The present invention relates to a food product comprising avian stem cells and at least one food component.

Release agent compositions for treating food netting include hydrophilic (e.g., acidic) and hydrophobic (e.g., surface active amphiphilic modifier, oil) components that both enhance the releasability of a food product from the treated netting material. The acid of the release agent composition denatures proteins along an outer surface of the food article, forming a skin of insolubilized proteins between the netting material and the remainder of the food product. This protein skin, along with the oil, if present, and a surface active amphiphilic modifier of the release agent, inhibit absorption and/or adsorption of hydrophilic food proteins from the food product into or onto the netting, which inhibits strong mechanical binding between the netting and the food product. Subsequent release of the netting from the food product is relatively easy, without damaging the food product itself. Related articles and methods are also disclosed.

A facility that includes a means for forming meat fragments, and a movable support for the meat fragments, which is to convey said meat fragments in a longitudinal direction, through a means for cohesively compacting meat fragments to form a block of compacted meat fragments. The cohesive compaction means includes two movable compaction shoes for compacting the meat fragments between the movable support and said shoes. The shoes are mutually transversely offset relative to the longitudinal direction of conveyance. The shoes are each driven in a vertical alternating movement, such that the pads move relative to one another and out of phase with each other.

In one respect, the invention is a coring machine for removing portions of food item blanks, the coring machine including a plate assembly for holding the food item blanks and a pair of coring assemblies, each having a plurality of coring bits that are aligned with passages in the plate assembly.

A method for cooking a batch of chicken pieces is disclosed including the steps of: (1) providing a plurality of chicken pieces at about 40° F., (2) submerging the plurality of chicken pieces in a first heated water bath until a portion of the outer surface of the chicken pieces is denatured, (3) placing the plurality of opaque chicken pieces into a flexible pouch; (4) applying vacuum to the flexible pouch and sealing the pouch to form a sealed container, and (5) submerging the sealed container in a second heated water bath at a temperature of from about 135° F. to about 195° F. for an effective period of time to fully cook the chicken pieces.

A method for cooking a batch of chicken pieces is disclosed including the steps of: (1) providing a plurality of chicken pieces at about 40° F., (2) submerging the plurality of chicken pieces in a first heated water bath until a portion of the outer surface of the chicken pieces is denatured, (3) placing the plurality of opaque chicken pieces into a flexible pouch; (4) applying vacuum to the flexible pouch and sealing the pouch to form a sealed container, and (5) submerging the sealed container in a second heated water bath at a temperature of from about 135° F. to about 195° F. for an effective period of time to fully cook the chicken pieces.

Techniques and technologies are generally described herein for providing shape memory polymer packaging for meat products from sheets or films of shape memory polymer material. Shape memory polymers are a class of smart materials which have the ability to return to their original or trained state from a deformed or temporary state when a stimulus is provided. The stimulus is typically a temperature change. The stimulus may also be exposure to an electric or magnetic field, exposure to light, or even exposure to a particular atmosphere, e.g., water. Shape memory polymers now include many materials, including both thermoplastic materials and thermoset materials (covalently cross-linked). The memory effect of the shape memory polymer is used to shape a meat product and to make the meat product more attractive to a consumer.

Provided is a large-scale cell culture system for producing products without harming animals. Also provided is a method for making meat products using this cell culture system. Further provided is a method for making personal care products using this cell culture system, as well as a method for making nutritional supplements using this cell culture system.

Examples of methods, systems and computer accessible mediums related to producing synthetic meat are generally described herein. In some example methods, a substrate configured to support cell growth may be provided. The substrate may be seeded with cells. The seeded substrate may be rolled through a bioreactor having a roll-to-roll mechanism, thereby allowing nutrients and growth factors to interact with the cells. The seeded substrate may be stretched to simulate muscle action. The seeded substrate may be monitored for uniformity of cell growth as it is rolled through the bioreactor. A film of synthetic meat is obtained from the substrate.

Examples of methods, systems and computer accessible mediums related to producing synthetic meat are generally described herein. In some example methods, a substrate configured to support cell growth may be provided. The substrate may be seeded with cells. The seeded substrate may be rolled through a bioreactor having a roll-to-roll mechanism, thereby allowing nutrients and growth factors to interact with the cells. The seeded substrate may be stretched to simulate muscle action. The seeded substrate may be monitored for uniformity of cell growth as it is rolled through the bioreactor. A film of synthetic meat is obtained from the substrate.