The invention relates to the field of microbiology, specifically to an antimicrobial composition comprising a first and a second bacteriophage, wherein the composition has lytic activity against E. coli O157. The invention further relates to a use of the antimicrobial composition for controlling bacterial contamination in a food- or feed environment on or in food- or feed processing equipment or food- or feed containers or in a food- or feed product.

The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.

A meat analogue may include a macrostructure of connected sheared fibers oriented parallel to one another and gaps positioned between the sheared fibers. The macrostructure may include meat and may include a vegetable protein. An extrusion system may include an extruder and a die. The extrusion system may produce a meat analogue. A meat analogue may include an animal protein. The extruder may be connectable to the die. The extrusion system may be configured to direct a material including an animal protein from the extruder to the die and through a fluid path extending through the die. The die may be configured to inject a fat or a fat analogue into the material such that the fat or the fat analogue is embedded but visually distinct from the material including the animal protein when the fat or the fat analogue and the material exit the die.

The present invention provides a meat product comprising (a) uncooked meat; wherein the uncooked meat has been contacted with (b) acerola [Malpighia emarginata] berry, acerola [Malpighia emarginata] berry extract or mixtures thereof (c) green tea [Camellia sinensis], green tea [Camellia sinensis] extract or mixtures thereof.

A process of making ham is disclosed herein, which includes injecting at least a whole piece of raw meat with an essentially nitrite-free mixture comprising water and salt, at least a polyphenol, and optionally an acidulant, followed by further processing steps, namely tenderization, churning, molding and cooking, to thereby obtain an essentially nitrite-free ham, whose color and microbiological stability are comparable to those of a corresponding ham obtained with a conventional process using nitrites as preservatives.

According one embodiment, a post-harvest processing technology has been developed that enhances the red color of dark cutting beef to a near-normal or normal red color through the use, in one embodiment, of a Rosemary solution in a concentration of between 0.1% and 0.2% Rosemary which is applied to the beef, after which it is stored in a nitrite-embedded film packaging for a predetermined period of time. Various embodiments indicate that that nitrite-embedded packaging and, more particularly, nitrite-embedded packaging in combination with the use of pre-storage antioxidant wash, has the potential to improve surface color of dark-cutting beef.

The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.

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 invention relates to a process for treating food, in particular for curing meat, comprising adding to the food a compound of Formula III, which is a derivative of S-nitroso-cysteine. Use of the compound of Formula III as food preservative and compositions for curing meat are also provided by the invention.

The present invention relates in general to the field of pet food. In particular the present invention relates to a meat like chunk that can be incorporated into a complete pet food. One embodiment of the present invention is a method of using multiple scraped surface heat exchangers and a steam tunnel to produce a meat like chunk. Another embodiment is a composition of meat ingredients, dried egg product, egg whites, and pea protein that results in a meat like chunk having an improved appearance that closely resembles that of actual pieces of meat.