Provided is a brine solution comprising (a) water (b) salts comprising (i) sodium chloride and (ii) one or more phosphate salts, (c) one or more methyl cellulose, one or more hydroxypropyl methylcellulose, or a mixture thereof, and (d) one or more carboxymethyl cellulose, wherein (b) is present in an amount of 3% to 20% by weight based on the weight of the brine solution, wherein (c) and (d) are present in amounts such that the amount of (c) plus the amount of (d) is 0.2% to 5% based on the weight of the brine solution, wherein the amount of (d) is 15% to 30% by weight based on the sum of the weights of (c) and (d).

Also provided is a method for treating meat comprising bringing said meat into contact with such a brine solution.

Methods for heat treating food products include controlling a temperature of a heating element to a maximum temperature correlated to a desired temperature for the food product. A sensed temperature of the heating element may be used to control the maximum temperature. An oven includes a heating element and a temperature sensor configured to sense the temperature of the heating element, and a controller that limits the temperature the heating element based on output from the temperature sensor.

The gaseous fluid stream treatment unit for treating a meat product cut into slices includes an enclosure (7) in which there is a conveyor device (1) with two or more vertical translation sections (9, 10) moving the trays (2) loaded with slices of the meat product in alternating opposite vertical directions, and at least one horizontal translation section (11) transferring the trays (2) from a final end of one of the vertical translation sections (9,10) to an initial end of the next vertical translation section (9,10). A gaseous fluid circulation device (8) generates a gaseous fluid stream inside the enclosure (7) in a substantially horizontal direction from a gaseous fluid inlet (12) to a gaseous fluid outlet (13) consecutively traversing the two or more vertical translation sections (9, 10) of the conveyor device (1), subjecting the slices to the action of the gaseous fluid stream.

One aspect of the present invention pertains to a method of marinating food. Another aspect of the present invention pertains to an apparatus for marinating food.

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.

The invention relates to concentrated fruit juice for a marinade for tumbling a meat product, the weight percentage of sorbitol in the concentrated fruit juice being more than 10 wt.-%. The concentrated fruit juice contains at least concentrated pear juice, concentrated mirabelle juice and/or concentrated quince juice.

An ported marinade injection system useful for injecting flavoring fluids into vacuum-packaged meats. The apparatus may include a package couple, a port support couple, an injection port, a self-sealing port, and a port cover. The apparatus may be used by attaching the package couple and the port support couple to a package, attaching the self-sealing port and the injection port to the port support couple, injecting a marinade or other flavoring, and covering the port to seal the flavoring within the package.

This invention concerns reduction of moisture loss during the processing of meat. The present invention resides in the finding that pre-treatment of fresh meat with compositions comprising acetic acid salts and certain polysaccharide materials can reduce moisture losswith as much as 15%, as compared to non-treated meat. In some embodiments, the compositions are based on ingredients that can be labeled as natural ingredients. The invention provides compositions comprising such combinations of one or more acetic acid salts with one or more polysaccharide materials; methods and uses involving the treatment of meat with said compositions; as well as the meat products that are accordingly obtained.

A method and system for preparing meat products is provided. In various embodiments, methods and systems for preparing and producing jerky are provided. Embodiments of the present disclosure comprise structure for efficiently distributing, moving, marinating and preparing meat products including jerky. Enhanced efficiencies and improved safety measures are provided.

A method and system for preparing meat products is provided. In various embodiments, methods and systems for preparing and producing jerky are provided. Embodiments of the present disclosure comprise structure for efficiently distributing, moving, marinating and preparing meat products including jerky. Enhanced efficiencies and improved safety measures are provided.