Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.

Abstract: Methods and apparatus are disclosed for producing irregular slices of meat from meat products. Further, a method of mass-producing a home-style meat product with an irregular appearance includes combining whole muscle meat with a mixture having no phosphates and a limited amount of salt. Further, the whole muscle meat mixture is loosely stuffed into casings such that void space is permitted between the individual whole muscles. Once the whole muscle meat has been cooked and cooled, the meat may be sliced on a variety of slicing equipment to create a home-style meat product with an irregular appearance.

Abstract: A puffed pet treat and method of making are disclosed. The puffed pet treat is comprised of a starting material that is an animal part, which is treated, sliced into small portions, and exposed to high velocity hot air causing rapid heat transfer within the small portions causing the water contained in the material as moisture to undergo a rapid phase change from liquid to steam which softens and expands the material thereby forming a puffed product.

Abstract: A method of producing an animal feed that is free from transmittable degenerative encephalopathies is provided. Central to the method is alkali treatment of animal material at a pH of at least 8.5 under temperature conditions below 100 C at atmospheric pressure. This method provides a decontaminated animal feed produced under relatively low temperature and pressure conditions that are achievable instandard animal carcass rendering facilities.

Abstract: A technique by which various types of organic waste can be easily treated so as to obtain a reusable material. An apparatus is provided which comprises a vessel (20) for introducing organic waste (18) therein, the vessel being equipped with: stirring means (82), (92), and (98) for stirring the organic waste (18); steam supply means (62), (64), and (66) which supply high-temperature high-pressure steam to the vessel (20); evacuation means (77), (78), and (80) which evacuate the vessel (20); and heating means (24), (68), (64), and (66) which heat the organic waste (18) present in the vessel (20). The apparatus has such constitution, in which the organic waste (18) in the vessel (20) is decomposed by hydrolysis and pyrolysis and vacuum dried using those means.

Abstract: A shelf-stable acidified food product having an edible food and two or more acidulants with sufficient acid to achieve a pH below 4.6. The two or more acidulants are admixed with the edible food in an amount effective to adjust the pH of the food product to the range of 3.8 to 4.5. In some embodiments, the two or more acidulants comprises gluconic acid and sodium acid sulfate.

Abstract: A method includes combining ground beef with liquid that contains carbon dioxide. The ground beef and liquid are added to a vessel. The ground beef contains relative light and heavy components. The components that are predominantly lean beef will settle to the bottom of the liquid, and components that are predominantly fat will rise to the surface of the liquid. The separated components having predominantly lean beef can be removed from the liquid as a reduced fat ground beef product. The method can be practiced with any material containing fat, including plants and animals.

Abstract: Meat-based food products and methods and systems for making such products are described herein. One embodiment is directed toward a method of making a meat-based food product that includes forming meat into a bulk form, heating the bulk form, and slicing the heated bulk form into a plurality of slices. The slices have first and second sides that may be spaced apart by a thickness of about 3.5 mm or less. The slices are dried in a first drying stage to produce partially dried slices that have first and second surfaces sufficiently dry to allow them to lay atop one another substantially without adhering to one another. The partially dried slices are further dried in a second drying stage by passing a drying medium through a mass of the partially dried slices. In this second drying stage, at least a substantial minority, and preferably a majority, of the partially dried slices at least partially overlie at least one other partially dried slice.

Abstract: This invention relates to processes of preparing structured polymer matrix using two or more simultaneous multiple acervation mechanisms. In addition, the methods described herein provide flexible processes for forming structured polymer matrices from nearly any combination of polymers, preferably, although not limited to, food polymers. The simultaneous application of two or more acervation mechanisms unexpectedly gives novel matrices having improved texture and/or process efficiency that are superior to the polymer matrices produced by acervation mechanisms conducted individually or sequentially.

Abstract: Processes for processing food products by adjusting the pH of the food product from a first pH to a second pH and then to a third pH, with or without cooking, are provided. Also provided are methods for adjusting the pH of a food product using buffers.

Abstract: The present invention discloses processes of making a polyunsaturated fatty acid compositions, and compositions thereof. Thus, one method of making a polyunsaturated fatty acid compositions comprises at least 8% polyunsaturated fatty acids, the process comprising extracting the fatty acids from a microalgae, wherein the fatty acids can be (a) GLA in an amount of 1% to 10% of total fatty acids; (b) SDA in an amount of 5% to 50% of total fatty acids; (c) EPA in an amount of 2% to 30% of total fatty acids, and (d) DHA in an amount of 2% to 30% of total fatty acids, wherein a polyunsaturated fatty acid composition is produced comprising at least 8% polyunsaturated fatty acids. Additional processes of making polyunsaturated fatty acid compositions, animal feed additives, and animal products are disclosed and the compositions, feed additives and products thereof.

Abstract: The present invention relates of a method of producing an enzymatic digest of proteinaceous material which can improve the palatability and health value of foodstuffs to which it is added. In particular but not exclusively, the invention involves a method where bioactive compounds are released to increase the health value of the product.

Abstract: The present invention relates to microcapsules obtained by a coacervation process. The microcapsules encapsulate a heat-treated animal fat and surprisingly increase the mouthfeel properties and juiciness of food product such as meat, dog-food and animal feeds.

Abstract: A device for producing shaped meat portions, the device including a sorting device for sorting meat into a first set of pieces having a weight which is below a desired weight, a second set of pieces having a weight which corresponds to a desired weight, and a third set of pieces having a weight which is above a desired weight. The device further includes a cutting device which cuts each of the third set of pieces to a desired weight so that the cut pieces having a desired weight define a set of selected meat pieces. A transport device transports the set of selected meat pieces and a freezing facility through which the transport device conveys the set of selected meat pieces and which freezes the set of selected meat pieces.

Abstract: Processes that utilize one or more pressurization and depressurization treatments to tenderize fresh cuts of meat are described.

Abstract: The present invention relates to a composition comprising a mixture of sugar and salt for treating meat. Treating meat either by penetration of said composition through the meat or by fermenting the meat in a closed container, results in a meat product with a salty taste throughout. Processes using lactic acid fermentation and process for producing storage-stable meat products are also disclosed.

Abstract: The inventor has found that a meat based food product comprising lactobionic acid shows a reduced water loss upon freezing and subsequent thawing and/or upon cooking compared to a similar product without lactobionic add.

Abstract: This invention relates to a process for improving the texture and juiciness of a meat product intended for cooking, among others of those intended for frying. In particular, the invention relates to a novel marinade for improving the tenderness and mouthfeel of a meat product. Provided is a meat marinade comprising a fat and a protein wherein said fat is present in an amount of about 0.1-25 percent by weight (w %) of the marinade, preferably 0.3-20 w %, more preferably 0.5-10 w %, and wherein said protein is present in an amount of about 0.05-10 percent by weight (w %) of the marinade, preferably 0.8-6 w %, more preferably 1-5 w %. Said marinade may comprise a fat- and protein-containing dairy product, such as cooking cream. Also provided is a method for improving the tenderness of a meat product, comprising marinating said meat product with a marinade according to the invention.

Abstract: This invention relates to a protein composition and to the use of the protein composition in meat products, vegetable products, and fruit products. This invention also relates to a process for preparing the protein composition. Further, this invention relates to a meat product containing the protein composition and the process for making the same by the combination of the protein composition, a meat source, and water, such that a meat product is obtained having a texture similar to that of intact muscles.

Abstract: In accordance with the present invention, there is to provide a dietary supplement that provides a mammal with the essential carbohydrates needed to maintain proper health and functionality, to fend off illness, lessen the aging process of cells and to provide pets with another level of medications equal to that for humans.

Abstract: The invention involves a method for the recover of commercial slaughter waste streams for use in the manufacture of commercial pet food products, wherein waste materials are collected following the commercial slaughter of animals, the greater part of those materials being size reduced as necessary and heated, whereupon a proteinaceous fraction, lipidaceous fraction, and aqueous fraction are formed and substantially separated from one another and wherein each of said fractions are subsequently used in the production of commercial pet foods or components thereof.

Abstract: The invention provides compositions and methods for reformulating foodstuffs to reduce sodium content, while significantly enhancing salt perception and minimizing additional bitterness. In certain embodiments, the invention provides salt taste enhancing compositions including a blend of three potassium salts—namely, potassium chloride, monopotassium phosphate, and potassium citrate—which, when used in conjunction with sodium chloride, significantly enhances the salt perception in foods and beverages, while imparting no or limited bitter aftertaste. In other embodiments, the invention provides salt taste enhancing compositions including potassium chloride in combination with an organic acid and, optionally, an organic acid salt of potassium.

Abstract: Meat compositions are provided that have the capability to successfully char-cook at high temperatures of 700 degrees Fahrenheit and above, consisting of meat, water, textured protein concentrate, water binders, a fat binder/emulsifier/dispersion agent, and salt. The preferred embodiments reproduce the mouth-feel and taste of 100% meat. The invention makes possible high temperature cooking at lower fat content, which is not possible with meats containing less than 19% fat. The preferred embodiment reduces the percentage of fat to a range of 9-11.25%, plus a negligible amount of fat from the non-meat ingredients, and this compares very favorably to 22% fat content stated as the optimum requirement, by the Nieco Company, manufacturer of high temperature broilers.

Abstract: The invention relates to a salt substitute mixture containing NaCl, KCl and sodium gluconate. The ratio by weight of KCl to sodium gluconate ranges from 1.5:1 to and the proportion of NaCl is at least 45% by weight. Furthermore, the invention relates to the use of the mixture in the food industry and as a spice mixture.

Abstract: The technology described herein provides a device and methods for meat storage, tenderizing, and aging in a temperature and humidity controlled environment. A portable electric cooler is disclosed having first and second sets of low pressure coils coupled to a compressor and three-way solenoid valves in order to alternate in a timed pattern the refrigerant flow in order to allow one set of low pressure coils to defrost while the other set circulates the refrigerant. The cooler includes a temperature sensor, humidity sensor, and humidity controller to monitor and control temperature and humidity levels within the refrigeration chamber. The cooler also includes a pressurized water canister, a spray nozzle, and a pulse solenoid valve. The pulse solenoid valve is configured to discharge a mist through the spray nozzle into the refrigeration chamber as required to maintain a desired humidity.

Abstract: A healthier meat product, and process for making same, comprising a mixture of meat and at least one edible oil high in polyunsaturated fat and/or monounsaturated fat, the oil preferably being naturally occurring and unhydrogenated.

Abstract: This invention relates to a vegetable protein composition of matter derived from an alcohol washed vegetable protein material, comprising; having a decreased amount of insoluble dietary fiber content and an increased amount of soluble dietary fiber content relative to said original amount of insoluble dietary fiber and soluble dietary fiber in the alcohol washed vegetable protein material. The invention further relates to processes for obtaining the vegetable protein composition having a decreased amount of insoluble dietary fiber content and an increased amount of soluble dietary fiber content.

Abstract: The present invention relates to methods for reducing microbial contamination on carcass, meat, or meat product; or on surfaces used in processing the carcass, meat, or meat product; employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain peroxycarboxylic acid composition to carcass, meat, meat product or surface.

Abstract: The present invention is directed to a stable meat product and method of making such a product by mixing a raw communicated meat with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a food composition.

Abstract: The present invention relates to methods for reducing microbial contamination on carcass, meat, or meat product; or on surfaces used in processing the carcass, meat, or meat product; employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain peroxycarboxylic acid composition to carcass, meat, meat product or surface.

Abstract: This invention relates to products and methods for improving sensory qualities of meat obtained from livestock. In particular, this invention relates to products and methods for reducing off-odors and off-tastes in meat from uncastrated male pigs (boar taint) or from other livestock fed on pasture. According to the invention, this is obtained by administering a product that contains an inducer of the constitutive androstane receptor (CAR). These include plant products derived from Artemisia spp, Citrus spp., Gingko biloba, Tagetes lucida, as well as vitamin E (alpha tocopherol). The CAR-inducer products of the invention may be used to reduce boar taint and thereby eliminate the need for castration of male pigs.

Abstract: A pet food mixture, pet food processing system, and process for making the pet food are disclosed. The pet food includes meat pieces formed from a mixture of meat and at least one vegetable, wherein the meat pieces are cooked and coated with a first liquid and color changed to obtain color coated meat pieces, the coated meat pieces providing a balanced nutrition for a pet. The process for making pet food includes forming slugs of a meat mixture, cooking the slugs of meat mixture to form cooked meat pieces, cooling the cooked meat pieces, packaging the meat pieces, and maintaining the meat pieces refrigerated to achive a refrigerated shelf life between approximately 8 weeks and approximately 30 weeks.

Abstract: A meat modifying agent includes an oil-in-water emulsion containing (A) 10 to 60 parts by weight of an animal fat/oil, (B) 0.01 to 1 part by weight of a starch, (C) 15 to 40 parts by weight of a saccharified starch, (D) 0.3 to 8.0 parts by weight of a non-ionic surfactant, (E) 0.41 to 7.5 parts by weight of a viscosity-increasing polysaccharide, (F) 0.02 to 0.05 parts by weight of an anti-oxidant, (G) 0.03 to 0.1 parts by weight of a metal sequestering agent, (H) 0.005 to 0.5 parts by weight of a pH adjusting agent, (I) a preservative containing 0.00001 to 0.005 parts by weight of thujaplicin, and (J) water.

Abstract: A steak product is made by cutting a piece of meat which is initially generally in the shape of a parallelepiped along four generally curved first cut lines extending generally parallel to the grain of the meat to remove four corners of the meat and create a meat portion which is cylindrically shaped. The cylindrically shaped meat portion is cut along each of a plurality of parallel second cut lines each generally perpendicular to the grain of the meat and spaced from each other by a first predetermined distance to create a plurality of disk-like generally cylindrical meat portions each having a thickness corresponding to the first predetermined distance and each having a diameter corresponding to the diameter of the cylindrically shaped meat portion.

Abstract: A method and system for making processed meat products employing a feed-forward analysis wherein input streams are analyzed and their flow rates are controlled relative to each other. The system incorporates mixing devices in a housing through which the input streams are forced. The mixing devices provide high shear mixing and blending, and in some cases maceration and salt infusion for rapid protein extraction.

Abstract: Meat such as beef or pork is tenderized by first subjecting it to Hydrodyne treatment, followed by injecting the meat with an aqueous marinade. In this way, the quantity of marinade which is retained in the meat without purge can be increased by 40% to a marinade content of about 14%.

Abstract: The invention relates to a method for producing individual portions of meat with a predetermined shape and size, during which one, two or more frozen pieces of meat of any shape, whose total weight corresponds to the total weight of the desired portions of meat, are shaped inside the cavity of a press mold to form a coherent piece of meat, and the frozen piece of meat is subsequently divided, in particular, stamped into the portions of meat.

Abstract: A process and apparatus for preparing a surface coating composition for an animal food. The process involves combining, in-line along a food processing line, liquid fat and a dry additive to provide a liquid fat-dry additive composition, which then is combined with a liquid additive to provide a surface coating composition. The composition is coated on the food.

Abstract: A method of cutting a piece of meat which is initially generally in the shape of a parallelepiped to produce at least one steak portion includes cutting the meat along four generally curved first cut lines extending generally parallel to the grain of the meat to remove four corners of the meat and create a meat portion which is cylindrically shaped. The cylindrically shaped meat portion is cut along each of a plurality of parallel second cut lines each generally perpendicular to the grain of the meat and spaced from each other by a first predetermined distance to create a plurality of disk-like generally cylindrical meat portions each having a thickness corresponding to the first predetermined distance and each having a diameter corresponding to the diameter of the cylindrically shaped meat portion.

Abstract: The present invention is directed to a food product containing a liquid egg product and a stable meat product that retains its color, flavor, and/or texture while being stored for an extended period of time in the characteristic altering environment of the liquid egg product and a method of making such a product. A meat composition is mixed with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a liquid egg product.

Abstract: A meat product may include a plurality of whole muscle meat portions that each have substantially opposite end faces. The plurality of whole muscle meat portions may be consecutively disposed such that respective adjacent end faces of the whole muscle meat portions substantially face each other and have at least some regions that are attached. The meat product may have a substantially elongated configuration in a direction extending from a first whole muscle meat portion of the consecutively disposed whole muscle meat portions to a last whole muscle meat portion of the consecutively disposed whole muscle meat portions.

Abstract: The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus.

Abstract: The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.

Abstract: This invention relates to a novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine monohydrochloride, hereafter named LAE, can be used for the protection against the growth of microorganisms. The chemical structure of LAE is described in formula (I). LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. It is preferred to dissolve the compound directly before use in one of the following preferred solvents of food grade: water, ethanol, propylene glycol, isopropyl alcohol, other glycols, mixtures of glycols and mixtures of glycols and water. If the treatment shall be performed at a specific pH value the use of a corresponding buffer solution may be recommendable. The composition optionally comprises auxiliary components and excipients.

Abstract: The invention provides compositions for feline consumption and methods of preparing such compositions. The compositions comprise at least about 65% by weight meat and have an essentially solid mass which assumes the shape of its container. The compositions are characterized as having a moisturized appearance and visually recognizable discrete food particles upon slicing the mass after removal from a container.

Abstract: The invention provides dried food compositions. In particular, the dried food compositions generally contain a structured protein along with other macronutrients and micronutrients.

Abstract: A frozen foodstuff is made by first molding a foodstuff blank while frozen under pressure into a first foodstuff part that has a cavity intended to hold a filling. Then filling is loaded into the cavity of the first foodstuff part while frozen. Finally a second frozen foodstuff part is fitted to the first foodstuff part to close the cavity. The mating edges of the parts can be coated with water and/or egg white to stick together, and the two parts can then be breaded or otherwise coated.

Abstract: The present invention provides processed meat compositions comprising structured protein products having substantially aligned protein fibers and reprocessed meat products. The processed meat products of the invention have improved nutritional profiles and favorable textural characteristics.

Abstract: The present invention provides methods for enzymatic cross-linking of a protein comprising performing a reaction for enzymatic cross-linking of said protein in the presence of a phenolic saccharide, wherein said reaction comprises the step of forming protein-protein cross-links. The present invention further provides a cross-linked protein obtainable by a method according to the invention as well as a protein that is cross-linked by a phenolic saccharide and the use of such proteins in a foodstuff. The invention also provides a foodstuff comprising a cross-linked protein of the invention as well as the use of a phenolic saccharide as a cross-linking agent for proteins.

Abstract: Provided are a method of microwave cooking of raw meat or raw marine products in which an unpleasant fishy odor is prevented from occurring during microwave cooking, a seasoning for microwave cooking, and a food for microwave cooking. A food containing at least an organic acid is used as a seasoning for microwave cooking. A food for microwave cooking is prepared by seasoning raw meat or a raw marine product so that the seasoning for microwave cooking is fixed on the surface of the raw meat or the raw marine product. The food for microwave cooking is microwave-heated.