Abstract: A method of flavoring and mechanically processing foods by incorporating heat-stable and fracturable upon chewing polymer encapsulated flavor oil capsules formed by coacervation into a food in an effective flavor amount. The food is then cooked by heating with the capsules protecting food flavor oil in said food both during cooking and in the resulting cooked product.

Abstract: A food having an oil absorption and moisture transmission retarding, clear, crunchy coating and process for preparing is provided. The coating includes a predust adhered to the food and has at least about 50% of a starch and from about 0.1% to 5% of an at least partially water-soluble, edible calcium compound. A water-containing batter is gelled and adhered to the predust and has, on a solids basis, at least about 20% dextrin, about 0.1% to 8% of a pectate, and about 0.05% to 5% of a water-soluble thickener.

Abstract: Otherwise malodorous animal feeds are deodorized by treating same with an effective foodstuff deodorizing amount of polyoxyalkylene ester of undecylenic acid.

Abstract: A low temperature rendering process for converting animal trimmings to a meat product which can be classified as finely textured meat. The low temperature rendering process includes the steps of heating desinewed animal trimmings in a heat exchanger having a first-in and first-out arrangement to provide heating of the desinewed animal trimmings to a temperature in the range of about 90.degree. F. to about 110.degree. F. to form a heated slurry; separating a solids stream and a liquids stream from the heated slurry, the solids stream containing an increased amount of protein and moisture, and the liquids stream containing an increased amount of tallow, water soluble protein, and moisture; separating a heavy phase and a light phase from the liquids stream, the heavy phase containing an increased amount of moisture and water soluble protein, and the light phase containing an increased amount of tallow; and combining the solids stream and the heavy phase to form a meat product.

Abstract: A food supplement comprises isolated animal mesenchymal matter of fetal origin and extracts of animal organs of fetal origin, the mesenchymal matter consisting of a network of loose connective tissue and the food supplement being free of chemical preservatives.

Abstract: Sources of meat having a high fat content, such as meat trimmings, are processed in a manner by which meat products prepared therefrom have a dramatically reduced fat content while retaining the desirable functionality of the unprocessed meat sources. The fat-containing meat trimmings or the like are comminuted, heated and centrifuged under specific processing conditions in order to provide unformulated raw reduced fat meat having a fat content of not greater than on the order of about ten percent by weight while having excellent functionality. The unformulated reduced fat meat is formable into a variety of familiar meat products, including wieners, sausages, hamburger patties, and the like, thereby providing products having taste, appearance, texture and other qualities which are substantially indistinguishable from products prepared from high fat unformulated raw materials but which have dramatically reduced fat contents.

Abstract: Meaty chunks are prepared by chopping and heating a meat material combined with water and konjac particles to obtain a heated emulsion, and then an alkali agent is added to the emulsion to raise the pH of the emulsion which then is heated to gel the emulsion to obtain a gel, and the gel is diced into chunks.

Abstract: Assembled bacon slices which do not overlap are provided by assembling a plurality of bacon belly portions by a process that does not require the use of added binders or the use of spring-loaded forms or other compression-imparting devices. Heating followed by chilling effects belly portion assembly that holds during slicing and subsequent cooking. Pre-cooked generally square assembled bacon slices which do not overlap are thus provided.

Abstract: One or more portions of whole muscle meat are injected with a suitable liquid afforded by an emulsion of butter oil and water, conveniently also containing flavoring materials and/or flavor enhancing materials. The portion or portions are placed in a tray and conformed generally to a desired final shape by the use of a low pressure, and are frozen to a temperature of minus 18.degree. C. into a condition in which the meat is mechanically rigid. The body of meat is pressed under high pressure into the final shape to produce a block of meat of substantially uniform cross-section. The block may be sliced to provide steaks of uniform thickness, uniform cross-section and uniform density, and may conveniently be vacuum sealed prior to cooking.

Abstract: Disclosed is a process for growing the microflora Thraustochytrium, Schizochytrium, and mixtures thereof, which includes the growing of the microflora in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a preferred embodiment of the present invention, the process produces microflora having a cell aggregate size useful for the production of food products for use in aquaculture. Further disclosed is a food product which includes Thraustochytrium, Schizochytrium, and mixtures thereof, and a component selected from flaxseed, rapeseed, soybean and avocado meal. Such a food product includes a balance of long chain and short chain omega-3 highly unsaturated fatty acids.

Abstract: The present invention relates to a method for proteolytic degradation of fish muscle having protease enzyme which includes distributing the enzyme uniformly throughout the fish muscle and drying the fish muscle thereafter. The present invention also relates to a method of making a food product and includes reducing hydrolyzed fish muscle to a powdered form, and then mixing the fish muscle in powder form with a starchy and/or proteinaceous material to form a mixture which is subsequently subjected to high temperature extrusion processing to form a desired food product. The present invention further relates to processes for tenderizing or causing substantial or complete proteolytic degradation of animal muscle by applying onto the animal muscle, protease enzyme obtained from fish having the enzyme present therein. Also disclosed is the resulting food products resulting from these processes.

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. 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: An ultrapure egg oil is prepared starting from dried and powdered avian or reptilian egg yolk by means of extraction with the aid of fat solvents, followed by two-step ageing, first at ambient temperature and then at a lowered temperature, separating off and centrifuging off the less viscous phase formed and again separating off the less viscous component. This component is, if appropriate repeatedly, mixed with demineralized water and heated, and, after cooling, the less viscous phase is separated off and again centrifuged, the less viscous component is again separated off and held at a lower temperature, the phases are again separated, and the less viscous component which has been separated off is recentrifuged.This again results in phase separation, the less viscous component which has been separated off being the end product which is a yellow to reddish, fluid oil which can be stored without preservatives.

Abstract: A meat product, and apparatus and method of producing the same including a piece of meat which is heat treated to have no outer skin about its surface is disclosed. The meat is placed inside of an air-tight chamber, in which the meat 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 meat product. The steam and pressure within the cooking chamber are regulated so as to create an atmospheric humidity of 100% within the chamber, so any water present within the meat is prevented from evaporating into the atmosphere of said cooking chamber. The pressure within the cooking chamber may also be reduced so as to produce a low temperature steam from 150.degree. to 180.degree. F. to cook the meat product. A flavored ingredient, such as liquid smoke, may be added to the water utilized in generating the steam in order to flavor the meat product being cooked.

Abstract: A meat product containing one or more forms of uncooked cherries is shown. The meat product can be a comminuted meat mixture in which ground or chopped cherries are included in the mixture. Alternatively, cherry juice, or a slurry of cherry juice and cherry tissue, could be mixed with the meat to create a comminuted meat mixture according to the invention. In another aspect, uncooked cherry products could be used in preparing a meat product for curing. The meat products produced according to the invention have the benefits of enhanced lipid oxidation resistance, enhanced flavor, better natural color retention, and a reduction of undesirable elements, such as fat or sodium.

Abstract: A process for treating poultry, red meat or seafood comprising the step of contacting the poultry, red meat or seafood with:(1) a treatment solution comprising trialkali metal orthophosphate; and(2) steamfor a time period effective to remove, reduce or retard bacterial contamination without significantly depreciating the organoleptic properties of the animal and/or seafood is provided.

Abstract: One or more portions of whole muscle meat are injected with a liquid comprising oil and water, conveniently also containing flavoring materials and/or flavor enhancing materials. The portion or portions are placed in a tray, and conformed generally to a desired final shape by the use of a low pressure, and are frozen to a temperature of minus 18.degree. C. into a condition in which the meat is mechanically rigid. The body of meat is pressed under high pressure into the final shape to produce a block of meat of substantially uniform cross-section. The block may be sliced to provide steaks of uniform thickness, uniform cross-section and uniform density, and may conveniently be vacuum sealed prior to cooking.

Abstract: A meat mousse composition, which when refrigerated is spreadable, includes an admixture of meat particles and a fat, has a dry matter content of from 35% to 50%, a pH of 5 to 6 and a water activity value of 0.960 to 0.980 and based on volume, contains between 20% and 43% of nitrogen or air. To prepare the composition, a meat mousse base is prepared by heating size-reduced meat at a temperature of from 80.degree. C. to 100.degree. C. and under pH conditions which avoid growth of toxic spore-formers and is used to prepare a meat mousse which, by weight, includes from 20% to 50% of the mousse base meat and from 15% to 35% added fat so that the mixture has a dry matter content of from 35% to 50% and a pH of from 5 to 6. The meat mousse is pasteurized, homogenized and cooled to a temperature to obtain a cooled mousse suitable for foaming, the cooled mousse is foamed with nitrogen or air to increase the volume of the cooled mousse by from 25% to 75% and then, the foamed mousse is cooled to set the foamed mousse.

Abstract: A food product for animal consumption is prepared from an animal by-product, preferably a complete avian carcass. A heated hydrolyzing agent is applied by spray or dip coating to the carcass exterior. After initiation of hydrolysis, the carcass is ground, enhanced by additives, then steam heated to a temperature of about 200 degrees F. The heated by-product is provided as a slurry or as dry particulates to a twin screw extruder. As it is transported across several zones of the extruder, the by-product is thoroughly dispersively mixed and subjected to high pressures and temperatures, vented to release moisture, neutralized with a neutralizing agent, and blended under high temperatures and pressures sufficient to completely sterilize what has become a highly uniform and homogeneous by-product mass. The by-product mass is extruded and cut into pellets, which then are dried to a moisture content at or below 10 percent.

Abstract: Fish foods and food supplements are provided that comprise an amount of preserved immature insects, e.g., dried housefly or soldier fly larvae or pupae, effective to improve the growth, feeding efficiency, or coloration of fish, including, but not limited to, koi, trout, bass, catfish, and tropical aquarium fish. Also provided are related methods of improving the growth, feeding efficiency, or coloration of fish.

Abstract: Biodegradation additive characterized in that it consists of a mixture of (i) at least one assimilable nitrogen source composed of at least one unsubstituted or substituted amino acid; (ii) at least one phosphorus source, the ratio of nitrogen to phosphorus ranging from 2 to 100, said additive being subjected to a treatment to make it oleophilic. The invention also concerns an additive in accordance with any of the foregoing claims for the biodegradation of hydrocarbons.

Abstract: The invention is a process for treating fresh meat and for enhancing its durability which comprises contacting a meat surface with powdery saccharose and draining an extract formed. During the process dehydration of meat takes place and also organic acids and PCB compounds, if they are present, are partly eliminated therefrom. Various kinds of meat can be treated in this way, such as beef or salmon.

Abstract: From 2% to 15% by weight of solid pieces of a gel having a water content of above 95% and a size of from 2 mm to 10 mm are mixed with a meat base or fish base to obtain a heterogeneous composition which has a water content of at least 82% by weight. The gel is prepared with K-carragheenin or gellane.

Abstract: A method, and product formed thereby, for cooking meat products to produce an aesthetic surface and retain the natural juices wherein a heat shrinkable packaging material having a simulated net retaining surface appearance is formed around the meat product, and the package and meat product are cooked in a hot water bath to heat shrink the packaging material and create a three dimensional net surface design on the cooked meat product. The heat shrinkable material is thereafter removed, the meat product surface retains the netted surface design, and the meat product retains natural meat product juices.

Abstract: Assembled bacon slices are provided by assembling a plurality of bacon belly portions by a process that does not require the use of added binders or the use of spring-loaded forms or other compression-imparting devices. Heating followed by chilling effects belly portion assembly that holds during slicing and subsequent cooking. Pre-cooked generally square assembled bacon slices are thus provided.

Abstract: A cereal or grain hydrolysate-containing composition which is derived from the enzymatic, e.g., amylase, hydrolysis of cereal or grain in combination with a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum, can be effectively used as a fat mimic in preparing low fat comminuted meat products. Thermo-irreversible gels useful for providing non-fat fat mimics can also be prepared in accordance with the invention. In addition to amylase, the enzyme used for the hydrolysis of the cereal/grain substrate can be selected from the group consisting of amyloglucosidases (.alpha.-1,4-glucan glucohydrolase), cellulases (.beta.-1,4-glucanohydrolase), pullulanases (pullulane 6-glucanohydrolase), cyclodextrine glycosyltransferase (.alpha.-1,4-glucan-4-glycosyltransferase), proteases and mixtures thereof.

Abstract: A method, and product formed thereby, for cooking meat products to produce an aesthetic surface and retain the natural juices wherein a heat shrinkable packaging material having a simulated net retaining surface appearance is formed around the meat product, and the package and meat product are cooked in a hot water bath to heat shrink the packaging material and create a three dimensional net surface design on the cooked meat product. The heat shrinkable material is thereafter removed, the meat product surface retains the netted surface design, and the meat product retains natural meat product juices.

Abstract: A process for producing a flake style food which comprises adding a dehydrated vegetable and a polysaccharide thickener to a seasoning solution, emulsifying the obtained mixture by stirring at a high speed of from 1,000 to 10,000 rpm within a temperature zone of from 10.degree. to 80.degree. C. for 1 to 10 minutes and mixing the emulsified product thus obtained with one or more of fish meat, poultry meat or cattle meat which is in the form of flakes.

Abstract: An animal food composition is prepared from a mixture of from 55% to 85% meat and meat by-product and from 10% to 25% cereal ingredients by weight. The mixture is emulsified at a temperature less than 15.degree. C. to obtain an emulsified paste which then is pumped to a frame system for containing and shaping the paste. The framed contained paste is cooked to coagulate the paste into a coagulated shaped form, the coagulated shaped paste is cut into pieces suitable for being cut into chunks, the pieces are cooled to harden the pieces, and the hardened pieces are cut into chunks which may be carried out particularly so that irregularly shaped chunks are obtained. A further food product is prepared by filling the chunks in a container together with a sauce or base, and the container and contents are heated to sterilize the contents.

Abstract: A pet food premix product is provided, comprising a mixture of about 40 to 70 wt % of non-rendered meat and the balance at least one farinaceous and/or plant proteinaceous carrier substrate. One or more meats may be employed. A process is provided by which meat can be efficiently dehydrated and starch can be partially or completely gelatinized, then incorporated into an extruded dry or moist food at levels from 5 to 50% of a total formulation ration. The premix, when incorporated into an extruded pet food product, will increase its operational performance while delivering nutrients and palatability to the pet food product. In addition, a dried bakery product, is provided, which is useful as the farinaceous carrier substrate in the fabrication of the pet food premix product. The dried bakery product provides a naturally low pH pet food product having a pH in the range of about 5.7 to 6.4 and also unexpectedly provides an energy reduction in extrusion of pet food containing this ingredient.

Abstract: A method is disclosed which inactivates protease enzyme in fish, such as arrowtooth flounder, having this enzyme in a portion thereof. In the process, the fish are minced and then subsequently mixed with a starchy and/or proteinaceous material to form a mixture which is then subjected to high-temperature, short-time processing in a screw extruder containing a reaction zone. Also disclosed is the resulting food product resulting from this process.

Abstract: A method for maintaining the freshness of meat, fish or processed food made from meat or fish, comprising treating it with ubidecarenone to prevent discoloration thereof. The freshness thereof can be also maintained by giving ubidecarenone to an animal being bred for the production of meat or fish. Furthermore, ubidecarenone has growth-promoting effect on animals when administered to them.

Abstract: A processor (10) for processing food products, including those derived from animals such as catfish (12), includes a perforator (20) for perforating the membranes of the animal products. Fillets (22) are weighed by a scale (24) and analyzed for fat content by an analyzer (26). A vacuum tumbler (32) exposes the fillets (22) to both a partial vacuum created by vacuum source (44) and a hypotonic saline processing solution (48) partially filling the cylindrical drum (34) of the vacuum tumbler (32). A computer (28) provides central control of the processor (10). Processed fillets (50) may be weighed and analyzed for fat content, and then sorted and packaged for delivery. A sequence of process steps performed by the processor (10) may include feed-forward lines (120) or feedback lines (126) to prepare the vacuum tumbler (32) for processing or to initiate a re-tumble. The processing solution (48) may also be a hypotonic saline solution with selected amounts of an organic acid, such as ascorbic acid, and yeast.

Abstract: A method for maintaining the freshness of meat, fish or processed food made from meat or fish, comprising treating it with ubidecarenone to prevent discoloration thereof. The freshness thereof can be also maintained by giving ubidecarenone to an animal being bred for the production of meat or fish. Furthermore, ubidecarenone has growth-promoting effect on animals when administered to them.

Abstract: A food, e.g. meat, is treated by coating an exterior surface of the food with a granular particulate composition of egg albumen, a milk protein and starch and then heating the coated food to at least a temperature sufficient and for a time sufficient to form the coating into a film. The composition may be prepared by drying a mixture of egg albumen, milk protein, native starch and water under conditions of temperature which substantially avoid coagulation of the albumen, denaturation of the protein and gelation of the starch, and then forming the dried composition into granules.

Abstract: The process of meat curing involves a number of steps. Such steps include the injection of a brine composition into a meat product. The brine composition of the present invention comprises calcium citrate, calcium lactate, potassium chloride, lactose, saccharose, potassium phosphate, ascorbic acid, and sodium nitrite. The injected brine composition produces a meat product which is low in sodium, is notably richer in potassium and calcium and in which the meat produced maintains the characteristic flavor and aroma of meat products high in sodium content.

Abstract: A grillable/broilable food product is disclosed. The product is based upon meat, fish or other seafood, poultry or vegetables, and is coated with an edible artificial skin forming composition which reduces sticking or charring of the food product to or on a hot surface.The composition utilizes a blend of an alkyl cellulose ether and a protein, e.g. a plasma protein, and optionally a gum or browning agent, and a flavorant.

Abstract: A method for proteolytic degradation of fish muscle having protease enzyme which includes distributing the enzyme uniformly throughout the fish muscle and drying the fish muscle thereafter. The present invention also relates to a method of making a food product and includes reducing hydrolyzed fish muscle to a powdered form, and then mixing the fish muscle in powder form with a starchy and/or proteinaceous material to form a mixture which is subsequently subjected to high temperature extrusion processing to form a desired food product.

Abstract: Kilogram quantities of raw meats are exposed to electromagnetic radiation of suitable frequencies generated, at suitable rates, expressed in Joules per second, to form a meat juice containing fat and nutrients. The heated meat is separated from the meat juice, the meat juice is separated into a fat layer and an aqueous layer containing nutrients, the aqueous layer is added to the previously heated meat to form a mixture, and the mixture is heated to allow the meats to absorb the aqueous layer to produce low fat meat products.

Abstract: Pre-cooked meats including poultry, seafood and red meats are disclosed which can be prepared by coating a meat with a liquid and dry marinade, cooking the coated meat at a temperature of about 200.degree. F. to 300.degree. F. and freezing the coated meat after the cooking step. The pre-cooked meat of the invention may also comprise additional additives and spices. The invention is directed to pre-cooked meat products, method of preparation and food products containing the pre-cooked meat.

Abstract: A grillable/broilable food product is disclosed. The product is based upon meat, fish or other seafood, poultry or vegetables, and is coated with an edible artificial skin forming composition which reduces sticking of the food product to a hot surface. The composition utilizes a blend of an alkyl cellulose ether and a protein, and optionally a gum or browning agent, and a flavorant.

Abstract: The present invention is a procedure for preparing cooked foods which involve the use of a gellan gum batter to coat a food substrate to impart qualities which are typically associated with fried foods, including crispness and juiciness. Food products resulting from the procedure of the present invention contain low levels of fat and yet have the desirable qualities of fried foods.

Abstract: A device for massaging a portion of meat, which device comprises a frame and a vessel supported in that frame and driven rotatably on a lying axis, said vessel has a longitudinal wall and two end walls, wherein agitation members are arranged in the vessel, wherein the inner side of the longitudinal wall of the vessel is provided with agitation members standing thereon, wherein the agitation members are formed by hollow bodies, the closing edge of which is situated outside the vessel, so providing an easy discharge and cleaning of the vessel, whereas the agitating members can be easily constructed.

Abstract: In a method for preparing grain cake health food, a crunchy grain component is prepared separately from a water-saturated meat and/or bone component. The grain cake is prepared according to the steps of: providing grain powder; mixing the grain powder with salt, water, and starch to provide a first mixture; cooking the first mixture to form a cake; pressing the cake to form a cake bar; and freeze drying the cake bar to remove a quantity of water therefrom. The cake bar is partially cooked so as to resist water absorption during storage and becomes fully cooked during final preparation for consumption. At least one of meat and bone is separately prepared according to the steps of: providing at least one of meat and bone; mixing at least one of meat and bone with salt and water to produce a second mixture; cooking the second mixture to form a broth; and cooling the broth. The cake bar and broth are mixed together so as to form a soup and the soup is then dispensed into a container.

Abstract: Pale, soft and exudative pork (PSE pork) is particulated, an aqueous suspension of the particulated pork is prepared, and the suspension is impregnated into a cut of normal pork.

Abstract: A method for improving the qualities of meat which comprises treating a meat piece with an ester represented by the following formula (1): ##STR1## wherein one of R.sup.1 and R.sup.2 represents a saturated or unsaturated monocarboxylic acid residue having 2 to 24 carbon atoms while the other represents a dicarboxylic acid residue;a meat piece which has been treated by this method, and a composition comprising the ester and a protease are disclosed. By treating a meat (for example, cattle meat, fowl meat) in accordance with the method of the present invention, a meat piece having a tender texture and a high juiciness can be obtained, in particular, in the case of a meat piece of a certain size or larger or minced meat.

Abstract: Raw fish and meat are smoked to sterilize and prevent decomposition and discoloration without losing their freshness. The smoked fish and meat pick up agreeable taste and flavor, and remain as wholesome as fresh ones when kept at easily obtainable cold-storage or freezing temperatures, even during long transportation. The smoke generated by burning a smoking material at 250.degree. to 400.degree. C. is passed through a filter 22 to remove tar. The smoke retaining ingredients, exerting highly preservative and sterilizing actions passed through the filter 22, are cooled to between 0.degree. and 5.degree. C. in a cooling unit 3. Fish or meat is processed by exposure to the smoke at the extra-low temperature thus obtained.

Abstract: Enteral nutritional support for a person infected with human immunodeficiency virus is provided by including in the diet a nutritional product which contains a soy protein hydrolysate having a degree of hydrolysis in the range of about 14 to 17 and a molecular weight partition, as determined by size exclusion chromatography, wherein 30-60% of the particles have a molecular weight in the range of 1500-5000 Daltons. The nutritional product also contains a source of intact protein. The nutritional product has a ratio, by weight, of n-6 to n-3 fatty acids of about 1.3:1 to 2.5:1. The nutritional product also contains a source of dietary fiber.

Abstract: A protein based food product is disclosed with comprises a matrix formed by subjecting a carrier material to flash-flow processing. A waxy starch is mixed with the matrix after the flash-flow processing or with the carrier material before the flash-flow processing. A source of protein is also mixed with the matrix after the flash-flow processing.

Abstract: A boneless meat product .Iadd.and method for making such product.Iaddend., including hams and other boneless meat, the meat being spirally sliced around an axis through the meat. The axis is created by the insertion of a temporary support member through the meat. The meat is mounted in meat slicing apparatus which rotates the meat. A slicer blade is introduced into the meat in a plane substantially perpendicular to the axis of rotation while the meat is rotating. The slicer blade is then indexed linearly along an axis parallel to the axis of rotation of the meat, thereby effecting a spiral cut in the meat. The meat is removed from the apparatus following slicing operations and the support member removed from the meat.