Microbial starter cultures. More specifically, a method for preparing a microbial starter culture wherein the microorganism is inoculated in a culture medium comprising at least one 5 yield enhancing agent selected from the group consisting of a purine base, a pyrimidine base, a nucleoside and a nucleotide. Such microbial starter cultures are useful in the manufacturing of food, feed and pharmaceutical products.

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 for vacuum tumbling and barbecuing food includes a barbecue and a vacuum tumbling container which fits inside the barbecue. The vacuum tumbling container has a vacuum valve. In an embodiment, the vacuum tumbling container is affixed to a rotatable connector of the barbecue. In another embodiment, the barbecue includes an enclosure which alternately accepts a vacuum tumbling container or food for cooking on the barbecue. In another embodiment, the apparatus includes a divider for partitioning the barbecue into subchambers, each suitable for holding a vacuum tumbling container or a cooking grate. In another embodiment the vacuum tumbling container also functions as a pressure cooker.

Marbleized meat products are prepared by providing a fat composition comprising fat and an emulsifier, the fat composition being at a temperature of from about 70 to about 120 C., wherein substantially all of the fat is from an animal source; and providing a water composition at a temperature of from about 15 to about 32 C. The fat composition and the water composition are mixed at a ratio of from about 5% to about 30% fat composition to form a homogeneous fat-containing liquid brine composition at a temperature of at least about 25 C., wherein a fat-containing liquid brine composition is substantially free of Allergenic Protein. The composition is cooled to a temperature at or less than about 10 C. and injected into a meat portion to provide a marbleized meat product. The average temperature of the marbleized meat product does not exceed about 7 C.

The present invention relates to a plant-based wrapping paper for wrapping food. The plants (raw materials) may be fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said wrapping paper, its use for wrapping food or its use as packaging material.

An apparatus for marinating a food in a marinade, storing the food during marination, keeping the food warm after cooking, and supporting the food for cutting is provided, the apparatus including a vacuum-sealable marination chamber; a warming chamber; and a cutting board.

A dried food product is prepared from two or more protein sources. The protein sources may include muscle meats and vegetable protein sources. The method for preparing the dried food product includes size reduction, mixing, and drying.

Pre-cooked turkey wing food products are made by a method comprising: providing a plurality of partitioned turkey wing segments; applying a marinade to the partitioned turkey wing segments to form a marinade/partitioned turkey wing segment composition having a ratio of marinade to partitioned turkey wing segments of at least 5:100 by weight; cooking the marinade/partitioned turkey wing segment composition in an environment that retains at least a majority of the marinade in the composition throughout the cooking process, for a time of at least 0.5 hours per pound at an ambient temperature of at least 160 F to provide a cooked marinade/partitioned turkey wing segment composition; cooling the cooked marinade/partitioned turkey wing segment composition; and providing the cooked marinade/partitioned turkey wing segment composition in a packaging format suitable for distribution. In an embodiment, the partitioned turkey wing segments are sub-partitioned midwing portions.

The brine filtering device includes a pre-filtering unit having first and second pre-filtration drums arranged to rotate coaxially about a horizontal axis and a safety filtering unit having a safety filter sleeve submerged in a tank and connected to an outlet. The first and second pre-filtration drums have their lower regions submerged in brine contained in a tub. An inlet hopper receives brine to be filtered and forces it into the first pre-filtration drum through an upper region of its filtering wall. Brine exits a lower region of the first pre-filtration drum and is collected in the tub. Brine enters into the second pre-filtration drum through a lower region of its filtering wall. Brine is poured into tank through an open side wall of the second pre-filtration drum.

Methods and apparatus are disclosed for producing irregular pieces of meat from meat products. Further, a method of mass-producing a home-style meat product with an irregular appearance includes combining whole muscle meat with a mixture having a low-phosphate solution and/or a low-salt solution and cooking the combination to produce whole muscle meat logs. Once the whole muscle meat has been cooked, the meat may be pulled, shredded, or sliced on a variety of pulling, shredding, and slicing equipment to create a home-style meat product with an irregular appearance.