The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: between 20 and 75% w/w acid equivalent of a salt of an organic acid component selected from the group of acetate, lactate and combinations thereof; between 10 and 75% w/w of plasma protein; and between 0.5 and 5% w/w acid equivalent of ascorbate; wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0.

This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of “label friendly” ingredients, with a more attractive consumer perception.

The invention also relates to a method for the preparation of the aforementioned meat treatment composition.

The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof; between 0.02 and 2% w/w acid equivalent of glutamate; and between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof
wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0.

This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of vegetal ingredients, with a more attractive consumer perception.

The invention also relates to a method for the preparation of the aforementioned meat treatment 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.

Provided is a method for producing fermented blood sausage having high antioxidant activity, comprising (1) preparing hemoglobin antioxidant peptide through Plastein reaction; (2) brining and primarily fermenting livestock or poultry meat; (3) deodoring and breaking livestock or poultry blood; (4) filling and secondary fermentation; (5) obtaining a finished product after drying. Compared with prior arts, the present disclosure uses Plastein reaction of blood to prepare a highly active antioxidant peptide, the fermented blood sausage has a total antioxidant capacity up to 6.89 U/mg protein, with an increase rate of 58%. The blood was deodorized, and total amount of free amino acids in secondary fermentation by lactic acid bacteria in combination with yeasts reached 12.74 mg/g, with an increase rate of 42%, providing the fermented blood sausage with better flavor and chewiness. The present disclosure also provides a new approach to comprehensive utilization of livestock or poultry blood resources.

A multifunctional natural food ingredient including a blend of natural smoke flavor rich in carbonyl compounds and buffered vinegar was developed which exhibited the ability to enhance organoleptic attributes of appearance, flavor and texture of cooked ready to eat meat products, control pathogens and aciduric psychrorophic microorganisms and extend shelf life.

The present invention relates to a method and production line for in-line processing of food products. The method comprises the step of co-extruding a food dough into a flow of co-extruded food products having a casing that comprises a protein, or a hybrid casing of a protein and a polymer, wherein the method subsequently comprises the successive steps of: a) subjecting the flow of co-extruded food products to a surface treating step, b) subjecting the flow of food products to a thermal treating step, and c) optionally, subjecting the thermally treated flow of food products to a post-thermal treating step, wherein in step b) the flow of food products is at least subsequently subjected to a first thermal treating step, and a second thermal treating step.

The present invention relates to a set of brine solutions for use in a method for in-line processing of food products, said method comprises the steps of a) co-extruding a food dough into a flow of co-extruded food products having a coating that comprises a protein, or a hybrid coating of a protein and a polymer, and b) subjecting the flow of co-extruded food products to a food product strengthening step, said food product strengthening step comprises the step of subjecting the flow of food products to a first brine solution comprising a salt solubilised in an aqueous medium, and a second brine solution comprising a buffer salt solubilised in an aqueous medium. The present invention further relates to a method for in-line processing of food products using the set of brine solutions of the present invention and a lactate salt comprising brine solution.

The present invention relates to methods of protecting patients and sensitizing cancer cells in combination with chemotherapy and/or radiation therapy. More specifically, the invention provides nutritional methods and formulations that are capable of reducing cancer growth without causing chronic weight loss in patients, protecting normal cells, tissues and organs from chemotherapy and/radiation therapy, and sensitizing cancer cells against low, normal and high-dose chemotherapy. Some of the methods also impede cancer growth even without chemotherapy.

An apparatus for co-extruding a liquid around a periphery of a stream of meat as the meat is extruded into a casing includes a collar, a tube end connected within the collar, and a co-axial stuffing tube having a proximal end connected to the tube end. The stuffing tube has concentric inner and outer layers and a longitudinal channel between the inner and outer layers extending from the proximal end of the stuffing tube to a distal end of the stuffing tube. A liquid inlet port in the collar is in fluid communication with the longitudinal channel. Methods include co-extruding the liquid from the longitudinal channel at a distal end of the stuffing tube as the stream of meat is extruded from within the inner layer of the stuffing tube such that the liquid and the meat are not combined until both are extruded into a casing.