Abstract: The present invention relates in particular to a raw material for producing minced meat, to a method for producing food items therefrom, to the food items thus obtained and to the use thereof.

Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.

Abstract: A process for preserving frozen ground meat comprises the steps of a) packaging frozen ground meat in a sealed package; b) placing the packaged frozen ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged frozen ground meat to an elevated pressure of at least about 50,000 psi pressure so the packaged frozen ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged frozen ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about ?50° to about 45° F.; e) then reducing the pressure on the packaged frozen ground meat to ambient pressure; and f) removing the packaged frozen ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures.

Abstract: The invention pertains to process for manufacturing whey protein concentrate (WPC) from whey, said process involving (a) providing acidified whey; (b) increasing the pH of said acidified whey using one or more carbonate salt(s), preceded and/or followed by ultrafiltration, and (c) subjecting the ultrafiltered carbonate-containing whey to spray drying. A WPC is provided having improved functional properties, particularly increased gel strength and reduced salt sensitivity (i.e. meaning that the functional properties of the WPC are affected by salt to a lesser extent).

Abstract: A method and apparatus for separating lean meat and/or fat from lean meat-containing material, including combining a particulate material with fluid carbon dioxide. The material and fluid is introduced into a vessel and is separated into low density and high density fractions. The material from the low density fraction is removed via an outlet and has a higher percentage of fat than the material introduced into the vessel. The material from the high density fraction is removed via an outlet and has a higher percentage of lean meat than the material introduced into the vessel. The vessel can include a centrifuge bowl or an inclined vessel. Separation is achieved via gravity or the application of an artificial force field, such as centrifugal force, to separate particulates high in density from those low in density.

Abstract: Semi-dry or dry sausage, and method of preparing semi-dry or dry sausage, including removing moisture from cooked and diced or sliced meat using hot oil. The semi-dry or dry sausage may be prepared by mixing raw ground meat and seasoning, extruding the seasoned ground meat, cooking the extruded meat, dicing or slicing the extruded meat, and immersing the cooked diced or sliced meat in oil at a time and temperature sufficient to remove moisture from the cooked meat to form a semi-dry or dry sausage. The time and temperature can be selected to achieve a desired moisture to protein ratio in the sausage.

Abstract: The present invention relates to the production of pig-fat substitutes that comprise a mixture of at least two of the following oils: palm oil and at least one of the following polyunsaturated and/or monounsaturated oils, namely sunflower and/or safflower oil, canola, soya, olive and high oleic sunflower and/or high oleic safflower oil. This substitute can be used in meat and bakery products.

Abstract: The present embodiments include a ground meat, processed meat, game meat, or sausage that has improved health and taste characteristics. The embodiments include the addition to the meat of a fat emulsion that includes a healthier group of edible oils component, fiber component, water component, and other components that can add additional dietary benefits.

Abstract: The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.

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

Abstract: A centrifuge has an inner and an outer screw. The outer screw transfers material towards a cone-shaped section that leads to an outlet of the centrifuge. A mixture of meat components, liquid carbon dioxide, gas, and optionally water, is spun in the centrifuge. The dense components, such as lean meat, will accumulate away from the axis of rotation and be transferred by the outer screw towards the cone-shaped section. The less dense components, such as fat and adipose tissue, accumulate toward the center of rotation, and are transferred toward an outlet of the centrifuge via the inner screw. Gas accumulates in the proximity of the cone-shaped section and impedes liquid carbon dioxide from exiting with the dense components. The centrifuge is pressurized, which maintains carbon dioxide as a liquid.

Abstract: The invention generally relates to the meat industry, specifically it relates to meat products which are firstly intended for pets, in particular for cats and dogs, or other domestic animals whose feeding diet includes natural meat and, more specifically the invention relates to a food product simulating natural meat chunks or pieces and a method for producing same. The disclosure of the invention provides for a food product having pieces simulating a piece of natural meat, wherein one of the surfaces of each piece has a distinctly defined structure similar to the striated muscle fiber structure of natural meat. The disclosure of the invention provides also a method for producing such food product.

Abstract: A coral is washed with purified water or tap water, and a crushed coral is heat-treated. Proteins and other organic matter are incorporated between calcium molecules in the coral skeleton, and the organic matter is decomposed and released as volatile components. In the skeleton from which organic matter is released, a calcium skeleton having a porous structure is formed, and the surface area of pores is increased. A hydrogen gas can be retained in the structure by adsorbing a hydrogen gas to the pores in such a calcium skeleton a porous structure (micropores). The resulting coral powder, with which ions dissolved in water are easily extracted, shows a low oxidation reduction potential when dissolved in water.

Abstract: Pet treats and methods of manufacturing pet treats comprising unprocessed meats are disclosed. The unprocessed meats are not extruded, ground, emulsified, liquefied, partially liquefied, or made into a powder. The unprocessed meats may be combined with natural and/or un-natural binding agents and may also be combined with natural and/or un-natural preservatives. The combination may be formed into shapes in which the pieces, bits, and/or parts of the unprocessed meat may, or may not, be visible within the production product, yet contained within.

Abstract: A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.

Abstract: Cooked meat servings have puffed, crunchy skins surrounding tender and succulent flesh portions. Entire meat pieces including the flesh portions and the skin portions covering or encasing the flesh portions are cooked in a manner that leaves neither portion under- or over-cooked.

Abstract: Methods for the production of minced meat products with the incorporated feta cheese pieces dispersed throughout the product and with the incorporation of olive oil. The products prepared by the methods of the present invention have exceptional solidness, as far as structure is concerned, and retain the organoleptic characteristics of the feta cheese pieces contained within the products, and the physical-chemical characteristics of the incorporated olive oil.

Abstract: Preparation method for meat-based products with the direct incorporation of olive oil and the addition of the feta type cheese, which involves the following stages: (a) mixing of fat-free meat with water, salt, preservatives and auxiliary salts (b) addition of olive oil and mixing (c) addition of feta pieces and mixing (d). storage of the mixture with simultaneous vacuum application and pasteurization (e) deep-freezing of the product. The meat-based products with olive oil and feta prepared in line with the aforementioned method have exceptional solidness, as far as structure is concerned, and retain the physical-chemical characteristics of the olive oil and the organoleptic characteristics of the feta contained in the products. Using the aforementioned method, preparation of such products can be assured even without the incorporation of olive oil, with the addition of feta type cheese only.

Abstract: A method includes producing a flowing sheet of comminuted foodstuff and then exposing the flowing sheet of material to a processing fluid in at least one of the major surfaces of the sheet. The transverse dimension of the flowing sheet of material may be generally equal to a dimension of the foodstuff pieces making up the comminuted foodstuff. The processing fluid may enter the sheet of material through one or both of the opposing surfaces used to form the sheet. Discrete openings may be formed through a wall of material used to form one of the major surfaces of the flowing sheet of material, and the processing fluid may be applied through such discrete openings. The processing fluid may also be applied through a porous and permeable material included in, or making up, a wall used to form one of the major surfaces of the flowing sheet of material.

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 a foodstuff and methods and systems of making the same.

Abstract: With this method to produce any stuffing/batter is the possibility given to produce any kind of sausage, salami, Beef jerky stick/bar with and without skin, but without Starter-culture, ATP/ATN or any phosphates, chemicals, any Preservatives (nitrites or other), Binding-agents (rice, soy, wheaten or other), oil, sugar, sweetener and/or external acids or other thinks; but with a long shelf-time and the color of freshness, like fresh/raw sausages(up to 3 weeks). Salamis produced in 7 hours/ready to pack and have a shelf-time up to a 1.5 years. Beef jerky sticks/bar can be hold from 1 month to 10 Years without refrigeration. Using the meat/muscle-protein and there structure in a new way. This opens us possibility to use a meat/muscle-mass as transporter in the pharmacy or any there else.

Abstract: A food press utensil is disclosed that varies incrementally as needed a weight of the utensil for pressing and cooking different food items on a cooking surface, wherein weight adjustment of the food press, by stacking of a plurality of food presses or other compatible weights, results in even heat distribution on the food to allow for uniform cooking and browning. The food press further can comprise a plurality of apertures through the body of the food press, to allow steam to vent and thus to prevent the food from becoming soggy as it cooks. The food press also can be made to accommodate a surface area of the food that exceeds a surface area of the food press, and thus can be used in any pan or griddle. The invention further can comprise a scraper surface to effect debris removal and preparation of the food cooking surface.

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: The present invention provides methods for producing a fermented sausage, such as a semi-dry or dry fermented sausage. The methods include adding to a sausage batter a processed mustard, where the processed mustard may include characteristics chosen from a total phenolic content of at least 21 mg FAE/gram processed mustard, an antioxidant capacity of at least 900 micromol/100 grams processed mustard, no detectable myrosinase activity, and a combination thereof. The present invention also provides fermented sausage, such as a dry fermented sausage, that includes vegetable protein. The vegetable protein may be at a level of at least 0.01% (wt/wt).

Abstract: This invention relates to a restructured meat product, comprising; (A) a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis; (B) a comminuted meat; and (C) water. In another embodiment, the invention discloses a process for preparing a restructured meat product, comprising the steps of; hydrating (A) a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis in water until the water is absorbed and the fibers are separated; and adding (B) a comminuted meat, wherein the temperature of the comminuted meat is below 10° C.; and mixing the fibrous material and the comminuted meat to produce a homogeneous, fibrous and texturized meat product having a moisture content of at least 50%.

Abstract: The present invention relates to methods for inhibiting the growth of pathogenic microbes in food products. In an embodiment the invention is a preservative composition including lactic acid or a salt thereof, acetic acid or a salt thereof, and propionic acid or a salt thereof. In an embodiment, the invention is a food product including lactic acid or a salt thereof, acetic acid or a salt thereof, and propionic acid or a salt thereof. In an embodiment, the invention includes a method of making a food product including adding an antimicrobial preservative composition to a composition comprising a meat, the antimicrobial preservative composition comprising lactic acid or a salt thereof, propionic acid or a salt thereof, and acetic acid or a salt thereof. Other embodiments are also included herein.

Abstract: The present invention is aimed to retain the taste and texture of infant and toddler food products that have been frozen. By employing a slow-churning freezing process, the frozen infant and toddler products are lighter in color, smoother and creamier in texture and possess a better taste profile. The invention further comprises methods of making and using such products.

Abstract: The disclosed inventions include microalgal biomass high in protein and fiber, wherein the biomass has been manufactured through heterotrophic fermentation. The materials provided herein are useful for the manufacture of meat substitutes and meat enhancers, as well as other food products that benefit from the addition of digestible protein and dietary fiber. Structural properties of foods are enhanced through the use of such materials, including texture and water retention properties. High in protein and fiber food materials of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose.

Abstract: The invention provides novel food compositions having a realistic meat-like appearance, feel, and texture. The compositions comprise from about 40 to about 90% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 60 to about 10% of a meat slurry, wherein the meat slurry comprises meat and one or more humectant plasticizers in a meat:humectant plasticizer ratio of from about 20:80 to about 80:20. The compositions are produced by heating a preconditioned mixture of the food components under pressure and then expanding the heated composition to form the food composition.

Abstract: The invention relates to a method for shaping at least one food product by cryo-extrusion using an extruder that comprises at least one extrusion screw driven by a motor and a die at the outlet of said at least one extrusion screw, characterised in that it comprises measuring at different times ti and ti+1 the intensity I consumed by the motor, the rotation speed of said at least one extrusion screw being increased if the intensity difference ?I between ti and ti+1 is positive and higher than a predetermined value.

Abstract: A process for preparation of food snack comprising steps of soaking raw cereals in water, boiling, freeze drying followed by addition of dry ingredients. A process for preparation of vegetable preparation comprising steps of boiling of vegetable/cereal followed by freeze drying and addition of dry ingredients. A process for preservation of vegetables comprising steps of soaking, blanching/boiling and freeze drying followed by application of a layer. Further, this invention is directed to paneer preparation comprising of paneer, vegetable, spices and flavourings. A curry masala preparation comprising of vegetable, spices and flavourings. A KOFTA preparation comprising of KOFTA, vegetable, spices and flavourings. The ingredients are freeze, dried wherever required.

Abstract: Meat emulsion products and methods for producing meat emulsion products are presented. Meat emulsion products are produced that have realistic fiber definition. In an embodiment, the meat emulsion products comprise a protein, a fat and a plurality of colors and/or textures. The meat emulsion products further comprise a plurality of linear strands of fiber-like material affording the meat emulsion product a realistic meat-like appearance.

Abstract: A method for producing an extruded food product comprising from about 25% to about 77% meat and vegetable protein by continuously introducing components of the food product to an extruder wherein the components include meat and vegetable protein; mixing the components to produce a mixture in the extruder; heating the mixture in the extruder to produce the food product; extruding the food product from the extruder through the extruder die; and cooling the food product. The product may further comprise plasticizers and be substantially free of cross-linking compounds. Generally, the product is a meat analog having a fibrous texturized appearance characteristic of meat.

Abstract: Disclosed is a one-piece edible filling for a meatball sandwich, formed from ground meat or other foodstuff which can be readily molded or shaped. The filling includes a generally flat base with an array of projections protruding from the base, such that the projections are connected together through the base. Each projection generally has the configuration of a meatball or portion thereof. The filling can be configured to form a filling for bun, roll or other sandwich casing to form a meatball sandwich when combined with said sandwich casing.

Abstract: The present invention relates to providing an animal chew formed of rawhide and edible resin. The edible resin may be positioned on the outer surface of the rawhide and/or retained within the rawhide. The edible resin may include one or a mixture of starch, gluten, vegetable protein, carbohydrate or fat.

Abstract: Low fat meat compositions are provided that contain ingredients that act synergistically, allowing the compositions to successfully cook and surface char at temperatures of 700 degrees Fahrenheit and above, in one step, consisting of meat, water, textured protein concentrate, water binders, a fat binder/emulsifier/dispersion agent, and salt. These compositions reproduce the mouth-feel, taste, and texture of 100% meat char-broiled in the same manner. The invention makes possible high temperature cooking of meat compositions at lower fat content, far less than 19%, which was not possible prior to this invention. The preferred embodiment reduces the percentage of fat to a range of 9-11.25%, plus a negligible amount of fat from the non-meat ingredients, and this compares very favorably to 22% fat content stated as the optimum requirement, by the Nieco Company, manufacturer of high temperature broilers.

Abstract: A stable okara concentrate is provided, being a protein-rich powder to be used in producing healthy foodstuffs, enriched in proteins, dietary fibers, and free of cholesterol, essentially consisting of natural materials not contacted with any toxic or harmful substances during their production. Useful premixes for use in food industry or household are also provided. The concentrate may be made from a by-product obtained in soybeans processing. Food products comprising the okara concentrate are also provided.

Abstract: A method for making a food product that is suitable for human consumption, has a firm texture and is made from a mixture of protein-containing ingredients and vegetable. Finely ground vegetable is first dejuiced in a separating device, such as a decanter, a press or a centrifuge, and the dejuiced vegetable is then kneaded into the protein-containing ingredients without further processing. An ingredient for addition to food products suitable for human consumption, including dejuiced vegetable with a moisture content of at least 55%, is also contemplated. A dough or paste composed of protein, fat, starch, processing aids and vegetable, amongst other ingredients, whereby the vegetable is added in the form of a kneadable dejuiced vegetable, and also to products made from or with the dough or paste is further contemplated.

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: A pet food product is produced having a colored exterior that simulates the appearance of real meat that has been imparted a marinated or grilled appearance. The product may be manufactured using a vegetarian (meat free) formulation or a formulation combining meat with dry proteinaceous materials. The ingredients are processed to form an emulsion-like mixture, which is rapidly heated in a confined zone to allow the protein to coagulate. An injector/shredder assembly is positioned in the zone to disrupt and shred the coagulated product mass and inject a colorant. The colorant adheres to some of the exterior surfaces of the final product to create a simulated grilled or roasted appearance.

Abstract: A method for preparing cooked particulate meat products using a starter culture, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixed with dry cure which includes a starter culture to form a raw meat mixture, cooled, and stored long enough to allow for partial fermentation. The raw meat mixture is then ground and diced to a second size in a first dicer, evenly spread onto a cooking belt, cooked in one or more continuous cooking ovens to form a cooked meat mixture and diced again to a third size in a second dicer.

Abstract: A pet food and method for manufacturing pet food is provided. The method includes extruding a base meal formulation, grinding the extruded meal, and pressure forming the ground meal into solid form.

Abstract: The present invention relates to meat product compositions, including meat analog products, including at least one type of bran material as a meat extender. Use of the bran material, such as a stabilized rice bran, provides an extender with added nutritional and cost-effective benefits, while retaining the organoleptic properties of the resulting meat product or meat analog product composition.

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: A method is provided for tracking ground meat to the animal or animals from which the meat was harvested. The method includes obtaining animal portions that have information that is associated with the animal portions. The animal portions are loaded into a conduit or a vessel that includes a meat grinder. The amount of portions entering the conduit or the vessel are measured. The portions are ground into ground meat, and the amount of ground meat leaving the conduit is again measured. With the aid of a computer, when the amount of ground meat leaving the conduit corresponds to an amount of the portions that enter the conduit, the information that had been associated with the unground animal portions can also be associated with the ground 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 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.