The disclosure provides methods and processes for the preparation of oil-in-water emulsions by mechanical means and injection of the emulsions into meat and poultry to improve eating qualities associated with flavour, juiciness, tenderness and fat content. The disclosure also provides a meat or poultry product prepared by the methods described herein.

The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and carbonate salt at a pH in the range of from 10.1 to 11.3.

A handheld injector is provided for injecting liquid, such as flavoring or basting material, into meat or poultry. The injector includes a pistol-shaped housing which encloses a battery-powered motor for constant-rate delivery of liquid from a peristaltic pump. The injector also includes a fluid conduit within the housing through which liquid is pumped from a reservoir of liquid to a needle for injection into the meat.

The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.

A method of providing a carbonate salt for treatment of meat, including providing a bicarbonate salt; heating the bicarbonate salt to convert the bicarbonate salt to a carbonate salt so that the bicarbonate salt is heated to a temperature of at least about 145 F. for a time until detectable production of CO.sub.2 has ceased; and applying the carbonate salt to meat prior to cooking of the meat.

A device for injecting dry smoke into a food product is disclosed. The device includes a smoke injector having an external wall with a plurality of apertures formed therein that communicate with a smoke-injector conduit. The smoke-injector conduit is in fluid communication with a smoke reservoir that houses dry smoking media therein. A fan directs dry smoke produced from said dry smoking media into the smoke-injector conduit such that the dry smoke is eluted through said plurality of apertures in order to introduce said dry smoke to an interior of the food product when impaled by said smoke injector.

The invention relates to a pickling machine comprising a detection device for detecting if a needle is blocked, damaged and/or broken.

An automatic meat seasoning apparatus for seasoning and tenderizing meat includes a housing having a housing aperture extending through to a cavity. A housing door is coupled to the housing to seal and unseal the housing aperture. A cylindrical drum is coupled to a pair of axles such that the drum is and rotatably coupled within the cavity. The drum has a drum aperture and a plurality of circular seasoning apertures. A drum door is coupled to the drum to close and open the drum aperture. A plurality of spikes is coupled inside the drum to gouge and tenderize a piece of meat placed inside the drum. A motor is coupled through the housing to rotate the drum. A control unit is coupled to the housing to operate the motor.

The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.

The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3.