The invention provides food analogs and methods of making the food analogs. In general, the methods comprise comminuting one or more meats to produce a meat slurry, admixing one or more flours to produce a powder blend, admixing the meat slurry and the powder blend to produce a dough, and extruding the dough at a shear mechanical energy ranging from about 50 kJ/kg to about 500 kJ/kg and at a temperature ranging from about 60 C. to about 120 C. to produce a food analog. Colorant can be added before, during, or after the admixing or extrusion processes to provide a more natural appearance to the food analog. The food analog can be a meat analog having the appearance of a meat or a non-meat food analog such as a fruit or vegetable.

The present invention is an instant (agglomerated particle) scoopable protein food supplement powder composition containing at least 70%, more preferably 80%, and most preferably 85-90% animal protein or molecules derived therefrom, carbohydrate less than 10% and preferably undetectable, sodium less than 5% and preferably less than 200 mg per serving, ideally approximately 150 mg per serving. The powder is preferably in the particle size range of about 30-100 mesh, more preferably about 40-80 mesh.

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

A method of treating meat includes the steps of applying hemoglobin to the meat and pressure treating the meat by application of pressure to the meat at sufficiently high pressure and for a duration of time sufficient to rupture the cell walls of at least some microorganisms present in the meat. The method preserves the natural color of the meat, while eliminating pathogens and bacteria in the meat.

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

A sliced jumbo tender of a meat tender or poultry breast resulting in strips having a desired weight and thickness with minimal losses. The sliced tender includes two diagonal cuts across and through the tender to yield three strips which are substantially the same in weight and thickness.

A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein.

Meat crisps and methods of producing the crisps are provided. The meat crisp is a crunchy meat product comprised of at least ground meat or whole muscle meat pieces. Generally the meat is dehydrated and the crunchy meat crisp has a water activity (A.sub.w) of about 0.3 to about 0.6. The meat crisp also may have a moisture percentage of about 4.5% to about 15%, a crisp thickness of about 0.025-in. to about 0.25-in., and a crispness value of less than 731 kg.Math.seconds such that the meat crisp has an appearance, texture, flavor, eating quality, and/or mouth feel similar to other snack chips such as potato or corn chips. The meat crisp may be produced by slicing a cooked meat log and then dehydrating the cooked slice. Alternatively, the meat crisp may be produced by forming thin raw meat films or sheets that are subsequently cooked and dehydrated.

A low-saturation grease composition and the use thereof. A grease composition, which comprises, based on the total mass thereof, 50-71% of grease, 25-40% of water, and 1-6% of a protein, wherein the grease has a saturation of 20-42%. A grease composition, which comprises: (1) palm oil and shea butter; and (2) liquid grease other than palm oil and shea butter, wherein the grease composition is in a solid state at a normal temperature, and has a saturation of 25-32%. The grease composition can be used for improving the juiciness, adhesiveness and chewiness of vegetarian food and improving the mouthfeel thereof, and is used for reducing water boiling loss and baking loss during cooking, or is used for increasing the food brittleness, reducing the oil precipitation rate in the food storage process, and reducing the stirring time of dough.