Abstract: A frozen food product which includes a raw protein portion, a raw or an only partially cooked or blanched vegetable portion and a sauce, contained in a sealed cooking pouch made primarily of paper and a susceptor layer, preferably aluminum, which may be placed in an oven or microwave oven so as to cook the contents of the cooking pouch. The raw protein product is preferably one of fish, beef, poultry, pork or veal. The vegetables are raw or blanched vegetables such as julienne peppers, celery, carrots, onions, zucchini or broccoli. The blanched vegetables are only partially cooked so that the time remaining to complete cooking of the vegetables is approximately the same as the time required to cook the raw protein portion.

Abstract: A method of improving the color, water-holding capacity, and organoleptic qualities of beef, pork, lamb, veal, and poultry by injecting or perfusing a solution of sodium bicarbonate into a carcass or parts thereof is disclosed.

Abstract: The present invention relates to an improved binder system to stabilize and improve yield for thermally processed meat products such as those that are used in canning or retort operations. More specifically, the present invention pertains to the novel starch/binder matrix that produces a meat product having enhanced moisture flavor and texture over those treated using currently available techniques. The novel matrix uses a combination of starches that provide differential water holding and moisture control for the meat products treated therewith.

Abstract: The invention relates to a process for preparing a storage-stable brown stock from meat extract and vegetable juice and other customary additives. In a first reaction, a liquid mixture having a solids content of 65-85%, preferably 75-80% by weight, of meat extract, gelatin and vegetable concentrate with or without other customary additives is allowed to react at a temperature around boiling point, preferably 90-100° C., for 3-20 minutes, preferably 5-15 minutes. In a cooking step, a soup stock is added to the product of the prior reaction and, after dilution to a solids content of 10-45% by weight, preferably 15-35% by weight, the mixture is cooked for 40-180 minutes, preferably 50-80 minutes, at a temperature around boiling point, preferably 90-100° C. The product is concentrated to a solids content of at least 60% by weight, preferably 70% or more. The end product can be dried to give a pulverant dry product.

Abstract: A meat or fish composition which retains moisture during cooking is provided. A dry protein mixture or an aqueous acidic protein solution derived from animal muscle tissue is added to the meat or fish prior to cooking. The dry protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.

Abstract: A method for producing a jerked meat rawhide chew toys has steps of forming rawhide chew toys, preparing neat, processing the meat, coating the rawhide chew toys with meat and drying the rawhide chew toys coated with meat. According to the method, the rawhide chew toys are coated with meat and jerked to improve dogs' desire to chew rawhide chew toys a long time to achieve the objective of cleaning dogs' teeth better.

Abstract: A vessel for treating meat with a vacuum and carbon monoxide or purified smoke comprises a cylindrical wall, a closed axial end and an open axial end, a door for closing the open axial end, a rack with plural shelf supports for supporting trays of means to be treated, horizontal guide rails fixed to opposite sides of the vessel interior enabling the rack to be slid through the door and onto the guide rails while loaded with meat to be processed, a port for connecting the interior of the vessel to a vacuum pump, and a second port for connecting the interior of the vessel to a source of carbon monoxide or purified smoke.

Abstract: On-the-bone tenderization of a dressed freshly slaughtered unboned poultry bird is accelerated by rapidly cooling at least the breast meat of said bird by exposure to a cooling temperature of at most −10° C. to provide a frozen crust on the breast and a substantial temperature gradient through the breast meat and reducing the rate at which the breast is cooled to reduce the temperature gradient whilst maintaining the surface temperature of the breast meat below −2° C. for sufficient time to freeze only a portion of the water content of the breast meat and thereby tenderize the meat. The meat of the tenderized bird is preferably warmed towards an equilibration temperature of from 0° C. to 5° C. It is understood that reduction of maturation time occurs because a portion of the water in the meat freezes thereby concentrating the salts and other solutes in the remaining liquid water.

Abstract: The invention provides improved methods using trehalose for preparing and cooking meat. More particularly, it provides for the addition of trehalose to uncooked meat to obtain decreased shrinkage during cooking. In addition, it provides for the addition of trehalose to increase the meat's liquid retention during cooking. Specific benefits include the ability to increase the meat's water retention and fat retention during cooking. The invention provides certain levels of trehalose concentration. It also provides certain combinations of trehalose, salt, and sodium phosphate. Furthermore, it provides for trehalose usage without the addition of starch.

Abstract: Two novel processing methods of producing an improved food waste sludge product and an improved animal blood product with good nutritional value, yellowish color, mild smell, and low micro counts from the food waste sludge of dissolved air flotation (DAF) units, the sludge fat and animal blood of food processing plants are provided. The products are used for feed and fertilizer nutritional applications. The fat-protein product from the food waste sludge and animal blood also has the bypass and protection functions of the fat and protein for dairy animals to produce more milk at lower cost. The process to convert the food waste sludge from food processing plants into a value-added product with good nutritional value, yellowish color, mild smell, and low micro counts by the economical processing method could save millions of dollars for food and feed industries.

Abstract: The water holding capacity of meat is improved by agitating the meat at an alleged temperature with the processing solution and by maintaining the alleged temperature with precision. A preferred temperature is in the range of 45° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat.

Abstract: Processes for preparing a food product and products produced by such processes comprise vacuum tumbling a food product with an aqueous flavor solution and/or with a dispersion of a lipid in an aqueous starch solution. Optionally, the processes may further comprise freezing the vacuum tumbled food product in a liquid freeze bath.

Abstract: The invention relates to a method for the preparation of food products, for example, sausages, comprising a base coated in a garnishing and preserving material. Said method comprises preparing the material, made from vegetable protein and hydrocolloid to give a ratio (protein/hydrocolloid) less than or equal to 1, substituting calcium acetate for sodium acetate in the base, then adding alcohol and an acidifying agent to the calcium gelification bath. The invention also relates to a product obtained by the above method.

Abstract: The present invention provides a real meat-based injection molded chew product that is consistently preferred by dogs, cats, ferrets, and other carnivorous pet animals. The pet chew product is palatable and digestible—as well as long lasting. The product is not brittle and will not shatter or splinter and therefore does not cause choking or injury to the animal's mouth or intestinal tract. Because the product is based upon all natural, real meat that has been made shelf stable, it has a very please meat aroma—even as it is chewed and consumed by the pet. Because the real meat product is an all natural product it does not cause staining to carpets or furniture while it is being chewed and consumed by the pet.

Abstract: The present invention provides a composition having protein, transglutaminase and a transglutaminase suppressing compound such as an ammonium salt, which is useful in the preparation of pickle solutions and in methods of making processed meat products with the pickle solution.

Abstract: A method and apparatus for processing meat is provided. According to the method, a meat product is positioned within an interior volume of a decompression chamber. A pressure differential is created across a gas output in communication with the interior volume of the decompression chamber. The decompression chamber is then rapidly decompressed by transferring gas from the interior volume of the decompression chamber through the gas output. The pressure differential and the rate of the rapid decompression are selected to be suitable for processing the meat product positioned within the interior volume of the decompression chamber. Typically, the pressure differential and the rate of rapid decompression are selected to be suitable for tenderizing the meat product, killing microorganisms in the meat product, or both.

Abstract: A method of producing a pH enhanced foodstuff includes increasing the pH of an initial foodstuff, preferably by placing an initial foodstuff in contact with ammonia gas or aqueous ammonia (54) and applying mechanical action to the material (56). After the pH adjustment, the method includes reducing at least the surface temperature of the pH enhanced foodstuff to below the freezing temperature of the pH enhanced foodstuff (58). The method then includes placing the frozen or partially frozen pH enhanced foodstuff in contact with carbon dioxide gas while maintaining the surface temperature of the pH enhanced foodstuff below the freezing temperature of the material (60). The carbon dioxide treatment may be performed in a mixing vessel (24) fitted with agitators (25) and suitable connections for producing a carbon dioxide gas atmosphere in the vessel.

Abstract: A pet food composition is provided for domesticated cats and dogs which contains from about 5 to 60 weight percent of kosher-species animal protein. This composition further includes a source of carbohydrates derived from grains EXCLUDING wheat, barley, rye, oats, spelt, or their derivatives, a source of fiber derived from vegetables and a source of fat derived from kosher-species animal fat. This composition and the utensils used in its preparation have no contact with dairy products. The pet food composition is fed to domesticated cats and dogs for which a kosher diet is recommended for health and/or spiritual reasons.

Abstract: A method and system for producing a casingless sausage product. An emulsion, such as a meat emulsion, is heated by a first heating element, such as conductive element, such as a heat exchanger or a direct heating element, from a first temperature to an initial heating temperature. The initial heating forms a warm emulsion. After the first heating stage, the warmed emulsion is heated again during a second stage with a second heating element from the initial heating temperature to a higher, second heating temperature. Other numbers of heating elements can be utilized as necessary. The second heating element can be a rapid heating element, such as a microwave or radio frequency (RF). The second heating produces a casingless sausage. The casingless sausage is subsequently cooled or chilled to produce the casingless sausage product. The product can be cut to a length and packaged in a container or can.

Abstract: The invention relates to a method for processing fresh meat and fish. The fresh meat is stored during a set time in an airtight chamber (1) to be locked after oxygen has been supplied therein, in an atmosphere comprised mainly of oxygen, under a pressure higher than the atmospheric pressure. During the oxygen supply process (12), the temperature is selected at such a level and the supply set/controlled at so low a speed that the fresh meat cannot freeze. During storage, the pressure is so high and the storage duration so long that the fresh meat is entirely impregnated with oxygen. Furthermore, the oxygen exhaust is set/controlled at sufficiently low a speed to prevent fresh meat from freezing and enable the oxygen with which the processed fresh meat is impregnated to be removed with no blistering.

Abstract: A method of producing an animal feed that is free from transmittable degenerativeencephalopathies is provided. Central to the method is alkali treatment of animalmaterial 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 method for producing ham is described with reference to a comparative example. Three hams were selected for manufacture, comprising one for processing in accordance with the present invention and two controls. Two were boned out and one was left on the bone. The three hams and the excised bones were pickled in brine and saltpetre in the conventional manner. The brining solution was supplemented with sugar and pineapple juice. The cured bones were laid adjacent the excision slit in the cut in intimate contact with the flesh of one of the hams, and the whole cut was secured by cook-in elastic netting. The second boned out ham and the bone-in ham were similarly bound in netting to eliminate any variation in cooking occasioned by the netting. The respective cuts were then identically smoked to a cooked state in the conventional manner.

Abstract: A method of making a bacon product from a frozen bacon belly is disclosed. The method includes the steps of cutting the frozen bacon belly into slices of a predetermined shape, and coating the bacon slices with an aqueous brine solution to result in a brine solution uptake in each of the bacon slices of about 8 wt. % to about 15 wt. %. The bacon slices have a sodium nitrite content of about 18 ppm up to about 80 ppm. The method also includes the step of heating the brine-soaked bacon slices to form the bacon product. An aqueous brine solution includes a salt (e.g., sodium chloride), a low amount of sodium nitrite or sodium nitrate, and a phosphate. Optionally, the brine solution can include one or more materials selected from the group consisting of sugar, sodium ascorbate, and an agent for imparting a smoke flavor to the bacon product.

Abstract: The present invention relates to an improved binder system to stabilize and improve yield for thermally processed meat products such as those that are used in canning or retort operations. More specifically, the present invention pertains to the novel starch/binder matrix that produces a meat product having enhanced moisture flavor and texture over those treated using currently available techniques. The novel matrix uses a combination of starches that provide differential water holding and moisture control for the meat products treated therewith.

Abstract: Bacon chips, bacon patties and bacon pizza topping products are provided from meat sources which include ends and pieces of cured bacon bellies which are bound together by an uncooked meat trimmings binder which has the brine flavor of the bacon ends and pieces and which is preferably porcine. These coarsely ground meat components are shaped and placed into condition for slicing. When sliced to between about 12 and about 16 slices per inch and suitably cooked to a cooking yield of about 25 to about 30 weight percent, cooked bacon chips are provided. When sliced to about 6 to about 10 slices per inch and cooked to a suitable cook yield of between about 35 weight percent and less than about 40 weight percent, bacon patties are provided.

Abstract: A method of making formed food products from food purees is disclosed. These products are ideal for use with children or adults who are unable to effectively chew their food due to age or illness. In this method, the food material is comminuted and mixed with relatively low levels of a lubricant/thickener and optionally flavoring or nutritional components (preferably after or while the food material is at a temperature of at least about 71° C.), transferred to a mold preferably in the shape of the original food product, and frozen. The food products made by this method are also disclosed.

Abstract: Methods of curing and processing pork bellies into fully-cooked bacon have been developed that eliminates both injecting the whole pork belly with pickle solution and smokehouse treatment thereafter. The method of the present invention immerses individual pork slices into a pickle solution sufficient for each slice to absorb 110%-120% of green weight and employs a single heating step that fully-cooks the slices to achieve the necessary weight reduction to meet the regulatory product definition for cooked bacon.

Abstract: A process for producing dried meat is disclosed. First, a raw meat is sliced into a sliced meat having a thickness less than 1 cm. Then, the sliced meat is allowed to release salt soluble protein in an amount of 1.5 to 5.5 wt % of the total weight of the sliced meat. Then, the sliced meat is reformed into a reformed meat loaf. Finally, the reformed meat loaf is frozen, sliced, dried, and baked to obtain a reformed dried meat. The manual cost can be effectively saved and the chance of pollution can be reduced. Also, the obtained reformed dried meat has fibrous properties, and the appearance and eating quality are very close to those of the dried meat product obtained from conventional processes.

Abstract: A preferred process for forming texturized pieces of a meat or meat-analog product includes mixing animal protein, vegetable protein, or a mixture thereof with alginate, sodium tripolyphosphate, and water, thereby forming an initial mixture, and mixing the initial mixture with calcium sulfate, thereby forming a secondary mixture. A preferred process also includes introducing a calcium-chloride solution to the secondary mixture, thereby forming a tertiary mixture, shaping the tertiary mixture into pre-formed pieces, and tumbling the pre-formed pieces to form the texturized pieces.

Abstract: A method of detoxifying the egg of puffer fish for creating healthy foodstuffs which includes the steps of heating the eggs of puffer fish and ginger root at a temperature of 100-200° C. for 30-40 minutes and drying the heated egg composition, and repeating the heating and drying steps a multiplicity of times to produce a detoxified product.

Abstract: A feline pet food composition comprising a meat based material having an essentially solid mass assuming the shape of the container in which it is packed, said pet food having meat particles with a moisturized appearance and visually recognizable discrete food particles upon slicing the pet food mass after departure from the said container.

Abstract: A formulated, microbound diet product for the culture of larval fish and crustaceans either in a dry or moist form is disclosed. The food product contains protein sources such as fish protein hydrosylate, casein, egg yolk, binding agents such as soy lecithin, wheat gluten, and alginate. Other ingredients such as vitamins and minerals, lipid sources, carbohydrate sources, pigment sources, and attractant compounds are included in the diet for nutritional completeness. A method for preparation of the food product is also disclosed.

Abstract: The present invention relates to a method for producing a kind of food for animal, particularly, a method for producing a chew for a pet dog with edible soft hide. A method for producing dog chew including: a step for washing impurity contents away from the fresh second-layer hide; a step for washing the fresh second-layer hide with ammonium sulfate solution; a step for washing the fresh second layer hide until value of Ph reaches 7.0; a step for washing the fresh second-layer hide in hydrogen peroxide solution for disinfecting and bleaching; a step for squeezing out water; a step for soaking the second-layer hide in the fluid mixture of edible glycerin, sorbitol and water; a step for drying the fresh second-layer hide in the air and forming into predetermined shapes; a step for drying the formed the dog chew in the air; and a step for disinfecting and packing.

Abstract: A machine for injecting fluid into a meat product has a frame and a meat injection station on the frame. An elongated conveyor is mounted on the frame for carrying a meat products towards and through the injection station. A motor is on the frame for operating the conveyor. A meat injection head on the frame is located at the injection station and includes a plurality of downwardly extending fluid injection needles. A fluid reservoir is mounted on the frame and is connected to a pump, with the pump also being connected to the needles. The motor is connected to a power train for moving the needles into and out of a meat product while it is being moved through the injection station by the conveyor. A bypass control circuit is on the frame and is connected to the pump and the reservoir for diverting fluid moving towards the needles from the pump in the reservoir when the needles are out of the meat product.

Abstract: Methods and devices are presented for the continuous, in-line marinating, flavoring, and freeze-processing meat. The methods involve injecting meat with a first set of ingredients, coating the meat with a second set of ingredients, spraying meat with a third set of ingredients, freezing the surface of the meat, freezing the meat throughout, and submerging the meat in a fourth set of ingredients.

Abstract: A method for processing and treating meat to reduce an appearance of holes after the meat has been cooked includes infusing the meat with sodium bicarbonate, placing the infused meat in a vessel, and applying a vacuum within the vessel.

Abstract: The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising cooked meat, vegetables, sauce, and nisin-containing whey. The nisin-containing whey can be prepared by (1) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey or by (2) the fermentation of a fortified cheese whey composition using a nisin-producing microorganism. The invention also provides a method of making a stabilized food product of cooked meat, vegetables, and sauce that includes preparing a composition including meat, vegetables, sauce, and nisin-containing whey, and cooking the composition.

Abstract: A method for controlling PSE (pale, soft, exudative) condition in meat muscle products is disclosed. A phosphate solution is injected into the animal muscle early post-mortem period after slaughter, prior to the onset of rigor mortis in the muscle.

Abstract: The process of the following steps: salting the meat; placing the meat in a mould; maturation and drying of the meat during a predetermined period of time; unmoulding the meat; and additional drying of the meat during a predetermined period of time on shelves. The maturation and drying step is carried out while applying pressure to the meat during a period of time of one month approximately in a pressing tour. This process gives a regular shape to the meat block which can be formed from a plurality of meat pieces linked to each other. Furthermore, the meat preparation process can be accelerated.

Abstract: A meat product is provided that comprises a monolithic piece of meat, wherein said piece has been injected with a liquid fermented milk product and then processed mechanically to distribute said fermented milk product substantially uniformly throughout the piece. Also provided is a process for making such a meat product comprising injecting a monolithic piece of meat with a liquid fermented milk product, and thereafter mechanically processing the meat to distribute the fermented milk product substantially uniformly through the meat. Said fermented milk product may comprise one or more products selected from yogurt, buttermilk, soured cream milk, soured milk, fermented whey and kefir. The meat product may be raw, and the fermented milk product may have a pH less than about 5.2, preferably less than about 4.8. Alternatively, the meat product may be cooked, and the fermented milk product may have a pH of not less than 5.0, and preferably at least 5.

Abstract: A novel meat product is provided. The meat product contains a blend of at least one meat and an unrefined plant protein material. In one embodiment, the unrefined plant protein material of the meat product has a nitrogen solubility index of from about 30% to about 80% and at least one of the following properties: a salt tolerance index of from about 30% to about 80%; a water hydration capacity of at least 3.75 times the weight of the unrefined plant protein material; or a viscosity of at least 500 centipoise at a temperature of 15° C. to 25° C. In another embodiment, the unrefined plant protein material of the meat product has at least one of the following properties: a gel weight of at least 30 grams at a temperature of from about 15° C. to about 25° C. in a 5 fluid ounce mixture containing 5 parts water per 1 part of unrefined plant protein material, by weight; or a refrigerated gel strength of at least 50 grams when combined with 5 parts of water per part of soy material, by weight.

Abstract: Compositions and methods for producing a brine solution, dry phosphate salt mixture, coagulating collagen and producing a food product by contacting with a solution comprising at least about 40% by weight of a phosphate salt mixture wherein the phosphate salt mixture is comprised of at least two phosphate salts selected from the group consisting of monosodium phosphate, disodium phosphate, trisodium phosphate, monopotassium phosphate, dipotassium phosphate, and tripotassium phosphate.

Abstract: A method for surface treating animal tissue is provided by the invention. The method includes the steps of providing animal tissue having an average size of between about 0.5 inch and about 16 inches in length, introducing the animal tissue into a bath provided at a temperature of between about 80° C. and about 150° C. for between about 25 seconds and about 150 seconds, and recovering the animal tissue from the water bath. A pasteurization unit is provided for continuous processing of animal tissue.

Abstract: A manipulating apparatus (10) receives a plurality of previously frozen pieces of foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain at least partially in a frozen state. The physical manipulation causes relative movement between various points within the volume of the workpieces (23) and kills microbes within the foodstuff. The treatment process may include physically manipulating the foodstuff in multiple cycles to enhance microbe kill.

Abstract: Shaker delivered savory or sweet seasoning bits formed into various shapes and formats, made from a high protein stabilized crunchy matrix with savory or sweet flavoring and seasonings imbedded within its matrix and coated on the surface thereof.

Abstract: A method for preparing modified ingredients and feed to improve performance and/or feed utilization of animals. An animal feed and method for preparing an animal feed. An enhanced method for preparing an animal feed and an enhanced animal feed. This invention also relates to the use of irradiation technology of a feed component for one animal whereby an enhancement is provided, including but not limited to, feed gain performance and the like.

Abstract: Method of production of goods based on meat (products of cooked pork meats—sausages—salamis of contracted meat) with direct embodiment of olive oil and maximum possible substitution of animal fat, which includes the following stages: a) Mixture of thin meat with H2O, salt, poli-phosphoric salts, preservatives, vegetable proteins, milk proteins and starch. b) Insertion of olive oil and continuation of mixture. c) The mixture is encased with simultaneous application of vacuum and pasteurization. d) Freeze of product. Products based on meat with embodiment of olive oil, which are produced according to this method have an excellent stability as far structure is concerned (compactness) and the scenic-chemical features of olive oil which these products contain remain unchangeable.

Abstract: A feline pet food composition comprising a meat based material having an essentially solid mass assuming the shape of the container in which it is packed, said pet food having meat particles with a moisturized appearance and visually recognizable discrete food particles upon slicing the pet food mass after departure from the said container.

Abstract: Polyphosphates control the growth of bacteria during food processing. These compositions comprise antimicrobial polyphosphates alone or in combination with organic acids and/or their salts and are effective in food-related applications, including: cleaning compositions to disinfect the surface of food and to clean and disinfect equipment used in food processing, and compositions to be added to food to inhibit the growth of microorganisms responsible for foodborne diseases and spoilage during distribution and storage.

Abstract: This invention is achieved by a pigskin dog chew processing method, which treats the semi-finished product-just like finished hide sheet or molded product in smoking processing to carry out coloring and tasting.