Abstract: Powdered deer blood, preferably that of a stag, can be produced according to a method which comprises the steps of freezing the blood of a deer, cutting the frozen blood into slices, freeze-drying the slices of frozen blood and grinding down the freeze-dried blood into a powder. The invention also relates to the product formed from the aforementioned method.

Abstract: From 2% to 15% by weight of solid pieces of a gel having a water content of above 95% and a size of from 2 mm to 10 mm are mixed with a meat base or fish base to obtain a heterogeneous composition which has a water content of at least 82% by weight. The gel is prepared with K-carragheenin or gellane.

Abstract: A feed supplement is disclosed comprising animal plasma protein and a microbial fermentation product of primarily amylase which are blended and spray dried. Animals fed this supplement during the first seven weeks of life experienced an increase in average daily gain of 45%; an increase of feed intake of 7.3%; and an improved feed efficiency of 26% when compared with a control of feed supplemented with animal plasma protein alone.

Abstract: The present invention relates to a method for the production of a powdered protein product from whole blood or a blood cell fraction separated from whole blood, the protein product being highly digestible, having a low content of iron and salts, being light brown, watersoluble and having good adhesive properties. The method for the production of the powdered protein product is characterized in that an aqueous blood cell material is subjected to hydrolysis at a temperature of between 140.degree. and 190.degree. C. and that the treated material is separated into a low-iron, liquid phase containing soluble proteins and an iron-rich, solid phase containing insoluble proteins, the liquid phase subsequently being concentrated or dried to a low-iron protein product, if desired.

Abstract: Powdered deer blood, preferably that of a stag, can be produced by mixing deer blood and ethanol, freezing the mixture of deer blood and ethanol to form a frozen mixture, freeze-drying the frozen mixture to form a freeze-dried mixture, heating the freeze-dried mixture, reducing the temperature of the heated mixture to form a dried product having a red-brown color; and then grinding the dried product to a powder.

Abstract: An edible muscle food product is provided as a mixture of two essential components. One essential component is the pigment responsible for the color of cooked cured meats which has been prepared from red blood cells. The process for preparing this pigment includes reacting bovine or hog red blood cells with a nitrosating agent and a reductant, at elevated temperatures, to provide powdered cooked cured-meat pigment. Then the cooked cured-meat pigment is encapsulated within a treating mixture consisting of: a carbohydrate-based wall material; a binding agent; and an additional agent selected from a reducing agent, a sequestrant or mixtures thereof. The food product includes the cooked cured-meat pigment and a proteinaceous material, e.g., an emulsion-type meat product, an emulsion-type fish mince product, or an emulsion-type surimi-based product. When the pigment in the encapsulated form is added to the proteinaceous materials prior to cooking the typical color of a nitrite-cured product is reproduced.

Abstract: An encapsulated powdered cooked cured-meat pigment (PCCMP) is provided herein. Such pigment comprises a mononitric oxide complex of protoporphyrin (IX) Fe (II) compound derived from red blood cells, or from a hemin intermediate, or from a derivative thereof. The pigment is encapsulated within a treating mixture consisting of: (i) a carbohydrate-based wall material selected from the group consisting starch, modified starches, a starch polymer, a starch derivative, maltodextrins, starch products, chitinous compounds, .beta.-cyclodextrin and modified .beta.-cyclodextrin; (ii) a binding agent selected from the group consisting of gums and glycerin; and (iii) an additional agent comprising a reducing agent, a sequestrant or mixtures thereof.

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: A feed supplement is disclosed comprising animal plasma protein and a microbial fermentation product of primarily amylase which are blended and spray dried. Animals fed this supplement during the first seven weeks of life experienced an increase in average daily gain of 45%; an increase of feed intake of 7.3%; and an improved feed efficiency of 26% when compared with a control of feed supplemented with animal plasma protein alone.

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 continuous process for the non-destructive recovery of natural nitrogenous materials as highly available particulate agricultural nutrients, employing natural materials such as poultry waste, waste water treatment sludge, alfalfa meal, hatchery waste, feathermeal, corn gluten meal and bloodmeal in a fluid bed reactor-granulator where basic natural materials are acidified to pHs of 3.0 to 6.5 and formed into hardened particulates during a retention time between 4 and 20 minutes at a temperature between 70.degree. and 120.degree. C. and discharged free of caramelization before nitrogen losses from decomposition amounts to 0.5 percent of the natural nitrogenous materials. The continuous process provides a new natural nitrogenous particulate agricultural nutrient composition free of caramelization.

Abstract: The pigment responsible for the color of cooked cured-meats has been prepared from red blood cells, directly or indirectly through a hemin intermediate. The process for preparing this pigment includes reacting bovine or hog red blood cells with a nitrosating agent and a reductant, at elevated temperatures, to provide a cooked cured-meat pigment; stabilizing and/or encapsulating and/or protecting the cooked cured-meat pigment to provide a stabilized cooked cured-meat pigment; and drying the stabilized cooked cured-meat pigment by spray-drying, drum-drying or freeze-drying techniques. As an essential feature of this invention, the pigment is encapsulated in carbohydrate-based wall materials for easy handling. The stabilized pigment, when added to meat prior to cooking, reproduces the typical color of a nitrite-cured meat product.

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: 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: 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: 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: 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 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: The present invention relates to a method for preparation of plasma powder characterized by catalytic treatment of plasma with colloidal silica and subsequent powdering of the plasma. The plasma powder thus obtained by the present invention is substantially free of malodorous substances.

Abstract: A process for pigments such as the treatment of proteinic solutions containing heminic groups or chlorophylls in view of their decolorization, and products thus obtained.The proteinic solution is subjected in a first step, to a slight enzymatic hydrolysis, preferably with acid pH pepsin, and the partially hydrolyzed solution is then brought to a temperature above 60.degree. C., at an acid pH between 2 and 4.

Abstract: An animal and fowl feed supplement and method of manufacture wherein whole slaughterhouse blood is coagulated and centrifuged to provide a blood meal and a resulting liquid serum wherein the blood is blended and treated with the resulting liquid serum and acid to control its pH rating and this blended blood concentrate is then mixed with diatomaceous earth in a given ratio to provide the food supplement.

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 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 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: Dehydrated flavorings are produced by using the blood of livestock including hydrolysis of the blood to convert protein to amino acid form, passing the hydrolyzed suspension through a granular type active charcoal column to remove poor color and odor properties from the hydrolyzed suspension, removing salt from the suspension by filtering, causing the suspension to taste meat-like by allowing it to react with sugars, and then powdering the suspension to produce a powdered blood product.

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 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: During preparation of frozen surimi and surimi based products from fish infected with myxosporidian parasites, dried blood plasma or slightly hydrolyzed blood plasma and edible oil are added to fish meat to improve gel forming capacity and whiteness, and to reduce odor of frozen surimi and surimi based fish products.

Abstract: Composition for treating impaired lactation is described according to the preferred embodiment of the teachings of the present invention for oral administration to swine. The composition according to the teachings of the present invention includes blood albumin meal to provide a rich source of nutrients such as amino acids. Blood albuin helps insure that the osmotic pressure of the blood and interstitial tissue fluid around the mammary gland alveoli is optimized. Psyllium seed is further provided in the composition according to the teachings of the present invention as a natural laxative and as an effective aid in the treatment of constipation. Specifically, an oily, mucilaginous mass is formed when the psyllium seed comes in contact with water or fluid in the digestive tract and lubricates the digestive tract to help stimulate evacuations.

Abstract: An encapsulated lipid material useful as an animal feedstuff ingredient is prepared by homogenizing natural slaughterhouse blood, essentially free from any anticoagulating agents with lipid material in the molten state containing by weight more than 20% free-fatty acids, allowing the resulting dispersion or emulsion to set to a firm gel (which will typically occur at a temperature below 50.degree. C.

Abstract: An encapsulated lipid material useful as an animal feedstuff ingredient is prepared by homogenizing natural slaughterhouse blood, essentially free from any anticoagulating agents with lipid material in the molten state containing by weight more than 20% free-fatty acids, allowing the resulting dispersion or emulsion to set to a firm gel (which will typically occur at a temperature below 50.degree. C.) and drying the gelled product in equipment in which the gel experiences a tumbling action.

Abstract: Disclosed is a composition which improves the palatability of dog foods and the methods of making and using it. According to the process, a high free fatty acid fat is emulsified with an encapsulating binder and dried. The fat will preferably contain at least 10% free fatty acids based on the weight of the fat. The free high fatty acid content can be achieved by overt addition or generation by saponification or enzyme action. The composition is dried by spray drying or drum drying.

Abstract: A method of forming solid pellets from lipids which are normally liquid or semi-solid at ambient temperatures is disclosed. A suspension of a coagulant in a lipid is formed. Water is admixed to form an emulsion which is then separated into discrete portions. The discrete portions are contacted with a hardening agent and then dried under controlled conditions to form the resulting solid pellets which can contain up to 95 percent or more of the lipid.

Abstract: An improved method and resulting animal and fowl feed supplement involving the impregnation of diatomaceous earth with a blood serum to provide a food supplement at a reasonable cost from slaughterhouse blood.

Abstract: A buffer containing, solid, animal feed supplement which has the proper hardness and palatibility to achieve a daily animal consumption of 0.2-0.5 pound of sodium carbonate or bicarbonate and 0.07-0.15 pound of magnesium oxide with free choice feeding. The feed supplement is a solidified mixture of various feed ingredients with a feed solution of sugars or proteins, and mixtures thereof. The supplement is solidified by sodium carbonate, or a mixture thereof, and magnesium oxide.

Abstract: A portion controlled sliced boneless whole muscle fresh meat product all of the slices of which have substantially the same weight and thickness and the packaged product having the natural configuration for that cut is produced by grouping trimmed pieces of the cut according to weight ranges and passing the pieces of one weight range under considerable confining pressure through a single pass multi-blade slicer the blade spacing of which is pre-set to produce slices having a target weight, and immediately packaging the cut so sliced.

Abstract: Blood is supplied continuously from a blood collecting vessel to a stirrer through a pump located at the bottom of the vessel. Vapor in the form of heated live steam is sprayed against the blood in the stirrer to coagulate a protein in the serum. The blood containing the coagulated protein and water, and other substances are dehydrated to form a solid product containing water. This product is divided into fine particles, and these particles are dried to form blood powder having a water content of about 15%.

Abstract: A method for the continuous production of a purified immunoglobulin preparation wherein the antibodies are substantially enriched by means of a selective two-step ammonium sulfate fractionation procedure employing centrifugation and ion depletion processes. The purified immunoglobulins are subsequently commingled with condensed skim milk and spray dried. The resulting product for example is employed in the formulation of milk replacers for artificial rearing of neonatal pigs to provide the passive immunity to disease normally provided by sows' colostrum and later milk.

Abstract: The invention relates to a process for the preparation of protein concentrates and nutriments by processing animal blood.According to the invention to the animal blood or to the fractions thereof separated by centrifuging additives are added, the mixture is submitted to heat treatment, then the precipitated proteins are optionally separated and dried.

Abstract: A uniform, portion pre-sliced roast beef product is made without objectionable loss of original muscle and fiber by: trimming a primal cut of beef; vacuum tumbling with water to soften and extract protein binder; forming and placing into a shape-determining cylindrical cook encasement; cooking; crust cooling and removing the encasement; slicing in one pass cross grain through a multi-blade slicer in a manner to exclude air contacting the slices; and vacuum packaging. The product stores well with essentially no blooming and without change in taste.

Abstract: A method for rapidly sterilizing animal protein to give a product for use as a foodstuff is disclosed wherein animal protein is ground to bring it into a state of a viscous slurry of particles of animal protein having a mean particle size from about 0.1 millimeter to 20 millimeters, the slurry is hydrolyzed, and the hydrolyzed slurry is sterilized by heating in a thin layer at a temperature from about 120.degree. C. to about 150.degree. C. for a time between about 3 seconds and about 15 minutes.

Abstract: The invention relates to a method of dividing blood hemoglobin into heme and globin by suspending blood cells, separated from blood, in an acid aqueous solution, by precipitating the heme by means of carboxymethyl cellulose, and by separating the precipitated heme-CMC complex out from the aqueous solution of globin. The obtained heme-CMC complex can be used as such as raw material for the preparation of medicinal iron supplements, and the globin fraction can be used as an additive in fodder or food.

Abstract: In a process of preparing blood cell protein and haem by splitting haemoglobin under the influence of an acid and an organic solvent, the haemoglobin is first contacted with methanol and water and/or ethanol under turbulent conditions at a temperature of 20.degree. to 50.degree. C., whereafter the mixture thus obtained is mixed under turbulent conditions with a mixture of organic solvent and acid, preferably hydrochloric acid. The separation of the dispersion obtained is carried out in hydrocyclones and the recuperated organic solvent is at least partly recycled into the process.

Abstract: A heme concentrate containing 15 to 55 percent heme in readily absorbable form and useful as a pharmaceutical against anemia and as an iron-enriching agent in foodstuffs, and a method for the preparation of said heme concentrate of a mixture of heme and blood substance obtained when cleaving hemoglobin, for example, from whole blood or red blood cells, by treating said mixture with a dehydrating agent, preferably a lower alcohol or a mixture of alcohols, either at a pH of at least 8.0 or in the presence of a substance promoting the separation, preferably imidazole or an imidazole derivative, at a pH of at least 6.0, preferably 6.5 to 8.5, whereafter the solid blood substance is separated and the heme concentrate is recovered from the remaining solution; the blood substance simultaneously recovered, mainly globin, is intended for purposes of foodstuffs and fodder.

Abstract: A blood-containing rind product is described. The product is a dehydrated haemoglobin-containing pork rind product having a moisture content of less than 15% and a haemoglobin content of up to 50% by weight, which product is substantially color-stable when subsequently thermoprocessed, this being a great advantage from the point of view of the consumer. The product preferably contains less than 25% fat and preferably has a particle size less than 5 mm although larger comminutable particles are possible.The invention also includes a process for the preparation of the product by rehydrating a previously dehydrated pork rind product in a blood-containing liquid, followed by a dehydration step, preferably at above 70.degree. C. and preferably under a vacuum. Additional fats may be included.The product may be blended with foodstuffs and is substantially color-stable when done so and subsequently thermoprocessed.

Abstract: This invention relates to a method of separating globin comprising separating hemoglobin from blood of an edible animal, forming an aqueous solution containing 0.5 to 5% of hemoglobin, adding an acid to the aqueous solution to adjust the pH value to 2.0 to 2.2 and the ionic strength to 0.005 to 0.015, bringing the aqueous solution into contact with carboxymethyl cellulose equilibrated with an acidic liquid having a pH value of 2.0 to 2.2 and an ionic strength of 0.005 to 0.015 and then dissolving out globin from the carboxymethyl cellulose with an acidic liquid. The so-obtained dry product of globin is substantially free of haem and it has been found that this dry product is suitable as a protein material for use in processing of foods.

Abstract: A method for reducing the bacterial population of a blood powder having a moisture content of about 30% by weight or less, comprising heating the powder at a heating temperature of about 80 to about 160.degree. C. for a period of time to reduce the bacterial population of the blood powder so as to obtain blood products having a solubility of at least 50% without denaturing the blood protein. The blood product is useful for a foodstuff material and a rheological binding agent suitable for the improvement of the quality of a processed foodstuff.