Abstract: Disclosed is an improved process for preparing shelf-stable, intermediate-moisture pet foods. The process provides a new meat storage unit operation wherein the meats are ground, slurried in flowable form in a preservative solution, and stored in slurry form. The preservative system will preferably comprise the liquid preservatives employed in the final pet food product. According to the best mode, ground raw meat is slurried with a solution containing propylene glycol, sodium chloride, potassium sorbate and phosphoric acid to achieve a slurry pH of from 4.8 to 5.5. The slurry is stored at a temperature of between 30.degree. and 60.degree. C. The new unit operation of storing meats eliminates the labor, energy and capital intensive storage of meats in frozen or refrigerated form.

Abstract: A method for protecting animal derived foodstuffs against spoilage which does not require refrigeration. The foodstuff is immersed in a stabilizer composed of a buffer solution, a proteolytic enzyme, and an antioxidant following which it may be stored at room temperature. The foodstuff can be reconstituted by rapidly reversing its pH by immersion in a hypotonic solution to kill bacteria present in the foodstuffs and then first immersing it in a hypertonic solution to eliminate the hypotonic solution and then rehydrating it. Alternatively, the foodstuff may be utilized, typically as an animal food and in meal form, without reconstituting it.

Abstract: A preservation coating composition primarily for meat containing lard, tallow and lecithin in specific ratios. The mixture is heated and applied in molten condition to the chilled food to be preserved. The coated food is cold stored.

Abstract: A method is disclosed for preserving proteinaceous animal food materials useful as bait for fish and crustaceans, such as crab. The animal food material is comminuted together to a finely divided state of the consistency of a thick soup with at least 4% by weight, based on the weight of the animal food material, of a polyol having from 2 to 8 carbon atoms and 2 to 6 hydroxyl groups. Edible polyols are used when the end product is to be used as a bait or foot supplement. Anti-oxidants and/or mold inhibitors are also preferably added to the animal food material/polyol mixture. The mixture is further stabilized against decay for extended periods of time when stored at ambient temperatures by incorporating into the mixture a sufficient amount of attapulgus clay to dehydrate the animal food material/polyol mixture. The resulting mixture may be extruded into a shaped form for use as a crab bait or used in granular form.

Abstract: There is disclosed a novel process for preparing a pasteurized meat-containing salad having a long shelf-life under refrigeration. This process includes the essential steps of acid treatment and of high temperature-short time heat treatment.

Abstract: A continuous method of impregnating food material such as vegetables, fruit, meat, eggs, and fish wherein pieces of the food material are immersed in a concentrated solution, such as brine, syrup, meat curing solutions, humectant solutions and mixtures thereof, said pieces being initially buoyant in said solution and being passed together with said solution along a flow path to a separation zone wherein the impregnating solution flows downwards at a rate greater than the rate of flow of the food material whereby those pieces of food material which, by absorption of the desired quantity of impregnant, have lost sufficient of their buoyancy in the surrounding impregnating solution to be carried downwards by the said solution, are continuously separated from pieces of food material which have absorbed less than the desired quantity of impregnant.

Abstract: The present invention relates to minced fish having improved stability during frozen storage and to a method of preparing such minced fish which comprises incorporating a gelatin hydrolysate into said minced fish.

Abstract: A protein food product is described, together with a process for making it. Whey protein derived from milk is adjusted to a pH of 6 to 9 and coagulated by heat, thereby giving a firm, non-brittle material which is useful as a protein food in its own right, or as a matrix for composite products, or in the manufacture of pieces resembling meat offals such as kidney, to improve the texture of meat-containing mixes, for example of sausage type, and for other food products, all of which are useful as protein foods for animals and also for human beings.

Abstract: A food additive composition admixed with fish mince 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 particlar 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 stablized solid, and pulverizing it to a particle size smaller than 20 mesh.

Abstract: The invention relates to the long term stabilization of proteinaceous food products both for human and for animal consumption, having a moisture content exceeding 50% and preserved against microbiological spoilage by a pH value of 4.5 or below. The long term stabilization of such products is enhanced by the presence of viable homofermentative acid producing organisms, notably lactic bacteria, together with available fermentable carbohydrate. In the preferred process the pH value of a proteinaceous product is reduced to a value in the range 5.0 to 4.0 and fermentation of the bacteria is then brought about, whereby the pH value of the product attains a final value not exceeding 4.5, if necessary with a lowering of pH value by the action of the bacteria. In preferred embodiments of the process a food grade acid is added to reduce the pH of the product to the range 4.5 to 4.0 and the final pH value of the product lies in the range 4.3 to 3.8.

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: A process is disclosed to improve the freeze-thaw stability of fish bait, such as herring, by impregnating the fish by vacuum, pressure or a combination of vacuum and pressure with a water soluble, non-toxic glycol to replace a part of the water in the fish with the glycol. The fish bait are subsequently drained and may be packed and frozen for future use.

Abstract: A method of preparing stable high moisture food products such as pet food products is disclosed which enables nutritious farinaceous-proteinaceous food materials to be preserved in a stable, nutritious and wholesome form without refrigeration or resorting to canning and autoclaving techniques. The preserved materials may be packaged in transparent, flexible containers and stored under ambient conditions for periods of a year or more. The method involves impregnating the materials with a preservative such as succinic acid, pyruvic acid, or fumaric acid, forming the materials, and packaging the formed food product.

Abstract: Novel acetal and ketal derivatives of ascorbic acid having utility in controlling the formation of undesirable nitrosamines in cooked, nitrite cured meat products are disclosed. Meat treating compositions containing these compounds, methods of treating meats with same and meat products containing same are also disclosed.

Abstract: A semi-moist pet food having the appearance and texture of meat, which formerly required sodium caseinate to achieve the meat-like texture and appearance after processing, now includes a pregelatinized or modified amylaceous material, a non-caseinate protein source, and a substantially neutral chelating agent in a combination to replace at least part of the casein salt in the semi-moist pet food to still achieve the meat-like texture and appearance after processing.

Abstract: A method is provided for curing fresh primal cuts of meat intended for consumption by those on a low sodium diet which includes the step of subjecting a fresh primal cut to an aqueous curing solution substantially free of (a) organic nitrites and (b) chloride, phosphate, nitrate and sodium ions and containing from about 0.005 to about 0.40 percent by weight of a nitrite selected from the group consisting of potassium nitrite, ammonium nitrite, nitrous acid and mixtures thereof.

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: A buffered aqueous solution of a small amount of bacterial inhibitor, such as methyl parabenzoic acid or a mixture of sorbic acid and sodium propionate extends the storage life under refrigeration of such products as shelled, hard-cooked eggs, cooked peeled shrimp, cooked and uncooked scallops, and cooked mushrooms.

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: Combinations of sodium chloride or potassium chloride with certain other salts provide a greater degree of water binding in meat products than they would be expected to have based on Raoult's Law. In addition, these salt combinations provide highly palatable products such as chicken, ham and shrimp when rehydrated prior to consumption. Preferred salt combinations contain sodium chloride and alkali metal citrates in a weight ratio of from 3:2 to 2:3 at a level of from 6 to 13% based on the total weight of the product which contains from above 30 to 45% water. The preferred process includes the steps of infusing the meats with an aqueous solution of the salt combinations and drying the infused meats to the desired moisture under conditions which avoid surface hardening.

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: In a sugar-containing food, the sugar is at least partially replaced with a composition comprising corn syrup, and at least one polyhydric component selected from the group consisting of propylene glycol and 1,3-butanediol. This sugar-replacement is especially effective in semi-moist pet foods.

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: Sterilization is accomplished by contacting microorganisms with methoxymethane. Foodstuffs are also defatted and/or dehydrated by solvent extraction with methoxymethane, or dimethyl ether, as it is also called.

Abstract: A process for treating raw poultry to pasteurize the surface thereof by dipping the poultry in oil having a temperature from 180.degree.-315.degree. F. for a period of from 10 to 60 seconds to reduce the surface bacteria without materially affecting the natural bloom of the poultry.

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: In chilling freshly slaughtered hog carcasses the bleaching effect of a bactericidal spray is eliminated by the use of chlorine dioxide in a concentration sufficient to inhibit the protein synthesis mechanism of bacteria. The concentration required for this purpose, which may be in the range of 5 to 25 parts per million (ppm), is so small that it produces very little if any oxidation; hence the characteristic bleaching effect of chlorine dioxide is avoided. The skin color of carcasses so sprayed is unaffected by the process.

Abstract: A semi-moist pet food using corn molasses as a partial replacement for the sugar content thereof improves in palatability upon aging.

Abstract: The invention relates to a process for improving the color stability of fresh meat by parenterally administering a massive dose of an ascorbate to the animal, allowing distribution of the ascorbate through the vascular system of the animal and then slaughtering the animal.

Abstract: A process for the production of a pet food product resembling a "cooked" hamburger patty is set forth, which has a moisture content exceeding about 40% by weight and is stabilized against bacterial and mycotic penetration comprising: grinding raw animal meat into particles of a substantially uniform size, heating the same and impregnating the meat with a preservative composition which comprises a mixture of a bacteriostatic agent and an edible antimycotic. A critically defined range of expanded protein pieces are added to the final product which is between about 25 to 90% by volume of the product. The addition of a critically defined percentage of the expanded protein pieces provides a realistic chunky appearance and gives the product a shear value which exceeds about .080 ft. lb./gram. The bacteriostatic agent is preferably an organic acid selected from the group consisting of succinic acid, pyruvic acid, fumaric acid, adipic acid, glucono-.DELTA.

Abstract: An expanded semi-moist pet food which is sugarless and contains cereal grain to stabilize the expanded characteristics of the product.

Abstract: A dispenser head having a plurality of prong-like nozzles is useful for impregnating meat with tenderizing and flavoring liquids, and similar purposes. It may be fitted to a conventional pressurized dispenser of the type having a tubular stem. Preferably constructed in two parts, the lower or manifold part has a bottom inlet; the upper or outlet part has a number of prong-like nozzles on parallel axes; and interfitting portions provide sealed passages to distribute the dispensed liquid to the nozzles.

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 meat-based, intermediate-moisture animal food is disclosed containing egg as an essential ingredient. The product is formulated by a process designed to preserve the identity and discernible character of the egg component.

Abstract: Method for preventing moulding or other microbial surface deterioration of foods and feeds due to micro-organisms by using a preservative substance, either a chemically defined food additive or a vegetable extract having microbicidal or microbe-inhibiting effect. The preservative is applied in the form of an aerosol in which a substantial part of the particles or droplets in the aerosol have a diameter less than 5 microns, preferably within the limits 0.2-2 microns. The aim of the present invention is to reduce the economic losses and health risks caused by mould formation and other microbial surface growth on food materials and articles and feeds.

Abstract: A shelf stable, high moisture, meat-containing food product is disclosed. The food product has a major portion thereof of cooked, proteinaceous meaty material and also includes an edible, non-toxic acid and an effective amount of antimycotic. It may also include a starchy filler material and an effective amount of antioxidant.

Abstract: This invention is for a pickled seafood and the method of preparing the pickled seafood. The shelf life of the pickled seafood at the ambient temperature and with no refrigeration, is, approximately, 2 to 3 years.

Abstract: A composition for the preservation of crustacea is described. This composition contains magnesium carbonate, citric acid and an inorganic metabisulfite, and is effective in preserving crustacea particularly by preventing melanosis.

Abstract: A method of cold sterilizing a perishable food product during shipment and storage. Liquid dimethyl dicarbonate is applied to the outer surface of the food product and the product is chilled to solidify the coating. The coating acts to protect the food product from microbiological contamination during shipment and storage and can be washed from the product prior to usage.

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: 3-(LOWER ALKYL)-1,2-CYCLOPENTANEDIONES AND 3,5-DI-(LOWER ALKYL)-1,2-CYCLOPENTANEDIONES WHEN USED AT LOW LEVELS IN UNCURED MEATS PROVIDE AN IMPROVED METHOD OF INHIBITION OF WARMED-OVER FLAVOR IN SAID MEATS.

Abstract: Use of an iodophor composition containing iodine bound in complex linkage with polyvinylpyrrolidone for disinfection and sterilisation of mussels, Crustacea and fish.

Abstract: A method is provided for inhibiting microbial spoilage and discoloration of edible meat comprising contacting the external surfaces of said meat with an aqueous hypochlorous acid solution, the solution being at a pH related to the elapsed time after the slaughter of the meat animal so that the growth of salmonella organisms is inhibited.

Abstract: Butylated hydroxy anisole functions as an antimicrobial agent in hydrous material capable of supporting microbial growth when used in excess of about 0.02 percent by weight of the hydrous material.

Abstract: In the coating of food wherein a food article is immersed in a tank containing a solution of a coating agent in a solvent, removed from the solution, allowed to drain, and removed from the tank, the improvement which comprises removing the solution from the tank while leaving the food article therein, maintaining a substantially liquid-free solvent vapor-laden atmosphere within said tank containing said coated food article while said food article drains, drawing off solvent vapors from said tank and thereafter removing said coated article from said tank, draining of said article in said solvent vapor-laden atmosphere within said tank resulting in formation of a level coating prior to setting of said coating upon removal of the solvent therefrom. The food article may be subjected to a flow of warm air prior to coating so as to remove moisture therefrom and permit better adhesion of the coating.

Abstract: A method for inhibiting the development of warmed-over flavor in uncured meat where the meat is cooked, cooled and stored at above freezing temperature in the presence of certain gamma-pyrone compounds, after which the stored meat may be consumed cold or reheated without the development of objectionable warmed-over flavor.

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 tubular cellulosic sausage casing such as a tubular fibrous casing particularly suitable for use with dry sausage such as Genoa salami has a coating bonded to the interior and exterior surfaces thereof of a cured cationic thermosetting resin. A tubular cellulosic sausage casing having at least about 0.45% by weight of said cured cationic thermosetting resin bonded to the surfaces of said casing exhibits resistance to degradation by cellulolytic enzymes.