A process for producing a protein product for addition to raw meat wherein the source of the protein product is animal muscle or mechanically deboned meat. The animal muscle tissue is homogenized. Protein in the homogenate is solubilized. Solubilized homogenate is heated to a temperature required for pasteurization and/or sterilization according to known standards. The homogenate is then optionally adjusted to a value at which the protein precipitates. The protein product of the present invention is free of bacteria and toxins and can be used as meat or added to raw meat for delivery to a consumer as uncooked meat.

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 present invention relates to a closed processing system for treating elongated food products, comprising: a housing bounding a process space, a transport path for displacing the elongated food products through the process space, at least one airflow generator for generating an airflow in the process space, and at least one detector for detecting process conditions in the process space, wherein the detector includes at least one pressure sensor for detecting the relative airflow pressure in the process space compared to the ambient air pressure and wherein the system is arranged to control the process conditions by adjusting the at least one airflow generator based on the detected process conditions. The present invention further relates to a method for treating elongated food products.

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.

The disclosed apparatus, systems and methods relate to apparatus, systems and methods for minimizing lipid oxidation in products such as food products including tuna salad.

The present application relates to a processed food distributable at room temperature comprising (a) a first food part comprising a paste, a leafy vegetable, or a combination thereof; and (b) a second food part comprising at least one selected from the group consisting of a meat, a seaweed, a seafood, a root vegetable, a fruit vegetable, and a mushroom, wherein the first and second food parts are separately packaged.

The present application relates to a processed food distributable at room temperature comprising (a) a first food part comprising a paste, a leafy vegetable, or a combination thereof; and (b) a second food part comprising at least one selected from the group consisting of a meat, a seaweed, a seafood, a root vegetable, a fruit vegetable, and a mushroom, wherein the first and second food parts are separately packaged.

Antler animal chew and methods of manufacturing and packaging the same are herein disclosed. The animal chew generally includes an antler section having a marrow core and a lipid composition infused within the marrow core.

The invention provides methods and devices for heating or cooling viscous materials such as meat emulsions useful for producing food and other products. The devices include a heat exchanger comprising a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.