A method for preparing seaweed extract from Eucheuma seaweed wherein the finished product did not undergo alkali modification. The seaweed extract produced in this method was tested as a binder in 50% extended restructured ham. The results demonstrate the binding capability of the seaweed extract in meat systems. A method was then developed to monitor the quality of the finished seaweed extract in terms of protein reactivity. The measurement of the extract's functionality was done using a benchtop modelling system similar to the production of processed meat whereby the method generates what is called meat gels.

A reconstructed bacon product includes meat sourced exclusively from pork bellies. The product includes a cohesive mass of compressed layers of pork belly fat trimmings and pork belly lean trimmings of whole muscle segments. A method of forming a reconstructed bacon product includes obtaining pork belly lean trimmings of whole muscle segments and pork belly fat trimmings, macerating the pork belly lean trimmings, layering the pork belly lean trimmings and pork belly fat trimmings, compressing the layers, heat processing the layers in a mold to form a cohesive mass, and demolding the cohesive mass.

An antimicrobial lignin composition derived from wood biomass for use as a food additive is described. The additive comprises enriched lignin, carbohydrates and water. A method of making a microbial inhibiting food matrix and a method of treating food to inhibit microbial growth are also described.

Provided are human and pet edible meat chip snacks exhibiting solid physical characteristics with or without the infusion of additional ingredient(s). The incorporation of additional ingredient(s) through our infusion process into the snack on a cellular level boasts potential health, nutritional, increased palatability, increased preservation and or visual appearance benefits. These snacks are highly palatable to humans and pets alike, resulting in a well suited, highly efficient delivery of targeted ingredient(s) and their intended potencies and pre-determined purpose.

A warm forming process for forming a meat patty includes heating a ground meat product to a temperature T.sub.1, wherein T.sub.1>32? F. The ground meat product is formed into an uncooked patty at temperature T.sub.1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T.sub.1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T.sub.2. The cooked patty is then frozen and then packaged.

An apparatus for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1>32? F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2.

Disclosed is a method for producing products from warm dough, which includes producing a dough by means of cooking; dispensing the dough into a first container up to a predetermined level; inserting, while the dough is warm, a first forming cutting mold provided with a plurality of tubular cells in the shape of the product to be obtained, for example, a croquette, to fill each of the cells with the dough; and rapidly cooling, thereby forming the croquettes, which are pushed out by means of a first ejector mold to obtain a plurality of croquettes simultaneously. Any leftover dough is dispensed warm into a second container provided with a movable separator, which moves after dispensing, until the dough reaches the predetermined level, and the previous steps are repeated.

Provided herein are methods of making a comestible cell-based meat composition where the method includes cooling the cell mass from a growth temperature to a temperature below a growth temperature; harvesting at least a portion of the cell mass; de-wetting the harvested cell mass with mechanically-generated pressure; forming the cell-based meat composition into a fillet; and optionally processing the fillet under high pressure, until the comestible cell-based meat composition satisfies a texture profile criteria.

This dispersion composition contains a water-based medium and a carboxymethyl cellulose having a carboxymethyl substitution degree of 0.20 or more and a cellulose-I crystallinity index of 50% or more, a water-based medium is easily dispersed even by low mixing power, and has a high viscosity.

Disclosed here are enhanced compositions of meat snacks, jerky, jerky sausage or similar products with dehydrated meat powders or broth powder.