A roasting rack and carving board system includes a roasting rack having a number of spaced support members that support a food item. The system also includes a carving board that has a body with a cutting surface. The body and cutting surface features a number of grooves that receive the spaced support members of the roasting rack so that at least portions of some of the plurality of spaced support members are recessed into the carving board body with respect to the cutting surface.

A robotic kitchen assistant for frying includes a robotic arm, a fryer basket, and a robotic arm adapter assembly allowing the robotic arm to pick up and manipulate the fryer basket. The robotic arm adapter includes opposing gripping members to engage the fryer basket. A utensil adapter assembly is mounted to the handle of the fryer basket, and the opposing gripper members are actuated to capture a three-dimensional (3D) feature of the utensil adapter assembly. The robotic arm adapter assembly can include an agitator mechanism to shake the fryer basket or another utensil as desired. Related methods are also described.

A robotic kitchen assistant for frying includes a robotic arm, a fryer basket, and a robotic arm adapter assembly allowing the robotic arm to pick up and manipulate the fryer basket. The robotic arm adapter includes opposing gripping members to engage the fryer basket. A utensil adapter assembly is mounted to the handle of the fryer basket, and the opposing gripper members are actuated to capture a three-dimensional (3D) feature of the utensil adapter assembly. The robotic arm adapter assembly can include an agitator mechanism to shake the fryer basket or another utensil as desired. Related methods are also described.

The food coating composition of the invention contains a cocoa powder having an L* of 35 or less and a powdery dispersion medium, wherein the cocoa powder is dispersed in the powdery dispersion medium. The content of the cocoa powder is preferably 0.1 to 10 mass %. The processed food of the present invention has a cocoa powder having an L* of 35 or less attached to its surface. The method for producing a processed food of the invention includes applying the food coating composition to a food substrate to form a coated food substrate and allowing the coated food substrate to cook. Allowing the coated food substrate to cook may be by at least one of frying, oven cooking, and steaming.

The substrates, systems, and methods described herein relate to textured substrates for preparing a comestible meat product. Substrates and methods are described herein for controlling one or more of growth, adhesion, retention, and/or release of cells (e.g., of a cell sheet) on or from the surface of the substrate. A method of preparing a comestible meat product may include applying a plurality of non-human cells to at least one patterned texture substrate, growing the cells on the patterned texture substrate to form the comestible meat product, and separating the comestible meat product from the patterned texture substrate. The patterned texture allows for improved growth, adhesion, retention, and/or release of cells as compared to another surface not comprising the patterned texture. In some embodiments, the cell culture substrate surfaces include a plurality of regions corresponding to a plurality of patterned textures.

The substrates, systems, and methods described herein relate to textured substrates for preparing a comestible meat product. Substrates and methods are described herein for controlling one or more of growth, adhesion, retention, and/or release of cells (e.g., of a cell sheet) on or from the surface of the substrate. A method of preparing a comestible meat product may include applying a plurality of non-human cells to at least one patterned texture substrate, growing the cells on the patterned texture substrate to form the comestible meat product, and separating the comestible meat product from the patterned texture substrate. The patterned texture allows for improved growth, adhesion, retention, and/or release of cells as compared to another surface not comprising the patterned texture. In some embodiments, the cell culture substrate surfaces include a plurality of regions corresponding to a plurality of patterned textures.

Shown here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also shown are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also shown.

Shown here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also shown are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also shown.

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.

A cold forming process for forming a meat patty includes heating a ground meat product to a temperature T.sub.1, wherein T.sub.1≤40° 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.