Abstract: A method of dry curing ham to prepare dry cured country ham by the steps of: treating a ham to displace residual blood and other fluids from the ham body; pre-salting the ham while mechanically abrading the skin portion thereof; applying a full curing agent to the ham; packaging the ham in a sealed vacuum pouch; maintaining the sealed ham under vacuum conditions for a time period sufficient to effect expression of residual fluids and blood from the ham body; opening the packaged ham to the atmosphere; subjecting the packaged ham to a chilled temperature over a period of time sufficient for the salt to enter the ham; drying the ham on a drying rack and then aging the ham.

Abstract: A loaf of offal having a temperature no higher than -10.degree. C. is sliced to obtain slices having a thickness of between 6 cm and 15 cm and the slices then are passed through a microwave tunnel oven to heat-temper the slices to a temperature of from -5.degree. C. to -9.degree. C. The tempered slices then are size-reduced to chips and ten to cubes. Alternatively, the loaf is size-reduced to chips which are tempered as above and then, the heat-tempered chips are size-reduced to cubes. The units for slicing and size-reduction and the microwave tunnel oven are connected by conveyors.

Abstract: A process for tenderizing, flavoring, cholesterol or sodium extracting or fat binding of meat through perfusion includes the steps of inducing the brain death of a meat-providing animal and leaving the meat-providing animal substantially intact. The circulatory system is accessed and a perfusion fluid generally free of melted fats is injected into the arterial side of the circulatory system of the animal under moderate pressure. Blood and fluid are removed from the circulatory system through a separate vein such as the jugular, thus cleansing the circulatory system of the animal, which acts to flavor or tenderize the meat therein. The perfusion fluid is heated to at least 80.degree. F. (26.7.degree. C.) before infusion. The final result is meat that is unchanged in appearance, but improved in taste, texture and tenderness.

Abstract: The present invention relates to a method for the removal, addition, or exchange of marbling fat within meat pieces, an apparatus for practicing the method, and the meat product produced by practicing the method using the apparatus. The method includes piercing raw meat with a piercing implement, withdrawing the implement from the meat and then removing adhered fat from the implement.

Abstract: The present invention relates to an improved process for producing a beta-glucanase treated water-soluble dietary fiber composition wherein an aqueous dispersion of a gelatinized, milled, beta-glucan containing grain-based substrate is treated with an alpha-amylase under conditions which will hydrolyze said substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction, and recovering from said soluble fraction said water-soluble dietary fiber substantially free of water-insoluble fiber, wherein the improvement comprises treating beta-glucans released from the grain-based substrate with beta-glucanase, wherein the weight ratio of beta-glucanase to initial beta-glucan containing substrate is in the range of from about 4.times.10.sup.-6 :1 to about 2.times.10.sup.-2:1 (beta-glucanase:grain-based substrate), and wherein the treatment of the beta-glucans with the beta-glucanase is carried out at a temperature in the range of from about 30.degree. C.

Abstract: An edible muscle food product is provided as a mixture of two essential components. One essential component is the pigment responsible for the color of cooked cured meats which has been prepared from red blood cells. The process for preparing this pigment includes reacting bovine or hog red blood cells with a nitrosating agent and a reductant, at elevated temperatures, to provide powdered cooked cured-meat pigment. Then the cooked cured-meat pigment is encapsulated within a treating mixture consisting of: a carbohydrate-based wall material; a binding agent; and an additional agent selected from a reducing agent, a sequestrant or mixtures thereof. The food product includes the cooked cured-meat pigment and a proteinaceous material, e.g., an emulsion-type meat product, an emulsion-type fish mince product, or an emulsion-type surimi-based product. When the pigment in the encapsulated form is added to the proteinaceous materials prior to cooking the typical color of a nitrite-cured product is reproduced.

Abstract: A method is provided of improving meat products which comprises mixing with a de-boned or separated meat (D or S meat), a fibrous collagen in order to distribute the collagen substantially homogeneously throughout the D or S meat, removing occluded air and voids from the mixture and forming the mixture into discrete portions or a continuous extrudate by pressing the mixture through a restrictor.

Abstract: This process is used to prepare pig meat, including pig stomachs and pig intestines. The process includes the steps of thawing, cooking, washing, and refrigeration. Frozen pig meat is first thawed. The meat is then slow cooked in 195 degree F. water for a certain period after which the cooking process is stopped. The meat is then washed in a granular sodium hydroxide solution, rinsed and then soaked in an oxygen bleach solution and rinsed again. The meat is then refrigerated for sale.

Abstract: This process is used to remove the bones and joints from duck feet and to process the duck feet to make them edible. Initially, the duck feet are frozen for one or two days and are then thawed. After slow cooking for fifteen minutes, the duck feet are soaked in cold water for twenty minutes. After refrigerating for two hours, the bones and joints of the feet are removed. For about five minutes, cold water is run over the duck feet and then the duck feet are washed for 90 to 120 minutes in a solution of oxygen bleach and 100 degree F. water. Then, cold water is run over the cold feet for two hours and then the duck feet are refrigerated for two hours. At that point, the duck feet are ready for packaging or for serving or for additional cooking.

Abstract: A method for processing a dehulled, defatted oilseed protein meal, e.g., soybean meal, to produce non-porous, meat-like fibers comprises preparing an oilseed protein source and water mixture, extruding the mixture under predetermined conditions, coating the extruded mixture with an edible oil or fat and then further extruding the oil- or fat-coated fibers under specified conditions. The mixture may further comprise meats, fruits, and/or other vegetables as a source of water. The extrusion conditions and the oil or fat coating act to inhibit the expansion of the extruded, non-spongy fibers. The resulting product has a non-porous texture and resembles broiled meat fibers.

Abstract: A method of inhibiting bacterial growth in meat in which sodium citrate buffered with citric acid is introduced into the meat to a sodium citrate content of 1 to 7%, and preferably about 1 to 1.3%.

Abstract: Reduced fat proteinaceous products, such as hamburgers, are formed containing an oleaginous matrix which is formed by melt-spinning an oleaginous substance with a carrier material, such as sucrose or water-soluble cellulosic materials. Methods of preparing such products are also disclosed.

Abstract: Fresh chicken quarters are needle injected with a marinade including juiciness and browning reaction-facilitators and smoke flavoring. The marinated quarters are dipped into an aqueous suspension of seasonings and spices, then baked in a convection oven at 250.degree. F. for 20 minutes for drying the surface coating of seasoning and spices. A glaze is spread on the seasoning- and spice-coated marinated chicken parts for sealing in moisture and enhancing achievement of desirable browning. The glazed chicken parts are roasted (baked) on trays in a convection oven at 250.degree. F. for 40 minutes, removed, and served as a succulent product having an appearance and taste which is competitive with that of rotisserie-broiled chicken.

Abstract: The present invention is a saccharide-based matrix, and the products resulting therefrom, made from a maltodextrin feedstock subjected to conditions which induce flash flow of the maltodextrin so that the matrix possesses a physically or chemically altered structure from the feedstock. The present invention also includes a method of producing the matrix and of making products which take advantage of the unique properties of the matrix. Such products include, but are not limited to, unique colloidal like dispersions and suspensions made from the matrix.

Abstract: Poultry parts are exposed to a marinade so that the marinade is absorbed by the parts and the outer surface of the parts has an adhesive myosin protein binder disposed thereon. The parts are then coated with a mixture including sugar to form a glazable outer coating, which coating glazes upon cooking.

Abstract: A food product which is formed from a breast cut of poultry or other animal muscle material having a core area and a plurality of strips of breast formed integrally with the core area and extending outwardly therefrom in a random manner. The food product is formed by cutting the first and second end surfaces along first and second cut lines, respectively, extending between the upper and lower surfaces of the food product, a distance which establishes an uncut core area between the first and second end surfaces. The food product is then cut from the upper surface to the lower surface along a plurality of spaced generally parallel third and fourth cut lines extending between the first end surface and the core area and the second end surface of the core area, respectively, such that a plurality of strips of material extend outwardly from the core area in a random manner toward the first and second end surfaces.

Abstract: Pre-cooked meats including poultry, seafood and red meats are disclosed which can be prepared by coating a meat with a liquid and dry marinade, cooking the coated meat at a temperature of about 240.degree. F. to 260.degree. F. and freezing the coated meat after the cooking step. The pre-cooked meat of the invention may also comprise additional additives and spices. The invention is directed to pre-cooked meat products, method of preparation and food products containing the pre-cooked meat.

Abstract: Raw meat is heated to form a meat juice containing fat and nutrients, the heated meat is separated from the meat juice, the meat juice is separated into a fat layer and an aqueous layer containing nutrients, the aqueous layer is added to the previously heated meat to form a mixture and the mixture is heated so that the meat absorbs the aqueous layer to produce a low fat meat product.

Abstract: As water binding to pieces of meat in a paddle massager increases, the resistance to rotation of the shaft, controlled by a frequency controller causes the speed to progressively drop as the torque input is maintained constant at a percentage of total available torque, thereby improving the water bonding without damage to the muscle tissue.

Abstract: During conveying of frozen meat, the frozen meat is immersed in a first treating liquid, e.g. salt water, to thaw and wash the meat surface, and then the frozen meat is immersed in a second treating liquid, e.g. alkali, to provide a quality maintaining treatment.

Abstract: An unbaked low calorie food bar containing proteinaceous material, flavoring, aspartame and carbohydrate material which is formed by extrusion and exposed to a maximum temperature of about 37.degree. C., and has a uniformly homogeneous composition. The low calorie food bar also contains vitamins and minerals comprising at least 4.5% of the food bar by weight and the concentration of proteinaceous material is greater than the concentration of carbohydrate material. The method comprises the steps of providing proteinaceous material, flavoring, aspartame and carbohydrate material as ingredients in a food product; mixing the ingredients; and forming the mixture into a food product, with the flavoring being stabilized by plating the flavoring on synthetic amorphous silica. Additionally, the plated silica is added.

Abstract: A process for bonding formed meat to bone to create the appearance and texture of a natural cut of meat by utilizing techniques known in the art to release protein from pieces of meat, which released protein forms an adhesive substance on the surface of the meat, leaving a thin layer of meat on the bone to which the formed meat is to be attached, immersing the bone in an aqueous solution of salt and phosphate, removing the bone from the solution, and pressing the formed meat about the bone to achieve the desired appearance. This product may subsequently be cooked, or frozen and then cooked. The same type of protein-to-protein bonds which hold the formed meat together attach the formed meat to the thin layer of meat that was left on the bone. Optionally, frozen particles of fat may be added to the formed meat in order to improve flavor; and modified low-temperature starch may be included in the formed meat to retain moisture within the formed meat during cooking.

Abstract: In a process for preparing a coated microwaveable meat which will be juicy and tender after microwave cooking, the meat is intimately contacted with an aqueous solution having a pH of 5.0-9.0 and a cation normality ratio of Na.sup.+ /K.sup.+ /Ca.sup.++ of 2-10/1-6/1-4, the contact continuing until the water gain in the meat is at least 8% of the initial weight of the meat. Thereafter a dry, powdery coating agent, including starch, protein and optional flavoring, is applied to the meat. During subsequent microwave cooking of the meat, the coating agent forms a starch-and-protein crosslinked continuous skin-like film which controls the heating rate and the microwave penetration depth so that microwave energy absorption is at least initially higher at the film than in the interior of the meat.

Abstract: A cereal or grain hydrolysate-containing composition which is derived from the enzymatic, e.g., amylase, hydrolysis of cereal or grain in combination with a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum, can be effectively used as a fat mimic in preparing low fat comminuted meat products. Thermo-irreversible gels useful for providing non-fat fat mimics can also be prepared in accordance with the invention. In addition to amylase, the enzyme used for the hydrolysis of the cereal/grain substrate can be selected from the group consisting of amyloglucosidases (.alpha. -1,4-glucan glucohydrolase), cellulases (.beta. -1,4-glucanohydrolase), pullulanases (pullulane 6-glucanohydrolase), cyclodextrine glycosyltransferase (.alpha. -1,4-glucan-4-glycosyltransferase), proteases and mixtures thereof.

Abstract: Reduced fat proteinaceous products, such as hamburgers, are formed containing an oleaginous matrix which is formed by melt-spinning an oleaginous substance with a carrier material, such as sucrose or water-soluble cellulosic materials. Methods of preparing such products are also disclosed.

Abstract: A method and composition for eradicating bacteria from animal carcasses. The composition comprises a solution coating aliphatic medium chain fatty acids, a chelating agent, enough hydrochloric acid to maintain the solution at an acid pH and enough water to dilute the solution to an appropriate concentration of fatty acids. Animal carcasses to be treated are baptized in the solution for ten to thirty minutes, removed and rinsed. Animal carcasses may also be treated by spraying the solution on the carcasses to be treated. When the solution is to be sprayed on a carcass, a thickener such as a polysaccharide is added to the solution such that the spray solution sticks or holds onto the treated carcass.

Abstract: The present invention relates to a method of reducing moisture loss in a cooked meat and intensifying the flavor impact of seasoning applied to the surface of the meat by coating the surface of the meat with glycerol, applying seasoning to the coated surface and cooking the coated, seasoned meat. In addition, the present invention relates to a coating combination which when coated onto a meat and then cooked imparts to the cooked meat a moist and marinated-like flavor, about the coating combination consisting of about 20 to about 33% by weight glycerol and about 67 to about 80% by weight seasoning, the weight percent being of the combination.

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

Abstract: A food product which is formed from a breast cut of poultry or other animal muscle material having a core area and a plurality of strips of breast formed integrally with the core area and extending outwardly therefrom in a random manner. The food product is formed by cutting the first and second end surfaces along first and second cut lines, respectively, extending between the upper and lower surfaces of the food product, a distance which establishes an uncut core area between the first and second end surfaces. The food product is then cut from the upper surface to the lower surface along a plurality of spaced generally parallel third and fourth cut lines extending between the first end surface and the core area and the second end surface of the core area, respectively, such that a plurality of strips of material extend outwardly from the core area in a random manner toward the first and second end surfaces.

Abstract: A bone-in ham steak is made by separating the muscle, fat, and femur bones from green hams and curing the muscle in a conventional manner. The femur bones are cut into linear segments and aligned lengthwise on a skewer and then placed in a casing. The aggregated and cured ham muscle and fat are tumbled and massaged to extract protein and placed into said casing so as to concentrically surround the bone segments. The product is then cooked and sliced into ham steaks of uniform size and weight with a central bone piece.

Abstract: A bone-in ham steak is made by separating the muscle, fat, and femur bones from green hams and curing the muscle in a conventional manner. The femur bones are cut into linear segments and aligned lengthwise on a skewer. The aggregated and cured ham muscle and fat are placed into a casing so as to concentrically surround the skewered bone. The product is then cooked and, after removing the skewer, sliced into ham steaks of uniform size and weight with a central bone piece.

Abstract: Pieces of meat are cooked and then separated from a bouillon and cooled to at least a refrigeration temperature. A thickening agent is mixed with a sauce, which may include the bouillon as an ingredient, at a temperature of from 60.degree. C. to 80.degree. C., and the mixture is cooled and allowed to stand to gel the thickening agent to obtain a gelled sauce which is mixed with the meat pieces and formed into a block which then is frozen. The frozen block is packed in a tray package together with at least one vegetable. The thickening agent is a gelling agent which breaks down at a temperature at which the frozen block is heated for consumption so that upon heating for consumption, the meat and sauce mixture spreads out.

Abstract: Oxidation of cooked, dehydrated meat is inhibited by incorporating a combination of ascorbic acid and a Maillard meat flavor reaction product prepared from at least one reducing sugar and at least one sulfur-containing amino acid into the meat prior to dehydrating the meat.

Abstract: A method of inhibiting bacterial growth in meat wherein a citrate salt, preferably sodium citrate, is introduced into the meat to a sodium citrate content of 1 to 7% and preferably about 1 to 1.3%.

Abstract: A method of producing a ready-to-eat intermediate-moisture texturized protein foodstuff which simulates meat and has an extended shelf life comprises pretexturizing a vegetable protein source with a first source of water such as meat, meat by-products or other liquids by cooking/extrusion, combining the texturized fraction with other ingredients in a second cooking/extrusion step, and pasteurizing the final mixture. Shelf stability is achieved through control of free water content and activity in the product.

Abstract: A novel system of barbecue cooking, processing, packaging, and storage of meats such as ribs, chicken etc is described. A byproduct of the cooking and blending is pasteurization in one and the same process. The consumer merely microwaves or boils the finished product intact with its OEM packaging and enjoys the taste as if the meat has just been prepared on a barbecue pit. A special barbecue sauce is marinated into the meat to create a realistic barbecue flavor. The process also increases the shelf life of the product as prepared by this process. A pH factor of 3.5 is maintained which not only kills the bacteria and germs but it also helps tenderize the meat and prevents from growing spores.

Abstract: Proteinaceous products such as hamburgers or soy-based materials are formed containing an oleaginous matrix which is formed by melt-spinning an oleaginous substance with a carrier material, such as sucrose or water-soluble cellulosic materials. Methods of preparing such products are also disclosed.

Abstract: The present invention relates to foodstuffs which are prepared by adding konjak paste having a pH value of 9.0 to 10.3 and relates to the process for preparing the same.

Abstract: The present invention relates to foodstuffs which are prepared by adding konjak paste having a pH value of 9.0 to 10.3 and relates to the process for preparing the same.

Abstract: A ruminant animal feed comprising whole linty cottonseed and preferably soybeans. The soybeans may be replaced by other oil bearing grains and additional nutrients may be added to the feed. The feed includes the lint of the cottonseed for providing fiber to the animals and has a reduced gossypol content as compared to whole raw cottonseed. A process utilizing an auger extruder is used to work the mixture of cottonseed and soybeans to heat the mixture and thereby cook it without charring the mixture. Subsequent to cooking the mixture is extruded and cooled for forming a meal that is provided to the animals for feed.

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 flavor enhanced dehydrated meat is prepared by first heating a mixture of a reducing sugar and a sulfur-containing substance to partly react the sugar and sulfur-containing substance, and then the partly reacted mixture is added to a cooked meat which then is heated to react the sugar and sulfur-containing substance further and to dry the meat containing the reacted mixture. The reducing sugar and substance may be added to and reacted in a concentrated juice obtained from cooking meat.

Abstract: Shelf life of commercially processed poultry and seafood can be extended by introducing food grade H.sub.2 O.sub.2 and food grade surface active agents into the chiller water to wash off bacteria on the surface of the food product. The agents are alkylaryl sulfonates, sulfates, sulfonates of oils and fatty acid, sulfate of alcohols and sulfosuccinates.

Abstract: Free unbound water is removed from cooked meat by contacting a cooked meat with particulate food-acceptable water-absorbing material to coat the meat. The material is maintained in contact with the meat for at least a time sufficient to remove free unbound water from the meat. The coating containing free unbound water obtained from the meat subsequently may be removed from the meat.

Abstract: A process for making delicatessen meat products using vegetable fats instead of the traditional animal fats. A predetermined amount of vegetable oil is first heated to a temperature of at least 100.degree. C., and a homogeneous mixture is made by incorporating milk proteins into the hot oil. The milk proteins are in an amount less than the oil. Then, boiling water is added to the mixture, and the mixture is stirred to create a stabilizing emulsion. The resulting vegetable fat is used in delicatessen meat products in place of animal fat.

Abstract: Proteinaceous products, such as hamburgers or soy-based materials, are formed containing an oleaginous matrix, which is formed by melt-spinning an oleaginous substance with a carrier material, such as sucrose or water-soluble cellulosic materials.

Abstract: Food products for long storage at room temperature are prepared by a process of: drying food ingredients until the water content thereof is less than 15 wt %, heating fats and/or oils which form solids or semi-solids at room temperature until the contents are melted completely whereupon the contents are then cooled to prepare a fatty liquid, impregnating the fatty liquid into the dried ingredients and sealing the products in small packages. The water activity of the products is regulated in a range of 0.55 to 0.75 in order to inhibit the generation of microorganisms.

Abstract: A method and composition for eradicating bacteria from animal carcasses. The composition comprises a solution coating aliphatic medium chain fatty acids, a chelating agent, enough hydrochloric acid to maintain the solution at an acid pH and enough water to dilute the solution to an appropriate concentration of fatty acids. Animal carcasses to be treated are baptized in the solution for ten to thirty minutes, removed and rinsed. Animal carcasses may also be treated by spraying the solution on the carcasses to be treated. When the solution is to be sprayed on a carcass, a thickener such as a polysaccharide is added to the solution such that the spray solution sticks or holds onto the treated carcass.

Abstract: The present invention provides a fat substitute for meat food, which comprises a gelling material comprising a whey protein concentrate and a casein protein, the amount of the whey protein concentrate being from about 5 to about 20 percent by weight of the weight of the gelling material and the amount of the casein protein being from about 1 to about 10 percent by weight of the weight of the gelling material.

Abstract: The texture of meat is improved by incorporating a marinade containing denatured whey proteins into raw meat, said whey proteins being present in an amount of from 0.5% to 2.5% by weight based on the weight of the raw meat.