Abstract: A hot dog or other elongated food product having generally longitudinal slits extending along the entire length of the hot dog. The slits are preferably spaced around the circumference and extend radially from the outer surface toward, but not completely to, the center of the hot dog, thereby forming elongated segments, each having a cross section in the shape of a sector of a circle truncated at its apex. The unslit central core comprises a common link between the truncated sector shaped segments, which initially holds the segments in a generally unitized hot dog-shaped construction, any section of which readily fragments into small sized segments when severed from the whole by a bite which extends through the central core.

Abstract: A process for producing freeze dried meat is disclosed. Starch is dispersed in water, whole egg is added and mixed, and then ground meat is blended in. Polar compound from the egg protects oxygenation sites on the meat during initial freezing at ambient pressure, and subsequent freeze drying.

Abstract: Described is a reaction flavor-containing and barrier composition-coated macerated meat food article which has the properties of:(x) retention of a substantial amount of water on storage and/or on cooking;(y) substantial imperviousness to the absorption or adsorption of cooking oil on storage and/or on cooking; and(z) retention on storage and/or on cooking of substantially all the flavor nuances originally present in the meat;the barrier composition containing starch, methyl cellulose and xanthan gum.

Abstract: Process for preparing raw hide containing at least one inorganic pyrophosphate compound, comprising: (a) subjecting raw hide to a solution containing at least one inorganic pyrophosphate compound; and (b) drying the raw hide containing the inorganic pyrophosphate salt. The raw hide containing the inorganic pyrophosphate is chewed and/or eaten by dogs, with the result that tartar accumulation on their teeth is reduced or prevented.

Abstract: A liquid smoke derivative product containing a minimum of carbonyl and phenol and having no staining index and high acidity is applied to wieners post-peeling and before packaging to inhibit Listeria monocytogene re-inoculation and to extend the shelf-life of the wieners without adversely affecting the taste and/or edibility thereof.

Abstract: Disclosed is a feed composition for culturing fishes, which comprises a peptide represented by the general formula (I): ##STR1## wherein Cys-Cys means a disulfide linkage of cysteinyls; each of R.sub.1, R.sub.2, R.sub.3 and R.sub.4 independently represents .gamma.-L-glutamyl or glycyl; each of m,n,p and q is an integer of 0 or 1, provided that m,n,p and q are not simultaneosuly 0; and a conventionally formulated fish feed.The peptide in the feed composition is effective in treating and preventing hepatic disorders of cultured fishes.

Abstract: A method of making a jerky-type product is provided which uses multiple extrusion steps. First, a blend of a wet beef product and a high protein flour are mixed and then cooked by extruding the first blend at a temperature sufficient to at least partially cook the beef in the first blend. Next, a second blend is formed which includes the extruded product of the first extrusion step and additional wet beef. The second blend is then cooked by extruding the second blend at a temperature sufficient to cook the wet beef in the second blend. Finally, the material from the second blend is processed into jerky form.

Abstract: A method of preparing high integrity natural nitrogenous granules for agriculture by heating natural nitrogenous materials under alkaline conditions until the materials develop adhesive properties, forming the materials into granules by mechanical means, and heating the natural nitrogenous granules until they harden; and the compositions formed by this method. The granules for agriculture include natural fertilizers, secondary nutrients, micronutrients, and natural animal feed protein supplements. The method also provides natural based plant food and animal feed supplement granules containing natural or synthetic additive substances which are useful in agriculture. The natural materials used in the method include poultry waste, poultry feather meal, hair meal, seafood meal, blood meal, bone meal, soybean meal, food waste, and grain by-products.

Abstract: A comminuted, self-binding, raw meat product having reduced fat and cholesterol contents is prepared by exposing a meat layer to ultraviolet light and then comminuting the meat while in contact with a chilled surface whereby fat and cholesterol are separated from the communited meat and adhere to the chilled surface.

Abstract: A shelf-stable, semi-moist pet food, wherein partly farinaceous solid pieces are covered by or immersed in an aqueous free gravy. The solid pieces are prepared to be resistant to significant swelling or disintegration when in contact with an aqueous liquid, preferably by incorporating binding means such as vital wheat gluten. A preferred aqueous gravy has a pH of less than about 4.7 and a sufficiently low water activity so that the gravy itself is also shelf stable. The mixture of gravy and solid pieces has a water activity of less than about 0.9 and a pH of less than about 4.7 to resist microbiological growth.

Abstract: A reconstituted meat product comprising a plurality of meat pieces agglomerated together, wherein the meat pieces are of an elongate shape and are arranged in a substantially helical array through the meat product. The helical arrangement of the meat pieces aids in binding the meat pieces and gives to the reconstituted product a natural appearance.

Abstract: A chewy, semi-plastic, non-porous, microbiologically-stable dog food which includes: 12 to about 30 weight percent, based upon the total weight of the dog food, of gelatin; at least one acidulant; at least one cereal starch-containing textural agent; at least one release agent; at least one taste agent; at least one sugar; salt; and added water. The dog food is in a compacted form. The dog food has a pH of about 3 to 5, and has a moisture content of about 10 to about 25 weight percent, based upon the weight of the dog food. The process for preparing the dog food includes: (a) mixing the dry components and liquid components with low speed agitation and continuing the mixing until a dough is obtained; (b) forming the dough by compacting into compacted dog snacks or biscuits; (c) conditioning the compacted dough at 185.degree. to 200.degree. F. for about 7 to 8 minutes; and (d) packaging the compacted dog snacks or biscuits in a protective package.

Abstract: The present invention relates to a novel binder combination for pelletized and compressed animal feed. This binder comprises a chemically reactive, molasses-free, mixture of a reactive phosphate source plus a reactive metal oxide, hydroxide, or salt.

Abstract: An intermediate moisture food composition including(a) a source of protein in an amount effective to provide a minimum protein content approximately 15% by weight including hash and/or bone-in fractions(b) at least one humectant in an amount effective to provide maximum water activity of approximately 0.9.

Abstract: Described is a barrier composition-coated macerated meat food article which has the properties of:(x) retention of a substantial amount of water on storage and/or on cooking; and(y) substantial imperviousness to the absorption or adsorption of cooking oil on storage and/or on cooking;the barrier composition containing a silicon oxide derivative, starch, methyl cellulose and xanthan gum.

Abstract: A meat product having the flavor, aroma and texture of a common frankfurter fabricated as a patty for easier cooking and use. A process for fabricating the meat product where molds are filled with the meat product for producing the desired shape while maintaining the skin tension appreciated in a common frankfurter. The molds are flexible and a multiplicity of the molds may be placed over a nozzle through which the meat product is extruded.

Abstract: Barbecue meat patties of a pre-determined weight are formed by an automated process which includes the steps of providing a barbecue sauce including at least 5% of a binder, such as molasses and ketchup, mixing meat with the sauce to form barbecue meat while chilling the meat and sauce to a temperature of 28.degree. F. to 32.degree. F., forming the chilled meat and sauce into patties under a pressure of 70 to 80 psi, and gradually freezing the patties to storage temperature.

Abstract: Animal feed pallets such as fish feeds, dog and cat foods in pellet form and textured soya protein pellets, are prepared by a process in which edible liquid is added to the pellets and absorbed under conditions of reduced pressure. In this way, larger amounts of edible liquids such as lipids can be incorporated into the pellets without significant deterioration in other desirable properties of the pellets such as hardness and durability.

Abstract: A process for producing a proteinous material which comprises coarsely grinding fish bodies including bones and/or shells, from which the internals had been removed optionally together with heads and/or skins, defatting said coarsely ground fish bodies if required, and either (1) fermenting said coarsely ground fish bodies with an enzyme and/or a microorganism, inactivating said enzyme and/or microorganism and then finely grinding the fermented material; or (2) finely grinding said coarsely ground fish bodies, fermenting the same with an enzyme and/or a microorganism, and then inactivating said enzyme and/or microorganism; or (3) finely grinding said coarsely ground fish bodies while fermenting the same with an enzyme and/or a microorganism and then inactivating said enzyme and/or microorganism is disclosed.

Abstract: A process for injecting a cold particle suspension consisting of trim from like meat and a brine solution into relatively warm, raw meat muscle thereby increasing the weight of said untreated meat with no flavor loss.

Abstract: A method and apparatus for eliminating fat from a formed ground meat product while maintaining desireable texture and other eating qualities, comprising the steps of placing the product on a support member configured to promote the flow of fat away from the product; bringing the product to a temperature at which a substantial proportion of the fat contained in the meat is liquified; and compessing the product against the support member only after a portion of the fat contained in the meat is liquified, by applying a pressure which repeatedly traverses the product in a plane parallel to the support member for a period and at a pressure level sufficient to exude a substantial portion of the liquified fat from the product. During at least part of the time when pressure is applied, a non-fat liquid is supplied to the top surface of the product.

Abstract: Described is a process for preparing a batter-coated, barrier layer-coated porous inner food structure containing macerated beef or macerated chicken having the properties of:(x) retention of a substantial quantity of the water originally contained in the macerated beef or macerated chicken structure on re-cooking; and(y) substantial imperviousness to the absorption or adsorption of cooking oil into the resulting product when the resulting product is contacted with cooking oil on further cooking (re-cooking) subsequent to the cooking step required to prepare the product.The barrier coating consists of starch, methyl cellulose and xanthan gum. Additionally, the barrier coating may contain a reaction flavor composition and/or a reaction flavor precusor composition which results in retention of substantially all of the flavor nuances originally present in the macerated chicken or beef on re-cooking beyond the original cooking step. The prodct also includes one or more silicon oxide derivatives.

Abstract: A poultry sausage made from poultry meat without the use of binders is made by the grinding of the poultry meat together with selected ingredients in a single step through a fine plate of a meat grinder followed by a post grinding incorporation step in which the meat and ingredients are constantly mixed by means of a paddle mixer. An alternate embodiment of the invention includes a fowl wing having the inner limb deboned so that the meat with the skin of the inner limb forms a tube or container for the sausage meat or mixture.

Abstract: Feeds comprising unicellular algaes whose cell wall are disrupted are provided as the feeds for larvae of crustaceans and shellfishes to be cultivated. With such feeds, it is possible to achieve the rates of survival and growth equivalent to, or higher than, those achieved with untreated diatom.

Abstract: A two-phase meat product comprising 20-90 wt % of a texture imparting phase consisting of aligned flat meat slices, having a thickness of 0.5-6 mm, and 80-10 wt % of a finely dispersed succulence imparting phase, which product exhibits a parallel arrangement of its constituent phases, so that appropriate planes of orientation are formed to give sequential breakdown of the product in the mouth upon consumption. Also a process of producing these products is disclosed.

Abstract: A method of packaging turkey emulsion and turkey skin in a flexible plastic package wherein the turkey skin has been frozen prior to insertion into the package.

Abstract: The invention provides a meat-based product comprising a whole-muscle body A and a core B of stuffing. The stuffing contains cereal, herbs and spices and also a major proportion of a material, preferably fatty, to produce a thick viscous readily extrudable emulsion. The product also includes an outer casing D and an annular layer C of fat between the whole-muscle body A and the casing D. The product is made by coextrusion from a triple coextrusion head supplied with whole-muscle meat, stuffing formulation and the fatty material from separate hoppers.

Abstract: Described is a barrier composition-coated macerated meat food article which has the properties of:(x) retention of a substantial amount of water on storage and/or on cooking; and(y) substantial imperviousness to the absorption or absorption of cooking oil on storage and/or on cooking;the barrier composition containing starch, methyl cellulose and xanthan gum.

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

Abstract: Disclosed are high meat content jerky-type pet treats and their methods of preparation. The present pet jerky treats provide product quality attributes of conventionally prepared jerky treats but with substantial cost savings. The present method involves a multi-step extrusion cooking process of major amounts involving aqueous dispersions of animal meats, soy meal, farinacious material, and minor amounts of salts, humectants, and flavorants.

Abstract: A hydrolyzed feather product, feather-lysate, is disclosed. The product comprises partially hydrolyzed feather, proteins cleaved from the partially hydrolyzed feather, peptides cleaved from the partially hydrolyzed feather, and Bacillus licheniformis cells. Preferably, the B. licheniformis cells are killed. Feather-lysate may be combined with a carbohydrate source to form an animal feed.

Abstract: A chewy, semi-plastic, non-extruded, non-porous, microbiologically-stable dog food which includes: 12 to about 30 weight percent, based upon the total weight of the dog food, of gelatin; at least one acidulant; at least one cereal starch-containing textural agent; at least one release agent; at least one taste agent; at least one sugar; salt; and added water. The dog food is in a molded form. The dog food has a pH of about 3 to 5, and has a moisture content of about 10 to about 25 weight percent, based upon the weight of the dog food. The process for preparing the dog food includes: (a) mixing the dry components and liquid components with low speed agitation and continuing the mixing until a dough is obtained; (b) forming the dough by molding or rotary molding into molded snack or biscuit; (c) conditioning the molded dough at 185.degree. to 200.degree. F. for about 7 to 8 minutes; and (d) packaging the molded dog snack or biscuit in a protective package.

Abstract: Low fat emulsion-type sausage products which comprise a continuous phase of heat-set meat emulsion and a discontinuous phase of particles of a water in oil emulsion, the water in oil emulsion having edible fat as a continuous phase and an aqueous gelatin solution as its discontinuous phase. A method for making the sausage products are also disclosed.

Abstract: A chewy, semi-plastic, non-extruded, non-porous, microbiologically-stable dog food which includes: 12 to about 30 weight percent, based upon the total weight of the dog food, of gelatin; at least one acidulant; at least one cereal starch-containing textural agent; at least one release agent; at least one taste agent; at least one sugar; salt; and added water. The dog food is in a molded form. The dog food has a pH of about 3 to 5, and has a moisture content of about 10 to about 25 weight percent, based upon the weight of the dog food. The process for preparing the dog food includes: (a) mixing the dry components and liquid components with low speed agitation and continuing the mixing until a dough is obtained; (b) forming the dough by molding or rotary molding into molded snack or biscuit; (c) conditioning the molded dough at 185.degree. to 200.degree. F. for about 7 to 8 minutes; and (d) packaging the molded dog snack or biscuit in a protective package.

Abstract: A process for manufacturing textured meat and fish products includes comminuting muscle flesh to subcellular particle sizes, mixing the comminuted muscle flesh with a texturing agent and texture regulator, freezing the mixture, heating the mixture to pasteurize or sterilize it, crimping the mixture to form a crinkled sheet of dough, folding the crinkled sheet of dough into laminated layers and freezing the folded laminated layers along a predetermined direction to form a desired fibrous structure. The texturing agent is a polyanionic complexing agent, preferably a pectin having a particular degree of esterification, and the texture regulator is one or a mixture of protein-rich products, starch-rich products, fats, and salts of polyvalent cations.

Abstract: A method of controlling consumption of animal feed is disclosed which is capable of limiting consumption to a desired level per animal without the use of special equipment or additional labor for this purpose. The feed composition includes a basal ration containing an effective amount of sodium hydroxide to control consumption of the feed composition to the desired level.

Abstract: The invention relates to canned pet foods and to a process for preparing them. Meat and gravy pet foods are prepared which are highly palatable due to high meat and significant fat contents. The meaty pieces exhibit high integrity and the gravy component is flowable from the can and coats the meaty pieces to provide a high sheen with no significant visible fat in the gravy.

Abstract: A method of manufacturing sausage is disclosed. This sausage is reduced in calories and is prepared by replacing a portion of the fat in the sausage with cooked rice.

Abstract: A low calorie dog treat is composed of food grade cellulose, a unique binder system holding the matrix, a combination of various color and flavor ingredients, and salt. The product contains only a few calories and can be consumed in large quantities by a dog without contributing to an obesity problem. The product is designed to compete with existing pet treats such as dog jerky, biscuits and bone shaped treats, and it is preferably amenable for use as a very few calorie pet food. The reduced number of calories in the dog treat is related to the fact that the cellulose material is composed primarily of fiber and therefore is not digested by the dog. The gum or binder system used in the formulation is also non-caloric. The product is produced by using existing processing equipment or by adapting such equipment relatively easily to applicants' methods.

Abstract: An intermediate moisture food composition including(a) a source of protein in an amount effective to provide a minimum protein content approximately 15% by weight including hash and/or bone-in fractions(b) at least one humectant in an amount effective to provide maximum water activity of approximately 0.9.

Abstract: A method is described for increasing the plasma L-Carnitine level in pets. A daily prophylactic amount of L-Carnitine is administered in the pet either as a dietary supplement in an amount of 0.2 to 2.0 grams of L-Carnitine per day, or L-Carnitine is provided as an additional ingredient to a commerical pet food in an amount of 0.2 to 2.0 grams of L-Carnitine per kilogram pet food.

Abstract: An artificially extended natural seafood bait is produced by dissolving gelatin or pectin or combinations thereof in water at a temperature elevated only sufficiently to liquify the material. Into this liquified material there is dispersed a quantity of natural fish or seafood ground to a particle size of not more than about 1/8 inch. Also contained within the liquified material is a mat of randomly crossed fibers of a fibrous material, preferably garnetted cotton. The foregoing fluid mass is allowed to cool to a temperature sufficient to solidify it, after which the solidified, fiber-reinforced artificially extended natural bait is cut to desired bait size pieces. In a preferred method of manufacture, a quantity of the ground fish or seafood is distributed over the surface of a container, a layer of the fibrous mat is placed over the ground material and a second quantity of the ground material is distributed over the fibrous mat.

Abstract: Fibrous particles resembling torn flakes of meat are prepared by mixing, kneading and beating an aqueous solution of soluble alginate and protein and/or starch with aqueous polyvalent cation gelling agent solution. The fibrous particles are typically mixed with meat paste and then shaped and cooked to produce a meat analog product having predetermined shape.

Abstract: Described is a process for preparing a batter-coated, barrier layer-coated porous inner food structure containing macerated beef or macerated chicken having the properties of:(x) retention of a substantial quantity of the water originally contained in the macerated beef or macerated chicken structure on re-cooking; and(y) substantial imperviousness to the absorption or adsorption of cooking oil into the resulting product when the resulting product is contacted with cooking oil on further cooking (re-cooking) subsequent to the cooking step required to prepare the product.The barrier coating consists of a starch, methyl cellulose and xanthan gum.

Abstract: Described is a process for preparing a batter-coated, barrier layer-coated flavored porous inner food structure containing macerated beef or macerated chicken having the properties of:(x) retention of a substantial quantity of the water originally contained in the macerated beef or macerated chicken structure on re-cooking;(y) substantial imperviousness to the absorption or adsorption of cooking oil into the resulting product when the resulting product is contacted with cooking oil on further cooking (re-cooking) subsequent to the cooking step required to prepare the product; and(z) retention of substantially all of the flavor nuances originally present in the macerated chicken or macerated beef on re-cooking beyond the original cooking step used to produce the product originally.The barrier coating consists of a starch, methyl cellulose, xanthan gum as well as a reaction flavor composition and/or reaction flavor precursor composition.

Abstract: Processed meat products comprising a thermally treated, uniform mixture of a meat and a konjac mannan gel. The konjac mannan gel is obtained by steaming a sol of konjac mannan gel. The meat product has a reduced calorific value and a high content of fibers derived from the konjac mannan gel. The meat product is rather tender and has a good feeling upon eating without involving slipness. A method for making such meat products is also described.

Abstract: A method for thickening and/or toughening fur animal feed, wherein the feed is supplied with a nutritionally useful, natural hydrocolloid, which binds the free water present in the feed, and a fur animal feed containing an amount of the said hydrocolloid.

Abstract: Lengthwise coextensively aligned jerky which has fibrous portions aligned generally parallel to the length of the jerky, and a procedure for preparing the lengthwise coextensively aligned jerky by extruding an alignable meat dough through a directional flow bar extruder under conditions such that fibers in the dough are coextensively aligned; further preparing the fiber-aligned dough into cuttable jerky, for example, by freezing, and cutting and/or slicing the cuttable jerky. The resulting lengthwise coextensively aligned jerky typically has a generally rugged, natural-like appearance and feel.

Abstract: Methylsulfonylmethane is effective in maintaining good health and in improving poor health of animals, including human beings and is an assimilable source of dietetic sulfur.

Abstract: A pork rind product capable of storage at ambient temperature and which may be used in the meat industry as a source of protein has a water content of less than 15% by weight, a fat content of less than 20% by weight and a particle size of less than 5 mm. The product is capable of rapid rehydration.