A process for producing an animal meal including the steps of a) contacting an animal by-product comprising protein and fat with hydroxytyrosol; b) heating at a temperature from 50 C. to 250 C. until the fat contained in the animal by-product is melted; c) separating the melted fat from the animal by-product; and d) grinding the animal by-product thereby obtaining the animal meal. An animal meal or fat obtainable by this process of the invention; and food, pet food, or animal feed comprising said animal meal or fat.

A process for producing an animal meal including the steps of a) contacting an animal by-product comprising protein and fat with hydroxytyrosol; b) heating at a temperature from 50 C. to 250 C. until the fat contained in the animal by-product is melted; c) separating the melted fat from the animal by-product; and d) grinding the animal by-product thereby obtaining the animal meal. An animal meal or fat obtainable by this process of the invention; and food, pet food, or animal feed comprising said animal meal or fat.

The invention provides process for preparing a heat-treated intermediate vegetable and/or meat matter preparation.

The invention provides process for preparing a heat-treated intermediate vegetable and/or meat matter preparation.

A method of preparing a plurality of substantially flat pork rinds may include lacing a raw cut of pork skin onto a conveyer belt, cutting the raw cut of pork skin into a plurality of flat-shaped pork skin pieces, dehydrating the plurality of flat-shaped pork skin pieces, holding the plurality of flat-shaped pork skin pieces within a spacing having a fixed width, and heating the plurality of flat-shaped pork skin pieces in a cooking medium to prepare a plurality of flat-shaped pork rinds.

A method of preparing a plurality of substantially flat pork rinds may include lacing a raw cut of pork skin onto a conveyer belt, cutting the raw cut of pork skin into a plurality of flat-shaped pork skin pieces, dehydrating the plurality of flat-shaped pork skin pieces, holding the plurality of flat-shaped pork skin pieces within a spacing having a fixed width, and heating the plurality of flat-shaped pork skin pieces in a cooking medium to prepare a plurality of flat-shaped pork rinds.

A commercial system and method for producing an edible beef hide product wherein raw beef hides are prepared for cooking and then heated to cook and soften the hides, with the cooked beef hides then being washed with scrubbing and/or agitation and cooled, all in a manner meeting food safety requirements, to provide not only the level of safety, but the flavor, color, texture, and other qualities, which the consumers of these products desire.

A commercial system and method for producing an edible beef hide product wherein raw beef hides are prepared for cooking and then heated to cook and soften the hides, with the cooked beef hides then being washed with scrubbing and/or agitation and cooled, all in a manner meeting food safety requirements, to provide not only the level of safety, but the flavor, color, texture, and other qualities, which the consumers of these products desire.