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 relates to a method for the application and implantation of starter cultures in products of animal origin for curing same, which comprises: a) introducing one or more starter cultures of Staphylococcus and yeasts in a whole muscle product of animal origin by means of sprinkling, tumbling and massaging; b) subjecting said product after step a) to maturation treatment with heat and humidity to favor starter culture growth; d1) freezing the product after step b), stopping the starter culture biological activity; and d2) cutting or slicing the frozen product; and d3) subjecting cutted or sliced product to a rapid drying process for between 30 and 120 minutes; and e) packing the dried product of animal origin.

Compositions that contain gluconate and a saccharide-modifying enzyme at a proportion of 100 to 100,000,000 U of the saccharide-modifying enzyme per 1 g of gluconic acid can be used to provide a juicy and tender prepared meat product with suppressed syneresis by heating.

Compositions that contain gluconate and protease at a proportion of 100 to 100,000,000 U of protease per 1 g of gluconic acid can be used to provide a prepared meat product with a juicy and tender meat center even after heating.

The present disclosure relates to a flavored jerky product and a method of preparing a flavored jerky product. The method comprises applying a curing agent to an external skin surface and/or an exposed muscle surface of a meat source, curing the meat source with the curing agent, and drying, cold smoking, and drying both the external skin surface and the meat source. The meat source is then chilled, the external skin surface is removed, and the meat source is sliced and/or segmented into a meat portion. The meat portion is marinated in a marinade solution, and then dried, cold smoked and dried to attain a water activity between about 0.7 and about 0.9 to produce the flavored jerky product.

The present disclosure describes methods and systems for processing meat products via mechanical tenderization and high-pressure pasteurization in a manner that improves the texture and extends the shelf life of the processed meat. Methods of meat processing may involve mechanically tenderizing the cuts of meat and slicing the cuts of meat into meat products. Methods may also involve packaging the meat products and pasteurizing the meat products under a high pressure. The meat products produced may have an extended shelf life compared to other meat products not mechanically tenderized and pasteurized under high pressure. The high pressure pasteurization, in addition to inactivating microorganisms, may further tenderize the meat products. Methods may also involve marinating the cuts of meat, which can be performed by injecting liquid marinate into the meat via mechanically operated injection needs in some examples. The liquid marinate may include natural enzymes that further tenderize the meat.

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.

The present invention relates to a method for aging meat using whole grain barley and aged meat using the same, and more particularly, to a method for aging meat using whole grain barley and aged meat using the same wherein a first layer of whole grain barley, a layer of meat, and a second layer of whole grain barley are filled sequentially into a vacuum packing material, thereby allowing the meat to be surrounded completely with the whole grain barley, then vacuum-packed, and finally aged in a low temperature aging refrigerator through wet aging.

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.