Abstract: A pet food composition which comprises a retortable diet having large quantities of moisture in admixture with a sufficient amount of psyllium to provide pet food in an essentially homogeneous mass after manufacturing.

Abstract: A manipulating apparatus (10) receives a plurality of previously frozen pieces of pH modified foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain in a frozen state. The physical manipulation causes relative movement between various points within the volume of the workpieces (23) and kills microbes within the foodstuff. One preferred pH modifying arrangement includes a supply of NH3 gas (11) and a pump (9) for placing the comminuted foodstuffs to be processed and the NH3 gas together under an operating pressure for a period of time sufficient to increase the pH of the foodstuffs.

Abstract: A method of making formed food products from food purees is disclosed. These products are ideal for use with children or adults who are unable to effectively chew their food due to age or illness. In this method, the food material is comminuted and mixed with relatively low levels of a lubricant/thickener and optionally flavoring or nutritional components (preferably after or while the food material is at a temperature of at least about 71° C.), transferred to a mold preferably in the shape of the original food product, and frozen. The food products made by this method are also disclosed.

Abstract: A shaped hot dog is formed by providing a wiener with cuts extending longitudinally from each end a distance selected to maintain a cylindrical middle portion intact. The cuts form distal portions which extend away from each side of the middle portion. The distal portions curl outwardly on cooking, and the resulting shaped hot dog has an appealing shape which in a preferred embodiment resembles a spider.

Abstract: Methods for producing meat emulsion products as well as products so produced are disclosed. Meat emulsion products are produced that have realistic fiber definition. The meat emulsion product comprises a body member including protein and fat and having a plurality of linear strands of fiber-like material affording the meat emulsion product a realistic meat-like appearance.

Abstract: A dietary fiber product having a water absorption capacity of 8 to 15 times its weight and process for producing the same. The process includes the steps of selecting carrot material as the source for the fiber product (21), leaching a puree of the carrot material with an aqueous solution to remove the sugars from the carrot material (26), sizing the particles in the carrot material (34), bleaching the sized carrot material (41), reducing the moisture content of the bleached carrot material (46), flash drying the carrot material (43) and milling the dried carrot material to produce the dietary fiber product (49). A product produced by the process and apparatus for performing the process are disclosed, as are food products made from the carrot-based dietary fiber.

Abstract: A method of preparing particulate calcium phosphate animal feed minerals and useful carbon dioxide by coreacting calcareous proteinacious by-products recovered from poultry hatcheries with phosphoric acid. Aqueous hatchery by-product containing protein and calcium in a weight ratio between 0.25 and 1.25 is comminuted until the contained dry matter particles exhibit diameters less than 1 millimeter and are reactive with phosphoric acid. The calcium in the comminuted hatchery by-product is coreacted with phosphoric acid using between one and two mols of P per mol of Ca until carbon dioxide formation ceases and the reacted aqueous hatchery by-product exhibits a pH between 2 and 4. The calcium phosphate granules are dried by commercial means until the protein hardens and forms a matrix bonding the calcium phosphate into attrition resistant granules of animal feed mineral.

Abstract: The subject invention relates to a method of making pepperoni flakes or pepperoni. The applications for this invention are broad and would encompass any flavoring for a meat topping or ingredient product. Generally, the subject invention includes the use of fat raw materials rather than a lean/fat blend, the use of an emulsifier to reduce fat particle size and connective tissue, and a low moisture protein ratio of the end product. In addition, this method results in a rapid speed of the process. The product mixture is ground, cooked, and conveyed to a drum drier. The speed of the drum drier is determined by the desired moisture protein ratio, which is 1.6:1 or less for pepperoni.

Abstract: A method for producing an animal feed or food item wherein at least one first flow of a viscous mass solidifies under corresponding first process conditions and at least one second flow of a mass of similar viscosity as the first flow, which second flow liquefies under corresponding second process conditions, are mixed in such a way that the individual flows are superimposed in layers. In a next step the flows are subjected, either sequentially or simultaneously, to the process conditions required for the solidification of the first flow and liquefaction of the second flow. A product produced in accordance with the method is described.

Abstract: A dried minced or ground meat product, comprising: a cut or slice of a piece of a minced or a ground meat, such as sausage, salami, pepperoni, or the like, is dried using a microwave, gas, solar, or electric oven, so that fat and moisture are removed from the piece of minced or ground meat. The dried piece of minced or ground meat has a substantially lower fat and water content than the minced or ground meat and may be configured as a chip, a stick, or other desired geometric configuration. The dried piece of minced or dried meat is consumable alone or in combination with other food products.

Abstract: A canine pet food composition comprising a meat based material having an essentially solid mass assuming the shape of the container in which it is packed, said pet food having meat particles with a moisturized appearance and visually recognizable discrete food particles upon slicing the pet food mass after departure from the said container.

Abstract: A method for surface treating animal tissue is provided by the invention. The method includes the steps of providing animal tissue having an average size of between about 0.5 inch and about 16 inches in length, introducing the animal tissue into a bath provided at a temperature of between about 80° C. and about 150° C. for between about 25 seconds and about 150 seconds, and recovering the animal tissue from the water bath. A pasteurization unit is provided for continuous processing of animal tissue.

Abstract: A manipulating apparatus (10) receives a plurality of previously frozen pieces of foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain at least partially in a frozen state. The physical manipulation causes relative movement between various points within the volume of the workpieces (23) and kills microbes within the foodstuff. The treatment process may include physically manipulating the foodstuff in multiple cycles to enhance microbe kill.

Abstract: A method for preparing modified ingredients and feed to improve performance and/or feed utilization of animals. An animal feed and method for preparing an animal feed. An enhanced method for preparing an animal feed and an enhanced animal feed. This invention also relates to the use of irradiation technology of a feed component for one animal whereby an enhancement is provided, including but not limited to, feed gain performance and the like.

Abstract: The invention relates to a process for producing patties of minced meat, comminuted bread or comminuted rolls, eggs and chopped onions which are mixed to form a mixture and shaped to form a patty. It is an object of the invention to provide a process and a meat patty which differs in appearance and taste from the conventional meat patties and in addition has an improved shelf life. The object is achieved by the meat being cured pork.

Abstract: A process for preparing diced or sliced sausage, e.g. pepperoni, includes the steps of preparing the meat mixture by grinding and mixing to specification. The sausage is stuffed into casings or is extruded into sheet form for fermentation and cooking, following which the cooled meat mixture is chilled to 35° F. or lower and sliced or sliced and diced. The product is thereafter conveyed to a spiral dryer where it is exposed to relatively warm (about 50° F. to 120° F.) air at an initial relative humidity of 50% or less, preferably 30% or less, under turbulent air flow. The dried sausage is then conveyed to a chiller or freezer. Pepperoni prepared in this process has desirable flow characteristics when compared to product made using known pepperoni manufacturing processes. In the most preferred embodiment the conditioned air enters the lower portion of the spiral dryer along with the meat pieces and the resulting product is more consistent than if conventional top/down air flow was used in the dryer.

Abstract: The subject invention relates to a method of making pepperoni flakes or pepperoni. The applications for this invention are broad and would encompass any flavoring for a meat topping or ingredient product. Generally, the subject invention includes the use of fat raw materials rather than a lean/fat blend, the use of an emulsifier to reduce fat particle size and connective tissue, and a low moisture protein ratio of the end product. In addition, this method results in a rapid speed of the process. The product mixture is ground, cooked, and conveyed to a drum drier. The speed of the drum drier is determined by the desired moisture protein ratio, which is 1.6:1 or less for pepperoni.

Abstract: “Trail Mix Tenders” are formed, smokehouse dried, snack meat food products nutritionally enhanced by the inclusion of both dried fruits and/or crushed nuts or seeds. The inclusion of these nutritional adjuncts is achieved in the pre-smokehouse preparation of the meat. The selected meat is placed into a grinder/mixer with seasonings and a chosen fruit/nut/seed combination in a ratio of between 20%-40% adjunct to 60%-80% protein (meat). Mixture is left to “set” approximately 8 hours. It is then processed by extruding the blended materials through a flattened “horn” forming individual strips/sticks. These are then placed into a heated smokehouse and smoked/cooked to an internal temperature of 175 degrees and a moisture to protein ratio of 1.9-1.0.

Abstract: Disclosure is made of a process for producing foamed processed meat foods which comprises mixing meat with sodium chloride under agitation (so-called “shio-zuri”), foaming the resultant composition by stirring and then molding and heating it, and foamed processed meat foods produced by this process. The processed meat foods of the present invention are characterized by soft and light texture.

Abstract: A canine pet food composition comprising a meat based material having an essentially solid mass assuming the shape of the container in which it is packed, said pet food having meat particles with a moisturized appearance and visually recognizable discrete food particles upon slicing the pet food mass after departure from the said container.

Abstract: A high-pressure processing method which can produce fish meat and/or a kneaded fish meat products having improved sterilizability, texture and taste by a treatment at a relatively low pressure range is provided. A low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products which performs high-pressure treatment at low temperature of a frozen preparation of fish meat and/or a kneaded fish meat product obtained by freezing fish meat and/or a kneaded fish meat product after dehydration treatment or without dehydration treatment thereof while maintaining it in a frozen state is provided. Since fish meat and/or kneaded fish meat products which is sufficiently sterilized, has good storability, and has favorable texture can be obtained by the above method even when subjected to high-pressure treatment at a relatively low pressure range, the method is useful in the field of fish meat and/or kneaded fish meat products.

Abstract: Methods for producing meat emulsion products as well as products so produced are disclosed. Meat emulsion products are produced that have realistic fiber definition. The meat emulsion product comprises a body member including protein and fat and having a plurality of linear strands of fiber-like material affording the meat emulsion product a realistic meat-like appearance.

Abstract: An animal food includes an aromatic substance identical with that of meat, offals of animals or a combination thereof, and which is an extract from the meat, offals or the combination thereof. An extract of vegetables is also included in the animal food. Water is added for forming an animal beverage with the percentage of the extracts of meat, offals, vegetables or a combination thereof being no more than 8% of the total weight of the animal beverage.

Abstract: A novel meat extender composition for boosting the nutritional value of meat contains a four component dry mix system of whey protein concentrate, maltodextrin, a starch and non-fat dry milk. Additional vitamins, minerals, spices and a flavor enhancer may also be added to improve the organoleptic characteristics of the meat which is preferably ground or chopped for easier consumption.

Abstract: The disclosed invention includes extrusion apparatus, wherein and by which ground meat replicates selected cuts of natural, unground meat. A ground meat product substantially free of bone and heavy tissue is extruded through a die having a perforated area extending sidewise of the die and constituting at least one row of a series of elongate openings extending closely end-to-end along the perforated area in preferably multilayer rows, the openings of the outer layers of which preferably intercommunicate end-to-end, or even interconnected end-to-end so that a continuous ribbon-shaped, stranded, intermediate product is extruded and may be cut transversely to make final, stranded meat products, both intermediate and final products being preferably enclosed substantially peripherally by an envelope of side by side, substantially merged, longitudinal strands of ground meat that substantially replicates a cut of natural, unground meat.

Abstract: An initial comminuted meat product (21) is exposed to ammonia to produce an ammoniated meat product. The ammoniated meat product is further comminuted in a comminuting device (12) to produce a further comminuted meat product (22). The ammonia exposure to the original comminuted meat product (21) is controlled to result in a pH of at least around 6.0 in the further comminuted meat product (22).

Abstract: A process for preparing diced or sliced sausage, e.g. pepperoni, includes the steps of preparing the meat mixture by grinding and mixing to specification. The sausage is stuffed into casings or is extruded into sheet form for fermentation and cooking, following which the cooled meat mixture is chilled to 35° F. or lower and sliced or sliced and diced. The product is thereafter conveyed to a spiral dryer where it is exposed to relatively warm (about 50° F. to 120° F.) air at an initial relative humidity of 50% or less, preferably 30% or less, under turbulent air flow. The dried sausage is then conveyed to a chiller or freezer. Pepperoni prepared in this process has desirable flow characteristics when compared to product made using known pepperoni manufacturing processes. In the most preferred embodiment the conditioned air enters the lower portion of the spiral dryer along with the meat pieces and the resulting product is more consistent than if conventional top/down air flow was used in the dryer.

Abstract: A method of preparing a trace element solution includes the steps of providing at least one EDTA-complex, providing a sodium selenite solution, and combining the EDTA-complex(es) and the sodium selenite solution to form a trace element solution. An EDTA complex is prepared by using disodium EDTA or EDTA acid, selenium, and any other suitable mineral.

Abstract: A method of making crunchy bacon bits from raw bellies. The raw bellies are sized and mixed with water and curing ingredients to form a product mixture. The product mixture is placed in a vessel with agitation. Then, the mixture is heated to above 120° F. wherein protein within the product mixture is substantially denatured. The product mixture is then cooked under a vacuum until the product mixture attains a product moisture content of 5% or less and a water activity level of 0.30 or less.

Abstract: Ammonia is first applied to a meat product to produce an ammoniated meat product. The ammoniated meat product is then contained in a treatment vessel in a treatment gas atmosphere substantially free of ammonia gas. Once the ammoniated meat product is contained in the appropriate atmosphere, the treatment method includes increasing the pressure in the treatment vessel to an operating pressure greater than the vapor pressure of ammonia at the temperature of the ammoniated meat product being treated. The operating pressure is held within the treatment vessel for an operating period effective to reduce the amount of ammonia gas which escapes from the meat product after the product is placed again under atmospheric conditions.

Abstract: The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process. The stabilizer is especially suited for use in cased meats such as sausage, frankfurters, and bologna.

Abstract: This invention relates to a food snack comprising light, crispy wafers of dried minced food, typically dried minced meat and a process for making the food snack. The process includes the steps of dicing and mincing the food, feeding the food into a sausage casing, freezing the food in the casing, cutting the food into slices and drying the slices.

Abstract: A stream (A) of first foodstuff has a first pH and a stream (B) of second foodstuff has second pH. The first pH and second pH are oppositely related to a third or target pH for the foodstuff such that one pH level is above the target level while the other pH level is below the target level. The two streams (A) and (B) are combined in a proportion to produce a combined or third foodstuff at the target pH. The first pH and second pH are sensed or otherwise determined, preferably on a continuous basis, and then these pH values are used to determine the proportion at which the stream of first foodstuff and stream of second foodstuff are combined and mixed. Particularly, the pH modification can be loosely controlled to produce an over-modification in the first foodstuff and then the stream (B) of second foodstuff may be combined with the stream (A) first foodstuff to produce a stream (C) of material having the target pH.

Abstract: A method is provided for making a helical food product. The method includes the step of extruding one or more plastic food substrates through a nozzle into a hollow shaped part. Relative rotation of the nozzle and the shaping part is caused, thereby forming a product of helical configuration. A fluid barrier agent is applied to the outer surface of the product as it is dispensed from the nozle into the shaping part, which barrier agent is adapted to prevent reannealing of adjacent turns of the helical product.

Abstract: Methods for producing meat emulsion products as well as products so produced are disclosed. Meat emulsion products are produced that have realistic fiber definition. The meat emulsion product comprises a body member including protein and fat and having a plurality of linear strands of fiber-like material affording the meat emulsion product a realistic meat-like appearance.

Abstract: This invention discloses the method of producing a food product by dissolving konjac flour in alcohol to form a paste, mixing ingredients such as soybean protein, a viscosity enhancing agent, a gelatinizing agent and a hardening agent with the paste, freezing the paste mixture and then kneading the frozen mixture with frozen processed meat to produce a good tasting low fat meat product.

Abstract: The present invention provides a method for efficiently making dry-cured meat portions whose weight, size, and shape are easily controlled during manufacturing. The method includes preparing a very thin slice of the cured meat, which is approximately double the size and less than the desired weight of the final portion. To this slice is added a make weight slice of remnants and ham fat, or other binding agent. The “make weight slices” are formed by 1) mixing the lean remnants with semi-emulsified ham fat; 2) placing the mixture into a vacuum stuffer and stuffing the mixture into a fibrous casing; 3) freezing the stuffed casings; and 4) slicing the stuffed casings to form the make weight slices of a desired weight. The make weight slices made according to this method are easy to handle and have a consistent, known weight. The method greatly simplifies the process of making the controlled-weight serving portions.

Abstract: A method for surface treating animal tissue is provided by the invention. The method includes the steps of providing animal tissue having an average size of between about 0.5 inch and about 16 inches in length, introducing the animal tissue into a bath provided at a temperature of between about 80° C. and about 150° C. for between about 25 seconds and about 150 seconds, and recovering the animal tissue from the water bath. A pasteurization unit is provided for continuous processing of animal tissue.

Abstract: A method of forming clamshell shaped ground meat food article comprising the selective alignment of the meat fibers thereby producing a clamshell shape when cooked. The meat fibers are aligned through the extrusion of the ground meat through a closed channel to an aperture. The ground meat is briefly detained at the aperture while the aperture is closed resulting in a realignment of the fibers. The aperture is then opened allowing a predetermined amount of meat to pass through the diaphragm, upon which the diaphragm is closed to sever the predetermined amount. The severed portion is then cooked whereby the contraction of muscle fibers form the desired shape.

Abstract: The invention provides a meat product comprising extruded inner core of meat substrate and one or more co-extruded outer layers wholly or partly around the core, wherein at least one of the outer layers consists of a meat or fat emulsion. The fibers within the meat or fat emulsion layer are distributed substantially uniformly within the emulsion layer and are disoriented, so as to improve the cohesiveness of that layer. The invention also provides an extrusion nozzle for forming the meat product of the invention.

Abstract: A collagen processing method for thickening or hardening the collagen sufficiently, by application of a liquid smoke fraction obtained from a liquid smoke derivative (a derivative being commercially available as Code V), so that the resultant treated collagen is useful as a casing for a food product. The liquid smoke fraction may be obtained by treating Code V with both carbon and a pH adjustment whereby the method is without an effect on the taste of the food product. In another embodiment, the Code V is only pH adjusted.

Abstract: A composition for the control of smoking which comprises: (a) a flavonoid in the form of an extract from Eupatorium purpurem preferably euparani; (b) a cytochrome P45C inhibitor (c) a sugar; (d) a source of phosphate; and, optionally, (e) one or more pharmaceutically acceptable carriers.

Abstract: A method for eliminating, reducing or retarding the amount of gram negative bacteria in cut fruits, cut vegetables, seafood, meat strips or meat chunks comprising the steps of: (a) treating the surface of said fruits, vegetables, seafood or meat with a chemical having a pH of greater than 8.5 in an amount of effective to destroy or disrupt the outer membrane of said gram negative bacteria; and then (b) treating said surface with an effective amount of one or more agents having bactericidal activity against gram positive bacteria is provided.

Abstract: A pet food composition is provided for domesticated cats and dogs which contains from about 15 to 60 weight percent of kosher meat. The composition further includes a source of carbohydrates, a source of fiber, and a source of fat. The pet food composition is fed to domesticated cats and dogs for which a kosher diet is recommended for health and/or spiritual reasons.

Abstract: A stabilizer for foods or a stabilizer for meat products, which is effective in preventing syneresis and improving water holding capacities, yield, texture, cloudiness and the like in foods, particularly meat products using livestock meat, fish and the like. The stabilizer is characterized in that it contains a composite which has 10 to 90% by weight of a fine cellulose and 10 to 90% by weight of a gelling agent, and that it provides, when dispersed in water, an average fine cellulose particle size of not more than 20 &mgr;m and a fraction of particles having a size of not less than 10 &mgr;m of not more than 70%. The incorporation of the stabilizer can provide a meat product composition which can prevent syneresis and is improved in water holding capacities, yield, texture and other properties.

Abstract: A method of making a plate-like frozen raw hamburger-like matter includes: a filling step for filling a constitutional material of the raw hamburger-like matter between a first thermal seal a second thermal seal, provided in a direction perpendicular to the conveying direction; a deaerating step of pressing the film so that the filled constitutional material is extended until the second thermal seal is provided; a forming step for forming the plate-like raw hamburger-like matter by equalizing the constitutional matter, therein; and a freezing step for maintaining its shape by rapidly freezing the package bag enclosing the raw hamburger-like matter.

Abstract: A method of treating an organic waste stream, such as the waste from a meat processing plant, to substantially remove solid organic matter from the stream. The method substitutes MgCl2 and small amounts of AlCl3 for the FeCl3 that was used in the prior art process, before adding polymeric flocculents. The polymeric flocculents are added as they are in the prior art, and the solid precipitate is removed by physical separation.

Abstract: Bacon chips, bacon patties and bacon pizza topping products are provided from meat sources which include ends and pieces of cured bacon bellies which are bound together by an uncooked meat trimmings binder which has the brine flavor of the bacon ends and pieces and which is preferably porcine. These coarsely ground meat components are shaped and placed into condition for slicing. When sliced to between about 12 and about 16 slices per inch and suitably cooked to a cooking yield of about 25 to about 30 weight percent, cooked bacon chips are provided. When sliced to about 6 to about 10 slices per inch and cooked to a suitable cook yield of between about 35 weight percent and less than about 40 weight percent, bacon patties are provided.

Abstract: Precooked, packaged ground meat products and methods of making such products. The product comprises ground meat and at least one moisture-absorbing additive. The formulated meat mixture is formed into a raw ground meat portion. Perforations are formed in the raw ground meat portion. The perforated raw ground meat portion is sealed within a closed envelope and cooked. The moisture-absorbing additive and perforations control the purge (water and other juices) discharged by the meat during cooking. The moisture-absorbing additive absorbs some of this purge; the perforations trap much of the remaining purge. The resulting product is thus without large amounts of free purge within the package and may be broken apart easily into cooked ground meat upon removal from the package. The raw meat should be frozen and maintained frozen until cooking to maintain the grain structure and perforations during handling.

Abstract: A processed meat product is provided made up of meat and a crosslinked starch product containing a first crosslinked starch which is a potato or tapioca starch and a second crosslinked starch which is a corn starch wherein the first and second crosslinked starches are present at a ratio of 1:3 to 3:1.