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.

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.

Food product having a meat-based layer, an impermeable covering layer disposed on the whole surface of a meat-based layer with a first side, a second side and one or more connection edges defined between the first and second sides, a layer of batter that covers only the first side and at least part of connection edges of the meat-based layer, a breaded layer distributed on at least part of the layer of batter, and, in case, a garnish distributed on at least part of the surface of the meat-based layer covered with the impermeable covering layer and left uncovered by the layer of batter and the breaded layer. The invention concerns also the apparatus to make said food product and the corresponding method.

A drinking straw and a method of manufacturing a drinking straw. The drinking straw is made from any type of protein. Meat slices are placed in a freezer and the slightly frozen and pressed meat slices are then rolled lengthwise onto greased rods. The meat covered rods are again rolled on a flat surface. The meat covered rods are spaced apart and placed in a marinade. After the meat covered rods soak in the marinate, the meat covered rods are removed and placed on a rack, where the rods are spaced apart. The rack is placed into a 350 F. oven to bring the meat temperature up to 350 F., then the oven temperature is reduced to 165 F. The meat covered rods on the rack is dehydrated for four to five hours. After the dehydrating time has elapsed, the meat drinking straws is removed from the rods.

A drinking straw and a method of manufacturing a drinking straw. The drinking straw is made from any type of protein. Meat slices are placed in a freezer and the slightly frozen and pressed meat slices are then rolled lengthwise onto greased rods. The meat covered rods are again rolled on a flat surface. The meat covered rods are spaced apart and placed in a marinade. After the meat covered rods soak in the marinate, the meat covered rods are removed and placed on a rack, where the rods are spaced apart. The rack is placed into a 350 F. oven to bring the meat temperature up to 350 F., then the oven temperature is reduced to 165 F. The meat covered rods on the rack is dehydrated for four to five hours. After the dehydrating time has elapsed, the meat drinking straws is removed from the rods.

The present invention is related to a food casing with antifungal properties comprising a coating formed by the application in at least its external surface of a water-based composition comprising at least, a film forming agent, a lipid and natamycin. The invention is also directed to the method for production of said food casing as well as to a meat product prepared by stuffing said food casing with meat or a meat emulsion.

A pharmaceutical composition for preventing and treating liver diseases, includes cromolyn or a pharmaceutically acceptable salt thereof as an active ingredient.

A pharmaceutical composition for preventing and treating liver diseases, includes cromolyn or a pharmaceutically acceptable salt thereof as an active ingredient.