Abstract: Methods for producing meat products with a bone flavour, and the meat products so produced, are provided. In exemplary methods a cured bone is secured with a binding to a de-boned and cured leg of meat, such as a leg of ham. The bone can be the one removed from the de-boned leg, or can be a substitute bone. The de-boned leg and the bone can be cured together or cured separately with the same or different cures prior to being secured together. An exemplary meat product comprises a de-boned leg of ham having an exterior, a bone positioned against the exterior, and a binding that secures the bone to the exterior of the leg of ham.

Abstract: The present invention is in the field of processing and treating meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention both during storage and cooking by administering a composition containing sodium carbonate and other ingredients.

Abstract: A process for producing a bone-in ham steak made by separating the muscle, fat, and femur bone from a green ham, processing the muscle and fat to form an aggregation of cured muscle, fat, and bone and cooking the aggregate under vacuum. The cooked meat product is chilled, removed from the film package, and, thereafter, smoked to a golden color. It is then sliced transversely into a plurality of bone-in ham steaks having uniform sizes, shapes, and weights.

Abstract: This invention relates to a disk substrate consisting essentially of zirconia partially stabilized by a rare earth oxide, the disk substrate having a thickness of no more than 0.635 mm, a diameter of at least 10 mm, and a mean pore size of no more than 0.1 um.

Abstract: A meat product comprising a meat phase and an aqueous phase, said aqueous phase comprising at least two gelling agents which form at least two distinct gelled phases, each gelling agent having a gel-melting temperature of at least 40.degree. C.

Abstract: Free unbound water is removed from cooked meat by contacting a cooked meat with particulate food-acceptable water-absorbing material to coat the meat. The material is maintained in contact with the meat for at least a time sufficient to remove free unbound water from the meat. The coating containing free unbound water obtained from the meat subsequently may be removed from the meat.

Abstract: A freshly slaughtered and skinned meat carcass has its skinned surface covered with a shroud consisting of a rectangular cloth composed of a blend of cotton and polyester fibers and held in place by skewers to cause the shroud to fit tightly against the skinned surface. The shroud is saturated with an aqueous saline solution when applied, and the fully wetted shroud is allowed to lose its moisture in the chilling room as the carcass loses its body heat.