Abstract: A flavor infusion device for roasting poultry, such as chicken, comprising an elongated metal member having an attachment means at one end for attachment to a sidewall of a roasting pan, a radiused bent portion extending upwardly from the attachment means, and a horizontal arm portion extending from the radiused bent portion in a substantially horizontal orientation relative to the roasting pan to support an open cavity of the poultry, said horizontal arm portion having a flavor cup associated therewith for receiving an infusion flavoring liquid therein. A method of roasting poultry comprising the steps of providing a flavor infusion device, attaching the device to a sidewall of a roasting pan, placing an infusion liquid in the cup, mounting the poultry on the horizontal arm of the device, preferably in a breast-down orientation, and roasting the poultry.

Abstract: This invention describes a collagen fiber reconstituted rawhide useful in the production of pet chews, and a method for making the same. Beginning materials include animal skins with hair, depilated limed splits and leftovers from the manufacture of rawhide pet chews. The materials are pretreated, ground, subjected to acid treatment to swell and separate the collagen fibers that comprise the animal hide, further ground into pulp, vacuum filtered, mixed with a dehydration agent that chemically shrinks the expanded fibers, drained, formed and dried into sheet and finally exposed to a cross-linking agent to increase the adhesive strength of the end product. Edible materials, including meats, may be added to the solution prior to draining, to enhance the nutritional value and palatability of the final product, and the reconstituted rawhide sheets may be bleached for appearance.

Abstract: The invention provides flaked fish analogs comprising from about from about 18 to about 25% protein, from about 3 to about 9% fat, and from about 60 to about 85% moisture. The compositions have a realistic fish-like appearance and texture, mostly due to the presence of “flakes” that mimic the flakes of real fish.

Abstract: A method for manufacturing a mixed solution comprising propionate and acetate includes adding acid to a fermentation product to obtain an acidified fermentation product comprising propionate and acetate with a pH in the range of 2.5 to 8. The method optionally includes removing carbonate-related compounds from the mixed solution.

Abstract: A formed lump of shellfish meat is manufactured by placing cooked shellfish meat into a mold, placing raw shellfish meat into a mold, compressing the shellfish meat, and cooking the compressed shellfish meat to make a formed lump of shellfish meat. The shellfish meat may be crab, scallops, shrimp, or lobster.

Abstract: Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.

Abstract: The present invention provides isolated polynucleotides encoding promyostatin polypeptides or a peptide portion thereof, polynucleotides complementary thereto, and oligonucleotides that can specifically hybridize to such polynucleotides. The present invention also provides an isolated polynucleotide encoding a mature myostatin peptide.

Abstract: The present invention provides a foodstuff and methods and systems of making the same.

Abstract: A domestic fryer assembly and method of using which includes interconnected shell and cooking pot with the shell having an interior cavity receiving the cooking pot. A heating unit as in a resistance bar heater unit is supported by the combination shell and cooking pot and extends down into the cooking pot and features a generally horizontal portion suspended above the cooking pot bottom and preferably having a configuration of a horse-shoe with outer curved sides that generally follow the curvature of the supporting pot. The cooking pot is designed to hold sufficient cooking fluid to provide for deep frying relatively large single item food pieces as in a whole turkey of, for example, 8 to 18 pounds. The food item is preferably retained in a cooking basket that is dimensioned for insertion into the cooking pot. The cooking pot also preferably includes one or more volume reduction step-ins such as a bottom or lower one for doubling as a cooking basket support and/or an upper annular ledge step-in in the pot.

Abstract: Aspects of a method for preparing a chicken thigh product are provided. In this regard, a chicken thigh product may be prepared by seasoning and smoking a skinless bone-in oyster-cut chicken thigh, where the skinless bone-in oyster-cut chicken thigh comprises a thigh bone, thigh meat, and oyster meat. Preparing the chicken thigh product may comprise separating an uncooked chicken leg from an uncooked chicken carcass such that the oyster meat is separated from the pelvis of the uncooked chicken carcass and remains attached to the uncooked chicken leg. The skinless bone-in oyster-cut chicken thigh may be smoked until a texture of the skinless bone-in oyster-cut chicken thigh is substantially similar to the texture of cooked pork ribs.

Abstract: A method for modifying poultry products with beneficial fatty acids comprising feeding a fowl with a standard feed in which the animal or vegetable oil blend component of the feed is replaced by, or supplemented with, an oil blend consisting of at least 50% fish oil, canola oil (10-30%), soy oil and/or soap stock (0-40%) and linseed oil (0-30%), at total oil levels added to the feed from about 2.5% up to about 7.0%, calculated based on the final feed composition. The modified poultry products obtained maintain the natural smell and taste. Also described are chicken eggs, chicken meat and turkey meat having increased content of monounsaturated fatty acids and reduced content of saturated fatty acids.

Abstract: A method of producing at least one of a red meat product, a pork product and a poultry product that is substantially free of unhealthy saturated fats. The method includes the steps of taking hand selected meat cuts from the at least one of red meat, pork and poultry products and grinding up the hand selected meat cuts prior to mixing such ground up meat cuts with a predetermined amount of a pre-selected oil in an amount which is at least sufficient to produce at least one of a high omega-3 and a high omega-6 low fat free product.

Abstract: A method of heating an object using a dielectric heating. The method comprises positioning an object in a cavity of a dielectric heating oven, allowing a user to allocate an amount of energy to dissipate in the object during a temperature elevation of the object, and elevating the temperature of the object by using the dielectric heating oven according to the amount of energy.

Abstract: Disclosed are compositions and methods related to a eukaryote of the order Thraustochytriales and family Thraustochytriaceae which when cultured produce quantities of unsaturated fatty acids, such as omega 3 (n-3) and/or omega 6 (n-6) oils, such as DHA, EPA and DPA, capable of being purified and used as all such compositions are used and more, because of their means of production.

Abstract: Chlorous acid is generated from a chlorite salt precursor, a chlorate salt precursor, or a combination of both by ion exchange. The ion exchange material facilitates the generation of chlorous acid by simultaneously removing unwanted cations from solution and adding hydrogen ion to solution. Chlorine dioxide is generated in a controlled manner from chlorous acid by catalysis. Chlorine dioxide can be generated either subsequent to the generation of chlorous acid or simultaneously with the generation of chlorous acid. For catalysis of chlorous acid to chlorine dioxide, the chlorous acid may be generated by ion exchange or in a conventional manner. Ion exchange materials are also used to purify the chlorous acid and chlorine dioxide solutions, without causing degradation of said solutions, to exchange undesirable ions in the chlorous acid and chlorine dioxide solutions with desirable ions, such as stabilizing ions, and to adjust the pH of chlorous acid and chlorine dioxide solutions.

Abstract: The present invention is directed to improved preconditioners (12) especially useful for the production of high meat-content pet foods. The preconditioners (12) include an elongated housing (16) with one or more elongated, axially rotatable mixing shafts (18, 20) therein, each having a plurality of outwardly extending mixing elements (42, 44). The preconditioner (12) is provided with apparatus (56) for directing relatively large quantities of heated non-steam gas into the preconditioner (12) in lieu of most or all of the steam normally used with preconditioners. This serves to heat material passing through the preconditioner (12) without the addition of substantial moisture.

Abstract: The present disclosure provides for improved poultry products and methods of producing such poultry products by incorporating healthy lipids containing stearidonic acid into animal feed products. Furthermore, the present disclosure provides methods for producing said products. In one embodiment of the disclosure, a poultry animal may be fed feed comprising a transgenic plant product. In other embodiments of the disclosure, poultry white meat and dark meat products comprising SDA, EPA, DPA, and DHA are disclosed. In further embodiments of the disclosure, poultry eggs comprising SDA, EPA, DHA, and DPA are disclosed.

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

Abstract: The present disclosure generally relates to a high protein crispy poultry food product and method for preparing the same. The snack chip can contain chicken or turkey and have a fat content of between 0-20% by weight. The snack chips can be formed from dough containing 30-100% by weight of chicken or turkey and having a protein content equal to, or above 3% by weight. The dough can also have a moisture content of approximately 20-70% by weight. To achieve the targeted moisture content, dry dough products, such as corn masa, potatoes, or rice, can be mixed with the turkey or chicken. Add back, or partial drying can also be used to reduce the moisture content. Dry ice can also be added to the dough to sufficiently cool the dough to prevent it from sticking to the rollers.

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

Abstract: The invention involves silicone bands made from food-grade silicone and methods for using the silicone bands for food preparation and cooking. The silicone bands come in a variety of diameters and thicknesses, and may be used when food is prepared, then frozen and later cooked; to support food during cooking; or in food preparation when the food is not heated. The silicon bands may be stretched and placed over a food item prior to cooking and will support the food item during cooking. The silicone bands retain their elasticity when exposed to heat and will expand and contract along with the food item while cooking. After cooking is complete, the silicone bands are quickly and easily removed from the food without sticking to the food.

Abstract: Method for treating a large number of meat products, in particular slaughtered poultry or parts thereof, in which an additive is added to the meat products. The meat products are supplied to additive-adding means using a conveyor means, the conveyor means being designed to feed the meat products sequentially in groups or separately. The additive-adding means subject each meat product or each group of meat products to an additive-adding treatment which is adapted to the corresponding meat product or to the corresponding group of meant products.

Abstract: Food toppings and seasonings made from turkey meat, including turkey “bacon” bits and methods for their manufacture are provided. While turkey has long been an attractive alternative to red meat in nearly every food sector, there is presently no suitable alternative to the traditional pork-based bacon bits or the imitation bacon bits made from vegetable protein. Consumption of any type of red meat, including pork-based products such as genuine bacon bits, raises significant health concerns given the connection between red meat consumption and an increased risk of developing cardiovascular disease, cancer, and other significant threats to one's health. While imitation bacon bits generally do not raise such concerns due to their much lower saturated fat content, such bits often fail to match genuine bacon bits for taste, texture and appearance.

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

Abstract: An product and method providing for a value whole poultry product meat cut comprising a whole poultry carcass with the breast meat and tenders cut away with the breast skin remaining in tact. The semi-whole bird with the breast and tenders cut away with the breast skin in tact can be netted and/or packaged in a manner to have the look of a whole bird. The semi-whole poultry product can provide all of the normal meat yield to the consumer minus the breast and tender, while enhancing convenience, maintaining the appearance and aesthetic appeal and meeting the potential “per-pound” value of a whole chicken carcass.

Abstract: The present invention is directed to a color stable meat product for storage in an egg product and the method of making such products by adding a color agent to a raw meat or by adding a color coating to a processed and/or cooked meat.

Abstract: Deboned meat is subjected to processing in a surimi-type procedure in order to substantially reduce the heme content and thus the color intensity of the deboned meat, with bone marrow components and fat also being removed. When desired, the washed meat is subjected to dewatering, such as by pressing, in order to provide a color and fat reduced deboned meat. Multiple-stage separation is practiced, and the protein yield of the washed meat is advantageously elevated.

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

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

Abstract: Disclosed is a food package that includes a nutritional and an easy-to-preserve chicken food product, and, a can for storing the food product. The chicken food product includes a quantity of chicken liver, a quantity of chicken gizzard, a quantity of garlic, a piece of ginger, a quantity of cooking oil, a quantity of sweet soy sauce, and a volume of water. The chicken food product may be regularly utilized by people with a low blood count. Further, disclosed is a method for preparing the chicken food product that is preserved in the food package.

Abstract: The present invention discloses a structured protein composition which includes a structured protein product which can be combined with tofu, soy whey, or soymilk and a coagulant to form the structured protein composition. Restructured meat compositions and restructured food compositions which include the structured protein composition are also included.

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

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

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

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

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

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

Abstract: Co-precipitated carrageenan/xanthan gum compositions and a process for preparation are provided. The compositions are simple to prepare and provide functional performance in a broad range of food, specialty and industrial applications.

Abstract: The present invention relates to continuous processing of poultry. More particularly, poultry is processed for times and under conditions effective for maintaining the poultry muscle in a pre-rigor condition. hot boned poultry is ground or macerated to provide a ground or macerated poultry meat. The ground or macerated poultry meat is blended with salt and optionally nitrite or/and phosphate to provide a blended ground or macerated poultry meat. Blending is effective for providing a blended ground or macerated poultry meat with about 1.0 to about 3.5 weight percent salt, 0 to 200 ppm nitrite, and about 0 to about 0.5 weight percent phosphate, based on the total weight of the blended ground or macerated poultry meat. The blending is effective for providing a blended ground or macerated poultry meat having a temperature of about 26° F. to about 60° F. and a pH of 5.9 or greater.

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

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

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

Abstract: To increase the efficiency of utilizing protein, lipid and starch by ruminants, feed and urea-formaldehyde polymer are mixed in quantities suitable for a crosslinking reaction. The mixture is heated at a temperature, moisture content and time sufficient to covalently bond the urea-formaldehyde polymer with the proteins and starches to thereby protect the proteins, starches and contained lipids from degradation by rumen microbes.

Abstract: A method of manufacturing a pipe-burger includes the steps of: (a) mixing a predetermined amount of texture-rich meat with flavoring ingredients to form a burger meat; (b) extruding the burger meat into a tubular pipe mold to form an elongated pipe-burger meat in a skinless manner; (c) cooking the elongated pip-burger meat to form a cooked pipe-burger meat with coarse fiber; (d) providing a burger bun having an elongated burger cavity which is corresponding to the cooked pipe-burger meat; and (e) disposing the cooked pipe-burger meat into the burger cavity of the burger bread to form a burger product.

Abstract: The invention provides animal meat compositions and simulated animal meat compositions. In addition, the invention provides a process for producing structured colored protein-containing products. The process comprises co-extruding a protein-containing material and a reducing sugar under conditions of elevated temperature and pressure.

Abstract: The present invention is generally related to the treatment of hyperphosphatemia in domestic animals. It is specifically directed to compositions containing phosphate binders that are palatable to domestic animals and methods using such compositions. In a composition aspect, the present invention provides a composition that includes: a rare earth compound (e.g., lanthanum oxycarbonate or lanthanum carbonate hydroxide), calcium salts (e.g, calcium carbonate or calcium acetate), aluminum salts (e.g., aluminum hydroxide or a hydrophilic exchange resin; and an ingredient of domestic animal food, wherein the ingredient is selected from a group consisting of chicken, beef, lamb, chicken meal or lamb meal, corn, rice, bone meal, fish meal, fish, egg product, beef, beef meal, corn gluten meal, poultry by-product meal, wheat flour, beef tallow, maple syrup, honey, apple, flaxseed, flaxseed meal, rice bran and germ, oats, barley, and wheat bran.

Abstract: An apparatus (10) for washing eviscerated poultry carcasses (12) has a housing (11), a conveyor (15a) for moving the shackled poultry carcasses through the housing. A guide bar (24) tilts the poultry carcasses (12) from a vertical position for spraying by a first set of nozzles (23). The first set of nozzles (23) delivers a cleaning solution (100) at a sufficient flow rate and line pressure, whereby a portion of the cleaning solution (100) is deflected back out the rear opening (12d) of the poultry carcass (12).

Abstract: The present invention creates a process for treating the surface of fresh meat, in which the meat is treated with a hydrocolloid based on collagen, in particular gelatine, animal glues, collagen, caseins, whey proteins and/or their hydrolysates as well as their mixtures with one another. In particular a weight loss of the meat during storage due to escaping drip is thereby prevented. In the process according to the invention the meat is preferably treated with 0.2 to 1.5 wt % of hydrocolloid, referred to the weight of the meat. It is possible with said process to treat all kinds of meat suitable for human consumption, in particular mammal meat, poultry and fish.

Abstract: The invention relates to a method for cooling slaughtered poultry, including the steps of: positioning the poultry with spread legs, with the abdominal cavity upward and oriented in the transporting direction of the poultry; and transporting the positioned poultry through cooled flowing water, wherein the transporting direction of the poultry is opposed to the flow direction of the water such that water flows around and through the poultry from the abdominal cavity toward the neck cavity. The present invention also relates to an installation including: positioning means for receiving the slaughtered poultry with the abdominal cavity oriented upward in the transporting direction; transporting means for transporting the positioned poultry; and cooling means comprising a container for cooled and flowing water, wherein the flow direction is opposed to the transporting direction, and to the treated poultry.