Entries |
Document | Title | Date |
20090004362 | MEAT PRODUCTS - A meat product may include a plurality of whole muscle meat portions that each have substantially opposite end faces. The plurality of whole muscle meat portions may be consecutively disposed such that respective adjacent end faces of the whole muscle meat portions substantially face each other and have at least some regions that are attached. The meat product may have a substantially elongated configuration in a direction extending from a first whole muscle meat portion of the consecutively disposed whole muscle meat portions to a last whole muscle meat portion of the consecutively disposed whole muscle meat portions. | 01-01-2009 |
20090029027 | Method of Making Individual Portions of Meat - The invention relates to a method for producing individual portions of meat with a predetermined shape and size, during which one, two or more frozen pieces of meat of any shape, whose total weight corresponds to the total weight of the desired portions of meat, are shaped inside the cavity of a press mold to form a coherent piece of meat, and the frozen piece of meat is subsequently divided, in particular, stamped into the portions of meat. | 01-29-2009 |
20090181152 | Low fat meat compositions capable of high temperature cooking - Meat compositions are provided that have the capability to successfully char-cook at high temperatures of 700 degrees Fahrenheit and above, consisting of meat, water, textured protein concentrate, water binders, a fat binder/emulsifier/dispersion agent, and salt. The preferred embodiments reproduce the mouth-feel and taste of 100% meat. The invention makes possible high temperature cooking at lower fat content, which is not possible with meats containing less than 19% fat. The preferred embodiment reduces the percentage of fat to a range of 9-11.25%, plus a negligible amount of fat from the non-meat ingredients, and this compares very favorably to 22% fat content stated as the optimum requirement, by the Nieco Company, manufacturer of high temperature broilers. The benefits of the invention are reduced fat content as a dietary consideration, food that is easier to digest, substantial reduction of greenhouse gases, particulate matter and volatile organic compounds caused by char-cooking of meats containing higher fat content, and less overall need for animal meat, which translates into reduced greenhouse gases cause by live animals. The invention contributes to worldwide efforts to reduce global warming. | 07-16-2009 |
20090232959 | High pressure meat product processing - Processes that utilize one or more pressurization and depressurization treatments to tenderize fresh cuts of meat are described. | 09-17-2009 |
20100104732 | DECONTAMINATION OF ANIMAL FEED CONTAINING PRION (EG. BSE AGENT) - A method of producing an animal feed that is free from transmittable degenerative encephalopathies is provided. Central to the method is alkali treatment of animal material at a pH of at least 8.5 under temperature conditions below 100 C at atmospheric pressure. This method provides a decontaminated animal feed produced under relatively low temperature and pressure conditions that are achievable instandard animal carcass rendering facilities. | 04-29-2010 |
20100166940 | USE OF LOW PH TO MODIFY THE TEXTURE OF STRUCTURED PLANT PROTEIN PRODUCTS - The invention provides animal meat compositions and simulated animal meat compositions. In addition, the invention provides a process for producing animal meat compositions and simulated animal meat compositions. The process comprises producing the animal meat compositions and simulated animal meat compositions under conditions of low pH. | 07-01-2010 |
20100330255 | METHOD OF PREPARING A SHELF STABLE MEAT PRODUCT - A method of preparing a shelf stable meat product includes mixing a brine solution and then adding the brine solute to a meat product. The meat product is then cooked to have a water activity of less than 0.85 and packaged in a material having low oxygen and moisture vapor transmission rate. The packaged product is then pasteurized. | 12-30-2010 |
20110293817 | HOME-STYLE MEAT PRODUCT AND METHOD OF PRODUCING SAME - Methods and apparatus are disclosed for producing irregular pieces of meat from meat products. Further, a method of mass-producing a home-style meat product with an irregular appearance includes combining whole muscle meat with a mixture having a low-phosphate solution and/or a low-salt solution and cooking the combination to produce whole muscle meat logs. Once the whole muscle meat has been cooked, the meat may be pulled, shredded, or sliced on a variety of pulling, shredding, and slicing equipment to create a home-style meat product with an irregular appearance. | 12-01-2011 |
20120231148 | METHOD FOR SEPARATING BONE FRAGMENTS AND TALLOW FROM A SINGLE INGREDIENT STREAM OF BEEF BY CONTROLLING THE FROZEN CONDITION OF THE BEEF AND IMMERSING IN CARBONIC ACID AT ELEVATED PRESSURES - A method for the separation of fat from meat. The method includes providing individual pieces of meat containing lean and fat; subjecting the individual pieces of meat to cooling for a time sufficient to produce a difference in temperature between the fat and lean, wherein the fat is cooled such that the fat is friable and crumbles into finer particulates when subjected to a crushing force and the lean is cooled to a higher temperature than the fat and the lean is able to withstand a similar crushing force without substantially crumbling into smaller particulates; and with the fat and lean at the temperatures produced, subjecting the individual pieces of meat to a crushing force to separate particulates of fat from the individual pieces of meat. | 09-13-2012 |
20120269952 | HIGH PRESSURE PASTEURIZING OF GROUND MEATS - A process for preserving fresh ground meat comprises the steps of a) packaging fresh ground meat in a sealed package; b) placing the packaged fresh ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh ground meat to an elevated pressure of at least about 50,000 psi pressure so that the packaged fresh ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about 30 to about 45 F; e) then reducing the pressure on the packaged fresh ground meat to ambient pressure; and f) removing the ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures. | 10-25-2012 |
20130142936 | Edible Pet Chew Made From An Edible Malleable Sheet - An edible pet chew has an initially malleable sheet of a hardened chewable material dimensioned large enough and thin enough to be initially malleable for flexing, folding or rolling into a final shape. The sheet is shaped into a final shape by flexing, folding or rolling and then hardened. | 06-06-2013 |
20150064336 | GRANULAR MATERIAL AND METHOD FOR PRODUCING SAME, AND FOOD, FORAGE AND EDIBLE MEAT PRODUCT EMPLOYING SAME - A granular material including equal to or larger than 45% by weight of a starch, the starch including a starch composed of one, two or more types of partially degraded starch(es) produced by treating a starch containing amylose at a content of equal to or larger than 5% by weight with any one, two or more of an acid treatment, an oxidation treatment and an enzymatic treatment, at equal to or larger than 7% by weight in the granular material, wherein a water absorption rate, in which the granular material absorbs water for 1 hour at 30 degrees C. by adding 40 g of water to 5 g of the granular material, is equal to or larger than 250% by weight and equal to or smaller than 700% by weight, wherein a compressive syneresis rate, in which a water-absorbed dough that absorbs water for 1 hour at 30 degrees C. by adding 40 g of water to 5 g of the granular material is compressed at a pressure of 141.5 g/cm | 03-05-2015 |