Abstract: In accordance with the present invention, there is provided a method for simultaneously producing: natural muscle protein having very low fat and cholesterol content; stabilized myoglobin pigment; broth with superior gelling, emulsifying and film forming properties; high quality animal fat; and bone meal with consistent calcium and phosphate content. The above products are produced from comminuted animal carcass by-products which are divided into a solid-phase fraction and a solution-phase fraction. The broth, fat and bone meal products are prepared from the solid-phase fraction, and the protein and pigment products are prepared from the solution-phase fraction.

Abstract: Pureed, cooked food products, especially meat products, which visually resemble a non-pureed version of the cooked food product, and a process for producing pureed, cooked food products. The process includes the steps of grinding a cooked food, e.g. meat, product to form ground cooked food, e.g. meat, particles; mixing one or two modified food starches with the ground cooked food particles; adding a liquid to the food particles/starch mixture and mixing to form a pureed cooked food product; and then shaping the pureed cooked food product into a desired shape which visually resembles the original cooked food product. The shaped, pureed cooked food products can then be frozen for storage, cut into desired serving portions and reheated for serving. The pureed cooked food product is especially suitable for feeding patients suffering from a medical condition which impairs their chewing and/or swallowing capability.

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: 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 dry starch material is incorporated into a comminuted meat which is then shaped as desired. Thereafter, a dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface the shaped meat before cooking in a microwave or conventional oven. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.

Abstract: A processed meat article having a reduced level of fat and/or oil is provided. The article contains a fragmented granular starch hydrolysate. The fragmented granular starch hydrolysate is capable of forming an aqueous dispersion at 20% starch hydrolysate solids having a yield stress of from about 100 to about 1,500 pascals. The article is in the form of a patty or a molded sausage product, either being prepared from coarse ground meat and/or a meat emulsion.

Abstract: A process for producing processed minced meat foods comprising adding from 0.01 to 0.04 parts by weight of an alkaline substance to an aqueous sol containing at least 1 part by weight of konjak mannan, 0.2 to 10 parts by weight of other gel-forming materials and 15 to 50 parts by weight of water, mixing the resulting swollen gel with minced meat and, optionally other food ingredients, and then freezing the resulting mixture.

Abstract: Procedure to produce a food product including fatty and semi-fatty blue fish is disclosed. The procedure includes the steps of preparing the blue fish by washing, scaling, heading, drawing, skinning and filleting the blue fish. Once the fish is prepared, it is passed through a grinder to produce a uniform mass to which is added a mixture of herbs. The mix of fish and herbs is then homogenized mechanically to form a product mass that is shaped into portions that are covered with fish gelatine. The covered portions then undergo a freezing operation in a liquid nitrogen atmosphere at a temperature between -18 .degree. and -35.degree. C. The finished product is later placed in containers.

Abstract: Pureed, cooked food products, especially meat products, which visually resemble a non-pureed version of the cooked food product, and a process for producing pureed, cooked food products. The process includes the steps of grinding a cooked food product to form ground cooked food particles; mixing pregelatinzed starch and a cook-up starch with the ground cooked food particles; adding a liquid to the food particles/starch mixture and mixing to form a pureed cooked food product; and then shaping the pureed cooked food product into a desired shape which visually resembles the original cooked food product. The shaped, pureed cooked food products can then be frozen for storage, cut into desired serving portions and reheated for serving. The pureed cooked food product is especially suitable for feeding patients suffering from a medical condition which impairs their chewing and/or swallowing capability.

Abstract: Oxidation of cooked, dehydrated meat is inhibited by incorporating a combination of ascorbic acid and a Maillard meat flavor reaction product prepared from at least one reducing sugar and at least one sulfur-containing amino acid into the meat prior to dehydrating the meat.

Abstract: A thermo-irreversible gel composition prepared from a soluble dietary fiber which is derived from the amylase hydrolysis of cereal and 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

Abstract: A cereal hydrolysate containing composition which is derived from the amylase hydrolysis of cereal 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.

Abstract: Fish meal containing omega-3 unsaturated fatty acids is useful as a feed additive for beef cattle feed.

Abstract: A method of preparing and producing a nutritious, low calorie, low cholesterol, shelf-stable, expanded snack food product for humans and pets is disclosed. The process involves using a proteinaceous material, such as raw comminuted meats or mechanically separated meats, that are frozen or chilled. Prior to using the raw, frozen or chilled meat, it is further comminuted to relatively small particle size to provide optimum dispersion of the meat products with the farinaceous (starch) component of the mixture. This blend containing the raw, frozen or chilled meat products, is mixed with pregelatinized flour and is then subjected to elevated temperatures and shear pressure as it moves through the high-temperature, short-time, screw-type extruder. Flavorings, coloring, spices, and the like, may be blended with the ingredients or may be topically applied to the extrudate prior to packaging and after cutting to desired lengths.

Abstract: Proteinaceous products such as hamburgers or soy-based materials are formed containing an oleaginous matrix which is formed by melt-spinning an oleaginous substance with a carrier material, such as sucrose or water-soluble cellulosic materials. Methods of preparing such products are also disclosed.

Abstract: This invention is a process for producing low fat meat products comprising trimming the meat to no more than 11%, by weight, fat, cooling the meat to approximately 40 degrees Fahrenheit, comminuting the meat to approximately 3/8 inch particle size, mixing between 0.5 and 5.0%, by weight, oat bran and betwen 0.3 and 3.0%, by weight flavoring with the comminuted meat, and comminuting the resulting mixture to between 3/16 inch and 1/8 inch particle size to produce a low fat meat product that, when cooked, has the mouth-feel, texture, juiciness and tenderness of normal fat comminuted meat products.

Abstract: A method of preparing and producing a nutritious, low calorie, low cholesterol, shelf-stable, expanded snack food product is disclosed. The process involves using a proteinaceous material, such as raw comminuted meats or mechanically separated meats, that are frozen or chilled. Prior to using the raw, frozen or chilled meat, it is further comminuted to relatively small particle size to provide optimum dispersion of the meat products with the farinaceous (starch) component of the mixture. This blend containing the raw, frozen or chilled meat products, is mixed with pregelatinized flour and is then subjected to elevated temperatures and shear pressure as it moves through the high-temperature, short-time, screw-type extruder. Flavorings, coloring, spices, and the like, may be topically applied to the extrudate prior to packaging and after cutting to desired lengths.

Abstract: A collagen-coated food product and a process for its manufacture which comprises a shaped food substance encased in a coagulated collagen fiber dispersion which is acidified with an inorganic acid and set in a bath which is essentially ammonia free. The process according to the invention is a process for the preparation of a collagen-coated food product wherein the collagen is coextruded with the food product wherein the collagen product for the extrusion comprises a collagen fiber dispersion, which is acidified with an inorganic acid and set in a setting bath which is essentially ammonia free.

Abstract: A ruminant animal feed comprising whole linty cottonseed and preferably soybeans. The soybeans may be replaced by other oil bearing grains and additional nutrients may be added to the feed. The feed includes the lint of the cottonseed for providing fiber to the animals and has a reduced gossypol content as compared to whole raw cottonseed. A process utilizing an auger extruder is used to work the mixture of cottonseed and soybeans to heat the mixture and thereby cook it without charring the mixture. Subsequent to cooking the mixture is extruded and cooled for forming a meal that is provided to the animals for feed.

Abstract: A high protein, shelf-stable, meat-containing snack product is provided which is in the form of a cellular, expanded extrudate which can be dried and flavored to yield nutritional snacks having excellent organoleptic properties. The final snack contains at least about 5% by weight meat (most preferably mechanically deboned poultry meat), and at least about 50% by weight wheat. The invention also comprehends a fabrication method wherein an initial mixture containing at least about 15% by weight meat and at least about 50% by weight wheat flour are mixed and passed through an extruder under time and temperature conditions to yield an expanded, cellular extrudate having the general appearance of a bread stick.

Abstract: A completely digestible highly nutritious dog chew, the texture or hardness of which is easily modified to suit a particular dog by the dog owner. By irradiating the chew in a microwave oven, the chew is caused to expand and is thereby rendered more easily chewable.

Abstract: A process for making delicatessen meat products using vegetable fats instead of the traditional animal fats. A predetermined amount of vegetable oil is first heated to a temperature of at least 100.degree. C., and a homogeneous mixture is made by incorporating milk proteins into the hot oil. The milk proteins are in an amount less than the oil. Then, boiling water is added to the mixture, and the mixture is stirred to create a stabilizing emulsion. The resulting vegetable fat is used in delicatessen meat products in place of animal fat.

Abstract: Proteinaceous products, such as hamburgers or soy-based materials, are formed containing an oleaginous matrix, which is formed by melt-spinning an oleaginous substance with a carrier material, such as sucrose or water-soluble cellulosic materials.

Abstract: A feed composition for breeding pigs contains about 70 to 90% by weight of an n-3 fatty acid source, about 10 to 20% by weight of a carbohydrate source, about 0.1 to 1.0% by weight of an agent for promoting a decrease in the level of cholesterol, and about 0.1 to 1.0% of an antioxidant.

Abstract: A livestock feed containing meat and bone, bloodmeal, soy hulls, corn and about 20% by weight liquid animal fat. The invention further relates to a process for making a livestock feed including the steps of mixing together meat and bone, bloodmeal, soy hulls, corn and a first portion of liquid animal fat; extruding the mixture into pellets; and then spraying the extruded pellets with a second portion of liquid animal rat. All of the fat used in the livestock feed and in the process for making the livestock feed is liquid animal fat.

Abstract: The process for producing a flake style food of the present invention comprises adding a dehydrated vegetable 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 fish meat, poultry meat, cattle meat or artificial meat.

Abstract: A ground meat product having improved moisture retention is provided by incorporating into ground meat, water and a specially prepared calcium salt of citric acid.

Abstract: A fractionation process for commercially producing low-fat low-cholesterol, reduced calorie, natural beef, fowl and seafood products. The process involves size reduction of the meat in the presence of water with ionic strength pH manipulation and fractionation of the meat into fatty materials, connective tissues and extremely low-fat, low-cholesterol meat particles. The resulting naturally defatted meat exhibits excellent eating and cooking characteristics, extended shelf life and is free from carcinogenic substances found in broiled high fat meat.

Abstract: Meat products which, before and after preparation, have the aroma, appearance, and taste of meat products of a comparable character but contain substantially less cholesterol and/or saturated fats and typically retain their juiciness and taste upon standing after being cooked for a longer time than conventional meat products do. The reduced cholesterol/saturated fat content is realized by in part substituting for natural adipose an artificial adipose based on an emulsion of: (a) blood plasma, preferably from the same specie of animal as the meat from which the product is made, and (b) cholesterol-free or low cholesterol fats and oils which may also be free of saturation or have a low degree of saturation. Various agents can be employed to convert the blood plasma/lipid emulsion to a gelatinous form in which it closely resembles a natural adipose; and the adipose can be formulated so that it will become colorless as the product is prepared by cooking like natural adipose does.

Abstract: Solid lipid pellets containing 65% to 95%, or higher, lipid concentration suitable for use in or as animal food supplements and/or feed rations wherein: a mixture containing at least water and an edible algin-like coagulant is formed in a mixing chamber (11,12); a liquified lipid is added to form a gel-like algin/water/lipid emulsion; and, the emulsion is deposited in discrete quantities (30) into a metal ion bath (29) causing the emulsion to "set" in a lipid pellet integral and solid throughout its entire structure. The lipid pellets may be packaged for delivery to points of consumption and/or admixed with other feed materials to form nutritive animal feed rations. Small amounts of ammonia and/or bentonite may be added to the aqueous mixture to increase the lipid absorptive capacity thereof.

Abstract: A poultry-derived proteinaceous material suitable as a substitute for ground meat prepared by extracting salt-soluble proteinaceous material from poultry muscle, gelling and then grinding the extract.

Abstract: The dog food formula is a composition comprising the following ingredients: brewer's yeast, bran, biscuit mix, water, desiccated liver, safflower or corn oil, ascorbic acid and chelated zinc. Additional ingredients may also be included such as bone meal, lecithin oil, wheat germ oil, soy oil, wheat flour, honey and flavorings such as meat or fish.

Abstract: Methods and compositions for maintaining animals on a diet containing keratin as a source of protein are disclosed. The method comprises feeding an animal a carbohydrate source and a first protein source, the first protein source comprising keratin and a keratinase capable of hydrolyzing the keratin. A composition of the present invention is an animal feed comprising a carbohydrate source and a first protein source, the first protein source comprising keratin and a keratinase capable of hydrolyzing the keratin. A preferred keratin for practicing the present invention is ground feather, and a preferred keratinase for practicing the invention is obtained from Bacillus licheniformis strain PWD-1.

Abstract: A method is disclosed wherein amounts of fresh minced meat, high protein concentration meat juice, and vegetable oils are processed by mixing and cooking. The end product is a spreadable, meat-containing condiment having a high protein concentration and being glutamate-free.

Abstract: A meat-based spreadable product is prepared by comminuting and admixing 15-40 wt. % of lean meat having at most 15 wt. % of fat, 10-30 wt. % of precooked meat fibres, 0.5-3 wt. % of alkali metal caseinate and up to 35 wt. % of an oil or fat composition having at most 35% saturated fatty acid residues in the digestible part and a PUFA to MUFA to SAFA ratio of 1:(0.2-1.1):(0.1-0.8) (all percentages based on the final product).

Abstract: A fractionation process for commercially producing low fat, low cholesterol, reduced calorie, natural and raw uncooked meat, fowl and seafood products. The process involves size reduction of the meat in the presence of water with ionic strength pH manipulation and fractionation of the meat into fatty materials, connective tissues and extremely low fat, low cholesterol meat particles. The resulting naturally defatted meat exhibits excellent eating and cooking characteristics, extended shelf life and is free from carcinogenic substances found in broiled high fat meat.

Abstract: The invention enables processed meat to absorb and retain a large quantity of water without causing the processed meat to ooze water, especially over an extended shelf life. The water replaces the fat in muscle meat. A first step is achieved by dissolving and removing fat and myosin from the muscle meat, thereby leaving a matrix of muscle fixers. By marinating the meat in a brine, water is introduced into the matrix, much as a dry sponge soak up water. Then, the meat is further processed by cooking it to entrap the water within the meat by closing and sealing the fiber of the matrix over it. The inventive process includes a preparation of a "bag" of ingredients which may be dropped simultaneously into a processing vat filled with water, as opposed to a system where the processing ingredients are added one at a time, in a prescribed sequence and time program. Among other things in the bag of ingredients, perhaps, the most important are isolated soy protein and carrageenan.

Abstract: A dehydrated meat is obtained by cooking meat in animal fat under atmospheric pressure to a dry matter content of at least 60% by weight, predrying the cooked meat, granulating the predried meat and then dehydrating the granulated meat.

Abstract: A composition and method thereof for increasing milk production in diary cattle by balancing the essential amino acids via a particular complete feed, concentrate, or blender or base mix form of the composition which delivers essential amino acids post-ruminally wherein the composition generally comprises wheat middlings; corn; soybean meal; corn gluten meal; distillers grains or distillers grains with solubles; blood meal; fat; macro-minerals, which include calcium, phosphorous, magnesium, potassium, sodium, chlorine and sulfur; trace minerals, which include cobalt, copper, iodine; iron, manganese, selenium and zinc; and vitamins, which include vitamin A, vitamin D and vitamin E.

Abstract: A fish food pellet for aquariums which initially floats while an outer layer of food is released, slowly sinks to the bottom of an aquarium where a second layer of food is released and with the remainder of the pellet returning to the surface. The fish food released by the pellet feeds surface-feeding fish, mid-water fish and bottom-feeding fish. A method for feeding fish in an aquarium utilizing such pellet is disclosed.

Abstract: A meat-based spreadable product comprises 15-40 wt. % of lean meat having at most 15 wt. % of fat, 10-30 wt. % of precooked meat fibres, 0.5-3 wt. % of alkali metal caseinate and up to 35% of an oil or fat composition having at most 35% saturated fatty acid residues in the digestible part and a PUFA to MUFA to SAFA ratio of 1:(0.2-1.1):(0.1-0.8) (all percentages based on the final product). Also a process of preparing the product has been disclosed.

Abstract: Simple and effective methods for dramatically reducing the cholesterol content and saturated fat content of red meat and fowl are provided. The processing employs a heated unsaturated oil to solubilize the saturated fat and cholesterol of fragmented meat and then employs an aqueous fluid to separate and remove the extracting oil from the oil processed meat. The invention not only includes methods for such processing, but also provides meat having markedly reduced saturated fat, markedly increased unsaturated fat, reduced total fat, and reduced cholesterol content; an aqueous meat flavoring and stock agent; and an oil containing concentrated amounts of cholesterol and saturated fat which may be employed for food in which cholesterol and saturated fat are not a concern or for non-food uses.

Abstract: Disclosed are processed meat food products, especially 1) sectioned and formed meat formulations, and 2) sausages, especially emulsion types, which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor and aroma degradation. The improved processed meat food products are stabilized by the incorporation of fructose in the food product such that the weight ratio of fructose to fish oil is at least about 0.05:1. Surprisingly, incorporation of modest amounts of fructose into processed meat food products within the indicated minimum provides a stabilizing effect on the highly unstable fish oil. The present invention finds particular suitability for use in connection with fish oils rich in omega-3-fatty acids.

Abstract: Novel composite food products comprising a first, soybean protein-based food material and a second, minced meat-based food material which are bonded to each other, and their production processes are disclosed. These food products have any desired shapes. These food products have remarkably improved texture and taste in addition to a moderate heaviness when eaten.

Abstract: A forcemeat composed of meat, fat or no fat, water, one or more salts, and seasoning in the form of one or more spices plus perhaps other proteins of animal or vegetable origin is described. During the production of the forcemeat in a fast chopping or mincing machine or other equipment a heat sensitive enzyme-containing material essentially being or containing proteinase is admixed. The heat sensitive enzyme-containing material may be an extract resulting from the growth of Mucor miehei or a material having corresponding or similar properties, perhaps of animal, vegetable, or microbial origin. The thus added proteinase is distributed or dispersed in the forcemeat by the chopping or mincing and exerts an influence on the meat proteins and other perhaps present proteins during a heat treatment given to the forcemeat. The enzyme or enzymes are destroyed by the heat treatment. This ensures that the forcemeat will keep.

Abstract: A stepwise method of recovering high integrity particulate feed supplement fats free of live pathogens and malodors from abatoir sludge containing substantial fat components in a vacuum evaporating granulator. The method comprises: primary comminuting aqueous abatoir sludge with strong base until a fluid suspension of finely divided particles is formed; evaporatively heating the suspension until the dry matter amounts to more than 70 percent and the strong base has reacted with the fat component and coagulated the fluid suspension to form soft homogeneous solid agglomerates; secondary comminuting the agglomerates with high speed blades until particles are formed with diameters smaller than 5 millimeters; and setting the particles by heating under vacuum until the particles harden, exhibit no malodors, and are free of live pathogens. A chemical agent such as phosphoric acid or uncondensed urea-formaldehyde concentrate may be additively reacted with the abatoir sludge to ameliorate odors and pathogens.

Abstract: A food product for dogs and cats consists of a paste of meat, vegtables, eggs, mineral salts, maize flour, soya lecithin, milk or its derivatives, which is subsequently moulded to a desired shape. The product thus shaped is then freeze dried.

Abstract: A method for removing fat from a meat patty by heating the meat patty on both sides to a temperature sufficient to cause fat contained in the meat patty to liquefy, and then applying pressure to the meat patty sufficient to cause at least a portion of the liquefied fat contained in the meat patty to be exuded therefrom. The method also preferably includes the step of injecting a liquid flavoring solution into the cooked and pressed meat patty to improve flavor and juiciness.

Abstract: An apparatus and method for continuously chopping, pulverizing and mixing edible material such as animal or fish meat which involves continuously chopping square-shaped frozen blocks of the material and adding thereto sodium carbonate or sodium bicarbonate, and sodium chloride or sodium caseinate, mixing and pulverizing the resultant mixture and adding an emulsifying agent thereto to prepare an emulsion. The method is further applicable to chopping, pulverizing and mixing beans by continuously chopping square-shaped frozen blocks of coarsely ground beans and pulverizing the chopped material.

Abstract: A process for preparing a proteinaceous food product comprises passing a wet dough of a mammalian and/or avian meat protein, at least part of which is functionally inert protein, between a pair of oppositely rotating rollers to form a sheet of said food product. The functionally inert protein may have been cooked or otherwise treated to impart to the protein one or more characteristics of cooked protein and/or may comprise inert scleroprotein.