Abstract: A meat product having reduced shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through it to prepare an electrolyzed moisturizing solution having moisturizing activity. The electrolyzed moisturizing solution is cooled to a temperature of no higher than about 30.degree. F., while maintaining its moisturizing activity, to form an electrolyzed moisturizing composition. While maintaining moisturizing activity, the electrolyzed moisturizing composition and meat are thereafter combined and maintained in contact until moisturized meat is formed, and the moisturized meat is then recovered.

Abstract: A process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in pork which comprises separately adding to the pork (A) a liquid or powdery additive composition containing sorbic acid or potassium sorbate and optionally (A') a powdery or liquid additive composition containing at least one of such reducing agents as ascorbic acid or its salts, erythorbic acid or its salts, higher fatty acid esters of ascorbic acid and erythorbic acid, higher acetals of ascorbic acid and erythorbic acid and tocopherols, and (B) a liquid or powdery curing agent containing nitrite.

Abstract: Smoked meat products which inhibit the growth of Clostridium botulinum and the production of enterotoxin during storage obtained by adding to the meat products an alkali metal nitrite salt, in an amount less than 120 parts per million, and from about 1,000 to about 3,000 parts per million of a compound selected from the group consisting of hypophosphorous acid and salts thereof.

Abstract: An improved quick-freezing process for whole blue crabs to be subsequently served whole as steamed crabs with enhanced flavor and providing extended shelf life without loss of flavor or texture. The process includes the steps of quick cooking whole blue crabs while maintaining maximum water content using a sugar-liquid bath, chilling while maintaining maximum water content using a sugar-liquid bath and quick freezing to at least -15.degree. F. without cracking, and storage at a uniform temperature of at least -15.degree. F.

Abstract: A process for preparing fabricated meat and meat by-products comprising the steps of: emulsifying meat or meat by-products; admixing a salt with the emulsified material; admixing texturized soy with the emulsified meat and salt; forming the admixture into a desired shape; and blanching the shaped admixture in a temperature range of 170.degree. F.-210.degree. F.

Abstract: This invention relates to a process for preparing bacon and, more particularly, to a process for preparing bacon which, when cooked, will have reduced levels of N-nitrosamines by injecting green bacon bellies with a curing solution composed of a nitrite-containing pickle, a liquid smoke and a food grade emulsifier.

Abstract: A process for preparing cured bacon which when cooked for consumption contains substantially reduced levels of N-nitrosamines. The process comprises the steps of preparing a nitrite-stable injectable curing solution containing a nitrite, a liquid smoke and a reducing sugar, injecting the curing solution into a green belly, and processing said belly to effect curing.

Abstract: There is provided a method for tenderizing cut portions of meat, wherein the portions are slit by passing the portions into a plurality of rotating slitting blades having a plurality of discrete cutting surfaces on each slitting blade along the periphery thereof. A series of closely spaced first cut slits are produced from at least one surface into the said portions. The portions are then sprayed with a tenderizer solution containing a tenderizing phosphate, and the solution penetrates into and is retained in the said first slits. Further slitting of the portions is achieved by passing the portions into a further assembly of the rotating slitting blades and a series of closely spaced further cut slits are placed on the portions. The further slits are close to or in part overlap the first slits and the solution penetrates from or flows from the first slits into the said further slits during the further slitting and subsequent thereto. Immediately thereafter the portions are packaged and fast frozen.

Abstract: A method for preserving live hard-shell crabs by immersion in a constantly agitated brine solution to freeze the crabs. The brine solution contains a chemical defoamer and is maintained at a temperature of from about -7.degree. to 10.degree. F. to rapidly freeze the crabs, the time of immersion being preferably from about 30 to 50 minutes.

Abstract: A process for making bacon having antibotulinal stability, comprising adding to pork, which has been cured with a curing agent so as to contain no more than 30 ppm of nitrite radical (NO.sub.2.sup.-) and not higher than 0.26% of potassium sorbate based on the weight of meat, an aqueous solution of a water-soluble organic acid and/or inorganic acid, and optionally sodium hexametaphosphate, thereby lowering the average pH of the bacon to approximately 6.0 or below.

Abstract: Trimmed animal tongues are soaked in unheated edible acid, precooked in hot edible acid and then skinned.

Abstract: A process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 -fatty acid, and the minimum amount necessary, for the product's color development, of a nitrous acid compound; or a process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 - fatty acid and sodium hexametaphosphate; or a process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 -fatty acid, sodium hexametaphosphate and the minimum necessary amount, for the product's color development, of a nitrous acid compound.

Abstract: The growth of Clostridium botulinum and the production of enterotoxin in smoked meat products, such as bacon, is inhibited by adding to the meat products a compound selected from the group consisting of hypophosphorous acid and sodium potassium, calcium and manganese salts thereof.

Abstract: A method is provided for preserving the pink meat color in canned, cooked "red" meat, in the absence of nitrates or nitrites, by adding to the meat selected quantity of gamma pyrones at one or more of the various stages of the curing, cooking and canning processes, and in some instances, also in connection with the addition of iron salts.

Abstract: A process for the preparation of cured meat porducts, which have the characteristic color of high quality cured meats and which are able to retain this color during an extended period during which distribution and marketing of the meats may take place which process includes the step of incorporating calcium sorbate and sodium nitrate. The inventionalso refers to the meat products so produced and whichcontain calcium sorbate for facilatating the developmentand maintenance of the characteristic color associatedwith good quality cured meats.

Abstract: The growth of Clostridium botulinum and the production of enterotoxin in smoked fish is inhibited by adding to the fish a compound selected from the group consisting of hypophosphorous acid and sodium, potassium, calcium and manganese salts thereof. Such additive may be present in combination with minor amounts of sodium nitrite.

Abstract: Meat having minimal shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through said solution until at least 25 coulombs per liter of solution have passed therethrough. The meat and electrolyzed solution are then combined and maintained in contact until moisturized meat is formed, and the moisturized meat then recovered. The minimally shrinkage meat food product and an apparatus for its production are also disclosed.

Abstract: A foul breath preventive agent comprising cyclodextrin as an active component.

Abstract: A melt-coated preparation comprising sorbic acid particles and a coating agent composed mainly of a solid fat, at least 80% by weight of the sorbic acid having a particle diameter greater than 80 microns to about 150 microns, and the amount of the sorbic acid being about 0.9 to 2 times the weight of the coating agent.

Abstract: A process for preparing ground meat by providing a supply of meat chunks, and an aqueous solution of sodium chloride; passing a direct electric current through the solution until the resulting solution pH is raised to at least 8.5; combining, admixing and agitating the meat chunks and resulting solution while the resulting solution pH is at least about 8.5 and until the resulting solution is sorbed by said meat chunks; and then grinding said meat chunks.

Abstract: A process for preparing ground meat by providing a supply of meat chunks, and an aqueous solution of an edible chloride salt; passing a direct electric current through the solution until the resulting solution pH is raised to at least about 8; combining, admixing and agitating the meat chunks and resulting solution while the resulting solution pH is at least about 8 and until the resulting solution is sorbed by said meat chunks; and then grinding said meat chunks.

Abstract: The improvement in taste and stability of cooked or smoked and cooked sausage wherein the cooked or smoked and cooked sausage is immersed in an aqueous acidic solution containing lactic acid as an essential component in amounts greater than 25% by weight alone or in combination with other edible acids up to a total acidity of 20% by weight.

Abstract: A bread crumb composition is provided which adheres to a moistened comestible during coating and cooking without the necessity of batter coating the comestible. The composition comprises bread crumbs having a particle size wherein at least a majority of the crumbs are retained on a 20 mesh U.S. Standard Screen after passing through a 5 mesh U.S. Standard Screen, and an adhesive, the adhesive having been applied to and adhering to the surface of the crumbs. The adhesive contains a protein at a level of at least about 1% by weight of the crumbs and optionally may also contain a starch and/or a gum.

Abstract: Comminuted meat products are prepared containing a blend of a whey by-product and about 5 to 50% of casein or its salts. The whey by-product is selected from a low molecular weight fraction derived from the molecular sieve fractionation of whey, a permeate obtained from the ultrafiltration of whey or a delactosed form of the permeate. The blend functions as a binder, flavor enhancer and/or extender. Blends containing the permeate or delactosed permeate are particularly effective in flavor enhancing and extending of non-specific meat loaves.

Abstract: A plurality of needles is injected into a food product to create a plurality of cavity voids in said product, and a metered quantity of fluid is injected through said needles into said cavity voids while said needles are within said food product, said quantity of fluid being metered to be equal substantially to the volume of said cavity voids.

Abstract: A brine flavor concentrate of hydrophillic liquid containing a minimum of 2 mg/g phenolic materials extracted from smoke flavored edible oil and less than one percent titratable acidity per each 10 mg/g of phenol content. The process of smoking and curing the meat with said concentrate in brine as well as the smoked and cured meat itself is included.

Abstract: A process for preventing attachment and growth of spoilage bacteria on the surface of freshly slaughtered meat carcasses utilizes substantially nontoxic concentrations of chlorine dioxide to inhibit the attachment of such bacteria without formation of detectable chlorinated organic compounds. The chlorine dioxide solution is applied as a low pressure spray immediately post-slaughter to prevent establishment of a bacterial load directly derived from the conditions of slaughter, and during the subsequent chill period to prevent substantial recontamination.

Abstract: A meat pickling method whereby meat pieces are placed in a container with brine, the container is pressurized with nitrogen gas and rotated. Subsequently, a vacuum is applied to the interior of the container and then the container is swept with nitrogen gas. Atmospheric pressure is then established in the container, the rotation stopped and the meat removed.

Abstract: Aqueous solutions containing 2 or more chloride salts, selected from KCl, NaCl, MgCl.sub.2 and CaCl.sub.2, are injected into meats to enhance tenderness. Concentration of the compounds ranges from 0.3 molar to 2.0 molar when KCl and NaCl are used and from 0.05 molar to 0.6 molar when MgCl.sub.2 and CaCl.sub.2 are used. Injection amounts range from 2% to 10% of the weight of the meat being treated.

Abstract: Synthetic flavorants are made by heating a mixture of an amino sugar, an amino acid or a pyrolytic degradation product thereof, and a polyalcohol and/or water.

Abstract: A dry coating composition is employed to coat a moistened fowl which upon being baked imparts the resultant fowl with a crisp, uniform and adherent coating which has the taste, texture and appearance of a fried coated fowl. The dry coating composition comprises bulking agents containing crumbs or fines and a flour, a protein and a binding agent containing a starch and/or a dextrin. The flour and a portion of the binding agent and the protein are mixed together and hydrated, followed by drying the mixture to form a coating premix which is part of the dry coating composition.

Abstract: A preservation coating composition primarily for meat containing lard, tallow and lecithin in specific ratios. The mixture is heated and applied in molten condition to the chilled food to be preserved. The coated food is cold stored.

Abstract: A tubular food casing is treated with an admixture of an albumin and a modified liquid smoke to provide a casing that is suitable for imparting smoke flavor and intensified smear resistant smoke color to food products processed therein. Alternatively, a casing is treated first with an albumin and then with a modified liquid smoke.This invention relates to methods of treating a food casing and also relates to the resultant improved treated casing, which is suitable to impart smoke flavor and intensified smear resistant smoke color to food products processed therein.In particular this invention relates to a method of coating a fibrous or non-fibrous regenerated cellulose tubular food casing and the resultant casing, which method encompasses coating the internal surface of the casing with an admixture of an albumin such as egg albumin, and a modified liquid smoke, to provide a casing which is suitable to impart smoke flavor and intensified smear resistant smoke color to food products processed therein.

Abstract: A method for frying comestibles comprising frying the comestible in a frying medium containing an oil or fat and an amount of an emulsifier effective to foam the oil or fat during frying. The emulsifiers can be added to the frying medium as part of a dry coating mix which is coated onto the comestible prior to frying.

Abstract: A method for denaturing a food product including the steps of intermixing a marking agent and a carrier agent which is immiscible with the food product at ambient temperature; heating the resultant mixture above ambient temperature to make the mixture flowable; and applying the mixture to the food product; and an apparatus for performing the method including a mechanism for intermixing the marking and carrier agents; a pump system connected to the mechanism and operable to pump the mixture from the mechanism into contact with the food product; and a heating system communicating with the mechanism and the pump system operable to heat the mixture above ambient temperature to impart flowability to the mixture.

Abstract: A meat pumping process employing a readily dispersible, soy protein isolate which is non-gellable upon heating and which has a polar lipid material on the surface thereof.

Abstract: Novel acetal and ketal derivatives of ascorbic acid having utility in controlling the formation of undesirable nitrosamines in cooked, nitrite cured meat products are disclosed. Meat treating compositions containing these compounds, methods of treating meats with same and meat products containing same are also disclosed.

Abstract: A method for obtaining a smoking agent from smoke condensate obtained from the destructive distillation of cellulose or lignin material comprising subjecting the smoke condensate to extraction by an aqueous solution of a mineral acid to remove organic bases or with a mineral acid which does not decompose at temperatures up to 250.degree. C, in order to bind the bases. The product is then subjected to distillation under reduced pressure in an atmosphere of an inert gas with the addition of metallic dusts and in a second stage of distillation with the addition of a polyhydric alcohol. The obtained smoking agent from the distillation can be subjected to selective absorption of ballast or undesirable substances by passage through suitable adsorbents. In a modification the two stage distillation preceeds the extraction and in a further modification the active substances are first extracted with an organic solvent and then subjected to distillation under reduced pressure.

Abstract: Particulate farinaceous material having moisture present therein and hot liquid fat are combined to provide a thick particulate mixture which is maintained at sufficient temperature to evaporate a substantial portion of said moisture and to thoroughly coat the particles with liquid fat. The heated mixture, which has a dough-like consistency, reverts to a liquefied state upon being cooled to within a specified temperature range. When the liquefied mixture is further cooled, a plastic mass is obtained wherein the farinaceous particles and crystallized fat glycerides are interspersed.

Abstract: A homogeneous formable aqueous collagen composition having uniformly incorporated therein at least about 5% by weight based on the solids content thereof of an antiblock additive selected from the group consisting of fully esterified fatty acid esters of polyhydric alcohols, mineral oil, and mixtures of the same, said collagen composition being formable into shaped collagen structures that exhibit improved antiblocking characteristics.

Abstract: The extrudable collagen mass of the present invention includes polyoxyethylene sorbitan ester. The additive must be incorporated prior to extrusion of the casing.

Abstract: A method is provided for curing fresh primal cuts of meat intended for consumption by those on a low sodium diet which includes the step of subjecting a fresh primal cut to an aqueous curing solution substantially free of (a) organic nitrites and (b) chloride, phosphate, nitrate and sodium ions and containing from about 0.005 to about 0.40 percent by weight of a nitrite selected from the group consisting of potassium nitrite, ammonium nitrite, nitrous acid and mixtures thereof.

Abstract: Improved liquid smoke compositions which do not form undesirable solids during use or storage can be prepared by admixing a natural liquid smoke solution including constituent phenols, carbonyls and acids, an acidulating agent in addition to the constituent acids and a solubilizing agent, the quantities of the acidulating and solubilizing agents varying with the concentrations of phenols and carbonyls, respectively, in the natural liquid smoke solution. For presently known, commercially available liquid smoke solutions, the compositions comprise about 1.5-3% by weight acidulant and 3-8% by weight solubilizing agent, all percentages being stated by weight of the composition.

Abstract: Irregularly shaped, gelled fat particles are made by admixing a triglyceride fat or oil and a gelling agent with heating and then gelling the mixture by cooling with agitation. The gelled, irregularly shaped particles have a chewy texture and are incorporated into meat analog products resembling comminuted natural meat.

Abstract: Improved collagen compositions having incorporated therein relatively small amounts of propylene glycol alginate.

Abstract: The invention relates to a method and apparatus for purifying bacterially-contaminated brine overflow from a bacon curing machine. The contaminated brine is collected in a collecting tank, passed through a filter and mixed with fresh brine which is directed on to the back of the filter to back-wash the filter. The mixture of brines is passed through a series of ultra-violet liquid purifying devices and then through a second filter.

Abstract: Nitroxide derivatives of 1,2-dihydro- and 1,2,3,4-tetrahydro-6-alkoxyquinolines are used for reducing or eliminating the formation of undesirable nitrosamines which are generated when nitrite cured meat, such as bacon, is cooked at the temperatures usually attained during frying, grilling or broiling.

Abstract: The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain 1, 2, 3, 4-tetrahydro-6-alkoxyquinoline compounds in the curing mixtures or to treat the cured meat.

Abstract: Formation of carcinogenic nitrosamines when meats such as bacon and ham cured with the use of excess nitrite are grilled or fried is suppressed by introducing a 1, 2-dihydroquinoline into the meat.

Abstract: The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain aromatic secondary amines, such as p-alkoxy-N-alkylaminobenzenes, in the curing mixtures or to treat the cured meat.