A method of producing a hot dog-like product that is flat and textured on both the exterior and cut face surface area of the product following slicing or cutting. This unique method of manufacturing a hot dog allows for a textured exterior made by producing the raw product in a flexible, permeable, casing that is covered with netting or other material to produce a texture on the exterior surface of the product. This is then stripped off using another process of coating the casing with an easy peel spray that allows the casing to be removed leaving a smooth hot dog like exterior surface. When the log is cut, we utilize a second unique process of cutting it with a textured blade to produce a textured surface area on either the top and/or bottom or both top and bottom of the product.

A flavour composition comprising a compound according to the formula (I) or edible salts thereof, ##STR00001##
wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

According to one embodiment, provided is a method for manufacturing a solid bouillon seasoning (A), said method comprising a step for preparing a mixture (E) which comprises a raw edible meat (B) and a bouillon (C) having a higher inosinic acid concentration (mass %) compared to the edible meat (B), and a step for drying the mixture (E) by the microwave vacuum drying method.

A poultry carcass spraying cabinet having an inclined or declined section located between the entrance and exit, the inclined or declined section having a slope or angle such that the wing-area of adjacently shackled poultry carcasses being conveyed is spaced to increase spray performance of the carcass spraying cabinet, allow foreign material proximate the wing-area of the poultry carcasses to be dislodged, and thereby minimize cross-contamination during poultry processing. The spray nozzles of adjacent arbor members of the inclined or declined section being located in different horizontal planes to provide optimal spraying performance proximate the wing-area of the poultry carcass.

The present invention provides a meat product comprising (a) uncooked meat; wherein the uncooked meat has been contacted with (b) acerola [Malpighia emarginata] berry, acerola [Malpighia emarginata] berry extract or mixtures thereof (c) green tea [Camellia sinensis], green tea [Camellia sinensis] extract or mixtures thereof.

The present invention provides a meat product comprising (a) uncooked meat; wherein the uncooked meat has been contacted with (b) acerola [Malpighia emarginata] berry, acerola [Malpighia emarginata] berry extract or mixtures thereof (c) green tea [Camellia sinensis], green tea [Camellia sinensis] extract or mixtures thereof.

A flavour composition comprising a compound according to the formula (I) or edible salts thereof,

##STR00001##

wherein
R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

Disclosed is a food product formed from the leg of a fowl comprising: a) a central leg bone having a foot end and a thigh end, said leg bone preferably being substantially without at least a foot knuckle; and b) a first portion of natural meat originally located around a portion of the foot-end of said bone and displaced from said foot end toward said thigh-end such that at least a portion of said foot-end bone is exposed and such that said displaced portion of meat remains indirectly attached to the bone.

Disclosed is a food product formed from the leg of a fowl comprising: a) a central leg bone having a foot end and a thigh end, said leg bone preferably being substantially without at least a foot knuckle; and b) a first portion of natural meat originally located around a portion of the foot-end of said bone and displaced from said foot end toward said thigh-end such that at least a portion of said foot-end bone is exposed and such that said displaced portion of meat remains indirectly attached to the bone.

A flavour composition comprising a compound according to the formula (1) or edible salts thereof,

##STR00001##

wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.