Methods and apparatus are disclosed for producing irregular pieces of meat from meat products. Further, a method of mass-producing a home-style meat product with an irregular appearance includes combining whole muscle meat with a mixture having a low-phosphate solution and/or a low-salt solution and cooking the combination to produce whole muscle meat logs. Once the whole muscle meat has been cooked, the meat may be pulled, shredded, or sliced on a variety of pulling, shredding, and slicing equipment to create a home-style meat product with an irregular appearance.

A pre-seasoned, ready to cook or packaged frozen food product comprising a base food component such as meat or poultry, coated with a Jamaican jerk spice seasoning comprising herbs, spices and salt for a predefined period of time, followed by aseptic packaging and freezing for attaining optimum shelf life. The seasoning composition may comprise either a dry mix of spices or a wet marinade.

Methods and apparatus are disclosed for producing irregular pieces of meat from meat products. Further, a method of mass-producing a home-style meat product with an irregular appearance includes combining whole muscle meat with a mixture having a low-phosphate solution and/or a low-salt solution and cooking the combination to produce whole muscle meat logs. Once the whole muscle meat has been cooked, the meat may be pulled, shredded, or sliced on a variety of pulling, shredding, and slicing equipment to create a home-style meat product with an irregular appearance.

The invention relates to a device and a method that can be carried out using said device, for producing meat products using pieces of raw meat that are joined together and subsequently cooked and/or that absorb a liquid composition. The device has working surfaces that encompass an inner volume, at least one of said working surfaces having a drive for back-and-forth motion and for pressing the at least one working surface against pieces of raw meat situated in the inner volume that is encompassed by the working surfaces.

A meat quality improver is disclosed. The meat quality improver makes it possible to produce processed meat food products having a tender, juicy texture, and chewy fleshiness, even when meat such as farm-animal meat and fish meat is subjected to processing such as thermal cooking. The meat quality improver contains flour. A method for improving meat quality is disclosed, which includes a treatment of the meat with the meat quality improver containing flour when manufacturing the processed meat food products to obtain processed meat food products having a tender, juicy texture, and chewy fleshiness, even when meat such as farm-animal meat and fish meat is subjected to processing such as thermal cooking.

A meat quality improver is disclosed. The meat quality improver makes it possible to produce processed meat food products having a tender, juicy texture, and chewy fleshiness, even when meat such as farm-animal meat and fish meat is subjected to processing such as thermal cooking. The meat quality improver contains flour. A method for improving meat quality is disclosed, which includes a treatment of the meat with the meat quality improver containing flour when manufacturing the processed meat food products to obtain processed meat food products having a tender, juicy texture, and chewy fleshiness, even when meat such as farm-animal meat and fish meat is subjected to processing such as thermal cooking.

The present invention includes a method and food product made by at least partially enclosing a food product with a water-permeable membrane; and contacting a brine or sugar solution with a water activity sufficiently high to draw water molecules across the water-permeable membrane and away from the food product to preserve the food.

The present invention includes a method and food product made by at least partially enclosing a food product with a water-permeable membrane; and contacting a brine or sugar solution with a water activity sufficiently high to draw water molecules across the water-permeable membrane and away from the food product to preserve the food.