The present disclosure relates to a flavored jerky product and a method of preparing a flavored jerky product. The method comprises applying a curing agent to an external skin surface and/or an exposed muscle surface of a meat source, curing the meat source with the curing agent, and drying, cold smoking, and drying both the external skin surface and the meat source. The meat source is then chilled, the external skin surface is removed, and the meat source is sliced and/or segmented into a meat portion. The meat portion is marinated in a marinade solution, and then dried, cold smoked and dried to attain a water activity between about 0.7 and about 0.9 to produce the flavored jerky product.

The present disclosure relates to a flavored jerky product and a method of preparing a flavored jerky product. The method comprises applying a curing agent to an external skin surface and/or an exposed muscle surface of a meat source, curing the meat source with the curing agent, and drying, cold smoking, and drying both the external skin surface and the meat source. The meat source is then chilled, the external skin surface is removed, and the meat source is sliced and/or segmented into a meat portion. The meat portion is marinated in a marinade solution, and then dried, cold smoked and dried to attain a water activity between about 0.7 and about 0.9 to produce the flavored jerky product.

A device for maturing fresh meat, including meat on the bone, such as beef, is illustrated and described which comprises a treatment container with mechanisms for receiving pieces of fresh meat. The device comprises at least one water supply line by which the treatment container can be filled with treatment water in a way that the mechanisms for receiving pieces of meat, and thus the pieces of meat arranged or placed on the receiving mechanisms, are immersed in the treatment water. A method for maturing fresh meat, including meat on the bone such as beef, is also illustrated and described. According to the invention, provision is made that pieces of meat are matured in treatment water, by being completely immersed in treatment water.

The invention discloses a roasting method for meat based on temperature, including: cooking: cooking the pretreated raw meat to center temperature of 70-80 degree Celsius, and maintaining for 1-2 min; drying: performing drying treatment of the surface of the raw meal: after cooking treatment; roasting: roasting the dried raw meat to surface temperature of 110-120 degree Celsius and maintaining for 5-8 min. The inventive method uses the cooking center temperature and the roasting surface temperature as key control points of roast meat to facilitate on-line monitoring and automatic production, which is an economical and practical new roasting method. The roast meat prepared by the inventive method not only ensures color and flavor of traditional roasting method, but also shortens roasting time. The roasting method can be used for the industrial production of roast meat.

A method for preparing seaweed extract from Eucheuma seaweed wherein the finished product did not undergo alkali modification. The seaweed extract produced in this method was tested as a binder in 50% extended restructured ham. The results demonstrate the binding capability of the seaweed extract in meat systems. A method was then developed to monitor the quality of the finished seaweed extract in terms of protein reactivity. The measurement of the extract's functionality was done using a benchtop modelling system similar to the production of processed meat whereby the method generates what is called meat gels.

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

An apparatus is provided which comprises a barrel having a substantially cylindrical configuration. The barrel comprises an exterior surface and defines an interior volume. A base unit comprises a drive motor being configured to rotate the barrel by interfacing with the exterior surface of the barrel. The barrel comprises a thermoelectric heat pump attached thereto and being controllable for at least one of transferring heat out of the interior volume and transferring heat into the interior volume.

A meat aging chamber suitable for residential or portable use is provided. An aging apparatus comprises a refrigerated aging cabinet having a climate created by environmental apparatus. A server in a cloud resource communicates with a control circuit in the aging apparatus and with a portable interactive device. In a setup mode the portable interactive device communicates with a control circuit in the aging apparatus via a communications interface to identify the user to the control circuit. In an operating mode the communications interface enables communication between the cloud resource and the control circuit. A sensor module provides current values to the cloud resource for controlling operation in accordance with a software program embodying the aging protocol. The cloud resource can inform the smartphone of aging progress and alarm conditions. Physical features enable embodying the functions of a commercial aging chamber in a residential sized unit.

The present invention provides a composition comprising (a) an antimicrobial material; and (b) an extract obtained from or obtainable from a plant of the Labiatae family, wherein (a) and (b) are different; wherein the composition contains phenolic diterpenes in an amount of greater than 1.0 wt. %, based on the composition, and wherein when the antimicrobial material consists of nisin, the composition comprises carvacrol in an amount of less than 0.075 wt. % based on the composition and carvone in an amount of less than 15 wt. % based on the composition.

A ham being formed of a single unitary muscle piece from a whole ham leg. The unitary muscle piece is formed in a substantially cylindrical shape with a fat cap extending along an outer surface the unitary muscle, when formed in the cylindrical shape.