The present invention provides a meat processing material that can be used to provide meat having a soft and juicy texture when cooked by heating and having an increased yield after cooking. Provided are a meat improving agent containing inulin and modified starch; a meat-improving liquid composition containing the meat improving agent; and a method of improving meat, including bringing the meat improving agent or the liquid composition into contact with meat.

A device for producing meat products includes an assembly formed from a plurality of walls maintainable in a fixed relationship to one another during a joining operation, surfaces of the plurality of walls defining work surfaces disposed to surround raw pieces of meat placed therein to be joined. A drive mechanism is configured to drive the assembly, which can form a cooking container such as a cooking box, along a first axis in a reciprocating movement of at least 10 mm along the first axis at frequency of at least 1 Hz and to drive the assembly along a second axis in a reciprocating movement of at least 10 mm along the second axis at frequency of at least 1 Hz, wherein the first axis and the second axis are angled with respect to each other, and the drive mechanism drives the assembly at different frequencies along the first and second axes.

A multifunctional natural food ingredient including a blend of natural smoke flavor rich in carbonyl compounds and buffered vinegar was developed which exhibited the ability to enhance organoleptic attributes of appearance, flavor and texture of cooked ready to eat meat products, control pathogens and aciduric psychrorophic microorganisms and extend shelf life.

An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood.

The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.

The invention relates to a device and a method that can be carried out using said device, for producing meat products using pieces of raw meat that are joined together and subsequently cooked and/or that absorb a liquid composition. The device has working surfaces that encompass an inner volume, at least one of said working surfaces having a drive for back-and-forth motion and for pressing the at least one working surface against pieces of raw meat situated in the inner volume that is encompassed by the working surfaces.

The disclosure discloses a production method of marbled beef, and belongs to the field of food processing. The processing steps of the method are: freezing, thawing of beef, preparation of a gel emulsion, injection, wrap shaping, quick freezing, cutting and packaging, and hot dipping. The preparation method of the process of the disclosure can realize high-efficiency and standardized industrial production. By injecting beef with the formulated gel emulsion, the fat content and high-quality protein content of the beef can be increased, thereby improving the sensory properties and flavor of the beef, and producing high-quality beef. The gel emulsion for preparing marbled beef of the disclosure is liquid and is low in viscosity when the temperature is higher than 40° C., and therefore the gel emulsion is convenient for injection into beef, and can be uniformly dispersed in beef to form a delicate marble pattern. When the temperature is lower than 20° C., the gel emulsion forms a solid in beef tissue. The beef prepared according to the method of the disclosure shows a white fat pattern at low temperature (0-25° C.), and is closer to natural marbled beef in appearance and structure.

The present invention includes meat chips and methods of making meat chips comprising: blending a meat product and a high oleic oil, and optionally a seasoning, into a meat batter; extruding the meat batter into a casing; cooking to the meat batter; slicing the meat batter into meat slices; and microwaving at a temperature not exceeding 200° F. the meat slices into a meat chip.

The present invention includes meat chips and methods of making meat chips comprising: blending a meat product and a high oleic oil, and optionally a seasoning, into a meat batter; extruding the meat batter into a casing; cooking to the meat batter; slicing the meat batter into meat slices; and microwaving at a temperature not exceeding 200° F. the meat slices into a meat chip.

Provided is a method of fresh preserving meat products by controlling the intake process of the packaged meat, storing the meat in a temperature-controlled environment the keeps the meat at or near the freezing point of the meat without forming or growing ice crystals, and shipping the meat at a time where the seasonal price of the meat is favorable.