There are provided an oil-or-fat processed starch exhibiting satisfactory results for dispersibility and caking properties as well as performance as an oil-or-fat processed starch, a method for producing the oil-or-fat processed starch, and an application of the oil-or-fat processed starch. The oil-or-fat processed starch is characterized by including: a first oil or fat having an iodine value of 120 or greater; and a second oil or fat having an iodine value of 119 or less, the second oil or fat differing from the first oil or fat in regard to source raw ingredient or processing method. The oil-or-fat processed starch is obtained by adding the first oil or fat and the second oil or fat to a starch, and then subjecting the combination to an aging treatment. The oil-or-fat processed starch is preferably used in a coating for fried foods or in an additive for processed-meat food products.

The disclosure provides methods and processes for the preparation of oil-in-water emulsions by mechanical means and injection of the emulsions into meat and poultry to improve eating qualities associated with flavour, juiciness, tenderness and fat content. The disclosure also provides a meat or poultry product prepared by the methods described herein.

The invention relates to a seasoning product and to the use of the seasoning product for cooking food. The seasoning product is an assembly of a sheet of flexible burn resistant material such as a baking paper, and a composition of three layers comprising a first layer of animal fat, a second layer of flavorings and a third layer of an oil coating of the flavorings.

The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing Escherichia coli (STEC), on or in meat products. The present inventors found that a combination of a nonionic surfactant and organic acid is particularly effective in the reduction of these and other pathogenic bacteria in meat products. The addition of a thickening agent was found to further enhance the effectiveness of the compositions in eliminating these pathogenic bacteria. The present invention provides these meat preservation compositions, the methods of treating meat with these compositions, the related uses of these compositions, as well as the meat products accordingly obtained.

The present invention relates to a method for preparing animal meat enriched with Omega-3 polyunsaturated fatty acids comprising providing animal meat enriched with Omega-3 polyunsaturated fatty acids; identifying meat from at least one portion of the animal; and separating the meat from the at least one portion of the animal from the remainder of the animal.

Disclosed are techniques and systems for producing microbials having anaplerotic oils that are rich in odd-chain fatty acids, and other beneficial components, at higher concentrations than those present in other natural dietary sources of OCFA, at lower cost, and higher production yield. Further, disclosed are examples of incorporation of these higher concentration OCFA products into food for human and non-human animal consumption.

Provided herein is a method of preparing a palatability enhancer for a food composition comprising: a) combining an animal fat, one or more edible agents, an alkaline agent and water at a temperature of up to 45 C. to form a mixture, wherein the edible agents are selected from amino acids, sugars, vitamins, flavorants and flavor precursors, b) heating the mixture to a temperature of 96 C. to 99 C. for at least 35 minutes, and c) obtaining a palatability enhancer from the mixture, wherein the palatability enhancer comprises animal fat in an amount of at least about 80 wt %, and wherein the method is conducted under ambient pressure. Further provided is a method of enhancing the palatablity of a food composition and a method of reducing the odor of animal fat.

The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing Escherichia coli (STEC), on or in meat products. The present inventors found that a combination of a nonionic surfactant and organic acid is particularly effective in the reduction of these and other pathogenic bacteria in meat products. The addition of a thickening agent was found to further enhance the effectiveness of the compositions in eliminating these pathogenic bacteria. The present invention provides these meat preservation compositions, the methods of treating meat with these compositions, the related uses of these compositions, as well as the meat products accordingly obtained.

An essentially carbohydrate-free, protein-based flour substitute and methods for preparing the same are disclosed herein. The flour substitute may be used to make pizza crusts, chips, taco shells, tortillas, crackers, sandwich thins, and other food products that are traditionally flour-based. The organoleptic properties of the disclosed flour substitute preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed flour substitute comprises a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil-based spray. The disclosed flour substitute is used to make substitute food products that preferably resemble, in both appearance and taste, the traditional food products that the substitute food products are replacing. The flour substitute is preferably fiber-free and does not contain any other non-digestible carbohydrates. Methods of preparing the disclosed flour substitute are also disclosed herein.

The disclosure provides methods and processes for the preparation of oil-in-water emulsions by mechanical means and injection of the emulsions into meat and poultry to improve eating qualities associated with flavour, juiciness, tenderness and fat content. The disclosure also provides a meat or poultry product prepared by the methods described herein.