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 is a method for cutting pork to create a meat cut that mimics a pork chop meat. The method involves removing the bone and meat from the pork leg. The method then includes sealing the pork chop within a hermetic enclosure and chilling the enclosed pork chop to a temperature in the range of 35 to 38 degrees Fahrenheit. The resulting meat cut includes, bones or no bones pork chops.

The present invention is a method for cutting pork to create a meat cut that mimics a pork chop meat. The method involves removing the bone and meat from the pork leg. The method then includes sealing the pork chop within a hermetic enclosure and chilling the enclosed pork chop to a temperature in the range of 35 to 38 degrees Fahrenheit. The resulting meat cut includes, bones or no bones pork chops.

Aspects of the present disclosure relate to compositions including rice bran extract, method of making rice bran extract and method of using same.

A plant fat-based scaffold for growing cell-based meat products for consumption. The scaffold comprises primarily plant fats or waxes in addition to cell binding proteins and optional additional components that assist in the growth of cultivated animal cells. The scaffold can exist in both a liquified state during sterilization and a solid state during the formation of the scaffold, the seeding of the cultivated cells, and the cellular growth phase. The scaffold is capable of remaining in the final product for consumption or is partially or completely melted out of the final product and recycled into raw material for forming new scaffolds.

A plant fat-based scaffold for growing cell-based meat products for consumption. The scaffold comprises primarily plant fats or waxes in addition to cell binding proteins and optional additional components that assist in the growth of cultivated animal cells. The scaffold can exist in both a liquified state during sterilization and a solid state during the formation of the scaffold, the seeding of the cultivated cells, and the cellular growth phase. The scaffold is capable of remaining in the final product for consumption or is partially or completely melted out of the final product and recycled into raw material for forming new scaffolds.

This disclosure relates to methods of shaping a raw cell-based-meat product using vacuum sealing. The disclosed method includes preparing a cell-mass mixture by mixing a grown cell mass with a binding agent. The cell-mass mixture is added to a mold that is covered with a film and vacuum sealed. Because, in some embodiments, the mold is rigid, the cell-mass mixture conforms to the shape of the mold, such as the shape of slaughtered or harvested meat. To shape a cell-based-meat product, an apparatus may be used with a mold for sealing and conforming a cell-mass mixture.

This disclosure relates to methods of shaping a raw cell-based-meat product using vacuum sealing. The disclosed method includes preparing a cell-mass mixture by mixing a grown cell mass with a binding agent. The cell-mass mixture is added to a mold that is covered with a film and vacuum sealed. Because, in some embodiments, the mold is rigid, the cell-mass mixture conforms to the shape of the mold, such as the shape of slaughtered or harvested meat. To shape a cell-based-meat product, an apparatus may be used with a mold for sealing and conforming a cell-mass mixture.

The present disclosure relates to cultured tissue, methods for production of the cultured tissue, and a bioreactor system for production of the cultured tissue. In some embodiments, the production of the cultured tissue may involve, at a first bioreactor, feeding a fiber scaffold into a chamber containing culture media, seeding the chamber with precursor cells, and allowing the precursor cells to proliferate and differentiate on a surface of the fiber scaffold. At downstream bioreactors, the production of the cultured tissue may further involve twisting a plurality of the cell-laden fibers to provide a cell-laden yarn, and weaving or knitting the cell-laden yarn into a three-dimensional (3D) structure. In some embodiments, the cultured tissue may be whole muscle cultured meat composed of muscle cell-laden fibers and fat cell-laden fibers. The whole muscle cultured meat may have a structural organization and hierarchy that mimics natural skeletal muscle tissue.

The present disclosure relates to cultured tissue, methods for production of the cultured tissue, and a bioreactor system for production of the cultured tissue. In some embodiments, the production of the cultured tissue may involve, at a first bioreactor, feeding a fiber scaffold into a chamber containing culture media, seeding the chamber with precursor cells, and allowing the precursor cells to proliferate and differentiate on a surface of the fiber scaffold. At downstream bioreactors, the production of the cultured tissue may further involve twisting a plurality of the cell-laden fibers to provide a cell-laden yarn, and weaving or knitting the cell-laden yarn into a three-dimensional (3D) structure. In some embodiments, the cultured tissue may be whole muscle cultured meat composed of muscle cell-laden fibers and fat cell-laden fibers. The whole muscle cultured meat may have a structural organization and hierarchy that mimics natural skeletal muscle tissue.