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.

A method for providing long-shelf life sliced rare, medium rare, and medium cooked roast beef comprises providing whole beef portions; cooking the whole beef portions to an internal temperature of from about 130 to 160 F. to form cooked roast beef portions; slicing the cooked roast beef portions to form sliced cooked roast beef having an average thickness of from about 0.5 mm to 10 mm; disposing the sliced cooked roast beef into a trayless gas impermeable package formed from flexible film, flushing the trayless gas impermeable package with an inert gas comprising carbon dioxide, nitrogen, and from about 0.1% to about 30% carbon monoxide; and sealing the trayless gas impermeable package. Packaged sliced rare, medium rare, and medium cooked roast beef provided in trayless gas impermeable packages in an inert gas comprising carbon dioxide, nitrogen, and from about 0.1% to about 30% carbon monoxide are also described.

A method for providing long-shelf life sliced rare, medium rare, and medium cooked roast beef comprises providing whole beef portions; cooking the whole beef portions to an internal temperature of from about 130 to 160 F. to form cooked roast beef portions; slicing the cooked roast beef portions to form sliced cooked roast beef having an average thickness of from about 0.5 mm to 10 mm; disposing the sliced cooked roast beef into a trayless gas impermeable package formed from flexible film, flushing the trayless gas impermeable package with an inert gas comprising carbon dioxide, nitrogen, and from about 0.1% to about 30% carbon monoxide; and sealing the trayless gas impermeable package. Packaged sliced rare, medium rare, and medium cooked roast beef provided in trayless gas impermeable packages in an inert gas comprising carbon dioxide, nitrogen, and from about 0.1% to about 30% carbon monoxide are also described.

The present disclosure describes methods and systems for processing meat products via mechanical tenderization and high-pressure pasteurization in a manner that improves the texture and extends the shelf life of the processed meat. Methods of meat processing may involve mechanically tenderizing the cuts of meat and slicing the cuts of meat into meat products. Methods may also involve packaging the meat products and pasteurizing the meat products under a high pressure. The meat products produced may have an extended shelf life compared to other meat products not mechanically tenderized and pasteurized under high pressure. The high pressure pasteurization, in addition to inactivating microorganisms, may further tenderize the meat products. Methods may also involve marinating the cuts of meat, which can be performed by injecting liquid marinate into the meat via mechanically operated injection needs in some examples. The liquid marinate may include natural enzymes that further tenderize the meat.

The present invention includes meat chips and methods of making meat chips comprising: blending a meat product and a high oleic oil, and optionally a seasoning, into a meat batter; extruding the meat batter into a casing; cooking to the meat batter; slicing the meat batter into meat slices; and microwaving at a temperature not exceeding 200? F. the meat slices into a meat chip.

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.

An apparatus is provided which comprises a barrel having a substantially cylindrical configuration. The barrel comprises an exterior surface and defines an interior volume. A base unit comprises a drive motor being configured to rotate the barrel by interfacing with the exterior surface of the barrel. The barrel comprises a thermoelectric heat pump attached thereto and being controllable for at least one of transferring heat out of the interior volume and transferring heat into the interior volume.

A ham being formed of a single unitary muscle piece from a whole ham leg. The unitary muscle piece is formed in a substantially cylindrical shape with a fat cap extending along an outer surface the unitary muscle, when formed in the cylindrical shape.

Methods for producing a mycelium-based food are disclosed herein. An aerial mycelium may be cultivated and processed into one or more aerial mycelium segments. The aerial mycelium segments may be placed in a vacuum tumbler and processed into the mycelium-based food. In some embodiments, processing may involve boiling the aerial mycelium segments, flavoring the aerial mycelium segments, and drying the aerial mycelium segments all within the vacuum tumbler.