A cooking apparatus for cooking two food items simultaneously, the second food item being positioned to drip fat or other juices onto a first food item. The apparatus includes a roasting pan having a lid, the pan and lid defining an enclosed cooking space, and the bottom of the roasting pan defining a lower cooking surface for supporting a first meat to be cooked; an upper cooking surface within the enclosed cooking space for supporting a second meat to be cooked, the upper cooking surface situated directly above the lower cooking surface and comprising a solid surface having perforations sufficiently small so that meat placed on the upper cooking surface does not fall though the perforations while sufficiently large that melted fat from the second meat flows through the perforations; and a support structure that rests on the bottom of the roasting pan and that supports the upper level cooking surface within the enclosed cooking space, the support structure including vertical legs that straddle the lower cooking surface.

Several methods are described for generating mycelial scaffolds for use several technologies. In one embodiment, a mycelial scaffold is generated using a perfusion bioreactor system for cell-based meat technologies. In another embodiment, a mycelial scaffold is prepared for biomedical applications. The mycelial scaffolds may be generated from a liquid medium or from a solid substrate.

Several methods are described for generating mycelial scaffolds for use several technologies. In one embodiment, a mycelial scaffold is generated using a perfusion bioreactor system for cell-based meat technologies. In another embodiment, a mycelial scaffold is prepared for biomedical applications. The mycelial scaffolds may be generated from a liquid medium or from a solid substrate.

Provided herein are genetically engineered mammalian cells that endogenously express one or more phytochemicals, vitamins, or therapeutic agents and suitable for use in a cultured meat product. Methods of making and using the genetically engineered mammalian cells and the cultured meat products are also provided.

The apparatuses described herein relate to preparation of a meat product. Apparatuses, systems comprising the apparatuses, and methods of making and use the systems and apparatuses are described herein. These are useful for controlling one or more of growth on and separation of a meat product from an enclosed substrate. The apparatuses and systems are configured to receive fluid and grow the meat product and/or separate the meat product from the substrate in a scalable manner.

The apparatuses described herein relate to preparation of a meat product. Apparatuses, systems comprising the apparatuses, and methods of making and use the systems and apparatuses are described herein. These are useful for controlling one or more of growth on and separation of a meat product from an enclosed substrate. The apparatuses and systems are configured to receive fluid and grow the meat product and/or separate the meat product from the substrate in a scalable manner.

The present invention provides: a feed for reducing lipid peroxide or improving meat quality in a tissue in an edible portion of a domestic animal, the feed comprising a spore-bearing lactic acid bacterium and/or a spore-bearing thermophilic bacterium not corresponding to the spore-bearing lactic acid bacterium; and a food for reducing lipid peroxide in a human body, the food comprising a spore-bearing lactic acid bacterium and/or a spore-bearing thermophilic bacterium not corresponding to the spore-bearing lactic acid bacterium.

The present invention provides: a feed for reducing lipid peroxide or improving meat quality in a tissue in an edible portion of a domestic animal, the feed comprising a spore-bearing lactic acid bacterium and/or a spore-bearing thermophilic bacterium not corresponding to the spore-bearing lactic acid bacterium; and a food for reducing lipid peroxide in a human body, the food comprising a spore-bearing lactic acid bacterium and/or a spore-bearing thermophilic bacterium not corresponding to the spore-bearing lactic acid bacterium.

The food coating composition of the invention contains a cocoa powder having an L* of 35 or less and a powdery dispersion medium, wherein the cocoa powder is dispersed in the powdery dispersion medium. The content of the cocoa powder is preferably 0.1 to 10 mass %. The processed food of the present invention has a cocoa powder having an L* of 35 or less attached to its surface. The method for producing a processed food of the invention includes applying the food coating composition to a food substrate to form a coated food substrate and allowing the coated food substrate to cook. Allowing the coated food substrate to cook may be by at least one of frying, oven cooking, and steaming.

A method of producing shredded, dried food products is provided. The method begins when a food type such as beef, pork, or chicken, or may be a fibrous vegetable, such as mushrooms. The selected food type is first heated to tenderize the food. In the case of meats, this tenderizing breaks down fibrous tissue in the food, making for easier to chew and digest. After cooking to tenderize, the food is then shredded. This shredding leaves strands of the food and does not cut across fibers, instead, the shredding follows the muscle or growing pattern of the food type. The shredded food product is then boiled for further tenderization. Flavorings may also be added during the boiling process. After boiling, the food product is dried to reduce the moisture content to a desired level.