The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of lactate and acetate in a weight ratio acetic acid equivalent to lactic acid equivalent of between 0.8/1 and 2.6/1; (b) between 0.04 and 2.5% (w/w) of anthocyanidin;
wherein lactate and acetate are contained in the composition in a molar ratio of lactic acid equivalent : acetic acid equivalent of 0.5:1 to 1.7:1.

The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing a vinegar product containing on a dry weight basis at least 30% (w/w) of acetic acid equivalent, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof; providing a lactic acid fermentation product containing on a dry weight basis at least 30% (w/w) of lactic acid equivalent, wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin; mixing the vinegar product, the lactic acid fermentation product and the source of anthocyanidin.

The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.

The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of an organic acid component selected from the group of acetate, lactate, propionate and combinations thereof; (b) between 0.04 and 2.5% (w/w) of anthocyanidin; (c) between 0.3 and 10 mg/kg of carotenoid.

The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing an organic acid product selected from the group of a vinegar product, a lactic acid fermentation product, a propionic acid fermentation product and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.1% (w/w) of anthocyanidin; providing a source of carotenoid containing on a dry weight basis at least 10 mg/kg of carotenoid; and mixing the organic acid product, the source of anthocyanidin and the source of carotenoid.

The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.

Disclosed is a method of manufacturing marinated tuna for a tuna burger, and more particularly to a method of manufacturing marinated tuna for a tuna burger, in which tuna is covered or mixed with a marinating mixture for removing a fishy taste from the tuna and kept refrigerated, so that the unique flavor or smell and fishy taste of the tuner, which consumers do not like, can disappear while improving the texture of the tuna, thereby providing the tuna burger that the majority of ordinary consumers will like.

A vertical smoker including an external housing, one or more sidewalls at least partially defining a cooking chamber within the external housing, a solid fuel combustion unit configured to combust solid fuel and produce smoke and heat, a drip tray disposed above the solid fuel combustion unit and forming a floor of the cooking chamber, the drip tray being configured to route the smoke and heat into at least one channel disposed between at least one sidewall in the one or more sidewalls and the external housing, and one or more apertures disposed in the at least one sidewall, the one or more apertures being configured to allow the smoke and heat to pass from the at least one channel into the cooking chamber.

There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.

A modular nut cleaning plant comprises a nut sizer and a stick remover mounted to the nut sizer. A vacuum unit is mounted to the stick remover. A nut product stream will pass on the stick remover through the vacuum unit which will vacuum light debris from the nut product stream. The nut product stream moves on a chain on the stick remover. Large debris and sticks that do not fall through openings in the chain will pass into a debris conveyor. Nuts and debris that fall through the openings in the chain will be delivered to the nut sizer. The nut sizer will rotate and tumble nuts and debris in the nut product stream. Nuts of an undesirable size and debris will pass into a debris conveyor. Nuts of a desired size will pass through the nut sizer into a chute or other conveyance to be delivered to further nut processing apparatus.

A clove essential oil Pickering emulsion-based coating preservative, and a preparation method and use thereof. Preparing a 20 mg/ml zein solution with ethanol and a zein powder, preparing a 0.4 mg/ml to 6 mg/ml sodium caseinate solution with ultrapure water and sodium caseinate, and conducting magnetic stirring overnight; adding the zein solution dropwise into the sodium caseinate solution, and conducting magnetic stirring; conducting evaporation on the ethanol in the zein solution, and replacing evaporated ethanol with the ultrapure water; adding a clove essential oil, and conducting high-speed homogenization for 3 min to obtain a clove essential oil Pickering emulsion; and preparing a 1.5% w/v to 2% w/v chitosan solution with 1% v/v acetic acid and chitosan, adding the clove essential oil Pickering emulsion to the chitosan solution, conducting high-speed homogenization for 3 min, and conducting ultrasonic defoaming for 30 min to obtain the clove essential oil Pickering emulsion-based coating preservative.

An indoor smoker includes a smoking chamber that is defined at least in part by a chamber wall and a smoke generating assembly for providing a flow of smoke into the smoking chamber through a chamber inlet defined in the chamber wall. A rack assembly is positioned within the smoking chamber and includes a ladder rack mounted to the chamber wall for supporting a plurality of racks. The ladder rack includes L-shaped mounting flanges that are secured to the chamber wall and a support plate that is secured to the distal ends of the mounting flanges to define a flow plenum for distributing the flow of smoke throughout the smoking chamber.

A smoking skewer for imparting a smoke flavoring to an interior of a food item is disclosed. The smoking skewer includes an elongate hollow rod, a food penetrating point at the distal end and a handle is at the proximal end. An opening is also provided at the proximal end of the elongate hollow rod. A plurality of apertures are disposed in a spaced apart relation along the elongate hollow rod are dimensioned to convey a smoke source from the interior cavity to the exterior surface of the elongate hollow rod and the interior of a food item carried thereon. A mesh sleeve is carried within the interior cavity to contain ash and particulates from the smoke source. The smoke source may be a smoking stick, formed of a combustible material to generate a smoke flavoring combustion by product.

The present invention discloses composite substances that can be used in the production of objects and building materials by means of fusion thereof, and provide particular physical properties, including barrier to the transmission of ultraviolet radiation and to the transfer of liquids and gases, whereby said composite substances present thermoplastic matrixes that include synthetic polymers and/or bio-polymers, as well as further vegetal fibre associated with at least one sub-product from the processing of an edible vegetal substance, thereby providing a new economic utilization of such sub-products, and composite substances with a high degree of bio-degradation once of the disposal thereof.

The present invention further discloses uses of said composite substances and processes for production of said composite substances.