Mixtures and liquid compositions containing the mixtures are provided for treating a food product, especially a meat product. The mixtures can include a soluble fiber and an insoluble fiber, optionally including an ascorbic acid source. The soluble fiber can be a psyllium husk. The insoluble fiber can be a citrus fiber. The ascorbic acid source can be any source high in ascorbic acid, e.g. a citrus juice powder. Methods of treating a food product using the mixtures and liquid compositions are also provided. Treated food products are further provided. The treated food product can be a beef, poultry, pork, fish, or a combination thereof The food product can include an effective amount of the mixture or liquid composition to increase the shelf life of the food product, e.g. by increasing the water holding capacity of the food product and/or decreasing the discoloration of the food 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.

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.

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.

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.

An extreme vacuum cooling (EVC) method and apparatus is disclosed for rapid cooling, food treatment, and flavor infusion in commercial kitchens and food processing plants. Operating under ultra-low pressure with adaptive chamber pressure control, the EVC apparatus eliminates liquid splash and optimizes marinating and brining, achieving substantial time and energy savings. Available in single-unit and dual-module designs, this technology and apparatus enables swift, flexible, safer, less labor-intensive, and high-throughput food preparation operations.

An extreme vacuum cooling (EVC) method and apparatus is disclosed for rapid cooling, food treatment, and flavor infusion in commercial kitchens and food processing plants. Operating under ultra-low pressure with adaptive chamber pressure control, the EVC apparatus eliminates liquid splash and optimizes marinating and brining, achieving substantial time and energy savings. Available in single-unit and dual-module designs, this technology and apparatus enables swift, flexible, safer, less labor-intensive, and high-throughput food preparation operations.

Compositions and methods that enhance tenderness in meat by reducing muscle contraction and rigor mortis following slaughter are disclosed. The compositions are natural products, including organic acids and polyphenols derived from natural sources, and derivatives and salts thereof.

A modular device for introducing an edible fluid to a food product includes a dispenser body having a cartridge receiving cavity associated therewith. A dispenser base is coupled or coupleable to the dispenser body, and a dispenser tip is coupled or coupleable to the dispenser base and is in fluid communication with the cartridge receiving cavity when in place. An actuatable piston is operably coupled to the dispenser body in communication with the cartridge receiving cavity. An insertable and removable cartridge is carriable by the dispenser body in the cartridge receiving cavity, and is positionable so as to be in communication with the actuatable piston. An edible fluid is carried by the cartridge, the edible fluid being dispensable to a food product through the dispenser tip when in place as the actuatable piston is actuated to cause the edible fluid to be expelled from the cartridge through the dispensing tip.

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.