The present invention includes a method and meat product made by 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, and optionally one or more stabilizers.

The present invention includes a method and meat product made by 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, and optionally one or more stabilizers.

Problem: To provide a microwave aging device that can shorten the time required for ageing food and can improve a yield rate. Solution: There is provided a microwave aging device including: a microwave aging unit 30, having an aging chamber configured to store food, an irradiation port through which microwave irradiation is performed into the aging chamber, and a blower fan configured to blow air into the aging chamber; a cooling unit 10 having a cooling chamber that is cooled by a cooler; a microwave oscillating unit 20 connected to the irradiation port; and a controller 40, where the aging chamber is arranged in the cooling chamber. There is also provided a microwave aging method using the device.

The present invention relates to a method for producing a composition which comprises animal protein, comprising (a) isolating precursor cells from perinatal tissue of a mammal; (b) incubating the precursor cells under conditions which lead to a myogenic differentiation of the precursor cells; and (c) harvesting the cells. The present invention also relates to a method for producing precursor cells from perinatal tissue, to animal protein produced according to the invention, and precursor cells produced according to the invention. The present invention further relates to the use of a culture medium which has a reduced content of methionine in comparison to standard medium, to the differentiation of precursor cells, and to a method for the in vitro production of a meat-like composition.

The present invention relates to a method for producing a composition which comprises animal protein, comprising (a) isolating precursor cells from perinatal tissue of a mammal; (b) incubating the precursor cells under conditions which lead to a myogenic differentiation of the precursor cells; and (c) harvesting the cells. The present invention also relates to a method for producing precursor cells from perinatal tissue, to animal protein produced according to the invention, and precursor cells produced according to the invention. The present invention further relates to the use of a culture medium which has a reduced content of methionine in comparison to standard medium, to the differentiation of precursor cells, and to a method for the in vitro production of a meat-like composition.

The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.

This disclosure relates to methods of washing cells from a grown cell mass to remove cell culture media and enriching the cells with a finishing media. The disclosed method includes growing a cell mass in cell culture media and then collecting and washing the grown cell mass with a series of wash buffers or a gradient wash buffer that changes over time. While the cell culture media contains nutrients and components beneficial for cell growth, cells grown in cell culture media often have off flavors, off aromas, poor color, poor salt/minerality compositions, and other shortcomings. Accordingly, the disclosed method comprises removing cell culture media remnants from a grown cell mass using a single or a series of wash media. The grown cell mass is further washed with a finishing or enrichment buffer to further improve sensory aspects and nutritional composition of the grown cell mass.

This disclosure relates to methods of washing cells from a grown cell mass to remove cell culture media and enriching the cells with a finishing media. The disclosed method includes growing a cell mass in cell culture media and then collecting and washing the grown cell mass with a series of wash buffers or a gradient wash buffer that changes over time. While the cell culture media contains nutrients and components beneficial for cell growth, cells grown in cell culture media often have off flavors, off aromas, poor color, poor salt/minerality compositions, and other shortcomings. Accordingly, the disclosed method comprises removing cell culture media remnants from a grown cell mass using a single or a series of wash media. The grown cell mass is further washed with a finishing or enrichment buffer to further improve sensory aspects and nutritional composition of the grown cell mass.

A method for preparing and packaging a ready-made dish. The method includes: placing a first food item in a container; placing a second food item in the container in such a way that the second food item is situated above the first food item; placing a sauce or a gravy in the container so that the sauce or the gravy is situated beneath the first food item or mixed with the first food item without being in contact with the second food item before and during the heating process; carrying out the hermetic vacuum sealing of the container; heating the food contents of the closed container, the container remaining without movement during the heating step.

Meat substitute recipes with animal cells and exogenous heme-containing protein on plant-based meat dough matrices are disclosed. Methods of producing are also disclosed.