and the products produced by the process.

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: The present invention is directed to a fish improvement composition, in its relatively dry form and in its form as a solution, which includes a phosphate mixture component containing a multi-compound phosphate mixture with a specified P.sub.2 O.sub.5 content range, a preservative component selected from potassium sorbate, sorbic acid and mixtures thereof, and an acid component capable of adjusting the pH of a product containing the composition and a suitable liquid vehicle into the range of from about 5.4 to 6.7.

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: 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 process for producing a refrigerated minced flesh of fish, which comprises adding (a) a sugar and/or a sugar alcohol and (b) lactalbumin and/or blood plasma to a dehydrated fish flesh, mincing the mixture and then refrigerating the minced product.

Abstract: The compound 3-(4-tolysulfonyl) acrylonitrile, when incorporated in meat products together with an alkali metal nitrite salt, has been found effective in inhibiting the growth of Clostridium botulinum and consequent production of toxin in meat products on storage.

Abstract: A method for inhibiting the formation of nitrosamines during the cooking of a nitrite-cured meat, by introducing a gamma pyrone compound, optionally in combination with a reducing sugar or liquid smoke, into the meat prior to cooking.

Abstract: A method for nitrite-curing meat generally, and bacon in particular, wherein the cured product exhibits both a reduced tendency to form nitrosamines and a resistance to surface charring when cooked. The method utilizes the essential step of introducing a reducing sugar alkylated in the C-1 position, a specific example of which is a methylglucoside, into the meat product before cooking for consumption. The alkylated reducing sugar can be introduced either as a constituent of the curing pickle or can be separately delivered into the meat prior to cooking.

Abstract: The present invention is directed to a fillet fish product improvement composition, in its dry form and in its form as a solution, which includes a yield maintenance component containing a multi-compound phosphate mixture with a specified P.sub.2 O.sub.5 content range, a preservative component selected from potassium sorbate, sorbic acid and mixtures thereof, and an acid component of citric acid and/or its equivalents, with a pH of about 5.6 to about 6.5.

Abstract: This invention resides in a composition and method for treatment of meat or poultry with said composition to maintain the color and to preserve same. The composition comprises as essential constituents between about 10 and 40% each of the following materials:(1) ascorbic acid and/or the sodium or potassium salts thereof;(2) citric acid and/or the sodium or potassium salts thereof;(3) sodium or potassium carbonate; and(4) sulfite, bisulfite or metabisulfite of sodium or potassium.These materials represent a synergistic combination which preserves the color and freshness of meat products for a surprisingly long period of time.

Abstract: A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of nitrite-curing, heat processing and slicing bacon bellies and then spraying or otherwise applying to the resulting slices, after completion of said-nitrite curing and before cooking, a treating solution containing liquid smoke.

Abstract: A process for preparing cured meat which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of introducing into uncured meat a nitrite-containing curing composition, a tocopherol and an additional nitrosamine-inhibiting substance which may be liqid smoke, a reducing sugar, or a combination thereof, and thereafter processing the meat to effect curing. The invention is applicable either to ground meat, such as sausage, or to intact cuts of meat, such as ham or bacon bellies.

Abstract: A process for treating shrimp is described that results in their having desirable moisture retention after cooking or freezing, while retaining their natural appearance, by contacting them with a mixture of sodium tripolyphosphate and sodium acid pyrophosphate salts in water, wherein the salts have a weight ratio of 80:20 to 60:40 and the mixture yields a pH in water of about 6.2 to about 7.1; optionally up to 7 wt % of ordinary salt can also be employed in the aqueous mixture of phosphate salts.

Abstract: A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of nitrite-curing, heat processing and slicing bacon bellies and then spraying or otherwise applying to the resulting slices, before cooking, a treating solution containing liquid smoke and a reducing sugar.

Abstract: The process of preparing a semi-moist pet food product comprising the steps of: admixing and cooking ground meat or meat by-products with water, propylene glycol, phosphoric acid and one or more acids selected from the group consisting of fumaric acid and succinic acid, the admixture being a substantially soupy consistency; and, further admixing and cooking therewith water non-gellatinous absorbent ingredients in sufficient proportion to render the admixture a semi-moist relatively solid mass.

Abstract: The object of the invention is to provide an improved proteinaceous food product and a process for preparing it.The current commercial production of proteinaceous food products often employs the use of reducing sugars under conditions which result in the loss of protein quality due to the Maillard reaction. The present invention improves upon these food products and provides a process for stabilizing the protein quality of them.According to the invention, an effective amount of a non-essential free amino acid is incorporated into the food composition to save the protein quality from degradation. A preferred group of products are intermediate moisture products, particularly pet foods, which contain reducing sugars such as corn syrup and high fructose corn syrup to serve as water binders. The preferred non-essential amino acid additive according to the present invention is glycine and its soluble salts.

Abstract: A process and a composition used in preparing canned tuna fish which results in the canned tuna having improved product characteristics. Casein is treated with alkali metal hydroxide and a quantity of water. The treated casein is placed in a sealable container with a quantity of untreated tuna fish flesh. After sealing the container the container is heat treated at a temperature to react the treated casein with the tuna flesh and to prevent spoilage of the flesh, the temperature of treatment being governed by that required to prevent spoilage of the flesh. The sealed container, upon cooling, can be stored and the tuna fish utilized in a normal manner upon opening the container.

Abstract: A process for preventing prespoilage proliferation of bacteria on fresh meat utilizes substantially sub-bactericidal concentrations of chlorine dioxide to suppress localized growth of such bacteria for up to at least 3 days post-slaughter. The chlorine dioxide solution is applied immediately post-slaughter and at remote times whenever renewed proliferation of such bacteria may occur. Formation of organic chlorine and oxidative by-product residuals is minimized upon treatment of meat at these chlorine dioxide concentrations.

Abstract: A process for producing meat cured products having antibotulinal activity, which comprises separately adding to meat ascorbic acid or its salt and/or erythorbic acid or its salt in the form of a powder or aqueous solution and (B) a nitrite salt in the form of a powder or aqueous solution.

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.

Abstract: A process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in pork which comprises separately adding to the pork (A) a liquid or powdery additive composition containing sorbic acid or potassium sorbate and optionally (A') a powdery or liquid additive composition containing at least one of such reducing agents as ascorbic acid or its salts, erythorbic acid or its salts, higher fatty acid esters of ascorbic acid and erythorbic acid, higher acetals of ascorbic acid and erythorbic acid and tocopherols, and (B) a liquid or powdery curing agent containing nitrite.

Abstract: The present invention relates to a method of separating fish meat from bone with showering water or an aqueous solutions of alkaline salts, saccharide and/or amino acids thereon. Hitherto the fish meat has been separated from bone in the air, so that the freshness of meat has rapidly deteriorated, but the present invention can prevent such a drawback. When the boiled fish paste is produced by use of fish meat which has been prevented from the deterioration of freshness, it is possible to obtain a boiled fish paste of a higher gel strength, in other words, one of a higher quality having good tooth touch.

Abstract: This invention relates to a process for preparing bacon and, more particularly, to a process for preparing bacon which, when cooked, will have reduced levels of N-nitrosamines by injecting green bacon bellies with a curing solution composed of a nitrite-containing pickle, a liquid smoke and a food grade emulsifier.

Abstract: A process for preparing cured bacon which when cooked for consumption contains substantially reduced levels of N-nitrosamines. The process comprises the steps of preparing a nitrite-stable injectable curing solution containing a nitrite, a liquid smoke and a reducing sugar, injecting the curing solution into a green belly, and processing said belly to effect curing.

Abstract: A process for making bacon having antibotulinal stability, comprising adding to pork, which has been cured with a curing agent so as to contain no more than 30 ppm of nitrite radical (NO.sub.2.sup.-) and not higher than 0.26% of potassium sorbate based on the weight of meat, an aqueous solution of a water-soluble organic acid and/or inorganic acid, and optionally sodium hexametaphosphate, thereby lowering the average pH of the bacon to approximately 6.0 or below.

Abstract: The present invention relates to a method of separating meat from fish while immersed in water or an aqueous solution of alkaline salts, saccharide and/or amino acids. Hitherto the fish meat has been separated from fish in air, so that the freshness of meat has rapidly deteriorated, but the present invention can prevent such a drawback. When the boiled fish paste is produced by use of fish meat which has been prevented from the deterioration of freshness, it is possible to obtain a boiled fish paste of a higher gel strength, in other words, one of a higher quality having good mouth feel.

Abstract: A process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 -fatty acid, and the minimum amount necessary, for the product's color development, of a nitrous acid compound; or a process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 - fatty acid and sodium hexametaphosphate; or a process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 -fatty acid, sodium hexametaphosphate and the minimum necessary amount, for the product's color development, of a nitrous acid compound.

Abstract: Fresh shrimp are stored in flake or crushed ice containing a moisture binding phosphate from the time that they are harvested until they are processed, including both aboard the fishing vessel and in the processing plant. An effective amount of sodium tripolyphosphate, Na.sub.3 P.sub.5 O.sub.10 is admixed to water as it is delivered to an ice making machine. The treated ice and the shrimp are introduced together into a storage receptacle. The ice melts as it cools the shrimp, to in that manner bring the moisture binding phosphate into contact with the shrimp meat. It is preferred to use flake ice which contains about one to two percent (1.0-2.0%) by weight of sodium tripolyphosphate, Na.sub.3 P.sub.5 O.sub.10.

Abstract: A matrix comprising starch, fat, polyhydric alcohol and water results in a soft, pliable, and stretchable composition having an excellent palatability. To this matrix may be added sufficient protein and other nutritional ingredients to form a suitable food. An especially suitable food which may be thus formed is a soft dry pet food. This soft dry pet food may be mixed with a hard dry pet food.

Abstract: The growth of Clostridium botulinum and the production of enterotoxin in smoked meat products, such as bacon, is inhibited by adding to the meat products a compound selected from the group consisting of hypophosphorous acid and sodium potassium, calcium and manganese salts thereof.

Abstract: Canned clam food products suitable for human consumption are prepared from the previously under-utilized ocean quahog clam. The products, which have an improved color, odor and flavor are prepared by contacting an ocean quahog clam product with a treating agent which provides the SO.sub.2 -moiety in the presence of water. Preferred treating agents are SO.sub.2 gas, sulfurous acid, sodium bisulfite and sodium metabisulfite. The treating agents may be contacted with the clams at any stage in the processing from catch to can.

Abstract: A method is provided for preserving the pink meat color in canned, cooked "red" meat, in the absence of nitrates or nitrites, by adding to the meat selected quantity of gamma pyrones at one or more of the various stages of the curing, cooking and canning processes, and in some instances, also in connection with the addition of iron salts.

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: The growth of Clostridium botulinum and the production of enterotoxin in smoked fish is inhibited by adding to the fish a compound selected from the group consisting of hypophosphorous acid and sodium, potassium, calcium and manganese salts thereof. Such additive may be present in combination with minor amounts of sodium nitrite.

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 melt-coated preparation comprising sorbic acid particles and a coating agent composed mainly of a solid fat, at least 80% by weight of the sorbic acid having a particle diameter greater than 80 microns to about 150 microns, and the amount of the sorbic acid being about 0.9 to 2 times the weight of the coating agent.

Abstract: The improvement in taste and stability of cooked or smoked and cooked sausage wherein the cooked or smoked and cooked sausage is immersed in an aqueous acidic solution containing lactic acid as an essential component in amounts greater than 25% by weight alone or in combination with other edible acids up to a total acidity of 20% by weight.

Abstract: A method of producing a meat emulsion product which is uniformly acidified throughout to an equilibrium pH value of 4.6 or below under conditions which prevent acid denaturation of the protein matrix of the emulsion prior to cooking of the emulsion, to thereby prevent breaking of the emulsion and separation of fat in the product. An edible acidogen is incorporated in the emulsified meat mix in an amount sufficient to reduce the pH of the emulsion to 4.6 or below by the time cooking of the emulsion is completed. Denaturation of the protein in the meat emulsion prior to cooking of the emulsion is prevented by incorporating in the emulsion a water soluble hydrocolloid with the acidogen or by the addition of an acidogen which is encapsulated with a material which delays formation of acid until cooking of the emulsion. After cooking, the acidified, set emulsion is combined with other foods having an equilibrium pH of 4.

Abstract: A food additive composition consisting of a hydrophilic powdery colloidal solid having a particle size smaller than 20 mesh and comprising 60 to 99% of a sugar alcohol or a sugar, 30 to 0.5% of a food-grade surface-active agent and 30 to 0% of an edible oil or fat. The food additive can be prepared by adding a food-grade surface-active agent and an oil or fat to a melt or aqueous solution of a sugar alcohol or a sugar to dissolve them or disperse them in a fine particler form, optionally adding a sugar alcohol or a sugar as a seed crystal, solidifying the solution or dispersion to form a colloidal solid, stabilizing the colloidal solid by crystallization, optionally drying the stabilized solid, and pulverizing it to a particle size smaller than 20 mesh.

Abstract: A pet food is manufactured by at least partially replacing sodium caseinate or other caseinate binder with a combination of a vegetable protein, and an amylaceous material.

Abstract: Microbiologically stable meat products are prepared by controlling their sugar/fat content. These products are of intermediate-moisture content and have sufficient sugar solutes to provide a bacteriostatic effect. The sugars used are predominantly of low molecular weight and in addition provide a significant freezing point depression. It is preferred that the sugar comprise a substantial amount of fructose, dextrose or a combination thereof because these sugars resist crystallization which causes apparent hardness at low temperatures.The products of this invention can be used to make a variety of consumer products, including hot dogs, meat loaf, sausage and other processed meat products.

Abstract: A process for preventing attachment and growth of spoilage bacteria on the surface of freshly slaughtered meat carcasses utilizes substantially nontoxic concentrations of chlorine dioxide to inhibit the attachment of such bacteria without formation of detectable chlorinated organic compounds. The chlorine dioxide solution is applied as a low pressure spray immediately post-slaughter to prevent establishment of a bacterial load directly derived from the conditions of slaughter, and during the subsequent chill period to prevent substantial recontamination.

Abstract: A method of removing offensive odor from the meat of sharks, including the steps of immersing slices of the shark meat in a saline solution and allowing the immersed slices to stand for hours under exposure to scattered light. After discarding the saline solution, the slices of meat are further allowed to stand for hours under exposure to scattered light.

Abstract: A semi-moist pet food having a moisture level in the 31-50 percent range comprising a blend of amylaceous ingredients, and proteins derived from oilseed and meat or meat by-product protein sources, and containing an effective amount of a special anti sticking agent such as for example, succinylated monoglycerides of fatty acids, to prevent stickiness and provide high processing efficiency.