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

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wherein

R.sub.1 is 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 to which it is attached is a residue carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.2 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 proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems.

Refined poultry fat comprising less than about 300 ppm of minerals and metals, wherein the refined poultry fat is resistant to bacterial growth when challenged with a bacterial species. The refined poultry fat is prepared from rendered poultry fat by a process comprising introducing moisture into the rendered poultry fat product to form a hydrated poultry fat product; (b) agitating and heating the hydrated poultry fat product such that droplets of water are dispersed throughout and coalesce with water-soluble impurities and/or particulate impurities in the hydrated poultry fat product to form a plurality of water-laden particles; and (c) removing the plurality of water-laden particles. The refined poultry fat can be used as an ingredient in the animal food industry, or can be used in the renewable energy industry.

Foamed meat or fish products and methods of producing the same are provided. The methods comprise feeding a raw material comprising comminuted meat or fish and connective tissue to a dispersing apparatus. A gas is also provided to the dispersing apparatus and the dispersing apparatus operated to provide the foamed meat or fish product. The foamed meat or fish products so produced include gas bubbles having an average size of 0.1 to 7 mm.

A flavour composition comprising a compound according to the formula (I) edible salts thereof, 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 m is 0 or 1.

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A method for cooking fowl and/or other unitary food articles utilizing multiple immersions into hot cooking fluid includes cooking central portions of fowl, or other unitary food articles, for longer durations than one or both end portions of the fowl or unitary food articles by cooking central portions twice and cooking one or both end portions only once.

A method for cooking fowl and/or other unitary food articles utilizing multiple immersions into hot cooking fluid includes cooking central portions of fowl, or other unitary food articles, for longer durations than one or both end portions of the fowl or unitary food articles by cooking central portions twice and cooking one or both end portions only once.

A system for producing food products may include an inner tube configured to extrude a first component, and an outer tube provided about the inner tube to define an annular space through which a second component is extruded, the inner and outer tubes (alone or in conjunction with a nozzle or other extrusion mechanism defining an outlet. Additionally, a collagen head can be configured to apply a layer of collagen gel over the second component. The inner and outer tubes are sized, and flow rate may be configured such that an initial diameter of the first component exiting the outlet is substantially smaller than a final diameter of the first component, and an initial thickness of the second component exiting the outlet is substantially greater than a final thickness of the second component.

The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and carbonate salt at a pH in the range of from 10.1 to 11.3.