An apparatus for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1>32 F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2.

Provided herein are food products made in vitro from avian fibroblast cells and methods for harvesting the avian fibroblast cells. Particularly, an in vitro produced chicken product is produced. Also provided herein are methods of their production.

Provided herein are food products made in vitro from avian fibroblast cells and methods for harvesting the avian fibroblast cells. Particularly, an in vitro produced chicken product is produced. Also provided herein are methods of their production.

A system includes a first unit configured to generate and apply radio frequency (RF) energy to a load positioned in the first unit during a first time period, wherein the load is at a first temperature at a start of the first time period and at a second temperature different from the first temperature at an end of the first time period; and a second unit configured to receive the load at the second temperature and to cause heat transfer by impingement to the load during a second time period different from the first time period, wherein the load is at a third temperature at an end of the second time period. A processing yield associated with the load is higher than if the load undergoes impingement processing to change from the first temperature to the third temperature.

A method of preparing frozen breaded poultry meat in which the poultry meat is compressed into a solid form, frozen, formed into portions, batter-breaded while frozen, and par-fried. The par-fried breaded poultry meat portions may then be cooked for consuming. The method enables the control of portion size independent of the shape, and provides a frozen breaded poultry meat portion that when cooked, has the appearance and the texture of whole muscle meat, independent of trimmings content.

A deep fryer and methods of frying a whole turkey in a reduced cooking oil volume. A frying basin can have a rounded profile avoiding dead spaces within the frying basin. The frying basin can include a recessed channel at a bottommost portion of the frying basin to accommodate a heating element, such that the heating element does not project above a floor of the frying basin. The deep fryer can have a rotisserie assembly for mounting and rotating the whole turkey such that only a lower half of the whole turkey is submerged within the cooking oil at any one time. The deep fryer can include a kick-stand feature that allows a user to lower and raise the rotisserie assembly including the whole turkey using only one hand such that a user need not lean over or otherwise put their hands or body above the frying basin.

A deep fryer and methods of frying a whole turkey in a reduced cooking oil volume. A frying basin can have a rounded profile avoiding dead spaces within the frying basin. The frying basin can include a recessed channel at a bottommost portion of the frying basin to accommodate a heating element, such that the heating element does not project above a floor of the frying basin. The deep fryer can have a rotisserie assembly for mounting and rotating the whole turkey such that only a lower half of the whole turkey is submerged within the cooking oil at any one time. The deep fryer can include a kick-stand feature that allows a user to lower and raise the rotisserie assembly including the whole turkey using only one hand such that a user need not lean over or otherwise put their hands or body above the frying basin.

A cold forming process for forming a meat patty includes heating a ground meat product to a temperature T.sub.1, wherein T.sub.140 F. The ground meat product is formed into an uncooked patty at temperature T.sub.1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T.sub.1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T.sub.2. The cooked patty is then frozen and then packaged.

A method for combining a slice of raw meat and a layer of reconstituted raw piece of meat to obtain a combined raw piece of reconstituted meat/meat.

Prior products have been rejected as disadvantageous because: they contain chemical additives such as aminases; they are expensive to produce; they have an inhomogeneous appearance; they tend to separate/disassemble into single components during handling, reducing their shelf-life.

Invention contains only glycerol and salt as binders; stabilizing and preserving are carried out in a single step by drying to a residual moisture of approx. 10%. The raw combination of reconstituted meat/meat has the optical appearance of pure meat, similar elasticity and a precisely adjusted residual juice content. Such a pet food snack can include all types of meat of respective prey animals and shows no tendency to separate, even when subjected to impact, pressure, or shock stresses in a loosely stacked bag package.

A method for combining a slice of raw meat and a layer of reconstituted raw piece of meat to obtain a combined raw piece of reconstituted meat/meat.

Prior products have been rejected as disadvantageous because: they contain chemical additives such as aminases; they are expensive to produce; they have an inhomogeneous appearance; they tend to separate/disassemble into single components during handling, reducing their shelf-life.

Invention contains only glycerol and salt as binders; stabilizing and preserving are carried out in a single step by drying to a residual moisture of approx. 10%. The raw combination of reconstituted meat/meat has the optical appearance of pure meat, similar elasticity and a precisely adjusted residual juice content. Such a pet food snack can include all types of meat of respective prey animals and shows no tendency to separate, even when subjected to impact, pressure, or shock stresses in a loosely stacked bag package.