The invention relates to a method of extruding sleeves extruded of collagen for encasing sausages, wherein a collagen fluid is fed to an extrusion head; the collagen fluid is guided through the extrusion head; and the collagen fluid is discharged from the extrusion head. The invention also relates to an extrusion head for performing such a process as well as a co-extrusion sausage line. Finally also the sleeve extruded with this method or devices is part of the invention.

A system and method for processing a coextruded meat product including a casing enclosing a meat batter after brining in which a heated, high velocity air stream is applied to the coextruded meat product thereby mechanically removing moisture from a surface of the casing and cooking the coextruded meat product. This system and method can further improve the ability for a liquid coating to be added to the coextruded meat product in a non-drenching manner because of the superior surface preparation of the casing by the jets.

A meat dewatering assembly (10) includes a support frame (12), a twin screw dewatering unit (14), a drive assembly (16) coupled with the unit (14), and a perforated housing (60). The unit (14) has a pair of tapered, non-parallel, intermeshed, helically flighted screws (52, 54) presenting nip clearances (59) between the fighting (55). The drive assembly (16) serves to counter-rotate the screws (52, 54). In use, emulsified meat is passed into the housing (60) during counter-rotation of the screws (52, 54), in order to compress the meat within the clearances (59) and thereby express water from the meat. Adjustment collars (38) permit selective size alteration of the nip clearances (59).

A method of producing a hybrid foodstuff is provided. The method comprises combining a plant-originated substance with an amount of cultured animal cells so as to enhance a meat organoleptic and/or meat nutritional property in the hybrid foodstuff, wherein the animal cells do not form a tissue, and wherein the amount is below 30% (w/w) of the hybrid foodstuff.

The invention relates to a foodstuff preservation composition comprising potassium acetate and alkali metal diacetate. The present invention further relates to a use of the foodstuff preservation composition for preventing growth of Listeria strain and mesophilic aerobic bacteria under storage conditions. Additionally it relates to a method for preserving foodstuff, and to a cooked meat product comprising said composition.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

The present disclosure relates to a method and a filling machine for filling foodstuffs comprising a predetermined proportion of pieces of filling in a liquid. The pieces of filling are charged into a hopper and liquid is during the filling process added into the lower region of the hopper.

A sausage processing apparatus, including a circulating compartmented belt, a downstream compartmented roller, wherein a sausage is transferred from a compartment of the belt into a compartment of the roller, and a second circulating transport device, onto which the sausages are transferred from the compartments of the roller. A control device controls the conveying operation of the second transport device and of the roller. A sensor device detects the occupancy of the compartments of the belt. The control device controls the conveying operation of the roller and the second transport device dependent on the detection result of the sensor device such that, upon detection of one or more successive unoccupied compartments of the belt, the conveying operation of the roller and of the second transport device is stopped or slowed when the unoccupied compartment is in or is entering a transfer position and, upon detection of an occupied compartment, the conveying operation is resumed when the occupied compartment is in or is entering the transfer position.