Abstract: There is provided a process (and resulting product) which includes tenderizing and flattening of a cut of meat, coating the product with a wash of milk and egg protein and then a fine cracker meal (including wheat gluten) to produce a coating having adhesive qualities, modifying the shape of the product by overlapping edges, applying deforming pressure to the product to form a unified structure and causing adherence of the edges, and finally recoating the product to produce a uniform meat product with a breaded appearance. In commercial production this final product is then frozen and packaged for distribution.

Abstract: Disclosed are high meat content jerky-type pet treats and their methods of preparation. The present pet jerky treats provide product quality attributes of conventionally prepared jerky treats but with substantial cost savings. The present method involves a multi-step extrusion cooking process of major amounts involving aqueous dispersions of animal meats, soy meal, farinacious material, and minor amounts of salts, humectants, and flavorants.

Abstract: A chewy, semi-plastic, non-extruded, non-porous, microbiologically-stable dog food which includes: 12 to about 30 weight percent, based upon the total weight of the dog food, of gelatin; at least one acidulant; at least one cereal starch-containing textural agent; at least one release agent; at least one taste agent; at least one sugar; salt; and added water. The dog food is in a molded form. The dog food has a pH of about 3 to 5, and has a moisture content of about 10 to about 25 weight percent, based upon the weight of the dog food. The process for preparing the dog food includes: (a) mixing the dry components and liquid components with low speed agitation and continuing the mixing until a dough is obtained; (b) forming the dough by molding or rotary molding into molded snack or biscuit; (c) conditioning the molded dough at 185.degree. to 200.degree. F. for about 7 to 8 minutes; and (d) packaging the molded dog snack or biscuit in a protective package.

Abstract: A chewy, semi-plastic, non-extruded, non-porous, microbiologically-stable dog food which includes: 12 to about 30 weight percent, based upon the total weight of the dog food, of gelatin; at least one acidulant; at least one cereal starch-containing textural agent; at least one release agent; at least one taste agent; at least one sugar; salt; and added water. The dog food is in a molded form. The dog food has a pH of about 3 to 5, and has a moisture content of about 10 to about 25 weight percent, based upon the weight of the dog food. The process for preparing the dog food includes: (a) mixing the dry components and liquid components with low speed agitation and continuing the mixing until a dough is obtained; (b) forming the dough by molding or rotary molding into molded snack or biscuit; (c) conditioning the molded dough at 185.degree. to 200.degree. F. for about 7 to 8 minutes; and (d) packaging the molded dog snack or biscuit in a protective package.

Abstract: A process for manufacturing textured meat and fish products includes comminuting muscle flesh to subcellular particle sizes, mixing the comminuted muscle flesh with a texturing agent and texture regulator, freezing the mixture, heating the mixture to pasteurize or sterilize it, crimping the mixture to form a crinkled sheet of dough, folding the crinkled sheet of dough into laminated layers and freezing the folded laminated layers along a predetermined direction to form a desired fibrous structure. The texturing agent is a polyanionic complexing agent, preferably a pectin having a particular degree of esterification, and the texture regulator is one or a mixture of protein-rich products, starch-rich products, fats, and salts of polyvalent cations.

Abstract: The invention relates to canned pet foods and to a process for preparing them. Meat and gravy pet foods are prepared which are highly palatable due to high meat and significant fat contents. The meaty pieces exhibit high integrity and the gravy component is flowable from the can and coats the meaty pieces to provide a high sheen with no significant visible fat in the gravy.

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

Abstract: A method for coloring raw meat wherein the raw meat muscle surface or meat skin is coated with a coloring solution. The coloring solution contains liquid smoke and caramel. The colored meat is then packaged and cooked.

Abstract: Processed meat products comprising a thermally treated, uniform mixture of a meat and a konjac mannan gel. The konjac mannan gel is obtained by steaming a sol of konjac mannan gel. The meat product has a reduced calorific value and a high content of fibers derived from the konjac mannan gel. The meat product is rather tender and has a good feeling upon eating without involving slipness. A method for making such meat products is also described.

Abstract: A meat product consisting of a meat core and a fat outer layer is made by coextrusion of small thin slices of lean meat and fatty material. Prior to extrusion the thin slices are coated with meat glue. The coextrudate is case hardened and cut to the desired length.

Abstract: A method for thickening and/or toughening fur animal feed, wherein the feed is supplied with a nutritionally useful, natural hydrocolloid, which binds the free water present in the feed, and a fur animal feed containing an amount of the said hydrocolloid.

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

Abstract: A process for preserving canned, low-acid foods comprising the steps of adding diacetyl, which may be in the form of a starter distillate, to food and heating the canned food to render the food commercially sterile. The diacetyl lowers the temperature required for processing and remains in the food product at a level sufficient to kill germinating bacterial spores.

Abstract: Lengthwise coextensively aligned jerky which has fibrous portions aligned generally parallel to the length of the jerky, and a procedure for preparing the lengthwise coextensively aligned jerky by extruding an alignable meat dough through a directional flow bar extruder under conditions such that fibers in the dough are coextensively aligned; further preparing the fiber-aligned dough into cuttable jerky, for example, by freezing, and cutting and/or slicing the cuttable jerky. The resulting lengthwise coextensively aligned jerky typically has a generally rugged, natural-like appearance and feel.

Abstract: The process for producing a sliced meat product includes the steps of partially cooking chunks of meat so that outside portions of the chunks reach temperatures above the temperature at which the meat is considered fully cooked while inside portions remain not fully cooked. One embodiment of the process includes slicing the meat chunks and adding to the slices sauce which is at a temperature above the temperature at which the meat is considered fully cooked, allowing the temperature of the meat and sauce to equalize at least to the extent that all meat reaches the temperature at which it is considered fully cooked, and portioning and packaging the product.

Abstract: Ready-to-eat dried flakes made from tripe. The flakes are prepared by utilizing the inherent characteristic of the tripe, i.e. its abundant fibrous tissue which renders the tripe stiff and difficult to eat. In accordance with the present invention, a mass of tripe is first boiled or steamed and then soaked in a seasoning-bath containing at least mirin, garlic, ginger, and beef flavoring. After the seasoning treatment, the mass of tripe is smoked for an extended time to obtain a hardened meat product having a water content of 18-30 weight % followed by exfoliating the tripe into thin flakes which are ready to eat as snacks or as toppings.

Abstract: A process for treating a meat by bringing the meat into contact wiht a raw soy sauce.

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

Abstract: A method of producing retort food comprises the steps of enclosing and sealing in a packaging container meat such as animal meat or fish meat broiled with a flavoring liquid containing a soy component in such a manner that the content of amino nitrogen originating from said soy component within the flavoring liquid is 0.08 to 0.25% by weight and also containing 4.8 to 8.0% by weight of salt, and subjecting the meat to retort sterilization processing at a temperature of 115.degree. to 130.degree. C. under a gauge pressure of 0.8 to 1.7 kg/cm.sup.2 for 5 to 60 minutes.This method is applicable to the production of retort foods from various soy-broiled meats and is capable of eliminating browning and generation of any unpleasant taste.

Abstract: A meat product which can be easily handled and portioned when cool, but separates into individual slices of meat when warmed is produced by mixing a temperature sensitive binder when such binder is in warm, substantially liquid form with a plurality of slices of meat. The meat-binder mixture is placed into forming means and is cooled to solidify the mixture and form a solid, formed meat product in which, when in cooled condition, the individual slices are bound together in a solid, substantially inseparable meat product. Upon subsequent heating of the solid product, the binder liquefies releasing individual slices of meat.

Abstract: A method of manufacturing a structured meat product that simulates the tere and appearance of the more expensive quality cut by starting from a lower quality primal cut or wholesale cut. The method comprises the steps of separating the individual muscles and adjacent muscle groups of the wholesale cuts; denuding the muscles (e.g., removal of epimysial or perimysial connective tissue and the like); optionally adding binders or additives (e.g., NaCl/Na.sub.5 P.sub.3 O.sub.10 ; KCl/MgCl.sub.2 /Na.sub.5 P.sub.3 O.sub.10 ; and KCl/CaCl.sub.2 /Na.sub.5 P.sub.3 O.sub.

Abstract: Bacon is rendered resistant to C. botulinum by curing with an amount of a nitrite-free pickling solution containing salt, glycerine, acetic acid and smoke flavor which imparts about 2-4% salt, 0.5-1.0% acetic acid, 0.5-2% glycerine and 0.3% smoke flavor contents by weight to fresh pork meat and then heat curing the meat until about 80-90% of the acetic acid is removed from the meat and the cured bacon has a pH of about 4-5.

Abstract: A process is disclosed for curing meat using certain fruit juices or a fruit juice composition. In one embodiment, the process involves the steps of (a) contacting the meat with a curing composition comprising apple juice, grape juice, pear juice, cherry juice, strawberry juice, pineapply juice, and/or peach juice, and (b) curing said meat for an effective period of time to provide a desired cured meat product. In another embodiment of the invention, the process involves the steps of (a) preparing a mixture comprising at least one meat and at least one fruit juice selected from the group consisting of apple juice, pear juice, strawberry juice, pineapple juice, grape juice, and/or peach juice, (b) comminuting said mixture, and (c) curing said mixture for an effective period of time to provide a desired cured meat product acceptable to USDA standards.

Abstract: A dry hard canine biscuit having visually apparent, discrete particles, which contain (i) meat and/or meat by-product and/or (ii) farinaceous material and/or textured vegetable protein, distributed substantially uniformly throughout the biscuit is obtained by blending the non-fat solids portion of a canine biscuit dough with the particles which are substantially inert with respect to the dog biscuit dough, mixing the dry-blended mixture with water and with the fat portion of the pet biscuit dough to form a dough, forming the dough using low shear into pieces, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. The particle inertness is made possible by using particles having: (1) a moisture content of 35 percent by weight or less and (2) a water activity which is less than the water activity of said biscuit dough.

Abstract: The invention relates to canned pet foods and to a process for preparing them. Meat and gravy pet foods are prepared which are highly palatable due to high meat and significant fat contents. The meaty pieces exhibit high integrity and the gravy component is flowable from the can and coats the meaty pieces to provide a high sheen with no significant visible fat in the gravy.

Abstract: Meats having the necessary low-interior-acid level for acid foods and which are more natural, better tasting, and have a better texture than that presently obtained using the encapsulated-acid process can be prepared by a process including the steps of salting a meat emulsion to extract salt-soluble protein for binding, extruding the emulsion into a hot salt solution, cooking with agitation in the hot salt solution to heat set the exterior of the protein, followed by further treating of the meat in an acid solution containing salt to reduce the pH of the meat particles. The use of expensive fat-coated acids is unnecessary to obtain an acidified meat product.

Abstract: Xanthan gum is used for tenderizing meat cuts, preferably in combination with a curing treatment, in which the meat cut is injected or otherwise treated with an aqueous brine solution to which the Xanthan gum has been added.

Abstract: Pork and other meat products are cured with pickling solutions from which nitrite is effectively exhausted during curing, thereby avoiding nitrosoamine formation, by buffering the solutions at the requisite acid pH with an alkali metal (M) glassy phosphate of the formula M(PO.sub.2 OM).sub.n OM having an M/P mole ratio of 1.188/1 to 1.250/1 and an average chain length (n) of about 8-11.

Abstract: A cooked meat product suitable for shredding and a method for preparing such. Meat is denuded of external fat and connective tissue and injected with a water and salt solution. The meat is then diced and added to a cooking pouch containing pre-mixed liquid-state fat, spices/seasonings and starch. The product is cooked in a water tank via a step process reaching a final product temperature of approximately 200.degree. F. at which point the product may be shredded prior to chilling and storage at 40.degree. F.

Abstract: A method of controlling the aging or maturing of edible material such as meats, fish, dairy products, cereals, etc. by keeping the edible material in the presence of a freezing point depressing agent and an extract from the edible material at a temperature ranging from 0.degree. C. to the freezing point of the material whereby the resultant flavor and/or taste of the edible material is improved.

Abstract: A water-soluble levan having a weight average molecular weight of about 10,000-40 million, preferably about 5-25 million and especially about 10-20 million which stabilizes a bovine serum albumin colloid having index (EAI) of about 3-100 determined according to the formula EAI=2T/OC wherein T is turbidity measured at 500 nm, C is the weight of emulsified protein per unit volume of the aqueous phase, and O is the volume fraction of a dispersed oil phase is produced by fermenting a nutrient growth medium feedstock having a carbon source consisting essentially of an assimilable sugar selected from the group consisting of sucrose, raffinose, or a mixture thereof with a microorganism capable of converting at least 50%. of the fructose value of the sugar to said levan under nutrient growth conditions which enhance levan production while suppressing ethanol production. It is useful as a colloid stabilizing agent, particularly with foods, beverages, pharmaceuticals, dentifrices, and cosmetics.

Abstract: A novel process for curing whole hams and improved boneless hams comprising the steps of mixing the ham or ham portions with a cure mix; storing the hams for a period of days; smoking the hams; subjecting the hams to ultraviolet light for a period of days; aging the hams under ultraviolet light for a period of days; forming the hams or ham portions after excess fat removal and trimming to a desired form or shape; cooking the hams for a period of hours at reduced humidity to facilitate trichina destruction, binding and moisture removal from said hams; chilling the hams to a reduced temperature; and packaging the resulting ham product; wherein each stage is conducted under particular parameters of time, temperature and humidity.

Abstract: A composition for treating meat to reduce moisture loss incurred during cooking in which the percentage of meat varies from about 9.91% to about 66.67% by total weight of the treated produced comprising between about 0.001% and 0.180% by total weight of the treated product of about a 1% to 10% acetic acid solution, between about 0.034% and 0.180% by total weight of the treated product of gelatin, between about 0.350% and 2.500% by total weight of the treated product of starch, between about 0.001% and 1.250% by total weight of the treated product of sodium chloride, between about 0.001% and 0.500% by total weight of the treated product of a phosphate salt, and the balance being non-halogenated water, the percent by total weight of the non-halogenated water being inversely related to the percent by total weight of the treated product of the meat and being between about 6.91% and 31.08% by total weight of the treated product.

Abstract: The invention relates to a composite meat product consisting of meat parts which are bonded to each other by means of a gel consisting essentially of fibrin.The invention relates further to a method for the manufacture of composite meat products in which raw meat parts are mixed with a solution containing fibrinogen in a concentration of at least 10 mg/ml and a catalytic quantity of thrombin, the mixture is given a desired shape and is kept in said shape until the raw meat parts are bonded to each other.

Abstract: Pet food can be prepared from animal flesh by a process which includes separation of the flesh portions of the animal from it's bones during a deboning step. This yields a fibrous paste to which is added a quantity of hydrolyzed milk protein. The hydrolyzed milk protein is thoroughly mixed with the fibrous paste. A quantity of salt is then added to the mixture of the hydrolyzed protein and the fibrous paste, and a second mixing is utilized to thoroughly mix the salt into the mixture of the hydrolyzed milk protein and the fibrous paste. The final mixture is then placed into an appropriate mold of a desirable shape. The molded mixture is then quickly heated to 140.degree. F. to heat set the mixture into the mold, and to heat kill any enzymes or micro organisms present in the mixture.

Abstract: Restructured meat products are prepared from meat parts which are preferably fresh and without the addition of salt, phosphates and/or enzymes before or during the restructuring process. The process comprises slicing the meat parts, preferably across the meat grain, into slices about 1 to 3 mm thick, and preferably about 1.5 to 2 mm thick, said slices having a major surface area about as large as the meat parts will permit, generally averaging greater than about 10 cm.sup.2 and preferably greater than about 20 cm.sup.2, kneading said slices together in a mass to cause the slices to stick together by means of the natural juices which exude from the meat surface and by entanglement of the slices, and forming the mass of meat slices into a restructured meat product. The restructured meat product may consist of beef, pork, veal, lamb, chicken, turkey or mixtures thereof and may be made in the form of roasts, logs for slicing, cutlets or other convenient meat forms.

Abstract: An oven-roasted color is imparted to a meat product which is cooked at a temperature below that at which natural browning occurs. This is accomplished by atomizing an aqueous solution of caramel coloring in an environment sufficiently humid to prevent spray drying of the atomized solution, contacting the meat product with the atomized caramel coloring solution in that humid environment, and exposing the surface of the meat product to a temperature sufficiently high to bind the caramel coloring to the meat surface.

Abstract: A meat-based product in accordance with the present invention comprises an elongate compacted constant cross section core of raw uncomminuted meat, an even and coherent annular coating of fluid fat material surrounding the core and an outer wrapping of flexible non-toxic sheet material, usually plastic, which retains the coating and remains on the product during cooking and is only removed immediately before eating.

Abstract: A process for reducing total cooking time by treating meat flesh includes heating an aqueous solution to an elevated temperature; depositing the hot solution into the meat in a number of places thereby elevating the internal temperature and maximizing heat distribution efficiencies, and heating the hot treated meat until cooked.

Abstract: Apparatus and process for kneading food pieces includes a rotatable drum mounted on an inclined axis. There are spiral flights along the side wall of the drum. Charging and discharging the drum is effected through an open end and the drum includes a door for airtight sealing of the drum. A vacuum can be drawn inside the drum for different types of food processing. The processor can be used for blending constituents for food products. The kneading action can be applied to massaging or tumbling meat chunks, and treatment liquids can be added to the drum and/or the food pieces for processing.

Abstract: The product of the invention is a non-cylindrical coextrudate with a meat body and a fat coating. This product is extruded from a head partitioned into a meat discharging portion and a fat discharging portion each fed from a pump. Means are provided to maintain or return the product to the strict extruded shape.

Abstract: The apparatus for the production of fodder and fat from animal raw materials such as slaughter house waste includes a heating apparatus for heating the raw material, a pressing apparatus for separating the heated material into a solid material phase and a fluid phase, a drier for drying the solid material phase to remove water and an evaporator for evaporating the fluid phase. The evaporator receives waste heat from the drier to carry out the evaporation of the fluid phase.

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

Abstract: Process for the production of fodder and fat from animal raw materials, such as slaughterhouse waste. The raw material is subjected to heating to a temperature of from about 60.degree. to about 135.degree. and is separated thereafter into a solid material phase and a fluid phase. The solid material phase is subjected to a separate drying step and thereafter steps for the separation of fat and solid material individually. The fluid phase is subjected to separate evaporation the evaporation product being wholly or partially supplied to the solid material phase for separation of fat and solid material individually. Heat energy in the gases emitted from the drying step of the solid material phase is used in an evaporation step for the fluid phase.

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

Abstract: A piece of meat is corned by first being injected with a pickling solution and then compressed between ridges of a corrugated roller and a smooth counterroller with a relatively high pressure--about 70 daN/cm.sup.2 --for a relatively short time--0.5-1.0 sec--and is thereafter agitated in a pickling solution.

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: 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: 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: This invention relates to a method of producing protein-rich forage or nitrogenous fertilizer as a commercial product from fowl droppings, swine dung, cow dung and the like by charging said ordure into a heated animal, fish or vegetable oil, subjecting the mixture to a smooth dehydrating treatment under the two-step reduced pressure conditions starting initial by with a limited pressure reduction and later increasing the degree of pressure reduction, and thereafter squeezing oil out of the treated mixture to thereby produce said forage or fertilizer. Said method is conducive to the prevention of malodor pollution caused by said livestock excrements and can also eliminate the wasteful use of fuel required in the incineration treatments.