Abstract: A method of producing fortified honey by selecting pollen types, drying pollen at low temperatures, milling and mixing same to form a water-pollen solution. Then, this solution is blended with low viscosity honey to form a concentrated solution for later addition to processed honey.

Abstract: Described is the use in augmenting or enhancing the flavor of a meat-flavored foodstuff by using a mixed seasoning composition capable of being solubilized in water and forming a single aqueous phase comprising:(a) from about 0.25 up to about 0.80 mole percent of lactic acid and/or a lactate salt;(b) from 0 up to about 0.09 percent on a dry basis of glycolic acid or a glycolate salt;(c) from 0 up to about 10.0 mole percent on a dry basis of a magnesium salt;(d) from about 6 mole percent up to about 50 mole percent on a dry basis of a phosphate and/or a monoacid phosphate and/or a diacid phosphate and/or phosphoric acid taken alone or taken further together with at least one tripolyphosphate; pyrophosphate or polymetaphosphate;(e) from 0 mole percent up to about 40 mole percent on a dry basis of a sodium salt;(f) from about 8 mole percent up to about 50 mole percent on a dry basis of a potassium salt;(g) from about 0.

Abstract: This invention relates to a process of preparing low-fat meat products and in particular sausages with high protein content employing skimmed milk or whole milk to produce the desired low-calorie product.

Abstract: The concurrent use of autolyzed yeast extract and sodium tripolyphosphate hydrated with a solution containing citrus juice solids greatly improves the organoleptic acceptability of comminuted meats. Less acceptable grades of meat from the standpoint of flavor, such as shank meat, can be upgraded in taste to that of chuck meat.

Abstract: A frozen food product which is readily penetratable by thawing water and capable of rapid rehydration comprising a frozen food or mixture of foods having a moisture content which has been adjusted to below that which the food or mixture normally has when ready for consumption. The product contains both frozen and unfrozen water and an added water soluble salt or salts sufficient to maintain unfrozen water in the product. Any individual salt may be present in an amount of up to 4% by weight of the frozen product but the total salt content when more than one salt is present should not exceed 10% by weight of the frozen product. After salt addition the food product is subjected to freezing temperatures to obtain a food product containing both frozen and unfrozen water.

Abstract: A food product based on compacted meat, for example turkey, comprises a meat core 10, a mobile fat outer layer 11 and wrapping 12 which remains in place during cooking. The product is made by freezing the compacted core in long lengths which are advanced longitudinally through a fat applicator, superficial freezer and wrapping applicator.

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

Abstract: An expanded protein product is made by extruding a mix containing a proteinaceous material, an animal or vegetable fat, a non proteinaceous and non-farinaceous extrusion agent, sulfur and/or sulfur compound, plasticizers and water from a high pressure zone to a low pressure zone preferably followed by rehydration of the extrudate.

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

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

Abstract: Protein fortified red meat comprising intact natural skeletal meat having incorporated therein a whey protein fortifier composition having more than about 30% by weight whey protein on a dry solids basis and process for the preparation thereof.

Abstract: A new process is disclosed for the preparation of a biologically active bee product under sterile conditions. In the process drone bee larvae, worker bee larvae or queen bee larvae are picked up before respective cell capping together with larval food contained in comb cells to form a mixture of crude larval triturate. The mixture is then triturated and filtered to remove impurities to yield the desired product. The product is useful as an animal feed and in the preparation of royal jelly.

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

Abstract: A matrix for incorporating titanium dioxide into extruded plant protein extenders for natural meat products is disclosed. In particular, this matrix made from vegetable protein is useful for incorporating TiO.sub.2 tracer in extruded plant protein extenders in such a way that there will be reduced optical contrast with natural ground meat fibers.

Abstract: Protein fortified cured meat comprising cured intact skeletal meat muscle tissue having incorporated therein a whey protein composition having more than about 30% by weight whey protein on a dry solids basis and processes for preparation of the same.

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

Abstract: A pork meat product resembling lean ham or the like is prepared by utilizing essentially scrap meat pieces or chunks, and pork belly wherein the pork belly is deboned and gristle and cartilage removed, as well as a major portion of the fat therefrom to result in a slab (10) of rind (12 ) and a thin layer of fatty tissue (14). This slab is treated in a pickling solution in a drum where it is gently massaged to break down the meat protein contained therein which will form a sticky mass (16). The meat chunks or pieces (18) are placed on the sticky mass (16) and adhered thereto, the sticky mass being coagulated by cooking in a cooking bag.The resulting product can be smoked, cooled, and then can be packaged, for example in a plastic foil, resulting in a product resembling cooked ham and of essentially comparable quality.

Abstract: A restructured meat product for cooking comprises a mixture of lean meat chunks and elongated thin strips of lean meat which are interspersed between and intertwined about the chunks. The strips cooperate with myosin on the surface of the meat to form a product which, when cooked and sliced, resembles natural meat in taste, appearance and bite.

Abstract: A process which involves treating animal or poultry waste contained in a dropping pit or sedimentation tank of an animal or poultry confinement or holding pen with a sufficient amount of an acid to achieve and maintain the animal or poultry waste at a pH of about 4. Also, animal or poultry bedding material can be treated with acid (and after usage treated as above). The treatment eliminates the problems of the giving off of unhealthy gases and the growth of pathogens in the environment. The acid-treated waste material can be used as an animal feed or fertilizer ingredient.

Abstract: A fibrous food material for use in meat-like products is provided.Also provided is a process for preparing the same, by other than a spinning process, which comprises intermixing a hydrous mixture of 3 to 10 parts of wheat protein and 0 to 7 parts of meat on the solid content ratio with a polysaccharide and common salt, then heating the admixture while stretching in an aqueous salt solution of an alkali metal or an alkaline earth metal.

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

Abstract: A meat massage machine is disclosed comprising a closable container having two shafts extending therethrough with a plurality of smooth, closely spaced paddles thereon. The shafts are individually powered by hydraulic motors. A vacuum pump or the like is in communication with said container. Discharge ports are located in the container adjacent one end of each shaft.The method comprises placing ham portions or the like in said container, rotating said shafts in opposite directions so that ham portions between the shafts are moved upwardly therebetween by said paddles while a vacuum is drawn continuously on said container; rotating said shafts at 9-18 rpm's for 10-90 minutes whereby the massaged ham will have protein extruded therefrom for purposes of subsequently adhering the ham portions together, and releasing the vacuum and reversing the direction of rotation of said shafts to discharge said ham portions through the discharge ports.

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

Abstract: The growth of Clostridium botulinum and the production of enterotoxin in corned beef and poultry products is inhibited by adding to such products an effective amount of a compound selected from the group consisting of hypophosphorous acid and nontoxic water-soluble salts thereof in combination with minor amounts of sodium nitrite.

Abstract: A method for processing pork skins in which a liquid smoke and a curing solution are applied to the skins after which they are continuously passed on a conveyor belt through an enclosure containing heat which is regulated so that the skins are cured and smoked. The temperature of the skins is controlled so that the skins are cured and smoked but are not rendered or popped.

Abstract: A meat product having reduced shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through it to prepare an electrolyzed moisturizing solution having moisturizing activity. The electrolyzed moisturizing solution is cooled to a temperature of no higher than about 30.degree. F., while maintaining its moisturizing activity, to form an electrolyzed moisturizing composition. While maintaining moisturizing activity, the electrolyzed moisturizing composition and meat are thereafter combined and maintained in contact until moisturized meat is formed, and the moisturized meat is then recovered.

Abstract: A cooked meat product having reduced shrinkage after refrigeration is prepared by treating hot meat with an aqueous solution of an edible chloride salt present at at least about 0.5 weight percent. The solution is first electrolyzed by passage of a direct current through it to prepare an electrolyzed moisturizing solution having moisturizing activity. The electrolyzed moisturizing solution is cooled to a temperature of no higher than about 30.degree. F., while maintaining its moisturizing activity, to form an electrolyzed moisturizing composition. The electrolyzed moisturizing composition and hot meat are thereafter combined and maintained in contact until the external meat temperature is lowered to about 70.degree.-110.degree. F. to form externally cooled meat which is refrigerated and then recovered.

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

Abstract: Smoked meat products which inhibit the growth of Clostridium botulinum and the production of enterotoxin during storage obtained by adding to the meat products an alkali metal nitrite salt, in an amount less than 120 parts per million, and from about 1,000 to about 3,000 parts per million of a compound selected from the group consisting of hypophosphorous acid and salts thereof.

Abstract: A process for preparing fabricated meat and meat by-products comprising the steps of: emulsifying meat or meat by-products; admixing a salt with the emulsified material; admixing texturized soy with the emulsified meat and salt; forming the admixture into a desired shape; and blanching the shaped admixture in a temperature range of 170.degree. F.-210.degree. F.

Abstract: A rehydratable dry animal food is prepared by preparing a mix of comminuted, heat-treated meaty materials, fat and pregelatinized starch carbohydrate binder, forming the mix into pieces and drying the pieces to form permeable solid pieces which rehydrate to a paste-like material of heterogeneous texture. The mix preferably contains bone fragments, which can be softened by autoclaving and which lend a desirable flaky texture to the rehydrated product. The pregelatinized starch carbohydrate binder may be pregelatinized potato powder or cereal products in which the starch content is in pregelatinized form or other starch containing products in which the starch component has been pregelatinized. Typical mixes contain 70-80% meaty materials, 10% fat and 10-20% of said binder. The pieces may be extruded under low pressure or extrusion-expanded to give an open texture.

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

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

Abstract: There is provided a method for tenderizing cut portions of meat, wherein the portions are slit by passing the portions into a plurality of rotating slitting blades having a plurality of discrete cutting surfaces on each slitting blade along the periphery thereof. A series of closely spaced first cut slits are produced from at least one surface into the said portions. The portions are then sprayed with a tenderizer solution containing a tenderizing phosphate, and the solution penetrates into and is retained in the said first slits. Further slitting of the portions is achieved by passing the portions into a further assembly of the rotating slitting blades and a series of closely spaced further cut slits are placed on the portions. The further slits are close to or in part overlap the first slits and the solution penetrates from or flows from the first slits into the said further slits during the further slitting and subsequent thereto. Immediately thereafter the portions are packaged and fast frozen.

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

Abstract: Trimmed animal tongues are soaked in unheated edible acid, precooked in hot edible acid and then skinned.

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

Abstract: A high protein, low fat foodstuff which is comprised of a protein curd product and the process for its preparation are described.The protein curd product is prepared under carefully controlled process conditions. It is light in color, bland in flavor and has an elastic body which provides a smooth texture, tender and rich mouth feel. These properties render it extremely suitable as a supplement to or substitute for a meat, cheese, egg or other type of foodstuff. The process for preparing the protein curd product of this invention includes extracting protein from a defatted soy bean material such as a defatted soy bean flake with water. After an aqueous protein extract containing at least 2.0 weight percent protein is separated from the residual defatted soy bean material, protein is coagulated from the aqueous extract to produce a protein curd product and a whey. The coagulation is accomplished by adjusting the pH to within the range from about 5.4 to about 8.

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

Abstract: A process for the preparation of cured meat porducts, which have the characteristic color of high quality cured meats and which are able to retain this color during an extended period during which distribution and marketing of the meats may take place which process includes the step of incorporating calcium sorbate and sodium nitrate. The inventionalso refers to the meat products so produced and whichcontain calcium sorbate for facilatating the developmentand maintenance of the characteristic color associatedwith good quality cured meats.

Abstract: A solvent extraction and desolventizing process is disclosed which removes substantially all flavor-bearing substances from a moist vegetable protein concentrate, provides a nitrogen solubility index (NSI) of about 6-15, a Bostwick flow value of less than 10, a water absorbency of the concentrate in the range of 270-350, and a penetrometer reading in the range of 7-30 mm so that said vegetable protein concentrate may be used as a protein-containing ingredient in prepared meats.The process includes extracting defatted vegetable protein flakes with an aqueous alcohol solution to remove soluble carbohydrates and flavors, leaving an extracted product having a moisture and volatiles content of about 50-70% by weight. The alcohol-extracted product which contains about 20-40% by weight water, is thereafter desolventized in a humid gas atmosphere with a relatively low gas temperature of less than about 260.degree. F. (127.degree. C.) for about 1-6 hours.

Abstract: A partially dehydrated food product, especially sliced bacon, that results in improved cooked yield and reduced shrinkage is prepared by subjecting the product to hydration with a curing solution and then to vacuum dehydration conditions to partially, but not totally, reduce the moisture content without substantially affecting the other food components.

Abstract: A process for binding pieces of cooked meat together to produce a unitary product by impregnating pieces of uncooked meat with an aqueous solution containing a source of phosphate ions, cooking the meat, coating the cooked meat with an edible, heat-settable, thermostable glue containing an emulsifier selected from the group consisting of mono-diglycerides derived from stearic acid and sodium stearoyl-2-lactylate, compacting the coated pieces of meat and heating the compacted pieces of meat to obtain a product which on reheating remains cohesive.

Abstract: An improved process for curing meats is disclosed wherein the meat is bathed in a recycling pickle solution sorbing pickling agents relative to water, desorbing water and proteinaceous materials relative to pickling agents, the sorbing and desorbing changing with time the voltage reading of a pH meter having a hydrogen ion detecting electrode immersed in the pickle solution, the improvement being the placement of an ion emitter into the pickle solution to emit ions therein to anionically charge at least a portion of the pickling agents, and return the voltage reading toward its initial value.

Abstract: A puffable food composition is provided by extruding a mixture of ground animal parts and starch whereby the mixture is at least partially gelatinized during extrusion into a shape-sustaining form. The form is puffed either at the die of the extruder, or in subsequent hot oil frying, or both. With added flavoring, the puffed composition has the taste, texture and mouth feel of fried pork skins. The process accommodates a wide variety of animal parts without the necessity of substantial changes in the process parameters.

Abstract: A process for the production of dehydrated foodstuffs, feedstuffs or plant fertilizers includes the following steps: (a) preparing protein-containing animal matter to a particulate size acceptable to homogenizing equipment; (b) subjecting the comminuted matter to ultra homogenization; (c) heating the resultant homogenate to a temperature of between about 50.degree. C. and 85.degree. C. to agglomerate the protein; (d) granulating the agglomerate; (e) drying the granules at a temperature not greater than 95.degree. C. until their moisture content is within the range of about 20% to about 50% by weight; (f) passing the partially dried granules through a mincer to form kibbles; (g) drying the kibbled material to achieve a moisture content not more than 8% by weight.

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 process in which a liquid sodium alginate solution is prepared, passed through openings in a perforated sheet to form droplets which are permitted to fall into a body of liquid calcium ion solution such as calcium chloride where reaction between the sodium alginate and calcium chloride produces calcium alginate in the form of a tough shell on the outside of the droplets, and filtering the coated particles from the calcium solution. The invention embraces other ways of introducing the sodium alginate solution into the calcium ion solution to produce various shapes of coated particles such as shrimp, worms, etc. Our invention includes also the products which are produced having the character, the form and the chemical content as described.

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

Abstract: A brine flavor concentrate of hydrophillic liquid containing a minimum of 2 mg/g phenolic materials extracted from smoke flavored edible oil and less than one percent titratable acidity per each 10 mg/g of phenol content. The process of smoking and curing the meat with said concentrate in brine as well as the smoked and cured meat itself is included.