Sensor stations and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. The sensor stations allow real-time, local collection of product properties and their surrounding environmental conditions in order to improve efficiency, reduce product waste and guesswork, and to provide data-based analysis for decision making. Sensor stations can be mounted to food supports and can be in electronic communication with each other and with intermediate nodes that provide a connection to other external computing devices that provide analysis and alerts to users and technicians. Various non-destructive modeling systems for determining water activity and pH of changing products are also provided.

The present invention includes a method and method for preserving a fish or seafood product comprising: contacting an emulsion with a meat product for a time sufficient to, wherein the emulsion comprises by weight: 10% to 50% water, 0.1 to 4.0% Quillaja, 0.1% to 8% meat flavoring, 60% to 85% high oleic sunflower oil, meat seasoning, 0-2.0% salt; salt, and optionally adding one or more stabilizers; a first pasteurizing step; vacuum packing the fish or seafood in a moisture and oxygen-impermeable packaging film; a second pasteurizing step.

The present disclosure provides culture or fermentation media including a biomass or derivative thereof of a hemoprotein-producing C.sub.1 metabolizing non-photosynthetic bacterium, methods of culturing cells or tissue with the culture or fermentation medium, and products produced by the culturing methods including food products, food ingredients, phytoprotective bacterial cell products, and other products of interest such as vitamins, fatty acids, amino acid, carotenoids, etc.

The present disclosure provides culture or fermentation media including a biomass or derivative thereof of a hemoprotein-producing C.sub.1 metabolizing non-photosynthetic bacterium, methods of culturing cells or tissue with the culture or fermentation medium, and products produced by the culturing methods including food products, food ingredients, phytoprotective bacterial cell products, and other products of interest such as vitamins, fatty acids, amino acid, carotenoids, etc.

An example modular meal system includes two or more modular meal components. Example modular meal components include a tray, a meal component disposed within the tray, and a sauce component disposed within the tray. The meal component is selected from a protein component, a starch component, a vegetable component, an appetizer component, and a dessert component. Each modular meal component is configured and/or formulated to reach at least 165° F. or at least 167° F. when heated from frozen for a heating time period within the range of from about 20 minutes to about 60 minutes and at a heating temperature within the range of about 350° F. to about 450° F.

Disclosed is a chimeric polypeptide for use in-vitro tissue engineering, the polypeptide including cellulose binding domain (CBD), a cell effector protein (CEP), and a linker linking the CBD to the CEP, as well as systems and method utilizing same.

Disclosed is a chimeric polypeptide for use in-vitro tissue engineering, the polypeptide including cellulose binding domain (CBD), a cell effector protein (CEP), and a linker linking the CBD to the CEP, as well as systems and method utilizing same.

The present invention is for a closed environment process for the growth and differentiation of cells and the culturing of cells to confluency for the production of tissue. The tissue may be a clean meat product.

The present invention is for a closed environment process for the growth and differentiation of cells and the culturing of cells to confluency for the production of tissue. The tissue may be a clean meat product.

A foodstuff may include an edible encased protein product. The edible encased protein product may include a natural or synthetic edible casing and a full muscle chicken protein filler encased in the casing. An insertion member may extends along a longitudinal axis between first and second ends. At least one end may extend within the full muscle chicken encased in the casing. The edible encased protein may be dimensioned to simulate a chicken wing flat or drumette.