Described herein are methods, compositions, systems, and kits that effectively deliver a laxative to a patient along with effective electrolyte replenishment by delivering both a laxative and electrolytes via a food item. The food item is prepared by either combining, mixing, or integrating the ingredients that form the food item together with one of or both of a laxative and electrolytes so that the ingredients in the food item either eliminate or significantly reduce the poor taste associated with either the electrolytes or the laxative. Eliminating or reducing the poor taste associated with either electrolytes or laxative, greatly improves patient satisfaction and compliance with ingesting these substances in order to, for example, prepare the GI tract of the patient for a medical or surgical procedure.

Described herein are methods, compositions, systems, and kits that effectively deliver a laxative to a patient along with effective electrolyte replenishment by delivering both a laxative and electrolytes via a food item. The food item is prepared by either combining, mixing, or integrating the ingredients that form the food item together with one of or both of a laxative and electrolytes so that the ingredients in the food item either eliminate or significantly reduce the poor taste associated with either the electrolytes or the laxative. Eliminating or reducing the poor taste associated with either electrolytes or laxative, greatly improves patient satisfaction and compliance with ingesting these substances in order to, for example, prepare the GI tract of the patient for a medical or surgical procedure.

A method for reducing bacterial contamination on a food surface. The method comprises applying to the food surface a quaternary ammonium salt and a methylcellulose. The methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is 0.36 or less,

wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and

wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.

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

A beef-like hybrid meat product combining two families of animal is provided, along with methods of producing the beef-like hybrid meat product.

Methods, packaging, and packets for wet aging meat are described herein. For example, in one or more embodiments of the present disclosure a package for wet aging meat includes a cut of meat having a fat layer portion and an edible meat portion, an adsorptive material to adsorb gases emitted from the cut of meat wherein the adsorptive material is positioned on the fat layer portion, a salt material positioned on the adsorptive material or on the fat layer portion with the adsorptive material, and wherein the cut of meat with the adsorptive material and salt material is sealed in a packaging material to form the package.

A method of preparing, butchering, cooking, carving and plating a turkey for sale to consumers in a pre-cooked fashion. Either a whole turkey or individual turkey components including turkey breast, turkey thigh meat, drumstick, and wings are selected. The parts are cooked separately to assure complete cooking of each piece. After cooking, and while still hot, the tendons are removed from the drumstick to ease of consumption. The three sections of each wing are separated. Prior to cooking bone and skin is removed from the thighs and the resultant boneless meat is in inserted into a tubular cook-in casing cooked and eventually sliced. The turkey breasts are separated from the bone, soaked in a brine, cooked, and sliced. The cooked turkey components are placed in an oven-safe container in a pleasing and convenient arrangement with the thigh in the middle, flanked by the white meat, drumstick and wing components.

A method of preparing a frozen, microwaveable, coated food product that includes the successive steps of: providing a portion of a solid or solidified substrate; preparing a breaded portion comprising the portion of substrate and a crumb-based coating by the steps of: coating the portion with a first aqueous coating liquid to form a primary coated portion; applying a coating of bonding crumb to the primary coated portion to form a bonding crumb coated portion; applying a second aqueous coating liquid to the bonding crumb coated portion to form a secondary coated portion; applying a coating of coating crumb to the secondary coated portion to form a breaded portion; frying the breaded portion by contacting said breaded portion for at least 100 seconds with hot oil having a temperature of at least 150 C.; and freezing the fried coated portion.

This disclosure provides CaCO.sub.3 and/or ZnO-loaded microcapsules for use as whitening agents in foods, beverages, supplements, pharmaceutic products, cosmetic products, and personal care products.

A phosphates-free water holding agent rich in amino acids and use thereof in an emulsified meat product are provided, belonging to the technical field of food additives. The phosphates-free water holding agent includes a potassium salt, an amino acid, and a stabilizer, and can significantly improve water holding capacity and an emulsification stability of the emulsified meat product, improve texture characteristics of the emulsified meat product, and significantly reduce phosphates content. Therefore, the phosphates-free water holding agent improves a product quality and nutritional characteristics, and then meets the consumer's need for healthy consumption.