WO2012050603A1

WO2012050603A1 - Methods for making meat emulsion products having a realistic meat-like appearance and texture

Info

Publication number: WO2012050603A1
Application number: PCT/US2011/001728
Authority: WO
Inventors: Annie Watelain; Patrick Pibarot; Laurence Roussel
Original assignee: Nestec S.A.
Priority date: 2010-10-15
Filing date: 2011-10-06
Publication date: 2012-04-19

Abstract

The invention provides methods for making meat emulsion products that have a realistic meat-like appearance and texture and meat emulsion products made using such methods. The methods require forming a meat emulsion containing protein and fat; comminuting and heating the meat emulsion to a temperature of from about 132 to about 160°C; further heating the meat emulsion to a temperature of from about 160 to about 240°C; introducing the emulsion into a confined processing zone; subjecting the meat emulsion to a pressure of from about 100 to about 1200 psi; and discharging the meat emulsion from the confined processing zone.

Description

METHODS FOR MAKING MEAT EMULSION PRODUCTS HAVING A REALISTIC MEAT-LIKE APPEARANCE AND TEXTURE

CROSS REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority to U.S. Provisional Application Serial No. 61/455154 filed October 15, 2010, the disclosure of which is incorporated herein by this reference.

BACKGROUND OF THE P VENTION

Field of the Invention

[0002] The invention relates generally to methods for making food products and particularly to methods for making meat emulsion products that have a realistic meat-like appearance and texture and to the meat emulsion products made using such methods.

Description of the Related Art

[0003] Methods for producing meat emulsions and meat emulsion products are known in the food industry. Meat emulsions are used in the production of products such as bologna, frankfurters, and sausages. Additionally, meat emulsions are used to produce pet foods such as dog foods and cat foods.

[0004] Generally, meat emulsion products are made by mixing, chopping, and emulsifying a mixture of raw meats such as lean skeletal beef and pork and meat by-products and other ingredients such as salts and spices using methods that produce an emulsion containing fine fat particles coated with proteins derived from the meats. For sausage products, the resultant meat emulsion is then stuffed into a suitable casing that serves as a processing mold. The casing is then heated at increasing temperatures, e.g., 55°C to 77°C, for extended periods, typically from about 1 to 8 hours depending on the meat emulsion volume. Heating the meat emulsion causes the protein to coagulate. This entraps the fat particles in the protein matrix thereby forming a firm meat emulsion product. The resulting meat emulsion products are a uniform homogeneous mass that contains no discrete meat particles and retains the shape of the casing when set.

[0005] To reduce the cost of certain food products, there is a demand for meat emulsion products that resemble chunks or pieces of real meat in appearance, texture, and physical structure. Such products are used as a partial or complete replacement for more expensive real meat chunks in food products such as stews, pot pies, casseroles, canned foods, and pet foods. These meat emulsion products are highly desirable in human and pet foods, both for aesthetic proposes and for consumer appeal. Such products provide a more economical product that attempts to simulate real meat in shape, appearance, and texture.

[0006] Methods for providing such simulated real meat products have included producing such products from vegetable protein sources using extrusion-expansion techniques. Such products have met with some acceptance in the food industry, but they have been limited primarily to use as meat extenders. Generally, products produced using vegetable protein sources in an extrusion-expansion procedure lack the appearance and texture of real meat and therefore are generally not suitable to replace meat in food products.

[0007] Similarly, meat emulsion products made with meat protein using conventional procedures have not been entirely satisfactory. These products are in the form of a uniform, homogeneous mass, and lack the structure, texture, and appearance of real meat having a striated appearance. Therefore, these products are not suitable for use as simulated meat.

[0008] One attempt to improve such meat emulsion products is disclosed in US4781939. This patent discloses processing a meat emulsion under conditions that result in the production of a layered, non- expanded product in the form of chunks or pieces that simulate real meat chunks in texture, appearance, and consistency. The meat emulsion product is in the form of distinct chunks or pieces having a plurality of juxtaposed, manually separable meat-like layers resembling a chunk of real meat in appearance, texture, and consistency. The meat emulsion chunks are suitable for use as a partial or complete replacement for more expensive natural meat chunks in both human and animal foods. They retain their integrity and shape when subjected to commercial canning and sterilization procedures such as those required in the production of canned, high moisture food products.

[0009] Although, these products provide meat emulsion products that can be used as a replacement for more expensive real meat chunks in both human and animal foods, such products still do not entirely simulate a meat-like product and may not have an acceptable mouthfeel when compared to real meat, hi this regard, such products do not entirely simulate meat that includes a plurality of linear fiber bundles or strands.

[0010] Other attempts to improve meat emulsion products are disclosed in US6379738 and US6449206. These patents disclose methods for producing meat emulsion products that have a realistic meat-like appearance and texture. These methods produce fibrous products tliat have the appearance and texture of real meat. The products are produced using methods that involves simultaneously comminuting and heating ingredients and subsequently injecting the resulting emulsion into a confined processing zone. This process makes meat emulsion products that have a realistic meat-like appearance and texture. However, there is room for improvement if products can be made that have an improved realistic meatlike appearance and texture or can be made with ingredients that could not be used in such known processes, particularly if the meat emulsion product fiber length can be made longer such tliat they have the appearance of real meat fibers. There is, therefore a need for new methods that can produce meat emulsion products that have a realistic meat-like appearance and texture and for new meat emulsion products made using such methods.

SUMMARY OF THE INVENTION

[0011] It is, therefore, an object of the invention to provide novel methods for producing meat emulsion products that have a realistic meat-like appearance and texture. [0012| It is another object of the invention to provide novel meat emulsion products that have a realistic meat-like appearance and texture.

|0013] It is a further object of the invention to provide novel meat emulsion products made using ingredients that could not be used in known processes for making meat emulsion products.

[0014] These and other objects are achieved by forming a meat emulsion containing protein and fat; comminuting and heating the meat emulsion to a temperature of from about 132 to about 160°C; further heating the meat emulsion to a temperature of from about 160 to about 240°C; introducing the emulsion into a confined processing zone; subjecting the meat emulsion to a pressure of from about 100 to about 1200 psi; and discharging the meat emulsion from the confined processing zone. The resulting meat emulsion products have a realistic meat-like appearance and texture.

[0015] Additional and further objects, features, and advantages of the invention will be readily apparent to those skilled in the art.

DETAILED DESCRIPTION OF THE INVENTION

Definitions

[0016] The term "functional protein" means a protein that significantly affects the structure and/or appearance of a meat emulsion product when included as an ingredient in the product. Typically, functional proteins bind to each other and form a solid structure upon heating.

[0017] The term "non-functional protein" means a protein that does not significantly affect the structure and/or appearance of a meat emulsion product when included as an ingredient in the product. Typically, non-functional proteins do not bind to each other and form a solid structure upon heating.

[0018] The term "single package" means that the components of a kit are physically associated in or with one or more containers and considered a unit for manufacture, distribution, sale, or use. Containers include, but are not limited to, bags, boxes, cartons, bottles, packages of any type or design or material, over-wrap, shrink-wrap, affixed components (e.g., stapled, adhered, or the like), or combinations thereof. A single package may be containers of individual meat emulsion products physically associated such that they are considered a unit for manufacture, distribution, sale, or use.

[0019| The term "virtual package" means that the components of a kit are associated by directions on one or more physical or virtual kit components instructing the user how to obtain the other components, e.g., a bag or other container containing one component and directions instructing the user to go to a website, contact a recorded message or a fax-back service, view a visual message, or contact a caregiver or instructor to obtain instructions on how to use the kit or safety or technical information about one or more components of a kit.

[0020] All percentages expressed herein are by weight of the total weight of the composition unless expressed otherwise. [0021] As used throughout, ranges are used herein in shorthand, so as to avoid having to set out at length and describe each and every value within the range. Any appropriate value within the range can be selected, where appropriate, as the upper value, lower value, or the terminus of the range.

[00221 As used herein and in the appended claims, the singular form of a word includes the plural, and vice versa, unless the context clearly dictates otherwise. Thus, the references "a", "an", and "the" are generally inclusive of the plurals of the respective terms. For example, reference to "a protein" or "a method" includes a plurality of such "proteins" or "methods". Similarly, the words "comprise", "comprises", and "comprising" are to be interpreted inclusively rather than exclusively. Likewise the terms "include", "including" and "or" should all be construed to be inclusive, unless such a construction is clearly prohibited from the context. Where used herein the term "examples," particularly when followed by a listing of terms is merely exemplary and illustrative, and should not be deemed to be exclusive or comprehensive.

[0023] The methods and compositions and other advances disclosed here are not limited to particular methodology, protocols, and reagents described herein because, as the skilled artisan will appreciate, they may vary. Further, the terminology used herein is for the purpose of describing particular embodiments only, and is not intended to, and does not, limit the scope of that which is disclosed or claimed.

The Invention

[0024] In one aspect, the invention provides methods for making meat emulsion products having a realistic meat-like appearance and texture. The methods comprise the steps of forming a meat emulsion containing protein and fat; comminuting and heating the meat emulsion to a temperature of from about 132 to about 160°C; further heating the meat emulsion to a temperature of from about 160 to about 240°C; introducing the emulsion into a confined processing zone; subjecting the meat emulsion to a pressure of from about 100 to about 1200 psi; and discharging the meat emulsion from the confined processing zone.

[0025] The meat emulsion containing protein and fat is formed using any suitable methods, equipment, and ingredients. Such methods, equipment, and ingredients are known to skilled artisans. Typically, the meat emulsion is formed by fomiulating, grinding, and emulsifying a mixture of real meat and/or meat by-products, e.g., meat or meat by-products from animals such as mammals, fish, and fowl. The meat and meat by-products should have properties that make such ingredients acceptable for use in forming desirable meat emulsion products, e.g., meat and meat by-products having an acceptable quality, cost, and palatability.

[00261 The meat and meat by-products used to form the meat emulsion may be selected from a wide range of components. Meat such as skeletal muscle and non-skeletal muscle from a variety of animals and meat by-products such as non-rendered clean parts other than meat derived from slaughtered animals may be used to produce the meat emulsion. The meat and meat by-products usefi.il for forming the meat emulsion include dehydrated meat and meat by-products, including frozen materials. The type and amount of such meat and meat by-products used to fonn the meat emulsion varies depending on a number of factors such as the intended use of the meat emulsion product, desired aroma and flavor of the meat emulsion product, desired palatability of the meat emulsion product, cost and availability of the meat and meat by-products, and the like.

[0027] If a meat emulsion product is intended for human consumption, any of the meats and meat byproducts used in the production of conventional meat emulsion products suitable for humans may be used to produce the meat emulsion, including meats such as whole-carcass beef and mutton, lean pork trim, beef shanks, veal, beef, and pork cheek meat and meat by-products such as lip, tripe, liver, kidney, skin, heart, and tongue.

[00281 If ^a meat emulsion product is intended for non-human consumption, any of the meats and meat by-products suitable for producing meat emulsion products for human consumption and any of the meat by-products approved for use in animal foods such as mechanically deboned beef, mechanically deboned chicken, mechanically deboned fish, beef liver, pork liver, lungs, kidney, and the like may be used to produce the meat emulsion. In various embodiments, the meats and meat by-products are chosen such that the meat emulsion product is suitable for consumption by companion animals. In one embodiment, the meat emulsion product is a pet food suitable for companion animals such as dogs and cats.

[00291 Typically, the meat and meat by-products are chosen so that the meat emulsion contains less that about 25% fat, preferably less than about 20%, more preferably less than about 15%, most preferably less than about 10%. In various embodiments, the meat emulsion contains from about 2 to about 10% fat, preferably from about 4 to about 8%, more preferably from about 4 to about 6%.

[0030] Similarly, the meat and meat by-products are chosen so that the meat emulsion contains at least 28% protein, preferably at least 29%, more preferably at least 30%. In various embodiments, the meat emulsion contains from about 28 to about 60% protein, preferably from about 29 to about 40%, more preferably from about 29 to about 33%, most preferably from about 29 to about 31%.

[0031] In some embodiments, the meat emulsion contains from about 28 to about 33% protein and from about 4 to about 8% fat. In another, the meat emulsion comprises from about 29 to about 31% protein and from about 4 to about 6% fat.

[0032] In various embodiments, the meat emulsions contain from about 5 to about 35% of one or more dry proteinaceous materials, preferably from about 10 to about 30%, more preferably from about 15 to about 25%. The amount of dry proteinaceous materials depends on factors such as the intended use of the meat emulsion product, the quality of meat and meat by-products used to fonn the meat emulsion, the type of dry proteinaceous materials, the cost of ingredients, and the like. Any dry proteinaceous materials compatible with and suitable for making meat emulsion of the invention can be used. Such dry proteinaceous materials are known to skilled artisans.

[0033] Generally, the dry proteinaceous materials improve emulsion stability, improve emulsion binding, impart flavor, and reduce formulation costs (they typically cost less than meat and meat by- products). Further, using dry proteinaceous materials to produce meat emulsion products for consumption by companion animals e.g., pet foods for dogs and cats, permits the use of meat and meat by-products that have an acceptable functionality and a desirable cost and availability. Generally, the dry proteinaceous materials are functional proteins or a combination of functional proteins and nonfunctional proteins.

[0034] In certain embodiments, the dry proteinaceous materials are one or more functional proteins derived from plant and/or non-rendered animal products, e.g., various glutens such as wheat gluten that serve as functional proteins; flours such as soy flour; soy protein concentrate, soy protein isolate, egg albumin, nonfat dry milk, gelatin, and the like. In preferred embodiments, the wheat gluten is vital wheat gluten.

[0035] In other embodiments, the dry proteinaceous materials are a combination of functional proteins and non-functional proteins derived from rendered animal products, e.g., rendered meals such as pork meal, beef meal, poultry meal, greaves meal, fish meal, and the like.

[0036] In some embodiments, the meat emulsion comprises from about 20 to about 35% dry proteinaceous material, preferably from about 22 to about 35%, more preferably from about 24 to about 35%, most preferably from about 26 to about 35%. In these embodiments, the dry proteinaceous material contains functional proteins derived from plant or non-rendered animal products, e.g., various glutens such as wheat gluten; flours such as soy flour; soy protein concentrate, soy protein isolate, egg albumin, nonfat dry milk, gelatin, and the like. The meat emulsion products produced using the methods and functional proteins are superior to known meat emulsion products because they have fibers that are longer than the fibers produced using prior art methods and ingredients.

[0037] In other embodiments, the meat emulsion comprises from about 5 to about 20% dry proteinaceous material, preferably from about 8 to about 20%, more preferably from about 10 to about 20%, most preferably from about 12 to about 20%. In these embodiments, the dry proteinaceous material contains functional proteins or a combination of functional proteins and non-functional proteins. When a combination is used, the dry proteinaceous material comprises from about 10 to about 90% of functional proteins and from about 90 to about 10% non-functional proteins, preferably from about 20 to about 80% of functional proteins and from about 80 to about 20% non-functional proteins. In one embodiment, the dry proteinaceous material comprises about 50% functional proteins and about 50% non-functional proteins.

[0038] In one embodiment, the meat emulsion comprises from about 20 to about 32% dry proteinaceous material and the dry proteinaceous material comprises from about 80 to about 100% of one or more glutens, e.g., vital wheat gluten, and from about 0 to about 20% of one or more rendered animal meals. In another, the meat emulsion comprises from about 20 to about 30% dry proteinaceous material and the dry proteinaceous material comprises from about 70 to about 100% of one or more glutens and from about 0 to about 30% of one or more rendered animal meals. In yet another embodiment, the meat emulsion comprises from about 10 to about 20% dry proteinaceous material and the dry proteinaceous material comprises from about 50 to about 100% of one or more glutens and from about 0 to about 50% of one or more rendered animal meals. In a further, the meat emulsion comprises from about 12 to about 20% dry proteinaceous material and the dry proteinaceous material comprises from about 60 to about 100% of one or more glutens and from about 0 to about 40% of one or more rendered animal meals. In still another, the meat emulsion comprises from about 15 to about 20% dry proteinaceous material and the dry proteinaceous material comprises from about 70 to about 100% of one or more glutens and from about 0 to about 30% of one or more rendered animal meals. In preferred embodiments, the gluten is wheat gluten and the rendered animal meal is pork meal, beef meal, poultry meal, or combinations thereof.

[0039] Although the above ranges are preferred, the ranges can overlap. For example, in some embodiments, the meat emulsion comprises from about 16 to about 24% dry proteinaceous material and the dry proteinaceous material comprises from about 30 to about 90% of one or more glutens and from about 70 to about 10% of one or more rendered animal meals. Numerous such embodiments can be envisioned and developed by the skilled artisan.

[0040] When functional proteins derived from plant or non-rendered animal products are used, the resulting meat emulsion products have fibers that are relatively long and distinct compared to meat emulsion products produced using known processes, e.g., those disclosed in EP01231846B1, US6379738 and US6449206. When the meat emulsion contains from 20 to 35% functional proteins, the fibers in the meat emulsion product are at least 10% longer than fibers produced using know processes. In some embodiments, the fibers produced are at least 15%, 20%, or 30% longer than fibers produced using know processes. In various embodiments, the fibers produced are from about 10 to about 40% longer than fibers produced using know processes, preferably from about 10 to about 30%.

[0041] When the dry proteinaceous materials contain combinations of functional proteins and nonfunctional proteins, the resulting meat emulsion products have fibers that are at least as long and distinct, and are often relatively longer and more distinct, as meat emulsion products produced using known methods. In these embodiments, the new methods are advantageous because lower quality non-functional proteins, e.g., the rendered animal proteins, can be used to produce meat emulsion products having a realistic meat-like appearance and texture. In known methods, the use of such relatively low quality nonfunctional proteins resulted in meat emulsion products of poor quality, i.e., the meat emulsion product have no or very poor fiber formation and do not have a realistic meat-like appearance and texture.

[0042] Basically, heating the meat emulsion products to from about 160 to about 240°C after the meat emulsions have been comminuted and heated to from about 132 to about 160°C creates superior meat emulsion products and/or pennits the use of non-functional proteins that could not be used in known processes. [0043] Additives used in conventional meat emulsion products can be mixed with the meat and meat by-products use to form the meat emulsion. These additives include salt, spices, seasoning, sugar, and the like in amounts sufficient to provide the meat emulsion product with desired taste and other characteristics. In addition, relatively small amounts of other ingredients such as vitamins, minerals, flavors, and the like may be mixed with the meat and meat by-products used to form the meat emulsion.

[0044] Although the meat, meat by-products, dry proteinaceous materials, and other ingredients used to form the meat emulsion may vary, the meat emulsion should have a protein to fat ratio sufficient to form a firm, stable meat emulsion product. Similarly, the amount of protein used to form the meat emulsion must be an amount that enables the meat emulsion to coagulate and produce a firm, stable meat emulsion product within a short period when heated according to the invention. The selection of such ingredients and their amounts are known to skilled artisans. In preferred embodiments, the amount of protein is selected so that the meat emulsion product is produced within about 5 minutes, preferably about 3 minutes. Preferably, the meat, meat by-products, dry proteinaceous materials, and other ingredients are mixed together in proportions such that the meat emulsion comprises from about 50 to 90% meat and meat by-products, preferably from about 55% to about 85%, more preferably from about 60 to about 75%, most preferably from about 60 to about 70%.

[0045] In various embodiments, the meat emulsion contains from about 45% to about 80% moisture, preferably from about 48 to about 70%, more preferably from about 50 to about 62%, most preferably from about 52 to about 56%. The moisture content in the meat emulsion will depend on the amount of protein and fat in the meat emulsion.

[0046] Typically, the meat emulsion is passed through a grinder to reduce the meat and other ingredients into pieces of substantially uniform size. Preferably, the ingredients are passed through a grinder equipped with a 1 cm or smaller grinding plate. While satisfactory results may be obtained by grinding the meat to a particle size larger than 1 cm, the use of such larger particles is generally not preferred. If the meat or other ingredients are frozen, they must first be prebroken or cut into pieces to reduce the size of the pieces going into the grinder. While the size of the pieces will depend on the size of the meat grinder intake, normally the frozen meat or other ingredients are cut into pieces about 10 cm².

[0047] After grinding, the meat and other ingredients are conveyed to a mixing tank where they are mixed to produce a uniform mixture. In some embodiments, the mixture is heated to a temperature of from about -1 to about 7°C. Various methods for mixing and heating the ingredients are available and known to skilled artisans, e.g., mixing using stirring and heating using hot water jackets, steam injection, and the like. Mixing and heating facilitate pumping or otherwise transporting the ingredients to various equipment used in the methods of the invention.

[0048] The mixture of ingredients is then comminuted under conditions that emulsify the ingredients and form a meat emulsion. In the emulsion, the protein and water in the mixture form a matrix that encapsulates fat globules. The meat and other ingredients may be emulsified by any . conventional procedure and equipment commonly used in meat emulsification, e.g., a mixer, blender, grinder, silent cutter chopper, emulsion mill, and the like capable of breaking up and dispersing the fat as globules in the protein and forming an emulsion.

[00491 The temperature of the mixture of meat and other ingredients increases during the emulsification process. Such heating is not objectionable as long as the temperature does not increase to the point that protein denaturation begins to occur at an undesirable rate at this stage of the process. The temperature of the mixture during emulsification should be maintained below about 50°C to minimize protein denaturing, preferably from about 10 to about 50°C, more preferably from about 20 to about 40°C, most preferably from about 22 to about 38°C.

[00501 The additives incorporated in the meat emulsion may be added to the mixture prior to emulsification or after emulsion. In preferred embodiments, any dry proteinaceous materials incorporated into the meat emulsion are added after emulsion. Since addition of dry proteinaceous materials increases the viscosity of the meat emulsion, better emulsification is obtained when the dry proteinaceous materials are added after emulsification.

[00511 In preferred embodiments, the meat emulsion is comminuted again, one or more times, to decrease the particle size of the meat emulsion.

[0052] hi the next step, the meat emulsion is comminuted and heated to a temperature of from about 132 to about 160°C. In various embodiments, the meat emulsion is heated to a temperature of from about 132, 135, 140, 145, 150, 155, 160, or any increment of temperature between the top and bottom of the range between 132 and 160°C. At this step in the method, the meat emulsion is under pressure of from about 100 to 600 psi, preferably from about 150 to about 500 psi, more preferably from about 200 to about 400 psi, most preferably from about 250 to about 350 psi. In various embodiments, the heated meat emulsion is subjected to a pressure of from about 100, 150, 200, 250, 300, 350, 400, 450, 500, 550, 600, or any increment of pressure between the top and bottom of the range between 100 and 600 psi.

[0053] The meat emulsion is comminuted and heated using equipment that permits the meat emulsion to be heated to the required temperature while it is being comminuted. The equipment must withstand and maintain the pressures required to permit the meat emulsion to be heated to the required temperature. Such equipment is known to skilled artisans.

[0054] Although the preferred embodiment involves comminuting and heating the meat emulsion in a single step, the meat emulsion can be comminuted in one step and men heated in another step to achieve a comminuted meat emulsion having a temperature of from about 132 to about 160°C.

[0055] In various embodiments, the meat emulsion is heated using mechanical heating and/or steam injection. In a preferred embodiment, a meat emulsion having a temperature of from about 30 to about 40°C is pumped through an emulsion mill in which the meat emulsion is subjected to shearing to increase the fineness (decrease the particle size) of the meat emulsion and almost simultaneously heat the meat emulsion to a temperature of from about 132 to about 160°C using rapid mechanical heating and/or steam injection. Tims, the meat emulsion preferably is heated to such elevated temperatures in a period of less than about 60 seconds. When the emulsion has been heated to such an elevated temperature in this manner, further significant shearing and cutting of the emulsion should be avoided. Control of the emulsion temperature within the desired range can be affected by adjusting such factors as the feed rate into the emulsion mill, the rotational speed of the emulsion mill, and the like. Such factors can readily be determined by skilled artisans.

[0056] In the next step, the meat emulsion is heated to a temperature of from about 160 to about 240°C. In various embodiments, the meat emulsion is heated to a temperature of from about 160, 165, 170, 175, 180, 185, 190, 195, 200, 205, 210, 215, 220, 240, or any increment of temperature between the top and bottom of the range between 160 and 240°C. At this step, the meat emulsion is kept under pressure of from about 100 to 600 psi, preferably from about 150 to about 500 psi, more preferably from about 200 to about 400 psi, most preferably from about 250 to about 350 psi. In various embodiments, the heated meat emulsion is subjected to a pressure of from about 100, 150, 200, 250, 300, 350, 400, 450, 500, 550, 600, or any increment of pressure between the top and bottom of the range between 100 and 600 psi.

[0057] The meat emulsion is heated using any suitable methods and equipment. In certain embodiments, the meat emulsion is heated using an ohmic heating system, electrical heating system, steam heating system, a magnetic induction heating system, and the like. In a preferred embodiment, the meat emulsion is heated by transferring heat to the meat emulsion dirough the surface of a pipe or similar device as the meat emulsion is transferred from the emulsification device to the confined processing zone. For example, a pipe used to transfer the meat emulsion can be wrapped in an ohmic heating tape such that the heating tape heats the pipe and raises the temperature of the meat emulsion to the desired temperature as it passes dirough the pipe.

[0058] The invention is based upon the discovery that heating the meat emulsion to a temperature of from about 160 to about 240°C. after the meat emulsion has been comminuted and heated but before the meat emulsion enters the confined processing zone causes changes in the characteristics of the resulting meat emulsion product. In some embodiments, the meat emulsion product has longer fibers than those produced by known processes. In other embodiments, the meat emulsion product has fibers that are as long as or longer than those produced by known processes. The advantage, however, is that more rendered meals and similar non-functional proteins can be used in the new methods since known methods cannot produce quality meat emulsion products having a striated realistic meat-like appearance and texture using such non-functional proteins.

[0059] In the next step, the heated meat emulsion, which is at a temperature of from about 160 to about 240°C, is transferred to a holding tube or similar device that defines a confined processing zone. In one embodiment, the meat emulsion is transferred to the confined processing zone using a pump, e.g., a positive displacement such as a gear or lobe pump. The product is transferred at pressures of from about 100 to about 600 psi, preferably about 100 psi to about 500 psi, and most preferably 140 psi to about 250 psi, into the confined processing zone, preferably using a pump as described.

[0060] The confined processing zone can have any form or shape suitable for processing the meat emulsions. In one embodiment, the confined processing zone is an elongated tube. The meat emulsion is retained in the confined processing zone at a pressure above the vapor pressure of the meat emulsion until the protein in the meat emulsion has coagulated sufficiently to set the meat emulsion and form a firm meat emulsion product, a product that retains its shape and structure when discharged from the confined processing zone. At such elevated temperature, protein coagulation proceeds rapidly.

[0061] While the period required for the heated meat emulsion to set sufficiently to form a firm meat emulsion product will depend on a number of factors such as the emulsion temperature and the amount and type of protein in the emulsion, a residence time of from about a few seconds to about 5 minutes in the confined processing zone is generally sufficient for the protein to sufficiently coagulate and fonn a stable meat emulsion product that retains its shape, integrity, and physical characteristics for extended periods, e.g., 18 to 36 months. In various embodiments, the residence time in the confined processing zone is from about 0.1 to about 5 minutes, preferably from about 0.5 to about 4, more preferably from about 1 to about 2.

[0062] The residence time in the confined processing zone, e.g., in an elongated tube, can be controlled by adjusting the flow rate of the emulsion to the confined processing zone and/or by adjusting the length, width, or other physical characteristic of the confined processing zone. The structure of the confined processing zone affects the fiber structure of the meat emulsion product.

[0063] In some embodiments, the confined processing zone is defined by an elongated tube. The structure of the elongated tube helps to create the fiber structure of the meat emulsion product. The elongated tube should have a reduced cross-sectional diameter along its length such that the circumference of the tube is smaller as the product proceeds into the tube. In practice, tubes having a length of between about 3.5 m and about 8.0 m and preferably 4.0 m to 6.0 m and an internal diameter of between about 0.5 inch and about 3 inches are believed to function satisfactorily to fonn a firm meat emulsion product. Because the tube has a cross-sectional diameter that decreases along its length, or a portion thereof, the product, as it enters the tube, is squeezed as it flows tlirough the tube. The flow rate and differing pressures on the product help create the fiber structure. By way of example, a tube material is used having a diameter of approximately 2.5 inches at the opening where the product enters the tube and narrows through a conical reducer to a 1 inches diameter. Tubes of various cross-sectional shapes may be used, such as circular, square, rectangular, and the like as long as a reduction in the diameter is provided. The elongated tube is used to illustrate the equipment used to define the confined processing zone. Other devices such as heat exchangers can be used to define the confined processing zone. In other embodiments, the meat emulsion product can be prepared by grilling, frying, searing, and the like. [0064] Preferably, the device defining the confined processing zone is cooled. This allows the product to be cooled as it is forced through the confined processing zone, e.g., through an elongated tube. Typically, the device can be cooled by an external jacket or other means. A rectangular or similar shaped device may provide a preferred design so as to afford a structure that can be externally cooled and that allows the emulsion/product contained in the center of the device to be sufficiently cooled.

[0065] In typical embodiments, the meat emulsion products discharged from the confined processing zone are in the form of long strips of meat emulsion product having a moisture content of about 50% to 65%, with the meat emulsion product pieces varying in size. Upon discharge from the confined processing zone, the pieces are rapidly cooled by evaporating cooling to a temperature of from about 83 to about 93°C. If desired, suitable cutting means, such as a rotary cut-off knife, a water jet knife, a knife grid, or the like may be mounted at the discharge end of the elongated tube to cut the product into pieces of a desired size, e.g. from about 6 inches to about one foot. If desired, the product may be cut down the center to allow the product to more rapidly cool. The meat emulsion chunks thus formed have excellent integrity and strength and will retain their shape and fiber characteristics when subjected to commercial canning and retorting procedures such as those required in the production of canned foods having a high moisture content.

[0066] Optionally, to enhance the fibrous image of the product, a set of compression rolls which consists of two long liglitly-toothed cylinders (rolls) that spin at similar speeds can be used. Product that is discharged from the confined processing zone is dropped into a narrow adjustable opening between the spinning cylinders which open up/partially separate/tear the fibers. It has been found that this incomplete shredding functions to emphasize the linear fibers.

[0067] The meat emulsion pieces discharged from the confined processing zone may be conveyed to a dryer to remove a large portion of the moisture from the pieces, and the dried product collected and stored. Alternatively, the meat emulsion pieces may be conveyed from the elongated tube directly to a canning operation in which chunks are filled into cans together with other ingredients (such as sauce, gravy, and the like) and the cans retorted, hi either situation, the product can be resized if desired.

[0068] For example, in the production of a canned pet food meat emulsion chunk product, suitable gravy may be prepared by heating a mixture of water, starch, and condiments. The meat emulsion chunks and gravy are filled into cans in the desired proportions; the cans are vacuum sealed and are then retorted under time-temperature conditions sufficient to effect commercial sterilization. Convention retorting procedures may be used. Typically, a retorting temperature of about 118 to about 121°C for from about 40 to about 90 minutes is satisfactory in producing a commercially sterile product.

[0069] Generally, meat emulsion products produced from meat emulsions using the methods of the invention have substantially the same ingredient profile as the meat emulsions.

[0070] In another aspect, the invention provides meat emulsion products made according to the methods of the invention. [0071] In another aspect, the invention provides meat emulsion products having a realistic meat-like appearance and texture. The meat emulsion products comprise a body defined by a plurality of linear strands of fibrous material and a plurality of axial strands of fibrous material that afford the meat emulsion product a realistic meat-like appearance.

|0072| Generally, the meat emulsion products comprise fat, protein, dry proteinaceous materials, and other ingredients in amounts described for the meat emulsions used in the various methods of the invention. The meat emulsion products contain less that about 25% fat, preferably less than about 20%, more preferably less than about 15%, most preferably less than about 10%. In various embodiments, the meat emulsion contains from about 4 to about 10% fat, preferably from about 4 to about 8%, more preferably from about 4 to about 6%. The meat emulsion products contain at least 28% protein, preferably at least 29%, more preferably at least 30%. In various embodiments, the meat emulsion contains from about 28 to about 60% protein, preferably from about 29 to about 40%, more preferably from about 29 to about 33%, most preferably from about 29 to about 31 %.

[0073] In some embodiments, the meat emulsion products contain from about 5 to about 35% of one or more dry proteinaceous materials in the form of functional proteins, preferably from about 10 to about 30%, more preferably from about 15 to about 25%.

[0074] In various embodiments, the meat emulsion products have a moisture content of from about 45 to about 80% moisture, preferably from about 48 to about 70%, more preferably from about 50 to about 62%, most preferably from about 52 to about 56%.

[0075] In one embodiment, the meat emulsion products comprise from about 28 to about 33% protein and from about 4 to about 8% fat. In another, the meat emulsion products comprise from about 29 to about 31% protein and from about 4 to about 6% fat.

[0076] In preferred embodiments, these meat emulsion products are made using the methods of the invention and (1 ) meats and meat by-products or (2) a combination of meats and meat by-products and functional proteins. In preferred embodiments, the flinctional proteins are various glutens such as wheat gluten and various soy proteins such as soy protein concentrate, soy protein isolate, or combinations thereof.

[0077] These meat emulsion products have fibers that are at least 10% longer than fibers in comparable to known meat emulsion products, e.g., those disclosed in US06379738.

[0078] These meat emulsion products comprise fibers having a fiber length of at least about 2.4 cm, preferably at least about 2.6 cm, more preferably at least about 2.8 cm, most preferably at least about 3.0 cm.

[0079] In various embodiments, the fibers have a fiber length of from about 2.4 to about 10 cm, preferably from about 2.6 to about 9 cm, more preferably from about 2.8 to about 8, preferably from about 3 to about 7 cm. 100801 In one embodiment, the meat emulsion products comprise from about 4 to about 10% fat; from about 29 to about 33% protein; and from about 5 to about 35% dry proteinaceous materials in the fonn of functional proteins, wherein the meat emulsion products have a fiber length of at least about 2.4 cm, preferably at least about 2.6 cm, more preferably at least about 2.8 cm, most preferably at least about 3.0 cm. In various embodiments, these meat emulsion products have a fiber length of from about 2.4 to about 10 cm, preferably from about 2.6 to about 9 cm, more preferably from about 2.8 to about 8, preferably from about 3 to about 7 cm.

[0081] In another aspect, the invention provides meat emulsion products having a realistic meat-like appearance and texture. The meat emulsion products comprise a body defined by a plurality of linear strands of fibrous material and a plurality of axial strands of fibrous material that afford the meat emulsion product a realistic meat-like appearance.

[0082] Generally, the meat emulsion products comprise fat, protein, dry proteinaceous materials, and other ingredients in amounts described for the meat emulsions used in the various methods of the invention. The meat emulsion products contain less that about 25% fat, preferably less than about 20%, more preferably less than about 15%, most preferably less than about 10%. In various embodiments, the meat emulsion contains from about 4 to about 10% fat, preferably from about 4 to about 8%, more preferably from about 4 to about 6%. The meat emulsion products contain at least 28% protein, preferably at least 29%, more preferably at least 30%. In various embodiments, the meat emulsion contains from about 28 to about 60% protein, preferably from about 29 to about 40%, more preferably from about 29 to about 33%, most preferably from about 29 to about 31%.

[0083] In some embodiments, the meat emulsion products contain from about 5 to about 20% of one or more dry proteinaceous materials in the fonn of a combination of functional proteins and nonfunctional proteins, preferably from about 7 to about 16%, more preferably from about 8 to about 14%.

[0084] In various embodiments, the meat emulsion products have a moisture content of from about 45 to about 80% moisture, preferably from about 48 to about 70%, more preferably from about 50 to about 62%, most preferably from about 52 to about 56%.

[0085] In one embodiment, the meat emulsion products comprise from about 28 to about 33% protein and from about 4 to about 8% fat. In another, the meat emulsion products comprise from about 29 to about 31% protein and from about 4 to about 6% fat.

[0086] In preferred embodiments, these meat emulsion products are made using the methods of the invention and (1) meats and meat by-products or (2) a combination of meats and meat by-products and (a) functional proteins or (b) a combination of functional proteins and non-functional proteins. In preferred embodiments, the functional proteins are glutens such as wheat gluten and the non-functional proteins are rendered animal meals such as pork meal, beef meal, poultry meal, greaves meal, and fish meal. [0087] In various embodiments, the meat emulsion products have a fiber length of from about 1.6 to about 2.4 cm, preferably from about 1.8 to about 2.4 cm, more preferably from about 2.0 to about 2.4 cm.

[0088] In one embodiment, the meat emulsion products comprise from about 4 to about 10% fat; from about 29 to about 33% protein; and from about 5 to about 20% dry proteinaceous materials in the form of a combination of functional proteins and non-functional proteins, wherein the meat emulsion products have a fiber length of from about 1.6 to about 2.4 cm, preferably from about 1.8 to about 2.4 cm, more preferably from about 2.0 to about 2.4 cm.

[0089] In various embodiments, the meat emulsion products contain at least one of (1 ) one or more probiotics; (2) one or more inactivated probiotics; (3) one or more components of inactivated probiotics that promote health benefits similar to or the same as the probiotics, e.g., proteins, lipids, glycoproteins, and the like; (4) one or more prebiotics; and (5) combinations thereof. The probiotics or their components can be integrated into the meat emulsion products (e.g. , uniformly or non-uniformly distributed in the compositions) or applied to the meat emulsion products (e.g., topically applied with or without a carrier). Such methods are known to skilled artisans, e.g. , US5968569 and related patents. In various embodiments, the meat emulsion products contain at least one of (1) one or more probiotics; (2) one or more inactivated probiotics; (3) one or more components of inactivated probiotics that promote health benefits similar to or the same as the probiotics, e.g., proteins, lipids, glycoproteins, and the like; (4) one or more prebiotics; and (5) combinations thereof. The probiotics or their components can be integrated into the meat emulsion products (e.g. , uniformly or non-uniformly distributed in the compositions) or applied to the meat emulsion products (e.g., topically applied with or without a carrier). Such methods are known to skilled artisans, e.g. , US5968569 and related patents.

[0090] Typical probiotics include, but are not limited to, probiotic strains selected from Lactobacilli, Bifidobacteria, or Enterococci, e.g. , Lactobacillus reuteii, Lactobacillus acidophilus, Lactobacillus animalis, Lactobacillus ruminis, Lactobacillus johnsonii, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus fermentum, and Bifidobacterium sp. , Enterococcus faecium and Enterococcus sp. In some embodiments, the probiotic strain is selected from the group consisting of Lactobacillus reuteri (NCC2581 ; CNCM 1-2448), Lactobacillus reuteri (NCC2592; CNCM 1-2450), Lactobacillus rhamnosus (NCC2583; CNCM 1-2449), Lactobacillus reuteri (NCC2603; CNCM 1-2451), Lactobacillus reuteri (NCC2613; CNCM 1-2452), Lactobacillus acidophilus (NCC2628; CNCM 1-2453), Bifidobacterium adolescentis (e.g. NCC2627), Bifidobacterium sp. NCC2657 or Enterococcus faecium SF68 (NCIMB 10415). The meat emulsion products contain probiotics in amounts sufficient to supply from about 10⁴ to about 10¹² cfu/animal/day, preferably from 10⁵ to about 10" cfu/animal/day, most preferably from 10⁷ to 10¹⁰ cfu/animal/day. When the probiotics are killed or inactivated, the amount of killed or inactivated probiotics or their components should produce a similar beneficial effect as the live microorganisms. Many such probiotics and their benefits are known to skilled artisans, e.g. , EP1213970B 1 , EP1 143806B 1 , US7189390, EP148281 1B 1, EP1296565B 1, and US6929793. In a preferred embodiment, the probiotic is Enterococcus faecium SF68 (NCIMB 10415). In one embodiment, the probiotics are encapsulated in a carrier using methods and materials known to skilled artisans.

[0091] As stated, the meat emulsion products may contain one or more prebiotics, e.g., fructo- oligosaccharides, gluco-oligosaccharides, galacto-oligosaccharides, isomalto-oligosaccharides, xylo- oligosaccharides, soybean oligosaccharides, lactosucrose, lactulose, and isomaltulose. In one embodiment, the prebiotic is chicory root, chicory root extract, inulin, or combinations thereof. Generally, prebiotics are administered in amounts sufficient to positively stimulate the healthy microflora in the gut and cause these "good" bacteria to reproduce. Typical amounts are from about one to about 10 grams per serving or from about 5% to about 40% of the recommended daily dietary fiber for an animal. The probiotics and prebiotics can be made part of the composition by any suitable means. Generally, the agents are mixed with the composition or applied to the surface of the composition, e.g., by sprinkling or spraying. When the agents are part of a kit, the agents can be admixed with otlier materials or in their own package. Typically, the food composition contains from about 0.1 to about 10% prebiotic, preferably from about 0.3 to about 7%, most preferably from about 0.5 to 5%, on a dry matter basis. The prebiotics can be integrated into the compositions using methods known to skilled artisans, e.g., US5952033.

[0092] In another aspect, the invention provides blended food compositions. The blended food compositions comprise one or more meat emulsion products of the invention and one or more otlier comestible ingredients. The compositions comprise any ratio of meat emulsion products and other comestible ingredients. Preferably, the compositions comprise from about 10 to about 90% meat emulsion products and from about 90 to about 10% other comestible ingredients, more preferably from about 20 to about 80% meat emulsion products and from about 80 to about 20% other comestible ingredients, most preferably from about 30 to about 70% meat emulsion products and from about 70 to about 30% other comestible ingredients. In one embodiment, the compositions comprise about 50% meat emulsion products and about 50% other comestible ingredients. In preferred embodiments, the other comestible ingredients are a pet food, particularly a pet food for dogs and cats. For example, in some embodiments, the blended compositions comprise one or more meat emulsion products of the invention and one or more pet food kibbles. In others, the blended compositions comprise one or more meat emulsion products of the invention and one or more different meat emulsion products. In still others, the blended compositions comprise one or more meat emulsion products of the invention, one or more different meat emulsion products, and one or more pet food kibbles. Many such combinations are available to the skilled artisan.

[00931 ^{m a} further aspect, the invention provides kits suitable for administering a meat emulsion product of the invention to an animal. The kits comprise in separate containers in a single package or in separate containers in a virtual package, as appropriate for the kit component, at least one meat emulsion product of the invention and one or more of (1 ) one or more other comestible ingiedients suitable for consumption by an animal, e.g., other different meat emulsion products or pet food kibbles; (2) instructions for how to combine the meat emulsion product with the other comestible ingredients, particularly to produce a blended food composition of the invention; (3) one or more probiotics; (4) one or more inactivated probiotics; (5) one or more components of inactivated probiotics that promote health benefits similar to or the same as the probiotics; (6) one or more prebiotics; (7) instructions for how to combine the meat emulsion product with the probiotics, inactivated probiotics, components of inactivated probiotics, and prebiotics; (8) one or more devices for mixing kit components or containing an admixture of kit components; and (9) instructions for how to use meat emulsion products and other kit components; particularly to promote the health and wellness of an animal and to improve the quality of life for an animal.

[0094] When the kit comprises a virtual package, the kit is limited to instructions in a virtual environment in combination with one or more physical kit components. The kit contains food compositions and other components. Typically, the food compositions and the other suitable kit components (e.g., comestible ingredients) are admixed just prior to consumption by an animal. The kits may contain the kit components in any of various combinations and/or mixtures. In one embodiment, the kit contains a container comprising a food composition of the invention and a container comprising one or more other comestible ingredients or compositions, e.g., pet food kibbles. The kit may contain additional items such as a device for mixing kit components or a device for containing the admixture, e.g., a spoon and/or a food bowl. In another embodiment, the food compositions are mixed with additional nutritional supplements such as vitamins and minerals that promote good health in an animal. In one embodiment, the kit comprises a food composition of the invention and one or more probiotics in a sachet.

[0095] In another aspect, the invention provides a means for communicating information about or instructions for one or more of (1) the unique texture and appearance of the food compositions of the present invention; (2) the lack of preservatives in the food compositions; (3) the spoilage and shelf-stable characteristics of the food compositions; (4) instructions for feeding the food compositions or blended food compositions to animals; (5) contact information for consumers to use if they have a question about the food compositions or their use; (6) instructions for combining the kit components of the invention to produced food compositions; or (7) nutritional information about the food compositions. Useful instructions can include feeding amounts and frequency. The communication means is useful for instructing on the benefits of using the present invention and communicating the approved methods for feeding the food compositions to an animal. The means comprises one or more of a physical or electronic document, digital storage media, optical storage media, audio presentation, audiovisual display, or visual display containing the information or instructions. Preferably, the means is selected from the group consisting of a displayed website, a visual display kiosk, a brochure, a product label, a package insert, an advertisement, a handout, a public announcement, an audiotape, a videotape, a DVD, a CD-ROM, a computer readable chip, a computer readable card, a computer readable disk, a USB device, a Fire Wire device, a computer memory, and any combination thereof.

[0096] In another aspect, the invention provides packages useful for containing the meat emulsion products of the invention. The packages comprise a material suitable for containing the meat emulsion products of the invention and a label affixed to the package containing a word or words, picture, design, acronym, slogan, phrase, or other device, or combination thereof, that indicates that the packages contain a meat emulsion product of the invention. Typically, such device comprises the words "meat analog", "meat like appearance", or "meat like texture", or an equivalent expression relating to the specific characteristics of the meat emulsion products printed on the package. Any package or packaging material suitable for containing the meat emulsion products is useful in the invention, e.g., a bag, box, bottle, can, pouch, and the like manufactured from paper, plastic, foil, metal, and the like. In preferred embodiments, the packages further comprise a meat emulsion product of the invention. In various embodiments, the packages further comprise one or more windows that permit the meat emulsion products in the package be viewed without opening the package. In some embodiments, the windows are a transparent portion of the packaging material.

[00971 I'¹ another aspect, the invention provides multi-pack packages. The packages comprise a plurality of containers containing a meat emulsion product of the invention arranged in an array and one or more devices for retaining the containers in the array. In some embodiments, the multi-pack packages have one or more handles affixed to the packages to facilitate handling and transporting the packages. In various embodiments, the devices are boxes made from paper, plastic, polymers, and combinations thereof. In others, the devices are systems of connected plastic rings affixed to each of the containers. In still others, the devices are wrappings of plastic of similar materials, e.g., twelve cans stacked in an array and wrapped in plastic. In preferred embodiments, the multi-pack packages further comprise one or more indicia describing the contents of the containers in the packages. In other embodiments, the devices further comprise one or more windows that pemiit the package contents to be viewed without opening the multi-pack package. In some embodiments, the windows are a transparent portion of the devices. In others, the windows are missing portions of the devices that pemiit the containers to be viewed without opening the multi-pack package.

[0098] In the specification, typical, representative, or preferred embodiments of the invention have been disclosed. Although specific terms are employed, those terms are used in a generic and descriptive sense unless otherwise indicated. The terms used to describe the various aspects of the invention are thus not intended to limit the scope of the invention set forth in the claims. Modifications and variations of the invention are possible in view of the teachings and disclosure herein. The skilled artisan will appreciate that such modifications and variations may fall within the scope of the appended claims and that embodiments of the invention may be practiced in a manner consistent with and encompassed by the claims, but not expressly or specifically described herein.

Claims

CLAIMS What is Claimed is:

1. A method for making meat emulsion products having a realistic meat-like appearance and texture comprising:

forming a meat emulsion containing protein and fat;

comminuting and heating the meat emulsion to a temperature of from about 132 to about 160°C; further heating the meat emulsion to a temperature of from about 160 to about 240°C;

introducing the emulsion into a confined processing zone;

subjecting the meat emulsion to a pressure of from about 100 to about 1200 psi; and

discharging the meat emulsion from the confined processing zone.

2. The method of claim 1 wherein the meat emulsion contains less that about 25% fat.

3. The method of claim 1 wherein the meat emulsion contains from about 2 to about 10% fat.

4. The method of claim 1 wherein the meat emulsion contains from about 4 to about 8% fat.

5. The method of claim 1 wherein the meat emulsion contains at least 28% protein.

6. Tlie method of claim 1 wherein the meat emulsion contains from about 28 to about 60% protein.

7. The method of claim 1 wherein the meat emulsion contains from about 29 to about 40% protein.

8. The method of claim 1 wherein the meat emulsion contains from about 28 to about 33% protein and from about 4 to about 8% fat.

9. The method of claim 1 wherein the meat emulsion contains from about 29 to about 31% protein and from about 4 to about 6% fat.

10. The method of claim 1 wherein the meat emulsion contains from about 5 to about 35% of one or more dry proteinaceous materials.

1 1. The method of claim 10 wherein the dry proteinaceous materials are functional proteins.

12. The method of claim 11 wherein the functional proteins are derived from plant or non-rendered animal products.

13. The method of claim 11 wherein the functional proteins are glutens.

14. The method of claim 13 wherein the glutens are wheat glutens.

15. The method of claim 14 wherein the wheat glutens are vital wheat glutens.

16. The method of claim 11 wherein the functional proteins are soy proteins.

17. The method of claim 16 wherein the soy proteins are soy protein concentrate, soy protein isolate, or a combination thereof.

18. The method of claim 1 wherein the meat emulsion contains from about 5 to about 20% of one or more dry proteinaceous materials.

19. The method of claim 18 wherein the dry proteinaceous materials comprises a combination of functional proteins and non-functional proteins.

20. The method of claim 19 wherein the functional proteins are derived from plant or non-rendered animal products and the non-functional proteins are derived from rendered animal products.

21. The method of claim 19 wherein the functional proteins are glutens and the non-functional proteins are rendered animal meals.

22. The method of claim 21 wherein the glutens are wheat glutens.

23. The method of claim 22 wherein the wheat glutens are vital wheat glutens.

24. The method of claim 19 wherein the functional proteins are soy proteins and the non-functional proteins are rendered animal meals.

25. The method of claim 24 wherein the soy proteins are soy protein concentrate, soy protein isolate, or a combination thereof.

26. The method of claim 19 wherein the combination comprises from about 10 to about 90% of functional proteins and from about 90 to about 10% non-functional proteins.

27. The method of claim 1 wherein the meat emulsion contains from about 45% to about 80% moisture.

28. A meat emulsion product having a realistic meat-like appearance and texture comprising less than about 25% fat and at least 28% protein, wherein the meat emulsion product comprises fibers having a fiber length of at least about 2.4 cm.

29. The meat emulsion product of claim 28 wherein the fibers have a fiber length of from about 2.4 to about 10 cm.

30. The meat emulsion product of claim 28 containing from about 5 to about 35% of one or more dry proteinaceous materials.

31. The meat emulsion product of claim 30 wherein the dry proteinaceous materials are functional proteins.

32. The meat emulsion product of claim 31 wherein the functional proteins are derived from plant or non-rendered animal products.

33. The meat emulsion product of claim 31 wherein the functional proteins are glutens.

34. The meat emulsion product of claim 33 wherein the glutens are wheat glutens.

35. The meat emulsion product of claim 34 wherein the wheat glutens are vital wheat glutens.

36. The meat emulsion product of claim 28 wherein the meat emulsion product comprises from about 4 to about 10% fat; from about 29 to about 33% protein; and from about 5 to about 35% functional proteins, wherein the meat emulsion products have a fiber length of at least about 2.4 cm.

37. The meat emulsion product of claim 36 wherein the fibers have a fiber length of from about 2.4 to about 10 cm.

38. The meat emulsion product of claim 31 wherein the functional proteins are derived from plant or non-rendered animal products.

39. The meat emulsion product of claim 31 wherein the functional proteins are glutens.

40. The meat emulsion product of claim 39 wherein the glutens are wheat glutens.

41. The meat emulsion product of claim 40 wherein the wheat glutens are vital wheat glutens.

42. The method of claim 31 wherein the functional proteins are soy proteins.

43. The method of claim 43 wherein the soy proteins are soy protein concentrate, soy protein isolate, or a combination thereof.

44. A meat emulsion product having a realistic meat-like appearance and texture comprising less than about 25% fat; at least 28% protein; and from about 5 to about 20% of a combination of functional proteins and non-functional proteins, wherein the meat emulsion product comprises fibers having a fiber length of at least about 1.6 cm.

45. The meat emulsion product of claim 44 wherein the fibers have a fiber length of from about 1.6 to about 2.4 cm.

46. The meat emulsion product of claim 44 wherein the functional proteins are derived from plant or non-rendered animal products and the non-functional proteins are derived from rendered animal products.

47. The meat emulsion product of claim 44 wherein the functional proteins are glutens and the nonfunctional proteins are rendered animal meals.

48. The meat emulsion product of claim 47 wherein the glutens are wheat glutens.

49. The meat emulsion product of claim 48 wherein the wheat glutens are vital wheat glutens.

50. The meat emulsion product of claim 44 wherein the functional proteins are soy proteins and the non-functional proteins are rendered animal meals.

51. The meat emulsion product of claim 50 wherein the soy proteins are soy protein concentrate, soy protein isolate, or a combination thereof.

52. The meat emulsion product of claim 44 wherein the combination comprises from about 10 to about 90% of functional proteins and from about 90 to about 10% non-functional proteins.

53. A blended food composition comprising one or more meat emulsion products of claim 28 and one or more other comestible ingredients.

54. The blended food composition of claim 53 comprising from about 10 to about 90% meat emulsion products and from about 90 to about 10% other comestible ingredients.

55. A blended food composition comprising one or more meat emulsion products of claim 44 and one or more other comestible ingredients.

56. The blended food composition of claim 55 comprising from about 10 to about 90% meat emulsion products and from about 90 to about 10% other comestible ingredients.

57. A kit suitable for administering a meat emulsion product to an animal comprising in separate containers in a single package or in separate containers in a virtual package, as appropriate for the kit component, (A) a meat emulsion product of claim 28; (B) a meat emulsion product of claim 44; or (C) a combination thereof and one or more of (1) one or more other comestible ingredients suitable for consumption by an animal; (2) instructions for how to combine the meat emulsion product with the other comestible ingredients, particularly to produce a blended food composition of the invention; (3) one or more probiotics; (4) one or more inactivated probiotics; (5) one or more components of inactivated probiotics that promote health benefits similar to or the same as the probiotics; (6) one or more prebiotics; (7) instructions for how to combine the meat emulsion product with the probiotics, inactivated probiotics, components of inactivated probiotics, and prebiotics; (8) one or more devices for mixing kit components or containing an admixture of kit components; and (9) instructions for how to use meat emulsion products and other kit components; particularly to promote the health and wellness of an animal and to improve the quality of life for an animal.

58. A means for communicating information about or instructions for one or more of (1) the unique texture and appearance of the food compositions of the present invention; (2) the lack of preservatives in the food compositions; (3) the spoilage and shelf-stable characteristics of the food compositions; (4) instructions for feeding the food compositions or blended food compositions to animals; (5) contact information for consumers to use if they have a question about the food compositions or their use; (6) instructions for combining the kit components of the invention to produced food compositions; or (7) nutritional information about the food compositions, the means comprising one or more of a physical or electronic document, digital storage media, optical storage media, audio presentation, audiovisual display, or visual display containing the information or instructions.

59. The means of claim 58 selected from the group consisting of a displayed website, a visual display kiosk, a brochure, a product label, a package insert, an advertisement, a handout, a public announcement, an audiotape, a videotape, a DVD, a CD-ROM, a computer readable chip, a computer readable card, a computer readable disk, a USB device, a Fire Wire device, a computer memory, and any combination thereof.

60. A package comprising a material suitable for containing a meat emulsion product of claim 28 or claim 44 and a label affixed to the package containing a word or words, picture, design, acronym, slogan, phrase, or other device, or combination thereof, that indicates t at the package contains one or more of the meat emulsion products.

61. The package of claim 60 further comprising a food composition of claim 28, claim 44, or combination thereof.

62. The package of claim 60 further comprising one or more windows.

63. A multi-pack package comprising a plurality of containers containing a meat emulsion product claim 28, claim 44, or combination thereof arranged in an array and one or more devices for retaining the containers in the array.

64. The multi-pack package of claim 63 further comprising one or more handles suitable for handling and transporting the packages.

65. The multi-pack package of claim 63 further comprising one or more indicia describing the contents of the containers in the packages.

66. The multi-pack package of claim 63 further comprising one or more windows.

67. A meat emulsion product made according to the method of claim 1.

68. A meat emulsion product made according to the metliod of claim 10.

69. A meat emulsion product made according to the method of claim 18.