Abstract: Disclosed is a process for preparing a composition which improves the palatability of dog foods. According to the process, a staged enzyme reaction is employed to first digest either a proteinaceous or an amylaceous substrate. The reaction product of the first stage is emulsified with fat, and the resulting emulsion is reacted with lipase and protease, under conditions effective to provide a material which, when applied to a dog food, significantly enhances its palatability. A preferred farinaceous substrate, to be acted upon by an amylase enzyme for the first stage reaction, is corn. Preferred proteinaceous substrates, to be acted upon by protease enzyme, for the first stage reaction include soy, whey, chicken skins, and cheese solids. The resulting product is produced rapidly, contains large quantities of free fatty acids, and has a high level of palatability.

Abstract: This invention relates to three enzymes, their isolation from the viscera of bivalves, e.g. the surf clam or cherrystone clam, their characterization and uses. The first two are carboxyl proteinases having molecular weights of about 77,200 and about 36,700 and display activity similar to mammalian D-cathepins. The third is a thiol proteinase having a molecular weight of about 17,400 and displays activity similar to mammalian B-cathepins. In addition to attaching various substrates, the enzymes coagulate cheese milk and tenderize meat.

Abstract: A rapid, accurate and simple method is disclosed for determining an index of freshness of fish and mollusks. The index of freshness is expressed as the ratio of the combined molar concentration of inosine and hypoxanthine to the total molar concentration of the decomposition products of adenosine triphosphate. Each concentration is determined electrochemically from the amount of hydrogen peroxide produced when a sample extract from fish or mollusks is subjected to the action of certain enzymes. The emzymes used for inosine and hypoxanthine concentration are nucleoside phosphorylase and xanthine oxidase and for the concentration of the decomposition products of adenosine triphosphate are alkaline phosphatase, adenylic acid kinase, AMP deaminase and adenosine deaminase in a crude extract obtained from calf intestine, nucleoside phosphorylase and xanthine oxidase. Sodium azide may be added to the sample extract to inhibit errors in measurement caused by the presence of catalase.

Abstract: An improved flowable milk replacer concentrate having good shelf stability and ready reconstitutability is provided for the feeding of monograstic animals, which concentrate can be readily reconstituted to provide a milk replacer. The milk replacer concentrate has 50 to 75 percent total solids and comprises 10 to 45 percent sugars, including 10 to 35 percent lactose plus up to 35 percent monosaccharides or disaccharides or mixture thereof, 10 percent to 16 percent protein, including at least 60 percent non-heat denatured milk serum proteins; and 1 to 25 percent fat. The ingredients are mixed together and emulsified, as by homogenization, to provide a shelf-stable, flowable product. The milk replacer concentrate has a viscosity of between 100 and 5000 centipoises and a pH of between 4.0 and 7.0 with a water activity of between 7.0 and 0.87. The milk replacer concentrate readily mixes with water to provide a milk replacer having a solids content of about that of cows' milk.

Abstract: A method and device is disclosed for the release and separation of substances such as parasites or parasite eggs from meat. In the method, meat is agitated with pepsin and filtered through a series of at least two filters, the last of which retains the parasites or parasite eggs. The device includes a reactor which tapers downwardly, and which has in its lower part an outlet valve connected via a conically widening part with a separator device. The separator device includes a cylindrical connecting piece which accepts holder rings for holding one or more filters or sieves in releasable connection.

Abstract: Meat is tenderized by adding thereto a proteolytic enzyme obtained by culing the microorganism, Trichoderma reesei strain MCG 80. The enzyme is an aspartic acid protease with proteolytic properties similar to the animal protease, Cathepsin D. The enzyme acts selectively upon the myofibrillar proteins of meat producing a desirable uniform texture. Culturing of the microorganism in a medium containing glucose and lactose results in high enzyme yield.

Abstract: Processed foods and food products are prepared by including from 2,000 to 10,000 I.U. of nisin to prevent the outgrowth of Clostridium botulinum spores.

Abstract: A method is described for producing fermented foods by generating lactic acid in the food using a culture having the rapid, low temperature fermentation characteristics of Lactobacillus casei NRRL-B-15,438 and a stimulatory food grade metal salt, wherein the culture has unique rapid low temperature fermentation characteristics and wherein starch is not fermented by the culture. In order to provide rapid fermentation, the stimulatory, food grade metal salt, usually a manganese salt, is provided in the food or the culture which is added to the food with the selected lactobacillus to accelerate fermentation. The cultures are particularly suited for the controlled fermentation of carbohydrates, naturally present in or added to the food to provide a selected final pH.

Abstract: A novel Lactobacillus clearans, Lactobacillus sulfurica and Lactobacillus nitrosus:which can decrease both Na.sub.2 S.9H.sub.2 O and/or NH.sub.3 when inoculated and cultured on:a medium comprising 5 g of meat extract, 5 g of peptone, 0.5 g of Na.sub.2 S.9H.sub.2 O, 5 g of glucose, 1 g of CaCO.sub.3, 0.5 ml of NH.sub.3 (as 100% ammonia) and 1 liter of water (pH, neutral);which shows no growth acceleration action even when said bacteria is cultured on a medium comprising a Stephenson-Wetham medium (hereafter merely referred to as (S-W); KH.sub.2 PO.sub.4 1 g, MgSO.sub.4.7H.sub.2 O 0.7 g, NaCl 1 g, (NH.sub.4).sub.2 HPO.sub.4 4 g; FeSO.sub.4.7H.sub.2 O 0.03 g, glucose 5 g)+vitamins (A: 900 IU, B.sub.1 : 1 mg, B.sub.2 : 1 mg, B.sub.6 : 1 mg, B.sub.12 : 5 gamma nicotinamide: 1.6 mg, calcium pantothenate: 8 mg, C: 64 mg, D.sub.2 : 120 IU)+casamino acid 1 g and 0.5 g of Na.sub.2 S.9H.sub.2 O and/or 0.5 ml (100% conversion) of NH.sub.

Abstract: A structured meat product which may resemble a natural cut of meat comprises a lean portion formed by extrusion of multiple lean meat chunks bonded by a protein exudate and a fat cap or rim formed by simultaneous extrusion of a fat emulsion. The product is made by preparing chunks of lean meat substantially free of fat, gristle and sinew. The muscle scaffold network is slackened e.g., by multiple severing of the connective tissue of the lean meat chunks. These chunks then are massaged under reduced pressure to produce the protein exudate, while sufficient water is added to obtain a desired protein-to-moisture ratio. Fat trimmings are ground and blended into an emulsion which is simultaneously extruded with the lean meat chunks through separate but adjacent extrusion heads which may be shaped to produce a product resembling a steak, roast or other conventional cut of natural meat.

Abstract: Agricultural waste material, including animal manure and crop wastes, are converted into proteinaceous animal feed products by a fermentation process using the fungus, Chaetomium cellulolyticum.

Abstract: A coagulant composition for the cheese industry, whose purpose is to coagulate milk in the preparation of cheeses, is produced by mixing a first coagulant enzyme of fungic origin and non-coagulant proteic extracts from bovine reed. The composition may also contain a second proteolytic enzyme, extracted from another microbial strain or from bovine pepsin.

Abstract: Bacterial concentrates of cells of a Lactobacillus having the essential identifying characteristics of Lactobacillus sp. NRRL-B-15,036 which are useful for food fermentations are described. Lactobacillus sp. NRRL-B-15,036 ferments dextrose, but not sucrose or lactose, to produce lactic acid in the food. Lactobacillus sp. NRRL-B-15,036 is particularly useful for meat fermentations.

Abstract: A method is described for producing fermented foods by generating lactic acid in the food using a culture of a lactobacillus similar to Lactobacillus casei subspecies alactosus NRRL-B-12,344 and a stimulatory food grade metal salt, wherein the culture has unique rapid low temperature fermentation characteristics and wherein lactose, glycogen, and starch are not fermented by the culture. The preferred Lactobacillus casei subspecies alactosus is NRRL-B-12,344 or strains having low temperature food fermentation characteristics in common with this strain. In order to provide rapid fermentation, the stimulatory, food grade metal salt, usually a manganese salt, is provided in the food or the culture which is added to the food with the selected lactobacillus to accelerate fermentation. The cultures are particularly suited for the controlled fermentation of carbohydrates, naturally present in or added to the food to provide a selected final pH.

Abstract: Phosphopeptides useful as alimentary products or as medicaments are obtained by a method of subjecting phosphocaseinates of monovalent cations or paracasein derived therefrom to enzymatic hydrolysis with at least one proteolytic enzyme that simulates proteic digestion in vivo in the human body, ultrafiltering the resultant hydrolysate with a membrane that retains the enzyme to obtain a permeate containing phosphopeptides and non-phosphorylated peptides, adding to the permeate a bivalent cation salt to form aggregates of the phosphopeptides, subjecting the resultant solution to ultrafiltration with a membrane that retains the phosphopeptide aggregates, and recovering the retained phosphopeptides. The phosphopeptides form salts, which have dietetic uses, with macroelements such as calcium and/or magnesium and/or oligoelements such as iron and zinc.

Abstract: An improved hydrolysate is prepared from a water-soluble protein by enzymolysis wherein the protein has been heated under alkaline conditions for a period of time insufficient to gel the protein followed by cooling the solution to below 30.degree. C.

Abstract: The invention relates to a method for obtaining protein-containing animal feed from organic substances dissolved and/or suspended in water, where the substances are biologically processed in at least two series-connected stages (I, II) each having an activating tank (5, 7) and a settling tank (6, 8). In the first stage (I) a larger percentage of bacteria than protozoea prevails. The sludge is drained intermittently and alternatingly from the first and second stage (I, II), and conducted to a dehydrating device (9), and a part of the dehydrated sludge is returned to the input (5a, 7a) of that stage from which the sludge was taken. Into at least one of the activating tanks (5, 7), especially into the activating tank (5) of the first stage (I), additives promoting the growth of the micro organisms, especially trace elements and/or minerals, are placed.

Abstract: Sources of protein, such as residues and waste products from processing fish, poultry, pork and beef as well as single cell microorganisms, are hydrolyzed to provide liquid products containing substantially all of the component amino acids, lipids and phosphorus in metabolically useful form. The process involves a brief alkaline treatment with heat (120.degree.-170.degree. F.) and alkali (pH 12 or above) which facilitates liquefication and enhances susceptibility to subsequent enzyme hydrolysis with bacterial proteinase at elevated temperatures (100.degree.-140.degree. F.). Cell rupture and protein denaturation occur during alkaline treatment and permit and facilitate the enzyme to rapidly break down the intact proteins to smaller, more soluble molecules. The product may be preserved with various acids at a pH of 3.8 to 4.2.

Abstract: A low-molecular weight peptide composition mainly based on dipeptides and tripeptides is produced by dispersing protein raw material from any suitable source in water at a concentration of 5 to 20 w/v %, adjusting the pH of the dispersion to 1 to 4 with an acid, adding at least two acid proteases to the dispersion, and permitting enzymatic proteolysis to take place for a desired period of time at a suitable temperature while supressing the formation of free amino acids. Also provided is a nutrient agent comprising the thus produced low-molecular weight peptide composition mainly based on dipeptides and tripeptides wherein the contents of free amino acids and those peptides having a molecular weight of at least 700 are individually 20% by weight or less. The nutrient agent is useful in medical treatment.

Abstract: The invention relates to a process for producing aroma-containing food products in which exogenously and/or endogenously formed enzyme complexes are separated from specific pure or mixed cultures of microorganisms, which develop certain characteristic flavoring and aromatizing agents. The enzyme complexes are subsequently added to an aqueous solution or suspension of a substrate. The isolated enzyme complexes are optionally concentrated or standardized beforehand under careful conditions. The mixture of the substrate and enzyme complexes subsequently undergoes biochemical rapid ripening under suitable conditions until the desired aromatizing and flavoring agent concentration is obtained. The biochemical rapid ripening is then terminated by substantial inactivation of the enzyme complexes. The ferment solution or suspension obtained and which contains the desired flavoring and aromatizing substances, can be added to basic food substances for aromatizing them.

Abstract: A method is described for producing fermented foods by generating lactic acid in the food using a culture of a lactobacillus similar to Lactobacillus casei subspecies alactosus NRRL-B-12,344 and a stimulatory food grade metal salt, wherein the culture has unique rapid low temperature fermentation characteristics and wherein lactose, glycogen, and starch are not fermented by the culture. The preferred Lactobacillus casei subspecies alactosus is NRRL-B-12,344 or strains having low temperature food fermentation characteristics in common with this strain. In order to provide rapid fermentation, the stimulatory, food grade metal salt, usually a manganese salt, is provided in the food or the culture which is added to the food with the selected lactobacillus to accelerate fermentation. The cultures are particularly suited for the controlled fermentation of carbohydrates, naturally present in or added to the food to provide a selected final pH.

Abstract: A process for producing a high quality protein fish meal from whole fish, including trash fish, either on board ship or on shore, by using an appropriate proteolytic enzyme which liquefies the fish in a digester equipped with high speed blenders, liquefying the fish by heating in the digester, pasteurizing the liquid fish so that the liquid can be stored under refrigeration for several weeks without spoilage, screening the bones out, and centrifuging part of the oil, if necessary, then drying it.

Abstract: Protein is extracted from fresh or cured pork bones to produce an aqueous solution of about 4% to 7% protein, as well as a lard by-product and cooked bone fragments which may be ground and sold as bone meal. Bone fragments of the desired maximum dimension are combined with substantially equal parts of water and are heated to above the boiling point of water when papain proteolytic enzymes are added in controlled proportions. The aqueous bone-enzyme mixture is heated in the 135.degree. F. to 145.degree. F. range for two hours when salt is added in controlled proportions followed by heating the mixture at 145.degree. F. for one hour and then rapidly heating the mixture for 5 to 10 minutes to 195.degree. F., then heating at, but not above, 195.degree. F. for 1/2 hour followed immediately by chilling as rapidly as possible to 150.degree. F. The solids are separated from the liquids and the liquids centrifuged to separate the lard product and aqueous protein solution.

Abstract: Cereal grain straws are converted into protein-enriched products having significnt amounts of microbial biomass in the form of the fungus, Chaetomium cellulolyticum.

Abstract: Preparing a foodstuff for human or animal consumption by sowing seeds of at least one quick-germinating plant of a type such as to produce strong root systems in peat which is allowed to lie in a layer having a thickness in the range of from 40 to 200 mm for a vegetation period of from 10 to 21 days, there being at least 900 Kg of seeds per hectare of the layer and recovering the germinated seeds and the peat as the foodstuff.

Abstract: Phosphopeptides useful as dietetic aliments, therapeutic nutriments or medicaments are produced by subjecting phosphocaseinates of bivalent cations to enzymatic hydrolysis with at least one proteolytic enzyme capable of substantially reproducing the proteic digestion which occurs in vivo in the human body to produce a hydrolysate containing phosphopeptides and non-phosphorylated peptides, subjecting the resultant hydrolysate to ultrafiltration to obtain a retentate containing the phosphopeptides and proteolytic enzyme and a permeate containing the non-phosphorylated peptides, disaggregating the phosphopeptides in the retentate and subjecting the resultant retentate containing disaggregated phosphopeptides to ultrafiltration to separate the phosphopeptides from the proteolytic enzyme. Salts of the phosphopeptides, which have dietetic uses, may be formed from macroelements such as calcium and/or magnesium and/or from oligoelements such as iron, zinc and copper.

Abstract: Phosphopeptides useful as alimentary products or as medicaments are obtained by a method of subjecting phosphocaseinates of monovalent cations or paracasein derived therefrom to enzymatic hydrolysis with at least one proteolytic enzyme that simulates proteic digestion in vivo in the human body, ultrafiltering the resultant hydrolysate with a membrane that retains the enzyme to obtain a permeate containing phosphopeptides and non-phosphorylated peptides, adding to the permeate a bivalent cation salt to form aggregates of the phosphopeptides, subjecting the resultant solution to ultrafiltration with a membrane that retains the phosphopeiptide aggregates, and recovering the retained phosphopeptides. The phosphopeptides form salts, which have dietetic uses, with macroelements such as calcium and/or magnesium and/or oligoelements such as iron and zinc.

Abstract: An improved process for producing a superior flavor in fermented meat, particularly sausage, using Micrococcus varians in admixture with Pediococcus cerevisiae NRRL-B-5627 and/or with other lactic acid producing meat fermenting bacteria for lowering the pH is described. Micrococcus varians is a very poor producer of lactic acid and alone cannot produce acceptable sausage. The improved bacterial compositions develop the solid bright red color associated with sausage and other fermented meats in the presence of edible nitrate and/or edible nitrite. Combinations of the nitrite and nitrate can be used. No acid forming chemicals, such as gluconic acid delta lactone, are used in the fermentation process. The bacterial composition is preferably provided in the form of a frozen cell concentrate for storage and subsequent thawing for use.

Abstract: A method and bacterial compositions are described for producing fermented meat by generating lactic acid using selected cultures of Pediococcus pentosaceus which have unique low temperature meat fermentation characteristics. The preferred Pediococcus pentosaceus is NRRL-B-11,465 which is unusually rapid in lowering the pH at low meat temperatures. A stimulatory, edible metal salt, preferably a manganese salt, is provided in the meat with the Pediococcus pentosaceus to reduce or eliminate preservative inhibition and/or to accelerate growth at meat temperatures between 15.6.degree. C. (60.degree. F.) to 26.7.degree. C. (80.degree. F.). Preservatives to prevent spoilage and rancidity can be used in the meat and can include hydroxyaryl antioxidants, particularly butylated hydroxytoluene (BHT) and/or butylated hydroxyanisole (BHA). BHT and/or BHA together with other meat preservatives, particularly sodium chloride, severely inhibit NRRL-B-11,465 at low meat temperatures between 15.6.degree. C. (60.degree. F.

Abstract: The present invention relates to a process in which an aqueous solution of proteins is subjected to hydrolysis, the product of hydrolysis is subjected to a heat treatment to denature the proteins which it contains and, finally, the proteins are eliminated by ultrafiltration. The ultrafiltration permeate constitutes the purified protein hydrolysate.

Abstract: Biochemically degradable organic material, for example, animal waste matter, such as manure produced by hogs, sheep, cattle, chickens and humans is aerobically digested at thermophilic digestion temperatures to produce various digested products, including single cell proteinaceous material suitable for feeding to animals as part of the animals' nutritive diet. Biodegradable material is introduced into a digesting zone that is sufficiently insulated to prevent any substantial heat loss from the digesting material during the digestion process. An oxygenating gas such as air is introduced into the digesting material during all phases of the digestion. The digesting material is simultaneously vigorously agitated. The waste material is placed into the digester at ambient temperatures and is contacted with the oxygenating gas at a rate and is agitated at a level effective to cause thermogenic microbial digestion of the materials present in the waste matter.

Abstract: A shelf stable food product, which can be used for domestic animals comprises solid protein pieces in an aqueous gel and contains 6 to 20% protein, 3 to 12% fat and 65 to 95% moisture and is stabilized by antimycotic and a pH of 4.5 or below achieved with acid-producing micro-organisms. The product is prepared by dissolving a gelling agent in the aqueous phase of the product components at a pH value above 4.5, and after adding the other ingredients a gel is formed, and the pH is reduced by fermentation to a value below 4.5. Gelling agents may be ionic polysaccharides, including alginates, pectates and carrageenan, or thermoreversible protein systems such as gelatine.

Abstract: A process for stabilizing an aqueous composition, which contains insoluble components mainly consisting of insoluble protein, insoluble carbohydrates and fats, which tend either to precipitate or to migrate to the surface of the composition, which process comprises incorporating into a dry composition a stabilizing proportion of a casein which has been enzymatically hydrolysed under conditions such that the K-casein moiety has been hydrolysed whereas no peptides having a molecular weight below 10.sup.4 have been formed.

Abstract: A novel methylguanidine-decomposing enzyme can be obtained by cultivating in a medium a bacterium belonging to Genus Alcaligenes and having an ability to produce a methylguanidine-decomposing enzyme. This methylguanidine-decomposing enzyme has an ability to decompose methylguanidine into methylamine and urea. Its optimum pH range is 10.9-12.3 and its stable pH range is 5.0-10.6.

Abstract: A process for producing cured meat products, which comprises treating a raw meat with a curing agent, and ascorbic acid and/or alkali metal salts thereof in the presence of ascorbinase. It is possible by this process to improve the color of cured meat products while greatly reducing the amount of the curing agent used.

Abstract: Food protein flavor is improved by enzymatic conversion of the aldehydes and alcohols in such protein.

Abstract: Tannery limed splits are utilized as a collagen source to produce protein hydrolyzates, utilizing steam under superatmospheric pressure as a heat source and utilizing molecular sulfur dioxide to minimize color development.

Abstract: A method for converting blood, animal parts, bone waste, or meat scraps into useful products, which method comprises hydrolyzing such a substrate with a proteinase, preferably in the presence of urea, in an aqueous hydrolysis medium at a pH in a region in which the proteinase displays sufficient activity, subsequently inactivating the enzyme, and working up the hydrolyzate.

Abstract: A food for carnivorous lower animals which is fermented by certain lactic acid producing bacteria that produce a desirable flavor or which has an added flavoring from an edible material fermentate of lactic acid producing bacteria is described. The pet food has a pH of from about 3 to less than 6 and is particularly palatable to dogs.

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: The invention relates to a method for preparing an enzymatic composition for acceleration of ageing of meat products involving a separate dissolution of an enzyme, viz. hyaluronidase and a prolongator of biological effect, viz. serum albumin at a pH value of from 2.0 to 2.5; hyaluronidase is taken in an amount of from 4 to 6 parts by weight and serum albumin in an amount of from 0.5 to 1.5 part by weight. Said aqueous solution of the enzyme is mixed with said aqueous solution of the prolongator, whereupon said ingredients chemically react with each other to give a suspension comprising a mixture of an aqueous solution of the desired product with suspended particles of the unreacted ingredients.

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 food for carnivorous lower animals which is fermented by certain lactic acid producing bacteria that produce a desirable flavor or which has an added flavoring from an edible material fermentate of lactic acid producing bacteria is described. The pet food has a pH of from about 3 to less than 6 and is particularly palatable to dogs.

Abstract: An improved process for producing a superior flavor in fermented meat, particularly sausage, using Micrococcus varians in admixture with Pediococcus cerevisiae NRRL-B-5627 and/or with other lactic acid producing meat fermenting bacteria for lowering the pH is described. Micrococcus varians is a very poor producer of lactic acid and alone cannot produce acceptable sausage. The improved bacterial compositions develop the solid bright red color associated with sausage and other fermented meats in the presence of edible nitrate and/or edible nitrite. Combinations of the nitrite and nitrate can be used. No acid forming chemicals, such as gluconic acid delta lactone, are used in the fermentation process. The bacterial composition is preferably provided in the form of a frozen cell concentrate for storage and subsequent thawing for use.

Abstract: A process for producing yeast protein from biological waste material includes preliminary anaerobic fermentation of said material, inoculation with a pellicle-forming yeast growing as a surface layer, and skimming off and drying said surface layer. Specific yeasts are CANDIDA INGENS and PICHIA MEMBRANAEFACIENS.

Abstract: A process for preparing a concentrate from waste chicken broth by heating, adding an antigelling enzyme, stirring for 20-60 minutes, adding an anti-foaming agent, boiling the mixture to separate fats and dry solids, removing insoluble residues and fats and concentrating the broth.

Abstract: The organic portion of solid municipal waste is converted into a liquid fuel suitable for use in internal- and external-combustion engines, a residue suitable for plant or animal nutrients and purified water by the process which comprises separation of the waste into a hydrolyzable fraction, hydrolysis of said fraction, saccharification, fermentation, distillation, and concentration.

Abstract: Processes for imparting a meat flavor to foodstuffs comprising adding thereto a small amount of a processed product of (I) a meat enzymatic digest and, in addition, (II) a sulfur compound such as cysteine or taurine and, if desired, (preferably) (III) thiamine and/or thiazole alkanols and (IV) other free amino acids and/or polypeptides and, in addition, if desired, (V) a monosaccharide and/or a disaccharide, such as sucrose and/or a polysaccharide the product being processed in the absence of any egg (e.g., chicken egg) components; as well as flavoring compositions and flavor enhancing compositions containing such processed products and optional materials and the foodstuffs so obtained.

Abstract: Canned meat items that are subjected to pasturizing temperature treatment are first treated with an enzyme, such as bromelin, which will tenderize the meat and then be inactivated by the pasturizing temperatures.

Abstract: A novel, highly nutritious, protein-rich, solid food product comprises fermented and autolyzed proteinaceous material, usually meat, fish or other animal tissue, bound into coherent pieces by a gelled or coagulated binder and stabilized against microbiological activity by an acid pH value, preferably below 5.5. The starting material is comminuted, an acid-producing fermentation culture, for example of Lactobacillus species, is added with fermentable carbohydrate, and the mixture incubated until the pH value has fallen to 4 or below. A coagulable or gellable binder, such as gluten or xanthan gum, is then incorporated, preferably also with antimycotic, and the product shaped, for example by extrusion, and cooked.