Abstract: Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C.sub.2 -C.sub.4 peroxycarboxylic acid and a C.sub.8 -C.sub.12 peroxycarboxylic acid. Also described is a novel antimicrobial composition adapted for sanitizing animal carcasses containing a mixture of one or more C.sub.2 -C.sub.4 peroxycarboxylic acids and one or more C.sub.8 -C.sub.12 peroxycarboxylic acids and an alpha-hydroxy mono- or dicarboxylic acid.

Abstract: A method and system for tracking and identifying food products as they are being processed is disclosed, wherein no tags or encodings are attached to the food products, and wherein there is no extraneous manipulation of the food products. The tracking system of the present invention utilizes sensor input from substantially any sensor capable of detecting a food product in some manner. That is, the tracking system uses binary detect/no detect inputs for determining whether a food product can be identified at each sensor along a predetermined path. Thus, given that a food product has been identified at a particular sensor, the tracking system generates an hypothesis indicative of when the food product is expected to be at the next sensor along the predetermined path. Accordingly, if the next sensor detects a food product within an allotted window, then the food product detected is assumed to be the one to which the hypothesis applies.

Abstract: A method of curing meat, or other food products, using nitrogen dioxide gas. In a preferred method, the food product is exposed to nitrogen dioxide gas at a concentration in excess of 0.4 ppm. The nitrogen dioxide gas reacts with moisture in the food product to produce nitrous acid which diffuses throughout the product to cure the product and produce the pink "cured" color pigment. In an alternate method, the nitrogen dioxide gas is dissolved in water to produce a solution containing nitrous acid, and the solution is injected into the food product to produce the cured color pigment.

Abstract: Bacon products having very low fat contents are provided from high fat sources which can include pork trimmings. The bacon products are made from a composite of two low-fat meat components. In an illustrated arrangement, one of the low-fat meat components is processed from high-fat content meat trimmings which are comminuted, heated and centrifuged, preferably in conjunction with being phosphated, under specific processing conditions. The second low-fat component in the illustrated arrangement is desinewed to remove substantial amounts of fat associated with the sinew that is mechanically removed from whole muscle tissue. The bacon product has a total fat content of not greater than about 5 percent by weight. It can be of the no-fat or fat-free variety within which fat contents which meet the regulatory definition will vary depending upon the particular type of product being made. Fat contents can be not greater than about 3.

Abstract: An uncooked meat portion that has shape-retaining and non-agglomeration properties is formed by subjecting the meat product to a process that causes controlled migration of soluble protein to the surface of nugget portions for positive internal binding characteristics, and subsequently heating the portions to a sufficient level to denature the surface proteins thereby encapsulating each portion in a thin-layer that will not stick to other encapsulated portions and that will enable each uncooked portion to retain it shape during handling.

Abstract: A method of making an edible beef jerky-containing chip is disclosed. The chip is provided in a convenient and ready-to-eat form, and in a manner that is intended at preserving the meat flavor of the chip. The present invention includes a grain product such as wheat, rice, or corn, as well as bits of a meat product. The meat product is preferably beef jerky, although a variety of types of meats may be used.

Abstract: The invention provides a ham and water product that is flavored with jalapeno peppers and a method of making a jalapeno flavored ham and water product. In a preferred embodiment, a ham is injected with a pickle solution, processed to increase surface ratio, and treated with a buffered jalapeno composition.

Abstract: The present invention provides a chemical product having magnesium oxide, magnesium hydroxide or both and being applied as a preservative for animal or animal parts containing fats, proteins or both. The animal or animal part are meat, meat by-product, blood, blood products and animal feed. The preservative may also be combined with an anti-oxidant (such as Vitamin E, i.e. Tocopheryl Acetate), sodium hydroxide, potassium hydroxide, calcium hydroxide, calcium oxide or sodium bicarbonate. The preservative is used as a neutralizer of acids in degradation reactions of proteins and as a neutralizer of acids in degradation reactions of fats. The method of application of the preservative for neutralizing acids during degradation reactions of proteins and for neutralizing acids during degradation reactions of fats is also presented. By stabilizing pH of acidic media, degradation reactions of fats and proteins are slowed.

Abstract: A regimen for calcium supplementation takes advantage of the discovery that a calcium supplement containing modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%, is of high biological value. It can be accomplished with calcium-supplemented foods that administer foods containing sufficient amounts of the modified whey to provide at least 5% of the amount of calcium required for complete nutrition on a daily basis. The regimen can benefit humans and domestic pets, in particular. More preferred levels of administration will provide at least 10% and in some cases at least 25% of the RDA for calcium for the subject.

Abstract: A pet chew treat made from the gastro-intestinal organs of a bison wherein the gastro-intestinal organs are cleaned of any fat, cut into strips, arranged on a drying rack, smoked in a smokehouse at preferably about 110.degree. F., and then maintained at a temperature of preferably between about 110.degree. F. and about 150.degree. F. until the strips reach about 2% to about 20% moisture. The resulting chew treat is not human food grade and is preserved so that it can be stored at room temperature without a danger of spoilage.

Abstract: A meat treatment method and apparatus for handling, storage, transportation and sale of meat exposes the meat to a controlled gas environment. This environment includes oxygen under pressure in excess of atmospheric wherein the meat is exposed for a predetermined period of time. The method may also includes the step of pre-treating the meat in a substantially anaerobic environment for a sufficient time to achieve a predetermined close down of aerobic bacteria on the meat and suspension of most biochemic effects of oxygen on the meat. Subsequently, the method includes the treating of the meat under aerobic conditions including the step of supplying oxygen under pressure. The method also includes the prepackaging of meat in at least partially gas permeable packaging suitable for use in a retail sale environment, prior to aerobic gas pressure treatment. The method improves shelf life and appearance of meat over a traditionally handled product.

Abstract: A method for preparing cooked meat slices includes slicing larger portions of fresh meat into pluralities of slices in one pass of each portion through a multi-blade, automatic slicer. Slicing releases cell components which bind the slices together to form a loaf of meat slices. The loaf of bound together slices are thereafter simultaneously agitated and heated in a cooking liquid at an elevated temperature for a time sufficient to cause the slices to delaminate in the loaf and separate from one another. The slices may be left in the cooking liquid at the elevated temperature for a time sufficient to cook completely therethrough or may be removed from the first liquid for subsequent cooking at higher temperature. Subsequent cooking may occur in a second liquid or in a dry cooker such an oven or grill to more thoroughly brown the meat or in a dry cooker after partial cooking in a second liquid. The fresh meat may be marinated before cooking.

Abstract: A method of making partially split slices of bacon which includes partially splitting a belly by making a cut which extends from the belly's flank end to the belly's shoulder end on the belly's first side. The cut extends from the first side to proximate the belly's second side, wherein the belly is partially split. The belly is sliced to form a slice of bacon that is partially split, wherein the slice of bacon may later easily be split into two pieces.

Abstract: A process is disclosed for the calculated removal of fat from pork skin. Pork skin is subjected to tumbling cycles during which the pork skin is tumbled first in warm water and subsequently in warm water containing salt and concentrated laundry detergent. As this two step cycle is repeated, fat contained within the pork skin separates and is drained from the pork skin with the rinse water. The cycle may be repeated until the pork skin contains a desired percentage of fat. The process does not require that the pork skin be ground or otherwise comminuted in order to selectively remove fat from the material, nor does the process use harsh solvents or chemicals that might render the pork skin inedible or toxic. Because the process is all natural, the reduced fat whole pork skin is edible and may be formed into a variety of canine treats through additional processing and cooking.

Abstract: A method of forming a natural appearing miniature bone-in ham and a miniature ham formed by the method, the method including trimming a small quantity of ham pieces to remove fat, injecting the ham pieces with a cure solution and macerating and tumbling the injected pieces for a predetermined period of time. A portion of the ham pieces are then placed into a miniature ham stuffing horn or mold, and a substitute bone is precisely positioned into the treated ham pieces by making an appropriately located incision. The balance of the ham pieces is then added to the stuffer or mold in a manner to prevent movement of the positioned substitute bone and the generation of voids. The ham and encapsulated substitute bone are then stuffed into a miniature casing or mold and cooked in a conventional manner.

Abstract: This invention is directed to increasing the efficiency of production including the rate of production of urea-containing pelletized feeds, increasing the nonprotein nitrogen content of such feeds and increasing the nonprotein nitrogen ("NPN") content of such feeds while improving or maintaining the gravitational flowability of such feeds when the feeds are subjected to material handling conditions, as when they are subjected to gravitational flow.

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 is disclosed.

Abstract: An uncooked meat portion that has shape-retaining and non-agglomeration properties is formed by subjecting the meat product to a process that causes controlled migration of soluble protein to the surface of nugget portions for positive internal binding characteristics, and subsequently heating the portions to a sufficient level to denature the surface proteins thereby encapsulating each portion in a thin-layer that will not stick to other encapsulated portions and that will enable each uncooked portion to retain it shape during handling.

Abstract: Described is a method of sanitizing animal carcasses using an antimicrobial composition. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C.sub.2 -C.sub.4 peroxycarboxylic acid and a C.sub.8 -C.sub.12 peroxycarboxylic acid.

Abstract: A continuous manufacturing process for preparing cooked bacon includes the step of cooking slices of an uncured and unsmoked pork belly with cure ingredients applied on the slices to produce cooked bacon having the organoleptic properties of cooked conventionally cured and smoked bacon. An apparatus for continuously preparing cooked bacon includes a slicing device, a continuous cure ingredient application station and a continuous cooking station.

Abstract: An apparatus and method of producing a food product is disclosed. The food product is placed inside of an air-tight chamber, in which the food product is to be cooked, wherein steam is generated from a source of water and is introduced into the cooking chamber. The steam heats the inside of the cooking chamber and serves as a heat transfer media to heat the food product as well as a color and flavor transfer media to color and flavor the food product. That is, a flavoring and coloring additive, such as liquid smoke, may be added to the water utilized in generating the steam in order to flavor the food product being cooked. The steam then transfers the flavoring and coloring additive to the food product which condenses on the food product adding flavor and color to the food product.

Abstract: The invention concerns an agent for enhancing the keeping quality of bodies of slaughtered animals, parts of bodies of slaughtered animals, and hamburger patties, a process for the use thereof, and bodies of slaughtered animals, parts of bodies of slaughtered animals, and hamburger patties which are preserved according to the process.

Abstract: Prior to incorporating meat trimmings into a meat piece, particles of the trimmings are fermented with bacteria to obtain fermented trim particles for incorporating into a meat piece and fat is added to the trimmings before the trimmings are particulated, or to the trim particles before fermentation or to the trim particles during fermentation so that the added fat is present during fermentation for obtaining a mixture of fermented trim particles and added fat, and after fermentation, the mixture is frozen and then suspended in a brine or pickle or marinade and then the suspension is incorporated into a meat piece.

Abstract: A ham product which is formed by cutting a spirally sliced half ham longitudinally through the bone. The cut can be made by feeding the half ham through a band saw blade by hand, by pushing a split cart through the blade, or by feeding the product through the blade on a split belt conveyor. A special tray for packaging of the ham product has either a flap providing a double layer of material at the location of a sharp exposed corner of the femur or a plurality of cushioning dimples extruded at appropriate location thereon to pad the femur corner.

Abstract: Storing and transporting meat products after marinating and before packaging causes a loss of marinade from the meat product. This loss of marinade is reduced by surrounding the marinated meat product in excess marinade during storage and by containing the marinated meat product in an enclosed conduit, surrounded by excess marinade, and pressurizing the marinade during transportation of the marinated meat product.

Abstract: A food product is provided and includes a hot dog having a generally elongate shape with a cylindrical midsection and first and second generally curved ends; and a plurality of cuts extending longitudinally through the entire width of the hot dog from a first end to a location proximate the second end to establish a plurality of segments and an uncut end portion to which the segments are attached; wherein at least a portion of the segments are covered by batter. Individual segments extracted from a hot dog that are covered with a batter are also provided. Methods to prepare the food products are also provided.

Abstract: A method for cutting a pork butt to provide pork products having substantially enhanced value involves first removing the blade bone from the pork butt. The principal shoulder muscles of the pork butt are located and identified and one or more seams extending around portions of at least one of the muscles is cut to remove at least one principal shoulder muscle from the remainder of the pork butt. The removed shoulder muscle is denuded by removing substantially all cartilage, fat, connective tissue, membrane, and other non-muscle material from each outer surface to provide essentially a solid pork muscle. The denuded shoulder muscle is cut into one or more generally solid pork products, each pork product being very low in fat content and of relatively high economic value. Each of the pork products is tenderized prior to being offered for sale.

Abstract: An inline macerating method and apparatus for treating pieces of meat with a liquid wherein the pieces of meat are first injected with the liquid and then drawn by suction through a duct in which the piece of meat is incised by cutting edges extending into the path of the pieces of meat as they traverse the duct. The pieces of meat then pass into a paddle massager or tumbler in which the liquid is massaged into the tissue.

Abstract: A meat product is prepared by mixing frozen particles of salami in a brine, a pickle, or a marinade medium to obtain a suspension of the frozen particles in the medium and then the suspension is incorporated into a chilled portioned piece of meat to obtain a meat product containing the suspension.

Abstract: An uncooked meat portion that has shape-retaining and non-agglomeration properties is formed by subjecting the meat product to a process that causes controlled migration of soluble protein to the surface of nugget portions for positive internal binding characteristics, and subsequently heating the portions to a sufficient level to denature the surface proteins thereby encapsulating each portion in a thin-layer that will not stick to other encapsulated portions and that will enable each uncooked portion to retain it shape during handling.

Abstract: The present invention provides a method for producing a condiment with decreased animal smell and which has increased beefwise taste and greater body flavor and complex flavor. The condiment is produced by blending therein denatured meat and/or the extract thereof, wherein the denatured meat is obtained by salting livestock meat, washing and then allowing microorganisms to ferment and ripen the meat.

Abstract: A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.

Abstract: A method of preparing low fat sausage having a juicy feeling is provided by adding heat-denatured whey protein and emulsified composition comprising heat-denatured whey protein and edible oil and fat to raw material meat for sausage.The invention also provides low fat sausage which has the same meat structure and juicy feeling as usual sausage comprising animal fat such as hog fat and the like.

Abstract: Processed meat is prepared by impregnating raw meat with a solution of a salt and a solution of an alkali in a concentration of 1.0 mole to 7.0 mole or a solution containing the salt and the alkali or by physically applying external force to the meat in the salt solution and in the alkali solution in a concentration of 0.1 mole to 4.0 mole or in a solution containing the salt and the alkali or while injecting the meat with the salt solution and in the alkali solution in a concentration of 0.1 mole to 4.0 mole or in a solution containing the salt and the alkali.

Abstract: A cooked, extruded meat product comprising a meat extrudate having an outwardly facing surface, which meat extrudate is impregnated with an additive in an additive zone which extends inwardly from the surface to a depth of at least 1 mm, typically 1-5 mm. The meat product may comprise a co-extruded layer of fat or meat emulsion disposed circumjacent the meat layer or core. Also provided is a method of making the extruded meat product.

Abstract: The invention is directed to a process for improving the quality of pale, soft and exudative meat by treating meat with transglutaminase enzyme. The invention is particularly well suited for manufactured pork and turkey breast products such as canned or packaged hams and turkey breasts. The manufactured meat products have reduced cooking purge, improved binding of the muscle pieces and firmer texture.

Abstract: Bacon products having very low fat contents are provided from high fat sources which can include pork trimmings. The bacon products are made from a composite of two low-fat meat components. One of the low-fat meat components is processed from high-fat content meat trimmings which are comminuted, heated and centrifuged, preferably in conjunction with being phosphated, under specific processing conditions. The second low-fat component is desinewed to remove substantial amounts of fat associated with the sinew that is mechanically removed from whole muscle tissue. The bacon product has a total fat content of not greater than about 5 percent by weight.

Abstract: Accordingly, a method is provided for concentrating precursors to vertebrate connective tissue in foodstuffs to be ingested by humans and pets as part of their daily sustenance. The present method comprises the following steps: (a) providing raw vertebrate connective tissue; (b) disintegrating the raw vertebrate connective tissue into an aggregation of particles having a substantially homogenous particle size, preferably via an emulsification process, thereby forming liquefied connective tissue; and (c) thermally processing the liquefied connective tissue, resulting in a readily-edible foodstuff rich in chondroitin sulfates, glucosamine, and other connective tissue building blocks.

Abstract: A pet chew comprised of an inner bone or bone-like core, and at least one outer edible tubular wrapper layer composed of dried animal viscera or other tubular food product compositions.

Abstract: Fat free meat products are provided which incorporate whole muscle components that are selectively and precisely separated from larger whole muscle groups, such as hams. The whole muscle components have a weight percent fat of not greater than 1.5, usually less. A brine composition is also incorporated. The fat free meat products have a fat percentage of about 0.9 weight percent or below. Typically, the fat free meat also includes finely textured reduced fat meat such as that processed by grinding and centrifuging. Residual trim cuts formed during subdivision of the whole muscle groups are greatly reduced in fat content by removing gristle or connective tissue or other fatty tissue from these residual trim cuts.

Abstract: A method for treating an aqueous protein solution so as to kill microorganisms which may be present therein, but without causing coagulation, comprises either (1) mixing the solution with sufficient enzymatically produced protein hydrolysate (H1) to prevent coagulation of the mixture when the mixture is subsequently subjected to a heat treatment to kill microorganisms, and then subjecting the mixture to such a heat treatment, or (2) using one or more enzymes to hydrolyze protein in the aqueous protein solution to an extent sufficient to prevent coagulation of the resulting liquid hydrolysate (H2) when it is subsequently subjected to a heat treatment to kill microorganisms, and then subjecting the liquid hydrolysate (H2) to such a heat treatment. The use of aqueous protein solutions treated in this manner in the production of a foodstuff, such as a meat-based foodstuff, contributes very significantly to reducing any risk of contamination of the foodstuff by harmful microorganisms.

Abstract: The present invention relates to a composition of soft-shelled turtles and tortoises (TT composition) and a method for the preparation of the same. It also relates to the extensive use which is beneficial to human being.

Abstract: A process for the production of a natural and gelling food ingredient constituted by proteins of muscular fibers from red meat muscular flesh or muscular flesh of fish, crustacea, mollusks, or cephalopods. The process comprises subjecting the flesh to a gentle destructuring which does not damage the muscular fibers, continuously mixing the muscular flesh thus destructured with a predetermined volume of water, the mixture leaving at a predetermined temperature, adjusting the temperature of the mixture to at least one precisely predetermined temperature, subjecting the mixture thus thermally treated to fractionation centrifugally or by mechanical pressure, and rapidly cooling the recovered solid phase to a temperature below 10.degree. C.

Abstract: A combined spray and rotary drying apparatus includes a spray dryer having a housing defining a spray drying chamber, an annular inlet and an outlet. A burner and atomizer sprayer are provided in the spray drying chamber. The outlet of the spray drying chamber feeds into a rotary drying drum. A raw material feed chute is also provided for feeding raw material of relatively low moisture content directly to the rotary dryer. Methods of drying a raw material and of processing raw animal parts are also disclosed.

Abstract: A completely formulated, ready to cook, food product mix is discussed which is entirely in the glassy state and has a single glass transition temperature. An extrusion process for preparing the product is also discussed.

Abstract: A processed meat product such as bacon and a process for treating meat cuts for use in the production of a processed meat product. Particulate meat material is mixed with a pickle solution to form a mixture. The pickle solution and meat material mixture is fed through a reduction mill to form a suspension. The temperature of the suspension is raised during milling to approximately 45.degree. F. or higher. Subsequent to milling the temperature of the suspension is decreased to approximately 32.degree. F. or lower. The cooled suspension is then injected into a meat cut. The injected meat cut is then thermally treated to form a bacon or bacon-like product having an increase in weight of 0% to 49% above the weight of the meat cut prior to injection.

Abstract: Prior to incorporating meat trimmings into a meat piece, the trimmings are inoculated with starter culture and fermented with the bacteria from the culture to obtain fermented meat trim particles and then frozen for incorporation into a meat piece.

Abstract: A method of reconstituting meat from trims of fish, poultry, pork, beef or the like. The method includes the steps of freezing the trims, defrosting the trims, configuring the defrosted trims and then refreezing the configured trims using a cooled brine. The cooled brine is cooled to a temperature between about -22.degree. and -46.degree. F., and includes at least 0.005% by weight of cruciferous oil, such as rapeseed oil. The method does not require the use of any artificial binding agent for holding the reconstituted meat together, even during normal cooking conditions.

Abstract: A process for producing a meat analogue comprising the steps of liquefying whole vegetables being about 70% to about 99% water, thereby eliminating the need for added water, and blending the liquefied whole vegetables with animal meat to form a blended beef block.

Abstract: A method for chemically preserving meat, including raw and semicooked meat, and viscera, at temperatures no higher than 40.degree.-45.degree. C., by inhibiting and delaying the microorganisms growth during meat processing, so that the meat may be packaged under sanitary conditions, while keeping all the organoleptic properties thereof, the method comprising contacting the meat with an aqueous solution containing alkyl esters of p-hydroxybenzoic acid for a time sufficient for eliminating and delaying the growth of microorganisms even in deep locations within muscle fibers and cuts in the meat tissue.