A cooked slice of a meat mass formed of a ground meat mixture and expanded pellets of cellular material provides a crispy, light meat snack product. In some embodiments, the pellets are rendered skin having a low pre-expansion moisture content. A method of making the meat snack product includes making a meat form by adding pellets of cellular material having a moisture content of less than 10% by weight to a ground meat mixture, batch cooking, chilling and slicing the meat form, and cooking the slices of the meat form to expand the pellets of cellular material to result in a crispy meat form slice.

Methods for reducing blood clotting in a subject are provided, including methods to reduce the risk of and/or treat blot clotting pathologies. Also provided are compositions useful to reduce the risk or treat blood clotting pathologies.

Engineered food to promote health and maintain homeostasis in a subject and methods of producing the food.

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

A plant protein-based whole-cut fried chicken nugget is prepared from raw materials including peanut protein, wheat protein, seasonings, water-retaining agent, and coating flour in proportions measured in parts by weight. The preparation method of the plant protein-based whole-cut fried chicken nugget includes mixing the raw materials uniformly according to the proportions, subjecting to high-moisture extrusion treatment, boiling the resulted extrudate with water for an appropriate period, then coating with flour, placing in a frying pan at an appropriate temperature, and frying for an appropriate period. The plant protein-based whole-cut fried chicken nugget has a golden surface, a strong aroma, a crispy outside and tender inside, good elasticity and chewiness, no beany taste, high protein content, and rich nutrition.

The present invention relates to preservation of meat products. In particular new procedures and additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of a vanillin component and a cinnamate component was effective in the inhibition or prevention of bacterial outgrowth in meat products. The combinations, more in particular, proved to be effective at levels that do not result in significant effects on the flavor and/or taste of the products. The present inventors furthermore found that treatment of meat products with the combinations of this invention had a favorable effect on the visual appearance (color) of the meat products. The present invention provides preservative compositions, the use of these preservative systems, the meat products containing them, and methods of treating meat.

A composition for improving meat product quality, comprising at least 4-30 of an edible salt, 1-15 of a carbonate, 0.1-15 of an organic acid salt, 0.1-6 of a sugar alcohol, 0.1-8 of an isomaltulose and/or trehalose, and 0.01-8 of a chito-oligosaccharide composition, in weight parts. The composition has good water retention and good meat tenderizing effect, in addition to be still a good meat tenderizer after repeated freezing and cooking with the meat product being highly elastic, tender and juicy and having little loss during freezing and cooking.

A snack product made by a method of preparing food of including the steps of providing a raw material of animal origin, reducing the size of the raw material into discrete units, combining the discrete units with at least one additional ingredient to form a mixture, cooling the mixture to a temperature at or below the dew point of the mixture, and baking the mixture at a temperature from about 150° C. to 190° C., both inclusive for about 15 seconds to 90 seconds, both inclusive to form a snack product.

The invention provides carbohydrate compositions and products comprising the carbohydrate compositions, such as dry products or a low-viscosity reduced-sugar syrup, methods of making the carbohydrate compositions and products, and uses thereof.

The invention provides carbohydrate compositions and products comprising the carbohydrate compositions, such as dry products or a low-viscosity reduced-sugar syrup, methods of making the carbohydrate compositions and products, and uses thereof.