The invention relates to a method for manufacturing co-extruded food products, comprising the processing steps of: A) co-extruding an elongate dough strand and a casing enclosing the elongate dough strand to form a non-coagulated food product, B) bringing the casing into contact with a salt solution, and C) dividing the encased elongate food strand into individual products, whereafter the co-extruded food products are subjected to an airflow. The invention also relates to a device for manufacturing co-extruded food products.

The invention provides a methyl cellulose slurry for a meat-like protein processed food product having higher elasticity than a conventional one and having little variation in quality and a meat-like protein processed food product using the methyl cellulose slurry. By retaining a slurry containing methyl cellulose dissolved in water in a temperature zone of 0 to 5° C. for 10 hours or more, a methyl cellulose slurry for a meat-like protein processed food product having higher elasticity than a conventional one and having little variation in quality can be provided. Moreover, by using the methyl cellulose slurry, a meat-like protein processed food product having higher elasticity than a conventional one and having little variation in quality can be provided.

A meat-aging apparatus is disclosed. The meat-aging apparatus comprises: a photographing unit for photographing meat stored in the meat-aging apparatus; an illumination unit for irradiating light to the meat; a storage unit for storing recipe information for aging the meat according to the type or state of the meat; and a processor for determining the type or state of the meat on the basis of a photographed image, and controlling the illumination unit to irradiate light to the meat according to the recipe information corresponding to the determined type or state of the meat in order to age the meat.

A meat-aging apparatus is disclosed. The meat-aging apparatus comprises: a photographing unit for photographing meat stored in the meat-aging apparatus; an illumination unit for irradiating light to the meat; a storage unit for storing recipe information for aging the meat according to the type or state of the meat; and a processor for determining the type or state of the meat on the basis of a photographed image, and controlling the illumination unit to irradiate light to the meat according to the recipe information corresponding to the determined type or state of the meat in order to age the meat.

[Problem] To provide a method for producing an artificial three-dimensional muscle tissue, said method enabling stable, efficient and easy production of a muscle tissue, and an artificial three-dimensional muscle tissue produced by this method. [Solution] A method for producing an artificial three-dimensional muscle tissue, said method comprising steps of (i) forming a three-dimensional muscle tissue precursor, which is configured from a first muscle tissue support, a second muscle tissue support and muscle cells, by linearly arranging the muscle cells on the first muscle tissue support in such a manner that the muscle cells are located close to the first muscle tissue support at one end of the line and close to the second muscle tissue support at the other end of the line, and (ii) culturing the three-dimensional muscle tissue precursor to give an artificial three-dimensional muscle tissue, and an artificial three-dimensional muscle tissue obtained by this method.

[Problem] To provide a method for producing an artificial three-dimensional muscle tissue, said method enabling stable, efficient and easy production of a muscle tissue, and an artificial three-dimensional muscle tissue produced by this method. [Solution] A method for producing an artificial three-dimensional muscle tissue, said method comprising steps of (i) forming a three-dimensional muscle tissue precursor, which is configured from a first muscle tissue support, a second muscle tissue support and muscle cells, by linearly arranging the muscle cells on the first muscle tissue support in such a manner that the muscle cells are located close to the first muscle tissue support at one end of the line and close to the second muscle tissue support at the other end of the line, and (ii) culturing the three-dimensional muscle tissue precursor to give an artificial three-dimensional muscle tissue, and an artificial three-dimensional muscle tissue obtained by this method.

An apparatus for shaping a strand-shaped foodstuff is disclosed. A pressing chamber is provided, which is delimited by walls, one of which is movable by means of a pressing device and is designed as a ram. The pressing chamber transitions from an initial state with a first enclosed volume into a final state with a second enclosed volume. The apparatus has a feed device for feeding the foodstuff into the pressing chamber, and a discharge device for discharging the foodstuff from the pressing chamber. For compact construction, it is provided that a ram of a first pressing device, which ram comes into contact with the foodstuff located in the pressing chamber, is coupled to at least one second pressing device movable in a different direction and/or to a wall of the pressing chamber so that the second pressing device can be moved together with the ram relative to the foodstuff.

An apparatus for shaping a strand-shaped foodstuff is disclosed. A pressing chamber is provided, which is delimited by walls, one of which is movable by means of a pressing device and is designed as a ram. The pressing chamber transitions from an initial state with a first enclosed volume into a final state with a second enclosed volume. The apparatus has a feed device for feeding the foodstuff into the pressing chamber, and a discharge device for discharging the foodstuff from the pressing chamber. For compact construction, it is provided that a ram of a first pressing device, which ram comes into contact with the foodstuff located in the pressing chamber, is coupled to at least one second pressing device movable in a different direction and/or to a wall of the pressing chamber so that the second pressing device can be moved together with the ram relative to the foodstuff.

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.