The invention relates to a food, especially a meat product, containing a specific taste-active substance, to the use of raw materials of meat, or of extracts of such raw materials of meat, as taste-active substance, and to a method for producing a food containing a taste-active substance, especially a meat product containing taste carriers. Here, the invention relates to those foods, especially meat products, selected from the group consisting of meat preparation, uncooked sausage, scalded sausage, cooked sausage, cooked cured article, uncooked cured article, aspic and jellied meat, which contain (i) at least partially fermented meat, or (ii) an extract of at least partially fermented meat, as taste-active substance in the food.

Methods for separating lean and fat from beef or other meats and the separation apparatus are shown. The methods use microbiocidal fluids to reduce or eliminate possible sources of contamination.

Methods for separating lean and fat from beef or other meats and the separation apparatus are shown. The methods use microbiocidal fluids to reduce or eliminate possible sources of contamination.

The invention relates to a method for applying a consumable treating liquid to an individual meat product, comprising the steps of placing an individual meat product on a carrier; moving the meat product towards a liquid applier; applying a consumable treating liquid to a meat product; forcing excess liquid towards the bottom of the meat product and/or the carrier, and controllably removing the excess liquid from the meat product and/or the carrier by a liquid remover. The invention also provides a device for applying a consumable treating liquid to an individual meat product.

A method for treating a food which is in an insulating encapsulation or casing or which will be introduced into same, by ohmic heating. The heating serves to treat sausage products in an intestine, such as Brhwurst (scalded sausage), hot dogs or similar food products. The food is brought into contact with spaced electrically conductive electrodes, wherein the electrodes are connected to a controllable power source. The electrodes are each in the form of at least one first and one second electrode group, wherein the electrode groups are at a distance A.sub.EG to one another. Each electrode group has a number of individual electrodes, similar to a comb-like set of needles, wherein the neighbouring individual electrodes of the comb-type set of needles are each at a distance A.sub.EE to one another. The respective comb-like set of needles penetrates the insulating encapsulation or the casing of the food.

The present invention relates to a meat processed food, into which a gel-like material is locally and quantitatively filled. Provided is a method for producing a meat processed food, having a step of cooling a gelling agent solution prepared by adding a gelling agent into water and then heating and dissolving the gelling agent, so as to prepare a gel-like material having fluidity; and a step of filling the gel-like material into a plurality of predetermined positions inside a meat-containing raw material.

The present invention provides a spread type processed food using foie gras (duck liver, goose liver) and chicken breasts, a composition thereof and a method for manufacturing the same, and more particularly, a spread type processed food using foie gras and chicken breasts, which is manufactured using foie gras and chicken breasts in a spread form such as butter or jam that can be simply spread on a preferred food such as bread and easily eaten, wherein fishy smell and peculiar smell (odor) of foie gras are effectively removed to allow people of all ages and both sexes to easily eat without repulsion, and the processed food is rich in protein and contains diverse vitamins to promote brain development of growing children and protect various diseases, thereby planning promotion of public health, as well as a composition thereof and a method for manufacturing the same.

A method of producing bacteria reduced raw, fresh, ground meat products comprises obtaining a first portion of meat and a second portion of meat. The first portion is treated with a treatment selected from the group consisting of grinding the first portion to create a ground first portion and then treating the ground first portion with HPP, and treating the first portion with HPP to create a HPP'd first portion and then grinding the HPP'd first portion. The second portion is treated with a suitable chemical, and then the second portion is ground. The first portion and the second portion are combined to create a bacteria reduced raw, fresh, ground meat product.

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.

A sausage processing apparatus, including a circulating compartmented belt, a downstream compartmented roller, wherein a sausage is transferred from a compartment of the belt into a compartment of the roller, and a second circulating transport device, onto which the sausages are transferred from the compartments of the roller. A control device controls the conveying operation of the second transport device and of the roller. A sensor device detects the occupancy of the compartments of the belt. The control device controls the conveying operation of the roller and the second transport device dependent on the detection result of the sensor device such that, upon detection of one or more successive unoccupied compartments of the belt, the conveying operation of the roller and of the second transport device is stopped or slowed when the unoccupied compartment is in or is entering a transfer position and, upon detection of an occupied compartment, the conveying operation is resumed when the occupied compartment is in or is entering the transfer position.