WO2025259645A1 - Meat exudate as a natural flavor enhancer - Google Patents

Abstract

Provided herein are compositions, methods, methods of using, and methods for producing a natural flavoring having a meat flavor comprising: obtaining or having obtained a meat exudate or purge from a meat; and at least one of concentrating, precipitating, drying, lyophilizing, atomizing, or crystalizing the meat exudate or purge to obtain a first meat exudate or purge meat flavor. The method may further comprise isolating from the meat exudate or purge one or more of water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars, metabolites, and combinations thereof, and combining the one or more of the water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars, metabolites into a second or enhanced meat exudate or purge meat flavor.

Description

MEAT EXUDATE AS A NATURAL FLAVOR ENHANCER

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority to U.S. Provisional Application Serial No. 63/658,269, filed June 10, 2024, the entire contents of which are incorporated herein by reference.

TECHNICAL FIELD OF THE INVENTION

[0002] The present invention relates in general to the field of food flavoring, and more particularly, to the use of a meat exudate as a natural flavor enhancer.

STATEMENT OF FEDERALLY FUNDED RESEARCH

[0003] None.

INCORPORATION-BY-REFERENCE OF MATERIALS FILED ON COMPACT DISC

[0004] None.

BACKGROUND OF THE INVENTION

[0005] Without limiting the scope of the invention, its background is described in connection with meat flavorings.

[0006] One such meat flavoring is taught in U.S. Patent No. 3,930,046, issued to Baugher, entitled, “Process For Preparing A Meat Flavoring”. This inventor is said to teach a meat-flavored composition comprising: (1) a first flavor made by reacting a mixture of about 10 parts hydrolyzed whey protein, from about 0.8 to about 4 parts xylose and from about 0.8 to about 4 parts cysteine; and (2) a second flavor made by reacting a mixture of about 10 parts hydrolyzed whey protein and from about 0.8 to about 4 parts thiamine; the first and second flavors being in a ratio of from about 1 :0.1 to about 1 : 10. The meat-flavored composition is said to provide a meat-like flavor closely resembling the flavor and aroma of natural meat for use in gravies, sauces, soups, simulated meats, meat extenders, and the like.

[0007] Another such meat flavoring is taught in U.S. Patent Publication No. US 20240130408 Al, filed by Trapp, et al., entitled “Biotechnological Production of Meat-Like Flavourings”. These applicants are said to teach the production of one or more flavorings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulphuric compounds, the process comprising providing a culture medium comprising one or more components supporting growth of a fungus from the phylum Basidiomycota and being convertible to one or more flavorings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulfur aroma compounds; cultivating a fungus from the phylum Basidiomycota in or on the culture medium under conditions that support the growth of the fungus and formation of the one or more flavorings, and optionally recovering the one or more flavorings.

[0008] Another such meat flavoring is taught in U.S. Patent Publication No. US 20100209589 Al, filed by Gardner, et al., entitled, “Meat Flavoring Compositions And Methods For Making And Using Them”. These applicants are said to teach compositions and methods that provide savory, spicy, and unique seasoning for cooking meats, specifically, a food flavoring composition that comprises one or more flavoring agents and one or more binder together forming a solid composition, wherein the solid composition has a hard candy-like consistency and is shaped to be inserted itself into meat.

[0009] Despite these advances, a need remains for a meat flavoring that most closely resembles the taste profile of a meat, that takes advantage of existing waste streams, and that incorporates current meat processing methods, equipment, and food handling procedures.

SUMMARY OF THE INVENTION

[0010] As embodied and broadly described herein, an aspect of the present disclosure relates to a method for producing a natural flavoring having a meat flavor comprising: obtaining or having obtained a meat exudate or purge from a meat; extracting from the meat exudate or purge one or more water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars and metabolites thereof from the meat exudate or purge; and concentrating, precipitating, drying, lyophilizing, or crystalizing the one or more water soluble proteins, myoglobin, free-amino acids, peptides, reducing sugars and metabolites thereof. In one aspect, the meat is beef, pork, veal, chicken, duck, goat, horse, buffalo, venison, elk, moose, liver, fish, veal, lamb, turkey, goose, pheasant, quail, and combinations thereof. In another aspect, the meat exudate or purge is dried, freeze-dried, lyophilized, spray-dried, or atomized. In another aspect, the method further comprises one or more adhesive, additives, buffers, colorants, diluents, emulsifiers, flow aids, lubricants, preservatives, antioxidants, stabilizers, surfactants, tableting agents, wetting agents, or a combination thereof. In another aspect, the meat exudate or purge is from a meat that is plastic vacuum packed. In another aspect, the method further comprises the step of packaging for addition to one or more meats, meat-substitutes, food raw materials, food side-streams, or combinations thereof. In another aspect, the meat exudate or purge is at least one of obtained, extracted, and concentrated at between 0° and 15°C. In another aspect, the meat exudate or purge is obtained from a waste stream. In another aspect, the meat exudate or purge is stored as a dry powder or liquid. In another aspect, the meat exudate or purge increases lipid derived volatile compounds when the meat or food product is cooked. In another aspect, the lipid derived volatile compounds are selected from Nonanoic acid, Decanal, 2,4-Decadienal, 2-Undecenal, and decane in the meat or food product.

[0011] As embodied and broadly described herein, an aspect of the present disclosure relates to a meat flavor made by a method comprising the steps of: obtaining or having obtained a meat exudate or purge from a meat; extracting from the meat exudate or purge one or more water soluble proteins, myoglobin, free-amino acids, peptides, reducing sugars and metabolites thereof from the meat exudate or purge; and concentrating, precipitating, drying, lyophilizing, or crystalizing the one or more water soluble proteins, myoglobin, free-amino acids, peptides, reducing sugars and metabolites thereof. In one aspect, the meat is beef, pork, veal, chicken, duck, goat, horse, buffalo, venison, elk, moose, liver, fish, veal, lamb, turkey, goose, pheasant, quail, and combinations thereof. In another aspect, the meat exudate or purge is dried, freeze-dried, lyophilized, spray- dried, or atomized. In another aspect, the method further comprises one or more adhesives, additives, buffers, colorants, diluents, emulsifiers, flow aids, lubricants, preservatives, antioxidants, stabilizers, surfactants, tableting agents, wetting agents, or a combination thereof. In another aspect, the meat exudate or purge is from a meat that is plastic vacuum packed. In another aspect, the method further comprises the step of packaging for addition to one or more meats, meat-substitutes, food raw materials, food side-streams, or combinations thereof. In another aspect, the meat exudate or purge is at least one of obtained, extracted, and concentrated at between 0° and 15°C. In another aspect, the meat exudate or purge is obtained from a waste stream. In another aspect, the meat exudate or purge is stored as a dry powder or liquid. In another aspect, the meat exudate or purge increases lipid derived volatile compounds when the meat or food product is cooked. In another aspect, the lipid derived volatile compounds are selected from Nonanoic acid, Decanal, 2,4-Decadienal, 2-Undecenal, and decane in the meat or food product.

[0012] As embodied and broadly described herein, an aspect of the present disclosure relates to a food additive to enhance a meat flavor, a meat color, or both, comprising: isolated and purified meat exudate or purge from a meat comprising one or more water soluble proteins, myoglobin, free-amino acids, peptides, reducing sugars and metabolites thereof from the meat exudate or purge, concentrated, dried, lyophilized, or crystalized for supplementing a flavor or color of a food.

[0013] As embodied and broadly described herein, an aspect of the present disclosure relates to a method of enhancing a meat flavor, a meat color, or both, comprising: spraying, coating, injecting, or immersing a meat or food product with an isolated and purified meat exudate or purge from a meat comprising one or more water soluble proteins, myoglobin, free-amino acids, peptides, reducing sugars and metabolites thereof, wherein the meat exudate or purge has been concentrated, dried, lyophilized, or crystalized for supplementing the flavor or color of a food prior to spraying, coating, injecting, or immersing a meat or food product. In one aspect, the method further comprises cooking the meat or food product to increase lipid derived volatile compounds in the meat or food product. In another aspect, the lipid derived volatile compounds are selected from Nonanoic acid, Decanal, 2,4-Decadienal, 2-Undecenal, and decane in the meat or food product.

BRIEF DESCRIPTION OF THE DRAWINGS

[0014] For a more complete understanding of the features and advantages of the present invention, reference is now made to the detailed description of the invention along with the accompanying figures and in which:

[0015] FIG. 1 shows meat exudates from three different cuts of meats.

[0016] FIG. 2 is a graph that shows Least squares means of logCFU/lOg for total aerobic plate counts of ground beef at 4 concentrations of freeze-dried exudate (FDE) at 48 h timepoints across a 96 h retail display (P = 0.003). Error bars provided as the upper and lower confidence limits for each LS mean.

[0017] FIG. 3 is a graph that shows the Least squares means of logCFU/lOg for total aerobic plate counts of ground beef at 2 lean levels of 80:20 and 93:7 lean to fat at 48 h timepoints across a 96 h retail display (P < 0.001). Error bars provided as the upper and lower confidence limits for each LS mean.

[0018] FIG. 4 is a graph that shows the Least squares means for a* values of ground beef at 4 concentrations of freeze-dried exudate (FDE) inclusion at 12 h timepoints across a 96 h retail display (P < 0.001). Error bars provided as the upper and lower confidence limits for each LS mean, (negative values = green, positive values = red).

[0019] FIG. 5 is a graph that shows the Least squares means for a* values of ground beef at 2 lean levels of 80:20 and 93 :7 lean to fat at 12 h timepoints across a 96 h retail display (P < 0.001). Error bars provided as the upper and lower confidence limits for each LS mean, (negative values = green, positive values = red)..

[0020] FIG. 6 is a graph that shows the Least squares means for b* values of ground beef at 4 concentrations of freeze-dried exudate (FDE) inclusion at 12 h timepoints across a 96 h retail display (P < 0.001). Error bars provided as the upper and lower confidence limits for each LS mean, (negative values = blue, positive values = yellow). [0021] FIG. 7 is a graph that shows the Least squares means for b* values of ground beef at 2 lean levels of 80:20 and 93 :7 lean to fat at 12 h timepoints across a 96 h retail display (P < 0.001). Error bars provided as the upper and lower confidence limits for each LS mean, (negative values = blue, positive values = yellow).

[0022] FIG. 8 is a graph that shows the Least squares means for the chroma of ground beef at 4 concentrations of freeze-dried exudate (FDE) inclusion at 12 h timepoints across a 96 h retail display (P < 0.001). Error bars provided as the upper and lower confidence limits for each LS mean.

[0023] FIG. 9 is a graph that shows the Least squares means for the chroma of ground beef at 2 lean levels of 80:20 and 93:7 lean to fat at 12 h timepoints across a 96 h retail display (P < 0.001). Error bars provided as the upper and lower confidence limits for each LS mean.

[0024] FIG. 10 is a graph that shows the Least squares means of descriptive color scores for ground beef at 4 concentrations of freeze-dried exudate (FDE) inclusion at 24 h timepoints across a 96 h retail display (P < 0.001). Error bars provided as the upper and lower confidence limits for each LS mean. Color score evaluated on an 8-point scale where 1 = very bright red, 2 = bright red, 3 = dull red, 4 = slightly dark red, 5 = moderately dark red, 6 = dark red to tannish-red, 7 = dark reddish-tan, and 8 = tan to brown.

[0025] FIG. 11 is a graph that shows the Least squares means of descriptive color scores for ground beef at 4 concentrations of freeze-dried exudate (FDE) inclusion across 2 lean levels of 80:20 and 93:7 lean to fat (P < 0.001). Error bars provided as the upper and lower confidence limits for each LS mean. Color score evaluated on an 8-point scale where 1 = very bright red, 2 = bright red, 3 = dull red, 4 = slightly dark red, 5 = moderately dark red, 6 = dark red to tannish-red, 7 = dark reddish-tan, and 8 = tan to brown.

[0026] FIG. 12 is a graph that shows the Least squares means of descriptive color scores for ground beef at 2 lean levels of 80:20 and 93:7 lean to fat at 24 h timepoints across a 96 h retail display (P < 0.001). Error bars provided as the upper and lower confidence limits for each LS mean. Color score evaluated on an 8-point scale where 1 = very bright red, 2 = bright red, 3 = dull red, 4 = slightly dark red, 5 = moderately dark red, 6 = dark red to tannish-red, 7 = dark reddish- tan, and 8 = tan to brown.

[0027] FIG. 13 are graphs that show Least squares means of percent surface deoxymyoglobin of ground beef at 4 concentrations of freeze-dried exudate (FDE) inclusion within 2 lean levels of 80:20 and 93:7 lean to fat at 12 h timepoints across a 96 h retail display (P = 0.003). Error bars provided as the upper and lower confidence limits for each LS mean. [0028] FIG. 14 is a graph that shows the Least squares means for evaluated percent discoloration of ground beef at 4 concentrations of freeze-dried exudate (FDE) inclusion at 24 h timepoints across a 96 h retail display (P = 0.001). Error bars provided as the upper and lower confidence limits for each LS mean.

[0029] FIG. 15 is a graph that shows the Least squares means for evaluated percent discoloration of ground beef at 2 lean levels of 80:20 and 93:7 lean to fat at 24 h timepoints across a 96 h retail display (P < 0.001). Error bars provided as the upper and lower confidence limits for each LS mean.

[0030] FIG. 16 is a graph that shows Least squares means of logCFU/lOg for Enterobacteriaceae plate counts of ground beef at 2 lean levels of 80:20 and 93:7 lean to fat at 48 h timepoints across a 96 h retail display (P < 0.001). Error bars provided as the upper and lower confidence limits for each LS mean.

[0031] FIG. 17 is a graph that shows the Least squares means for the hue angle of ground beef at 4 concentrations of freeze-dried exudate (FDE) inclusion at 12 h timepoints across a 96 h retail display (P < 0.001). Error bars provided as the upper and lower confidence limits for each LS mean.

[0032] FIG. 18 is a graph that shows the Least squares means for the hue angle of ground beef at 2 lean levels of 80:20 and 93:7 lean to fat at 12 h timepoints across a 96 h retail display (P < 0.001). Error bars provided as the upper and lower confidence limits for each LS mean.

[0033] FIG. 19 is a graph that shows the Least squares means for L* values of ground beef at 2 lean levels of 80:20 and 93:7 lean to fat at 12 h timepoints across a 96 h retail display (P < 0.001). Error bars provided as the upper and lower confidence limits for each LS mean. (0 = black, 100 = white).

[0034] FIG. 20 are graphs that show Least squares means of percent surface metmyoglobin of ground beef at 4 concentrations of freeze-dried exudate (FDE) inclusion within 2 lean levels of 80:20 and 93:7 lean to fat at 12 h timepoints across a 96 h retail display (P = 0.040). Error bars provided as the upper and lower confidence limits for each LS mean.

[0035] FIG. 21 are graphs that show Least squares means of percent surface oxymyoglobin of ground beef at 4 concentrations of freeze-dried exudate (FDE) inclusion within 2 lean levels of 80:20 and 93:7 lean to fat at 12 h timepoints across a 96 h retail display (P = 0.029). Error bars provided as the upper and lower confidence limits for each LS mean. [0036] FIG. 22 are graphs that show Least squares means of logCFU/lOg for psychrotrophic aerobic plate counts of ground beef at 4 concentrations of freeze-dried exudate (FDE) inclusion within 2 lean levels of 80:20 and 93:7 lean to fat at 48 h timepoints across a 96 h retail display (P = 0.042). Error bars provided as the upper and lower confidence limits for each LS mean.

[0037] FIG. 23 is a graph that shows the Least squares means of mg/kg of malondialdehyde (MDA) equivalent concentration of ground beef at 2 lean levels of 80:20 and 93 :7 lean to fat at 48 h timepoints across a 96 h retail display (P < 0.001). Error bars provided as the upper and lower confidence limits for each LS mean.

[0038] FIG. 24 is a graph that shows Least squares means of mg/kg of malondialdehyde (MDA) equivalent concentration of ground beef at 4 concentrations of freeze-dried exudate (FDE) at 48 h timepoints across a 96 h retail display (P < 0.001). Error bars provided as the upper and lower confidence limits for each LS mean.

[0039] FIG. 25 is a graph that shows partial least squares regression biplot of key volatile compounds as the explanatory variables and descriptive flavor attributes as the dependent variables across 8 treatments of 4 concentrations of freeze-dried exudate (FDE) inclusion within 2 lean levels of 80:20 and 93:7 lean to fat. (Cumulative explained variance for X of 86.74%; Component 1 = 82.32%, Component 2 = 4.42%). Key volatile compounds were significant for both lean level and %FDE inclusion.

DETAILED DESCRIPTION OF THE INVENTION

[0040] While the making and using of various embodiments of the present invention are discussed in detail below, it should be appreciated that the present invention provides many applicable inventive concepts that can be embodied in a wide variety of specific contexts. The specific embodiments discussed herein are merely illustrative of specific ways to make and use the invention and do not delimit the scope of the invention.

[0041] To facilitate the understanding of this invention, a number of terms are defined below. Terms defined herein have meanings as commonly understood by a person of ordinary skill in the areas relevant to the present invention. Terms such as “a”, “an” and “the” are not intended to refer to only a singular entity, but include the general class of which a specific example may be used for illustration. The terminology herein is used to describe specific embodiments of the invention, but their usage does not delimit the invention, except as outlined in the claims.

[0042] Meat exudate, often described as “purge”, results from water loss during storage of fresh meats. Meat exudate or purge is primarily produced during storage of fresh meats in plastic vacuum packaging. Purge is also produced as a byproduct during grinding and cutting of wholesale meat cuts. Currently, purge is not collected but rather discarded down drains in processing facilities. Exudate is predominately water. However, as water exits meat tissues, water soluble proteins and other metabolites are extracted into the resulting purge. One of the main proteins in exudate or purge is myoglobin, which imparts the characteristic red color of meat exudate.

[0043] Plant based meat companies have performed extensive work to produce plant-based heme molecules through recombinant DNA technologies in order to mimic characteristic meat flavor. In addition to myoglobin, myoglobin heme-iron, exudate contains free-amino acids, peptides, and reducing sugars. Each of which significantly contribute to meat flavor development.

[0044] At this time, no one has used meat exudate or purge, a natural byproduct of meat processing, to enhance meat flavor. It was found that exudate or purge can be collected and utilized for flavor enhancement. The meat exudate or purge may be used as a liquid ingredient, or may be prepared as a dried ingredient following a process in which the meat exudate or purge is dried, freeze-dried, lyophilized, spray-dried, or atomized. This technology will be considered natural and sustainable as a byproduct is being further utilized. Thus, creating a value-added opportunity for the meat industry.

[0045] The meat exudate or purge can be isolated from the storage of fresh meats in plastic vacuum packaging, grinding, and/or cutting of wholesale meat cuts, and stored in liquid form at temperatures that prevent the growth of bacteria and other pathogens, such as 0° to 4°C, 0° to 5°, 0° to 6°, 0° to 7°, 0° to 8°, 0° to 9°, 0° to 10° or even 0° and 15°C. The myoglobin, myoglobin heme-iron, exudate containing free-amino acids, peptides, and reducing sugars are then separated from some or all of the water in the meat exudate or purge by concentrating, precipitating, drying, lyophilizing, or crystalizing the meat exudate or purge.

[0046] The meat can be, e.g., beef, pork, veal, chicken, duck, goat, horse, buffalo, venison, elk, moose, liver, fish, veal, lamb, turkey, goose, pheasant, quail, and combinations thereof.

[0047] The meat exudate or purge can be combined with any ingredients generally regarded as safe (GRAS) for consumption by animals or humans. Non-limiting examples of GRAS additives can include one or more buffers, colorants, diluents, emulsifiers, flow aids, lubricants, preservatives, antioxidants, stabilizers, surfactants, adhesives, additives, tableting agents, wetting agents, or a combination thereof.

[0048] The present disclosure can include two or more different meat exudates or purges. The first or initial meat exudate or purge is obtained with minimal processing of the exudate or purge. In other words, the first or initial exudate or purge is processed sufficiently to provide the desired effect without subfractionation of the first or initial exudate or purge into subcomponents that contribute to the meat flavor. This is referred to herein as a first meat exudate or purge meat flavor.

[0049] A second or enhanced meat extract begins with the first or initial exudate or purge that is further processed into from extracting from the meat exudate or purge one or more water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars and metabolites thereof, which are then the “enhanced meat extract”. Two or more of the different subcomponents (water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars and metabolites) can then be recombined in different amounts or ratios to enhance or modify the meat flavor. The second or enhanced meat extract may also include one or more additional agents, such as GRAS additives to the meat exudate or purge, that may be added to provide one or more additional flavorings with modifying properties, flavor enhancers, acidulants, natural fruit extracts, natural vegetable extracts, seasonings, salts, herbs, and/or spices. Other examples of additional ingredients added to the second or enhanced meat extract can include: essential oils, spices, herbs, natural sweeteners, phytonutrients, vitamins, minerals, and food additives for preservation of taste, freshness, and/or mouthfeel. Additionally, artificial flavors, preservatives, colors, binders, and/or fillers may be added. The second or enhanced meat extract may also include one or more subcomponents extracted from the first or initial meat exudate or purge selected from: one or more water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars, metabolites thereof, and combinations thereof from the meat exudate or purge. These enhanced meat extract(s) can also result from concentrating, precipitating, drying, lyophilizing, or crystalizing the meat extract or some or all of the one or more water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars, metabolites, and combinations thereof. Further, the first meat exudate or purge meat flavor can also be enhanced by adding additional water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars, metabolites, and combinations thereof to increase the percent or ratio of the flavor enhancing subcomponents of the meat extract or purge.

[0050] If in liquid form, the concentrate of the meat exudate or purge can be stored at 0° to 4°C, or can be processed to make shelf-stable, such as by pasteurization, irradiation, acidification, and/or by the addition of one or more preservatives that prevent the growth of microbes.

[0051] The meat exudate or purge can be from a waste stream or other sources of meat exudate or purge. The meat exudate or purge can be stored frozen prior to the isolation and purification of the myoglobin, myoglobin heme-iron, exudate containing free-amino acids, peptides, and reducing sugars. [0052] The exudate containing water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars, metabolites, and combinations thereof can be dried, freeze-dried, lyophilized, spray-dried, or atomized using existing techniques and technology used for drying, freeze-drying, lyophilization, spray-drying, or atomization.

[0053] Example 1. Meat exudates from three different cuts of meats.

[0054] FIG. 1 shows meat exudates from three different cuts of meats. A freeze-dried exudate was added to beef patties The patties were then cooked and measured for volatile flavor compounds. This was done at 3 levels - 0%, 1 %, and 3% inclusion and replicated 3 times per inclusion rate. The color of the beef patties was found to be enhanced before and after cooking. Using low quality meat, the flavor and color was found to be enhanced.

[0055] Beef exudate was collected from individually vacuum packaged M. Longissimus Gluteus medius beef steaks following 28 d of refrigerated storage during a larger separate study. Prior to being refrigerated, storage beef steaks originated from three separate production scenarios. One group was considered fresh, never frozen, and wet-aged as an intact subprimal for 12 d prior to cutting of steaks and individual steak storage. Group two subprimals were also wet-aged for 12 d postmortem before being frozen as intact subprimals under vacuum for 6 months before being thawed, cut, and individually vacuum packaged for storage. Finally, group three subprimals were aged 12 d postmortem before being frozen as intact subprimals under vacuum for 3 months. At 3 months, these subprimals were thawed, cut, and individual steaks were frozen for an additional 3 months before being thawed and stored under refrigeration. Approximately 500 mL of exudate was comingled from 96 steaks.

[0056] After collection, the meat exudate was frozen and stored at -80 °C in 50 mL conical vials. Conical vials were thawed at 4 °C for 24 hours before being freeze dried (VirTis Genesis 25L SQ Super ES-55 pilot lyophilizer, SP Scientific, Gardiner, NY). The freezing temperature was -55 °C (condenser temperature). For primary drying the chamber temperature was 20 °C for 24 hours, and for secondary drying the chamber was 25 °C for another 24 hours. The pressure during this process was approximately 1200 mTorr. The resulting dry powder was collected from each individual conical vial and stored in a dry environment prior to application to ground beef.

[0057] Prior to cooking, patties were thawed for 24 h at 0 to 4 °C. Patties were cooked on an enamel-lined cast-iron skillet (80131, Tramontina USA Inc., Sugar Land, TX, USA) heated to a surface temperature of 200 ± 10 °C. Skillet surface temperature was monitored using a laser infrared thermometer (Model 66IR30, Amazon Commercial, Bellevue, W A, USA). Patties were cooked to an internal temperature of 71 °C and were flipped at 35 °C. Raw weight, cooked weight, and peak temperature were recorded.

[0058] Volatile compounds were determined using the modified methods of Hernandez et al. [10], Patties designated for volatile compound analysis were cooked as previously described. Immediately following cooking, patties were cut into cubes, flash-frozen with liquid nitrogen, and homogenized (Robot Coupe, Blixer 3 Food Processor, Robot Coupe, Jackson, MS). Five grams of cooked homogenate were weighed into 20 mL glass vials and spiked with 10 pL of an internal standard solution (1,2 dichlorobenzene, 2.5 pg/ pL). Vials were sealed with a 1.3-mm polytetrafluoroethylene septa and metal screw cap (Gerstel Inc., Linthicum, MD, USA). Samples were loaded into a dry air-cooling block set to -5 °C (MeCour Temperature Control, LLC, Groveland, MA, USA). An autosampler (Multipurpose Sampler, Gerstel, Inc., Linthicum, MD, USA) removed samples from the cooling block and placed them in an agitator for a 5 -min incubation period at 65 °C. Following incubation, a 25-min extraction period was used to collect volatile compounds from the sample headspace via solid phase microextraction (SPME) with an 85 pm film thickness Carboxen polydimethylsiloxane fiber (Supelco Inc., Bellefonte, PA, USA). After extraction, the SPME fiber was injected into the GC (7890B series, Agilent, Santa Clara, CA, USA) and desorbed onto a VF-5ms capillary column (30 m x 0.25 mm x 1 pm; Agilent J&W GC columns, Santa Clara, CA, USA). Column eluates were introduced into the single quadrupole mass spectrometer (5977A, Agilent, Santa Clara, CA, USA) via electron ionization at 70 eV. Volatile compounds were detected within a mass range of 45-500 m/z. Data were acquired in selective ion monitoring and full scan modes. External analytical grade standards (Sigma-Aldrich, St. Louis, MO, USA) were used to confirm compound identities through retention time and the fragmentation patterns of 3 key ions (data not shown). Quantitation of volatile compounds (ng per gram of sample) was conducted using the internal standard and a 5-level calibration curve.

[0059] The amount of individual volatile flavor compounds among treatment groups were evaluated through analysis of variance. Individual beef patties served as the experimental unit. Statistical analyses were conducted using the PROC GLIMMIX procedure of SAS (v. 9.4, Cary, NC, USA). The Kenward-Roger adjustment was used to estimate denominator degrees of freedom. Least squares means were separated using the PDIFF function. Alpha was predetermined to be 0.05.

[0060] Overall, 75 targeted volatile compounds quantified among these 24 compounds differed due to treatment (P < 0.046, Table 1). Compounds were derived from both the Maillard reaction and lipid degradation pathways. Interestingly, prominent Strecker aldehydes, Methional, Benzaldehyde, and Phenylacetaldehyde were greater in the 3% treatment compared to all others (P < 0.05). Each of these compounds are well established to positively impact beef flavor and be directly derived from a secondary free-amino acid participating in the Maillard reaction. This result implies that 3% inclusion of dried exudate into beef patties may provide additional free- amino acid precursors to participate in the Maillard reaction. Conversely, Acetoin was greater in control samples compared to 3% (P < 0.05, but 1% was comparable with both control and 3% (P > 0.05). Acetoin is an odor active intermediate of the Maillard reaction which may generate Strecker aldehydes [11], Lower Acetoin and greater amounts of Strecker aldehydes with 1% inclusion of dried exudate may be due to enhanced participation of Acetoin in the Strecker degradation pathway.

[0061] Among lipid derived volatile compounds, Nonanoic acid, Decanal, 2,4-Decadienal, 2- Undecenal, and decane were greater in the 3% treatment compared to 1% and control treatments (P < 0.05). 2,3-pentandione and Octane were each greater in 3% samples compared to control (P < 0.05), but amount of these compounds at 1% was similar to both 3% and control (P > 0.05). In general, these set of lipid derived compounds increased along with the amount of dried exudate included. Conversely, Methyl butyrate, Methyl Heptanoate, Pentanal, 2-Heptanone, and 2- Pentylfuran were each greater in control compared to all others (P < 0.05). Methyl octanoate, Hexanal, and D-Limonene were each greater in control compared with 3% (P < 0.05). However, these compounds were comparable between control and 1% (P > 0.05). These results demonstrate a divergent relationship with inclusion of dried exudate for lipid derived volatile compounds. Interestingly, lipid oxidation products have a capacity to participate in the Maillard reaction [12], These results show that inclusion of dried exudate altered the progression of the Maillard reaction. By way of explanation, but not a limitation of the present invention, changes to the Maillard reaction through inclusion of dried exudate may also further impact beef flavor by changing the capacity for cross-participation among Maillard intermediates and lipid degradation compounds.

[0062] Table 1 - LS means of volatile compounds (ng/g) from cooked ground beef patties (control) or ground beef patties containing 1 or 3% freeze-dried beef exudate by weight.

Volatile Compound Control 1% 3% SEM¹ P-value

Maillard Derived

Benzaldehyde 7.23^b 8.15^b 9.75^a 0.44 <0.001

Methional 0.64^b 0.77^b 1.32^a 0.11 <0.001

Phenylacetaldehyde 4.82^b 5.11^b 6.59^a 0.31 <0.001

Acetoin 21.0^a 19.5^ab 15.3^b 1.32 0.015

Carbon Disulfide 24.7^b 171.4^a 189.4^a 33.3 0.003

Furfuryl Sulfide 42.21^a 12.54^ab 8.88^b 6.55 0.027 Lipid Derived

1 -Pentanol 6.57^a 5.87^b 5.93^b 0.21 0.04

2-Heptanone 4.84^a 4.74^b 4.68^b 0.03 0.003

2-Pentyl Furan 4.73^a 4.60^b 4.61^b 0.04 0.036

2-Undecenal 1.56^b 1.57^b 1.97^a 0.07 <0.001

2.3 -Pentanedione 6.8 l^b 7.48^ab 7.73^a 0.23 0.023

2.4-Decadienal 0.45^b 0.46^b 0.55^a 0.02 <0.001

D-Limonene 4.40^a 4.39^ab 4.38^b 0.003 0.013

Pentanal 11.8^a 9.1 l^b 8.32^b 0.78 0.009

Hexanal 42.4^a 26.0^ab 22.5^b 4.67 0.014

Octanal 21.9^a 16.0^b 20.4^ab 1.62 0.046

Nonanal 15.9^a 12.3^b 13.7^ab 0.89 0.028

Decanal 4.5 l^b 4.34^b 4.99^a 0.09 <0.001

Methyl Butyrate 5.38^a 4.98^b 4.98^b 0.05 <0.001

Methyl Heptanoate 4 ~IT' 4.75^b 4.76^b 0.004 <0.001

Methyl Octanoate 4.19^a 4 17* 4.15^b 0.01 0.034

Nonanoic Acid 5.89^b 5.92^b 6.06^a 0.04 0.009

Octane 8.45^b 10.25^ab 10.63^a 0.61 0.042

Decane 2.90^b 3.07^b 3.38^a 0.05 <0.001

[0063] 1 Standard error of the mean (SEM) pooled among all mean comparisons.

[0064] a,bLS means within a row lacking a common superscript differ (P < 0.05).

[0065] Example 2. Freeze-dried exudate (FDE) additive for ground beef palatability and quality attributes. [0066] Exudate collection and freeze-drying. Meat exudate was collected Dand batch freeze-dried

(Thermovac, Oxford, MI, USA). As a quality check, the water activity of the freeze-dried exudate (FDE) was determined by an AquaLab 4TE water activity meter (Aqua Lab Technologies, Coroan, CA, USA).

[0067] Product procurement, processing, and packaging. Sixteen 4.5 kg chubs of commodity 80:20 ground beef and sixteen 4.5 kg chubs of commodity 93:7 ground beef were transported under refrigeration (0 - 4°C). Chubs were stored in dark refrigeration (0 - 4°C) prior to processing the morning after procurement, occurring about 72 - 96 h after their initial commercial fabrication.

[0068] Each chub was designated to different 3.6 kg batches, to which freeze-dried exudate (FDE) was added at a percentage by weight at 0%, 0.5%, 1% and 2% (N = 4). Batches were mixed in a 20 lb meat mixer (Cabela’s, Springfield, MO, USA) and were visually inspected for homogenous distribution of the FDE. Patties were formed using a commercial hamburger patty maker with a 5 inch diameter mold (VEVOR, Shanghai, China). Within each batch, 4 repetitions (n=16) of five 151 g patties were made with each patty designated to different analyses. Three of the five patties were used for retail display corresponding to different time points: 0 h, 48 h, and 96 h of display. The remaining two patties were vacuum packaged and frozen at -30°C for further cooked analyses including trained descriptive sensory analysis, as well as cooked volatile compound analysis.

[0069] Chubs were acquired between two different lots and dates, corresponding to two repetitions of retail display. Treatments were balanced between these two display periods, except for 93:7 ground beef with 0.5% FDE inclusion, which lost a batch during the first retail display and was made up in the second repetition. During the first repetition, small clumps of FDE were noticed in patties, therefore the second repetition utilized an additional grind for the FDE using an electric blade coffee grinder (Kaffe, Cumming, GA, USA) to decrease particle size and aid in distribution.

[0070] Retail display and color analysis. Directly following processing, the 0 h samples of retail display were sampled for microorganism enumeration, then were homogenized for further analyses. After patty formation, the 48 h and 96 h samples for retail display were PVC overwrappackaged with Dri-Loc moisture-absorbing pads, then randomly sorted into coffin-style retail cases (Ml-GEA, Hussmann, Bridgeton, MO, USA) with continuous florescent lighting. Temperature was monitored every 12 h across the cases (3.9 ± 0.9°C) during the 96 h retail display. The lux of the cases was evaluated across 3 spots for each case (837.4 ± 145.8 lux). The 48 h and 96 h samples were removed from the cases at their respective time points, sampled for microbial enumeration, and were homogenized for thiobarbituric acid reactive substances (TBARS) analysis.

[0071] Only samples designated for 96 h of display were evaluated for color. Descriptive color was evaluated by 6 trained panelists every 24 hours starting with 0 h of display using the AMSA 8-point scale for ground beef display discoloration (King et al., 2023). Additionally, panelists evaluated discoloration as a percentage of the surface area. Panelists were trained according to 2023 AMSA color guidelines (King et al., 2023), and visible clumps of FDE were instructed to be treated as an additive instead of discoloration. Outliers with z-scores greater than 2 were removed for individual samples at each timepoint, then scores were averaged for statistical analysis.

[0072] Instrumental color was evaluated every 12 h of retail display using a Hunterlab Miniscan EZ 4500 (Hunter Associates Laboratory, Inc. Reston, VA) with a 45°/0° directional viewing geometry, 31.8 mm port, and 25 mm viewed area. Three scans were taken across the surface of each package, then averaged for statistical analysis for all instrumental color values. The L* (black to white), a* (green to red), and b* (blue to yellow) values were collected and converted into hue (FIG. 17, FIG. 18) and chroma values (King et al., 2023) (FIG. 8, FIG. 9). Additionally, the percent surface deoxymyoglobin (DMb) (FIG. 13), metmyoglobin (MMb) (FIG. 20), and oxymyoglobin (OMb) (FIG. 21), were calculated using the Krzywicki method and absorbances at wavelengths of 474, 525, 572, and 700 nm (Krzywicki, 1979).

[0073] Sample homogenization. Ground beef was aseptically removed from its PVC packaging using ethanol -sterilized gloves, and a tenth of the patty was sectioned and removed for microbial analysis. The remainder of the ground beef patty was broken up and flash-frozen in liquid nitrogen and homogenized using a NutriBullet 600W blender (NBR-0801, Capital Brands, Los Angeles, CA, USA). Homogenate powders were transferred to labeled Whirl-Pak bags (B00992, Standard 7-oz bag, Whirl-Pak, Madison, WI, USA) and stored at -80°C for further analyses.

[0074] Spoilage microbial analysis. Samples for microbial analysis were aseptically collected at each timepoint of retail display (0 h, 48 h, and 96 h) for microbial analyses, including total aerobic counts (AC) and measurement of Enterob acteriaceae (EB) (FIG. 16) and psychrotrophic (P-AC) (FIG. 22) spoilage microorganisms. Ten g of sample was aseptically weighed with flame-sterilized scoopulas and transferred to sterilized filter Whirl-Pak bags (BOB 18, Filtered 55-oz bag, Whirl- Pak, Madison, WI, USA). Bags had 90 mL of sterile buffered peptone water (BPW) added via graduated cylinder, and they were centrifuged for 1 minute at 230 rpm (Seward Stomacher 400C, Bohemia, NY, USA). Sterile BPW tubes were used for any needed dilutions.

[0075] FIG. 2 shows the total aerobic plate count (logCFU/lOg) versus time for %FDE of 1, 0.5, 1 and 2. FIG. 3 shows the total aerobic plate count (logCFU/lOg) versus time of ground beef at 2 lean points of 80:20 and 93:7.

[0076] The TEMPO system (bioMerieux, Marcy 1'Etoile, France) was used to enumerate AC, EB, and P-AC spoilage microorganisms. Glass vials of media were prepared by adding 3.0 or 3.9 mL of autoclave water to dehydrated culture media, then vortexing. Next, 100 pL or 1 mL of stomached sample or sample dilutions were pipetted into the media vials and vortexed. TEMPO cards were filled with the sample-media solution using a TEMPO filler. The AC and EB cards were incubated for 22 to 28 h at 35°C. The P-AC enumeration utilized AC media vials and cards incubated at 7°C for 6 d. Cards were counted at the end of their respective incubation using a TEMPO UV lamp reader. Cards less than the limit of detection were reported as 0, and cards greater than the limit of detection were reported as the maximum value. Microbial data were transformed to logic (CFU+l)/10 g for statistical analysis.

[0077] Thiobarbituric acid reactive substances assay. Thiobarbituric acid reactive substances (TBARS) were analyzed with a modified version of the protocol described in Luque et al. (2011) and originally developed by Buege and Aust (1978). In summary, 5.0 ± 0.1 g of the homogenized sample were weighed into 50 mL centrifuge tubes then had 15 mL deionized water added. Tubes were blended with a Polytron (850 Homogenizer, Thermo Fisher Scientific, Waltham, MA, USA) at 5000 rpm for 30 seconds then centrifuged for 10 minutes at 3000 rpm (Sorvall ST16 Centrifuge, Thermo Fisher Scientific, Waltham, MA, USA). Avoiding the fat cap of the centrifuged samples, 2 mL of clear supernatant was pipetted and transferred to 15 mL centrifuge tubes. After extracting the supernatant, 4 mL of a solution of 0.02 M thiobarbituric acid and 15% trichloroacetic acid were added along with 100 pL 10% butylated hydroxyanisole solution to act as an antioxidant. The tubes were vortexed for a minute, set in a 95°C water bath for 15 minutes, transferred to an ice water bath for 10 minutes, then finally centrifuged at 3000 rpm for 10 minutes. After centrifugation, 200 pL of the supernatant were pipetted in duplicate onto 96-well plates and absorbance was read at 531 nm using a Synergy -HT Microplate Reader (BioTek Instruments, Winooski, VT, USA). Samples with a coefficient of variation greater than 5% were replated. The TBARS values, provided as mg/kg equivalents of malondialdehyde, were calculated based on a 6-point standard curve of 0 to 10.1 pM tetramethoxypropane. The standard curve was processed with the same methodology used for the samples and was pipetted on each plate. Standard curves with a coefficient of determination less than 0.99 were rejected.

[0078] Descriptive sensory analysis. Descriptive sensory analysis was conducted across 16 panels according to the American Meat Science Association Sensory Guidelines (AMS A, 2016). Panels occurred twice a day for 8 days, and each panel consisted of 8 samples balanced by treatment in a randomized order (n = 128). Samples were evaluated by 6 panelists (n = 6) previously trained according to the AMS A Sensory Guidelines (AMS A, 2016) for flavor attributes from Adhikari et al. (2011) on a 15-point intensity scale where 0 = not detectable, 2 = barely detectable, 4 = identifiable but not intense, 6 = slightly intense, 8 = moderately intense, 10 = intense, 12 = very intense, and 15 = extremely intense. Panelists were retrained on ground beef texture attributes from Hernandez et al. (2023). Frozen ground beef patties for sensory analysis were thawed in vacuum packaging at 2 - 4°C 24 h prior to cooking. Patties were weighed for raw weights (EK9000 Digital Kitchen Scale, Etekcity, Anaheim, CA) then cooked on a gas flat-top grill (Garland, Cleveland, OH, USA) at a surface temperature of 167 ± 10°C verified by a laser infrared thermometer (ThermoWorks, American Fork, UT, USA). Patties were cooked to a peak temperature of 71 ± 1 measured with a Cooper- Atkins 351 AquaTuff thermocouple (Cooper- Atkins, Middlefield, CT, USA). After the cooked patties were weighed to determine weight % cook loss, they were portioned into 6 equilateral pieces and provided to panelists in 3-5 minute intervals. Panelists evaluated the ground beef samples under red lights and recorded intensity ratings on a tablet survey (Qualtrics Surveys, Provo, UT; iPad, Apple Inc., Cupertino, CA, USA). Saltless saltine crackers, plain bagels, and distilled water were provided to the panelists to cleanse their palates between samples. Prior to panels, beef broth and Beef Lil Smokies were provided as anchors for beef-ID and fat-like, and cream cheese and American cheese were provided as anchors for texture attributes. Additionally, an extra sample from the study was used as a warm-up with a consensus rating. Table 2 shows the least square (LS) means of trained descriptive flavor and texture attributes of ground beef at 2 lean points of 80:20 and 93:7. Table 3 shows LS means of trained descriptive flavor and texture attributes of ground beef at 4 concentrations of freeze-dried exudate (FDE) inclusion. Table 4 shows the LS means of sweetness and beef-ID intensity ratings for the interaction of %FDE inclusion at 2 ground beef lean points.

[0079] Table 2. LS means of trained descriptive flavor and texture attributes¹ of ground beef at 2 lean points of 80:20 and 93:7

80:20 93:7 SE P

Cohesiveness 4.46^a 4.87^b 0.06 < 0.001

Hardness 4.60^a 5.22^b 0.08 < 0.001

Juiciness 8.61^b 8.20^a 0.06 < 0.001

Brown/Roasted 8.84^a 9.06^b 0.05 0.001

Fat-like 3.63^b 2.55^a 0.07 < 0.001

Bloody/Serum 0.14^a 0.38^b 0.04 < 0.001

Liver-like 0.79^a 1.45^b 0.07 < 0.001

Metallic 0.85^a 1.20^b 0.06 < 0.001

Bitter 0.69^a 0.84^b 0.06 0.012

Salty 1.41^a 1.19^a 0.05 0.001

Sour 0.56^a 0.91^b 0.06 < 0.001

Umami 8.85^b 8.52^a 0.04 < 0.001

Musty /Earthy 1.16^a 1.41^b 0.06 0.001

[0080] 'Attributes rated on a 15 point intensity scale (0 = not detectable, 2 = barely detectable, 4 = identifiable but not intense, 6 = slightly intense, 8 = moderately intense, 10 = intense, 12 = very intense, 15 = extremely intense).

[0081] ^a'^bLS means in the same row with shared superscripts are not significantly different (P > 0.05).

[0082] Table 3. LS means of trained descriptive flavor and texture attributes¹ of ground beef at 4 concentrations of freeze-dried exudate (FDE) inclusion. Attribute 0% FDE 0.5% FDE 1% FDE 2% FDE SE P

Cohesiveness 4.46^a 4.74^ab 4.77^b 4.70^ab 0.08 0.008

Hardness 4.50^a 4.93^b 5.04^b 5.17^b 0.11 < 0.001

Brown/Roasted 8.80^a 8.89^ab 9.01^ab 9.10^b 0.06 0.004

Burnt 0.07^a 0.12^a 0.13^ab 0.25^b 0.03 0.001

[0083] 'Attributes rated on a 15 point intensity scale (0 = not detectable, 2 = barely detectable, 4 = identifiable but not intense, 6 = slightly intense, 8 = moderately intense, 10 = intense, 12 = very intense, 15 = extremely intense).

[0084] ^a'^bLS means in the same row with shared superscripts are not significantly different (P > 0.05).

[0085] Table 4. LS means of sweetness and beef-ID intensity ratings¹ for the interaction of %FDE inclusion at 2 ground beef lean points.

Sweetness (P = 0.044) Beef-ID (P = 0.041)

%FDE 80:20 Lean 93:7 Lean 80:20 Lean 93:7 Lean

0 0.59^cd 0.42^ab 8.76^abc 8.59^ab

0.5 0.49^bcd 0.28^a 8.81^bcd 8.57^a

1 0.64^cd 0.28^a 8.91^cd 8.66^ab

2 0.69^d 0.24^a 9.01^d 8.55^a

[0086] Sweetness and beef-ID evaluated by a 6-member trained descriptive panel, rated on a 15 point intensity scale (0 = not detectable, 2 = barely detectable, 4 = identifiable but not intense, 6 = slightly intense, 8 = moderately intense, 10 = intense, 12 = very intense, 15 = extremely intense). [0087] ^a'^bLS means with shared superscripts are not significantly different (P > 0.05).

[0088] Volatile compound analysis. Volatile compounds were analyzed using modified methodology of Hernandez et al. (2023). Patties for volatile compound analysis were cooked with the same methodology used for descriptive sensory analysis, and were flash-frozen homogenized immediately after cooking. Five ± 0.05 grams of the cooked homogenate were weighed into 20 mL glass vials and were sealed with a 1.3 -mm polytetrafluoroethylene septa and metal screw cap (Gerstel Inc., Linthicum, MD, USA). Vials were stored at -80°C, but were removed 10 minutes prior to analysis, spiked with 10 pL of a 1,2 di chlorobenzene internal standard (2.5 pg/pL), and loaded onto an autosampler tray (Multipurpose Sampler, Gerstel, Inc., Linthicum, MD, USA). The autosampler loaded vials into an agitator at 65°C for a 5 min incubation. After incubation, volatile compounds were collected from the headspace for 25 minutes using solid phase microextraction (SPME) with an 85 pm film thickness carboxen polydimethylsiloxane fiber (Supelco Inc., Bellefonte, PA, USA). The SPME fiber was injected into the GC (7890B series, Agilent, Santa Clara, CA, USA) and desorbed onto a VF-5ms capillary column (30 m x 0.25 mm x 1 gm; Agilent J&W GC columns, Santa Clara, CA, USA). The column eluates were analyzed in a single quadrupole mass spectrometer (5977A, Agilent, Santa Clara, CA, USA) via electron ionization at 70 eV, and compounds were detected within a mass range of 45-500 m/z. Data were acquired in selective ion monitoring and full scan modes. Compounds were confirmed through external standards’ (Sigma-Aldrich, St. Louis, MO, USA) retention time and key ion fragmentation patterns, and were quantitated as ng/g sample with a 5-level calibration curve and the internal standard.

[0089] Statistical analysis. Descriptive color and instrumental color data were analyzed in R- studio as a linear mixed effects model fitted with restricted maximum likelihood. The three way interaction of lean-point by %FDE by time was analyzed as a fixed effect, with the interaction of case by display rep included as covariates in the fixed effects. Non-significant interactions and covariates were removed from the model and refitted. Sample-ID was included as a random effect and time series correlation structure for repeated measures. Although sample-ID was nested within batch, batch was found to not capture any residual variance and was removed from the random effect structure. The data was determined to be heteroscedastic by Levene’s test (P < 0.05), therefore a variance structure including the fixed effects or their interactions was selected based on the lowest Bayesian Information Criterion (BIC) score. The Tukey method was used for pairwise comparisons with containment adjustment for degrees of freedom. Significance was determined at alpha <0.05.

[0090] TBARS and microbial data were also analyzed in R-studio as a linear mixed effects model fitted with restricted maximum likelihood. The three way interaction of lean-point by %FDE by time was analyzed as a fixed effect, with display rep included as a fixed covariate. Non-significant interactions and covariates were removed from the model and refitted. Since measurements came from independent samples, a time series correlation structure was not included. However, batch was found to capture a significant portion of residual variance, so it was included as a random effect. Levene’s test also determined the data to be heteroscedastic (P < 0.05), therefore a variance structure including the fixed effects or their interactions was selected based on the lowest (BIC) score. The Tukey method was used for pairwise comparisons with containment adjustment for degrees of freedom. Significance was determined at alpha <0.05.

[0091] Descriptive sensory data were analyzed in R-studio as a linear mixed effects regression model fitted with restricted maximum likelihood. The interaction of lean-point by %FDE was analyzed as a fixed effect, and the interaction was removed from the model and refitted if non- significant. The peak cook temperature or % cook loss was selected as a covariate in the fixed effects based on the lowest BIC score. The covariate was kept in the model when non-significant due to improved model fit and apriorist knowledge of effect on sensory attributes. Panel session and batch were included as random effects but were removed if found to not contribute to residual variance. The Tukey method was used for pairwise comparisons with Kenward-Rogers adjustment for degrees of freedom. Significance was determined at alpha <0.05.

[0092] Descriptive Color. Descriptive color was evaluated using percent discoloration as well as color scores on an 8-point scale for ground beef display discoloration where 1 = very bright red, 2 = bright red, 3 = dull red, 4 = slightly dark red, 5 = moderately dark red, 6 = dark red to tannish- red, 7 = dark reddish-tan, and 8 = tan to brown (King et al., 2023) (FIG. 14, FIG. 15). The color score for ground beef display discoloration had interactions for %FDE by lean-point (P < 0.001; FIG. 10), lean-point by time (P < 0.001; FIG. 11), and %FDE by time (P < 0.001; FIG. 12). There were no differences in %FDE within the 80:20 lean (P > 0.05), however the 93:7 lean had increased color scores with increased %FDE (P < 0.05). The inclusion of 2% FDE in 93:7 caused a greater color score rating than all other levels of inclusion (P < 0.05), with an average score of 4.48 ± 0.15 corresponding to a slightly dark red to moderately dark red appearance. Additionally, within 93:7 lean, the control of 0% FDE inclusion had a decreased color score compared to 1% and 2% FDE inclusion (P < 0.05) but was similar to 0.5% FDE inclusion (P > 0.05).

[0093] For both time interactions with %FDE inclusion and lean-point, color score increased with time, and the final timepoint at 96 h was greater than the 0, 24, and 48 h timepoints across all treatments (P < 0.05). Although the 80:20 lean had a greater initial color score (P < 0.05), the 93:7 lean discolored faster and had greater color scores than 80:20 at the 24, 48, and 72 h timepoints (P < 0.05). However, lean-point was not different at the final timepoint of 96 h (P > 0.05). There were no differences between %FDE inclusion at the initial and final timepoints (P > 0.05), but 2% FDE inclusion had greater color scores than 0% and 0.5% FDE inclusion at 24, 48, and 72 h (P < 0.05), indicating a faster rate of discoloration.

[0094] The color score ratings for ground beef display discoloration are similarly mirrored by the percent discoloration ratings with a lean-point by time interaction (P < 0.001; FIG. 15) and a %FDE by time interaction (P = 0.001; FIG. 14), but there was no interaction of lean-point by %FDE inclusion (P = 0.724). Percent discoloration increased with time for both interactions with the greatest %discoloration at the final time-point across all treatments (P < 0.05). Across leanpoints, %discoloration increased for every timepoint (P < 0.05) except for h 48 and 72 which were similar (P > 0.05). Additionally, lean-point within each h was not different (P > 0.05) except at 48 h where 93:7 lean had greater %discoloration (P < 0.05). While %FDE inclusion did not differ in %discoloration at 72 and 96 h (P > 0.05), 2% FDE inclusion had greater %discoloration than the control at 0 and 48 h (P < 0.05). Furthermore, 0, 0.5 and 1% FDE inclusion were not different within each timepoint (P > 0.05).

[0095] These results demonstrate the expected trend that discoloration is primarily influenced by display time (King et al. 2023). The increased rate of discoloration for 93:7 lean is also expected as there is a higher percentage of lean muscle and myoglobin that is able to discolor. The results also indicate a clear trend that increased %FDE inclusion increases the rate of ground beef discoloration, however these differences are only noticeable at 2% inclusion with 0.5% and 1% inclusion having similar rates of discoloration to the control. Therefore based on descriptive color scores, FDE can be included up to 1% with minimal effects on ground beef display color. Additionally, discoloration begins to plateau at 96 h of retail display, and the maximum amount of discoloration is not dependent on %FDE inclusion.

[0096] Instrumental Color. The claims of discoloration based on descriptive color score and %discoloration ratings are further supported by the instrumental color measurements including L* values for lightness (0 = black, 100 = white) , a* values for redness (-60 for green to +60 for red), and b* values for yellowness (-60 for blue to +60 for yellow). The ratios and differences of these instrumental color data such as hue angle and chroma also help characterize ground beef discoloration. Chroma correlates to the saturation of the product, while the hue angle is its position on the color wheel with larger values indicating less redness and more metmyoglobin (King et al., 2023).

[0097] For the L* values, there was an interaction of lean-point by time (P < 0.001; FIG. 19) where 80:20 lean had greater L* values and was lighter than 93:7 lean at every timepoint (P < 0.05). This is expected since the higher fat concentration of 80:20 lean provides a lighter appearance for ground beef. Both lean levels decreased in L* over the display period with the greatest L* values at the initial timepoint within each lean level (P < 0.05). The 93:7 lean also darkened quicker with decreased L* values between 0 to 12 h and 12 to 24 h (P < 0.05) but plateaued at 48 h and did not increase or decrease in L* values for the rest of the display (P > 0.05). Additionally, the 93:7 lean may have started to cycle back to a lighter color as the final timepoint at 96 h was not different from the 12 and 24 h times (P > 0.05). On the other hand, the 80:20 had a more gradual decline in L* values as 0 and 12 h were similar (P > 0.05), but continued to decline past 48 h of retail display (P < 0.05). There were no interactions of %FDE inclusion by time (P = 0.868) or %FDE by lean-point (P = 0.052) for L* values, but there was a main effect for %FDE inclusion (P < 0.001). Lightness decreased with each concentration of FDE (P < 0.05; SEM = 0.19) with L* values of 48.6, 47.3, 46.2, and 43.5 for 0, 0.5, 1, and 2% FDE respectively. [0098] The a* values had interactions of lean-point by time (P < 0.001; FIG. 2) and %FDE by time (P < 0.001; FIG. 3). Following the established trend, both lean levels decreased in a* values over time with the least a* value at 84 and 96 h (P < 0.05) and greatest a* values at the initial timepoint (P < 0.05). Although the 93:7 lean had greater a* values than 80:20 lean at the initial timepoint (P < 0.05), 93:7 lean had a more rapid decrease in a* values and was less than 80:20 from 36 - 84 h (P < 0.05), but both had similar a* value at the final timepoint (P > 0.05). Across the different percentages of %FDE inclusion, a* decreased overtime (P < 0.05). At the timepoints of 36 - 96 h, the a* values between FDE percentages were not different (P > 0.05), and 0 and 0.5% FDE inclusion were similar across all timepoints (P > 0.05). However, 1% FDE inclusion had less a* value than 0% FDE, and 2% FDE had less a* value than 0 and 0.5% FDE inclusion at 0 - 24 h (P < 0.05). While increased %FDE inclusion initially decreased a* values, this difference lessened overtime as all treatment decreased in a* values. FIG. 4 is a graph that shows a* values, b* values for %FDE of 1, 0.5, 1 and 2 by time. FIG. 5 is a graph that shows similar to a* values of ground beef at 2 lean points of 80:20 and 93:7 by time.

[0099] Similar to a* values, b* values had interactions of lean-point by time (P < 0.001; FIG. 7) and %FDE by time (P < 0.001; FIG. 6). Both lean levels have similar b* values at the initial timepoint (P > 0.05), but the 93:7 lean decreases more and has less b* values at every other timepoint (P < 0.05). The 93:7 lean experiences a rapid decline in b* values from 0 - 36 h with a decrease at each timepoint (P < 0.05) but starts to plateau and has similar b* values from 36 to 60 h and 72 to 96 h (P > 0.05). Although the 80:20 lean has a more gradual decrease in b* values which are similar between 0 to 12 h (P > 0.05), the b* values continue to decrease past 72 h of retail display (P < 0.05). For the interaction of %FDE by time, there were no differences between treatments within the timepoints from 60 - 96 h (P > 0.05), and additionally there were no differences between the 84 and 96 h timepoints for all levels of FDE inclusion (P < 0.05). The 2% concentration of FDE has less b* value than 0 and 0.5% FDE at 0, 12, and 24 h (P < 0.05) and the 2% FDE treatment decreased in b* value from 0 to 24 h (P < 0.05) However, past 24 h of retail display, there is no change in b* values for 2% FDE inclusion (P > 0.05).

[0100] While the L*, b* and a* values demonstrate that FDE inclusion to 2% initially decreases the lightness and redness of ground beef indicating more discoloration and metmyoglobin formation, this effect becomes less significant in the later stages of retail display. Additionally, the leaner ground beef discolored more rapidly but starts to plateau towards the end of retail display. With this in mind however, these values when isolated from each other do not portray the true color of the ground beef, and their interpretation as hue angle and chroma are needed to fully understand the effect of %FDE on discoloration. [0101] FIG. 23 is a graph that shows the Least squares means of mg/kg of malondialdehyde (MDA) equivalent concentration of ground beef at 2 lean levels of 80:20 and 93 :7 lean to fat at 48 h timepoints across a 96 h retail display (P < 0.001). Error bars provided as the upper and lower confidence limits for each LS mean.

[0102] FIG. 24 is a graph that shows Least squares means of mg/kg of malondialdehyde (MDA) equivalent concentration of ground beef at 4 concentrations of freeze-dried exudate (FDE) at 48 h timepoints across a 96 h retail display (P < 0.001). Error bars provided as the upper and lower confidence limits for each LS mean.

[0103] FIG. 25 is a graph that shows partial least squares regression biplot of key volatile compounds as the explanatory variables and descriptive flavor attributes as the dependent variables across 8 treatments of 4 concentrations of freeze-dried exudate (FDE) inclusion within 2 lean levels of 80:20 and 93:7 lean to fat. (Cumulative explained variance for X of 86.74%; Component 1 = 82.32%, Component 2 = 4.42%). Key volatile compounds were significant for both lean level and %FDE inclusion.

[0104] These results show that dried meat exudate added to ground beef may influence volatile flavor compound formation during cooking. Changes may be through the addition of free-amino acids increasing opportunity for formation of Strecker Aldehydes. Addition of dried extracts alters the overall flavor profile through altered interactions among the Maillard and lipid degradation pathways during cooking. These results show that a dried meat exudate can be used to improve beef flavor.

[0105] The meat exudate or purge of the present invention can also be included in sauces and marinades giving variety and uniqueness to meals. As such, the one or more water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars and metabolites thereof from the meat exudate or purge can be added to meat flavoring products available in various forms, including traditional liquid marinades, injectable liquid marinades, and seasoning blend rubs.

[0106] For use in liquid marinades, the one or more water soluble proteins, myoglobin, heme- iron, free-amino acids, peptides, reducing sugars and metabolites thereof from the meat exudate or purge can be added in concentrated form into a liquid carrier, which may or may not contain additional flavors and species, and then the meat muscle tissue is exposed to the liquid marinade to penetrate deep into and throughout the meat. When added to liquid marinades these may be thickened with one or more agents that increase the viscosity of the marinade. For injection, the viscosity may be reduced and a meat syringe may be included to inject the marinade directly into the meat product.

[0107] In dry form, the one or more water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars and metabolites thereof from the meat exudate or purge can be used alone, or may be included with additional species, in the form of a seasoning or rub for meats. Rubs are coated on some or all of the meat product to ensure the flavoring is evenly distributed on the meat product. Rubs provide a flavor sensation by contacting the surface for a short or extended period of time prior to cooking.

[0108] The one or more water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars and metabolites thereof from the meat exudate or purge can be provided in solid form, such as a powder. However, the one or more water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars and metabolites thereof from the meat exudate or purge can also be provided in the form of a cube, such as a bouillon cube. Such cubes are typically formed by way of a dehydration and/or compression process.

[0109] List of Embodiments.

[0110] Embodiment 1. A method for producing a natural flavoring having a meat flavor comprising: obtaining or having obtained a meat exudate or purge from a meat; and at least one of concentrating, precipitating, drying, lyophilizing, atomizing, or crystalizing the meat exudate or purge to obtain a first meat exudate or purge meat flavor.

[0111] Embodiment 2. The method of embodiment 1, wherein the meat is beef, pork, veal, chicken, duck, goat, horse, buffalo, venison, elk, moose, liver, fish, veal, lamb, turkey, goose, pheasant, quail, and combinations thereof.

[0112] Embodiment 3. The method of embodiment 1 or embodiment 2, further comprising isolating from the meat exudate or purge one or more of water soluble proteins, myoglobin, heme- iron, free-amino acids, peptides, reducing sugars, metabolites, and combinations thereof, and combining the one or more of the water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars, metabolites into a second or enhanced meat exudate or purge meat flavor.

[0113] Embodiment 4. The method of any one of embodiments 1 to 3, further comprising combining the first or second meat exudate or purge with one or more adhesives, additives, buffers, colorants, diluents, emulsifiers, flow aids, lubricants, preservatives, antioxidants, stabilizers, surfactants, tableting agents, wetting agents, or a combination thereof. [0114] Embodiment 5. The method of any one of embodiments 1 to 4, wherein the meat exudate or purge is from a meat that is plastic vacuum packed.

[0115] Embodiment 6. The method of any one of embodiments 1 to 5, further comprising the step of packaging the first or second meat exudate or purge meat flavor for addition to one or more meats, meat-substitutes, food raw materials, food side-streams, or combinations thereof.

[0116] Embodiment 7. The method of any one of embodiments 1 to 6, wherein the meat exudate or purge is at least one of obtained, extracted, and concentrated at between about 0 and about 15 degrees C.

[0117] Embodiment 8. The method of any one of embodiments 1 to 7, wherein the meat exudate or purge is obtained from a waste stream.

[0118] Embodiment 9. The method of any one of embodiments 1 to 8, wherein the meat exudate or purge is stored as a dry powder or liquid.

[0119] Embodiment 10. The method of any one of embodiments 1 to 10, wherein the lipid derived volatile compounds are selected from Nonanoic acid, Decanal, 2,4-Decadienal, 2- Undecenal, and decane in the meat or food product.

[0120] Embodiment 11. The method of any one of embodiments 1 to 12, further comprising adding at least one of: one or more additional flavorings with modifying properties, flavor enhancers, acidulants, natural fruit extracts, natural vegetable extracts, seasonings, salts, herbs, spices, essential oils, spices, herbs, natural sweeteners, phytonutrients, vitamins, minerals, food additives for preservation of taste, freshness, and/or mouthfeel.

[0121] Embodiment 12. A meat flavor made by a method comprising the steps of: obtaining or having obtained a meat exudate or purge from a meat; and at least one of concentrating, precipitating, drying, lyophilizing, atomizing, or crystalizing the meat exudate or purge to obtain a first meat exudate or purge meat flavor.

[0122] Embodiment 13. The meat flavor of embodiment 12, wherein the meat is beef, pork, veal, chicken, duck, goat, horse, buffalo, venison, elk, moose, liver, fish, veal, lamb, turkey, goose, pheasant, quail, and combinations thereof.

[0123] Embodiment 14. The meat flavor of embodiment 12 or embodiment 13, further comprising isolating from the meat exudate or purge one or more of water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars, metabolites, and combining the one or more of the water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars, metabolites into a second or enhanced meat exudate or purge meat flavor [0124] Embodiment 15. The meat flavor of any one of embodiments 12 to 14, further comprising combining the first or second meat exudate or purge with one or more adhesives, additives, buffers, colorants, diluents, emulsifiers, flow aids, lubricants, preservatives, antioxidants, stabilizers, surfactants, tableting agents, wetting agents, or a combination thereof.

[0125] Embodiment 16. The meat flavor of any one of embodiments 12 to 15, wherein the meat exudate or purge is from a meat that is plastic vacuum packed.

[0126] Embodiment 17. The meat flavor of any one of embodiments 12 to 16, wherein the meat flavor is packaged for addition to one or more meats, meat-substitutes, food raw materials, food side-streams, or combinations thereof.

[0127] Embodiment 18. The meat flavor of any one of embodiments 12 to 17, wherein the meat exudate or purge is at least one of obtained, extracted, and concentrated at between about 0 and about 15 degrees C.

[0128] Embodiment 19. The meat flavor of any one of embodiments 12 to 18, wherein the meat exudate or purge is obtained from a waste stream.

[0129] Embodiment 20. The meat flavor of any one of embodiments 12 to 19, wherein the meat exudate or purge is stored as a dry powder or liquid.

[0130] Embodiment 21. The meat flavor of any one of embodiments 12 to 20, wherein the lipid derived volatile compounds are selected from Nonanoic acid, Decanal, 2,4-Decadienal, 2- Undecenal, and decane in the meat or food product.

[0131] Embodiment 22. A food additive to enhance a meat flavor, a meat color, or both, comprising: a meat exudate or purge from a meat comprising one or more water soluble proteins, myoglobin, free-amino acids, peptides, reducing sugars and metabolites thereof from the meat exudate or purge, concentrated, dried, lyophilized, or crystalized for supplementing a flavor or color of a food.

[0132] Embodiment 23. A method of enhancing a meat flavor, a meat color, or both, comprising: spraying, coating, injecting, or immersing a meat or food product with a concentrated, precipitated, dried, lyophilized, atomized, or crystalized meat exudate or purge, wherein the meat exudate or purge has been concentrated, dried, lyophilized, or crystalized for supplementing the flavor or color of a food prior to spraying, coating, injecting, or immersing a meat or food product.

[0133] Embodiment 24. The method of embodiment 23, further comprising extracting from the meat exudate or purge one or more of water soluble proteins, myoglobin, heme-iron, free- amino acids, peptides, reducing sugars, metabolites, and combining the one or more of the water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars, metabolites, or combinations thereof and combining into a second or enhanced meat exudate or purge meat flavor.

[0134] Embodiment 25. The method of embodiment 23 or embodiment 24, further comprising combining the first or second meat exudate or purge with one or more adhesives, additives, buffers, colorants, diluents, emulsifiers, flow aids, lubricants, preservatives, antioxidants, stabilizers, surfactants, tableting agents, wetting agents, or a combination thereof.

[0135] It is contemplated that any embodiment discussed in this specification can be implemented with respect to any method, kit, reagent, or composition of the invention, and vice versa. Furthermore, compositions of the invention can be used to achieve methods of the invention.

[0136] It will be understood that particular embodiments described herein are shown by way of illustration and not as limitations of the invention. The principal features of this invention can be employed in various embodiments without departing from the scope of the invention. Those skilled in the art will recognize, or be able to ascertain using no more than routine experimentation, numerous equivalents to the specific procedures described herein. Such equivalents are considered to be within the scope of this invention and are covered by the claims.

[0137] All publications and patent applications mentioned in the specification are indicative of the level of skill of those skilled in the art to which this invention pertains. All publications and patent applications are herein incorporated by reference to the same extent as if each individual publication or patent application was specifically and individually indicated to be incorporated by reference.

[0138] The use of the word “a” or “an” when used in conjunction with the term “comprising” in the claims and/or the specification may mean “one,” but it is also consistent with the meaning of “one or more,” “at least one,” and “one or more than one.” The use of the term “or” in the claims is used to mean “and/or” unless explicitly indicated to refer to alternatives only or the alternatives are mutually exclusive, although the disclosure supports a definition that refers to only alternatives and “and/or.” Throughout this application, the term “about” is used to indicate that a value includes the inherent variation of error for the device, the method being employed to determine the value, or the variation that exists among the study subjects.

[0139] As used in this specification and claim(s), the words “comprising” (and any form of comprising, such as “comprise” and “comprises”), “having” (and any form of having, such as “have” and “has”), “including” (and any form of including, such as “includes” and “include”) or “containing” (and any form of containing, such as “contains” and “contain”) are inclusive or open- ended and do not exclude additional, unrecited elements or method steps. In embodiments of any of the compositions and methods provided herein, “comprising” may be replaced with “consisting essentially of’ or “consisting of’. As used herein, the phrase “consisting essentially of’ requires the specified integer(s) or steps as well as those that do not materially affect the character or function of the claimed invention. As used herein, the term “consisting” is used to indicate the presence of the recited integer (e.g., a feature, an element, a characteristic, a property, a method/process step or a limitation) or group of integers (e.g., feature(s), element(s), characteristic(s), propertie(s), method/process steps or limitation(s)) only.

[0140] The term “or combinations thereof’ as used herein refers to all permutations and combinations of the listed items preceding the term. For example, “A, B, C, or combinations thereof’ is intended to include at least one of: A, B, C, AB, AC, BC, or ABC, and if order is important in a particular context, also BA, CA, CB, CBA, BCA, ACB, BAC, or CAB. Continuing with this example, expressly included are combinations that contain repeats of one or more item or term, such as BB, AAA, AB, BBC, AAABCCCC, CBBAAA, CABABB, and so forth. The skilled artisan will understand that typically there is no limit on the number of items or terms in any combination, unless otherwise apparent from the context.

[0141] As used herein, words of approximation such as, without limitation, “about”, "substantial" or "substantially" refers to a condition that when so modified is understood to not necessarily be absolute or perfect but would be considered close enough to those of ordinary skill in the art to warrant designating the condition as being present. The extent to which the description may vary will depend on how great a change can be instituted and still have one of ordinary skilled in the art recognize the modified feature as still having the required characteristics and capabilities of the unmodified feature. In general, but subject to the preceding discussion, a numerical value herein that is modified by a word of approximation such as “about” may vary from the stated value by at least ±1, 2, 3, 4, 5, 6, 7, 10, 12 or 15%.

[0142] Additionally, the section headings herein are provided for consistency with the suggestions under 37 CFR 1.77 or otherwise to provide organizational cues. These headings shall not limit or characterize the invention(s) set out in any claims that may issue from this disclosure. Specifically and by way of example, although the headings refer to a “Field of Invention,” such claims should not be limited by the language under this heading to describe the so-called technical field. Further, a description of technology in the “Background of the Invention” section is not to be construed as an admission that technology is prior art to any invention(s) in this disclosure. Neither is the “Summary” to be considered a characterization of the invention(s) set forth in issued claims. Furthermore, any reference in this disclosure to “invention” in the singular should not be used to argue that there is only a single point of novelty in this disclosure. Multiple inventions may be set forth according to the limitations of the multiple claims issuing from this disclosure, and such claims accordingly define the invention(s), and their equivalents, that are protected thereby. In all instances, the scope of such claims shall be considered on their own merits in light of this disclosure, but should not be constrained by the headings set forth herein.

[0143] All of the compositions and/or methods disclosed and claimed herein can be made and executed without undue experimentation in light of the present disclosure. While the compositions and methods of this invention have been described in terms of preferred embodiments, it will be apparent to those of skill in the art that variations may be applied to the compositions and/or methods and in the steps or in the sequence of steps of the method described herein without departing from the concept, spirit and scope of the invention. All such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the spirit, scope and concept of the invention as defined by the appended claims.

[0144] To aid the Patent Office, and any readers of any patent issued on this application in interpreting the claims appended hereto, applicants wish to note that they do not intend any of the appended claims to invoke paragraph 6 of 35 U.S.C. § 112, U.S.C. § 112 paragraph (f), or equivalent, as it exists on the date of filing hereof unless the words “means for” or “step for” are explicitly used in the particular claim.

[0145] For each of the claims, each dependent claim can depend both from the independent claim and from each of the prior dependent claims for each and every claim so long as the prior claim provides a proper antecedent basis for a claim term or element.

REFERENCES - EXAMPLE 1

[0146] 1. O'Quinn, T.G., et al., Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience. Transl Anim Sci, 2018. 2(1): p. 26-36.

[0147] 2. Prescott, J., Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities of foods. Food Quality and Preference, 1999. 10(4): p. 349-356.

[0148] 3. Dinh, T., et al., Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor. Meat science, 2018. 146: p. 122-130.

[0149] 4. Mottram, D.S., Flavor compounds formed during the Maillard reaction, in Thermally Generated Flavors. 1993, American Chemical Society, p. 104-126. [0150] 5. Bowker, B.C., J.S. Eastridge, and M.B. Solomon, Measurement of muscle exudate protein composition as an indicator of beef tenderness. Journal of food science, 2014. 79(7): p. C1292-C1297.

[0151] 6. Gerhard, G.S., Heme as a taste molecule. Current Nutrition Reports, 2020. 9: p. 290-295.

[0152] 7. Li, Z., et al., Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatiles. Food Chemistry, 2024. 437: p. 137794.

[0153] 8. Mottram, D.S. and R.A. Edwards, The role of triglycerides and phospholipids in the aroma of cooked beef. Journal of the Science of Food and Agriculture, 1983. 34(5): p. 517- 522.

[0154] 9. Yu, Q., et al., Investigation of changes in proteomes of beef exudate and meat quality attributes during wet-aging. Food Chemistry: X, 2023. 17: p. 100608.

[0155] 10. Hernandez, M.S., et al., Influence of aging temperature and duration on spoilage organism growth, proteolytic activity, and related chemical changes in vacuum-packaged beef longissimus. Meat and Muscle Biology, 2022. 6(1).

[0156] 11. Shu, C.-K., Pyrazine formation from amino acids and reducing sugars, a pathway other than Strecker degradation. Journal of Agricultural and Food Chemistry, 1998. 46(4): p. 1515-1517.

[0157] 12. Dashdorj, D., T. Amna, and I. Hwang, Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview. European Food Research and Technology, 2015. 241(2): p. 157-171.

REFERENCES - EXAMPLE 2

[0158] Adhikari, K., IV, E. C., Miller, R., Vazquez -Ararujo, L., Bhumiratana, N., & Philip, C. (2011). Development of a lexicon for beef flavor in intact muscle. Journal of Sensory Studies, 26(6). doi.org/10.1111/j. l745-459X.2011.00356.x

[0159] AMS A. (2015). Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat (2nd ed. v. 1.02). American Meat Science Association. meatscience.org/home

[0160] Buege, J. A., Aust, S. D. (1978). Microsomal lipid peroxidation. Methods in Enzymology, 52, 302-310. doi.org/10.1016/S0076-6879(78)52032-6 [0161] Hernandez, M. S., Woerner, D. R., Brooks, J. C., Legako, J. F., Hernandez, M. S., Woemer, D. R.,. . .Legako, J. F. (2023). Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef. Molecules 2023, Vol. 28, Page 3151, 28(7). doi.org/10.3390/molecules28073151 [0162] King, D. A., Hunt, M. C., Barbut, S., Claus, J. R., Comforth, D. P., Joseph, P.,... Weber,

M. (2023). American Meat Science Association Guidelines for Meat Color Measurement. Meat and Muscle Biology, 6(4). doi.org/10.22175/mmb.12473

[0163] Krzywicki, K. (1979) Assessment of relative content of myoglobin, oxymyoglobin, and metmyoglobin at the surface of beef. Meat Science, 3, 1-10. doi.org/10.1016/0309- 1740(79)90019-6

[0164] Luque, L. D., Johnson, B. J., Martin, J. N., Miller, M. F., Hodgen, J. M., Hutcheson, J. P., Brooks, J.C. (2011) Zilpaterol hydrochloride supplementation has no effect on the shelf-life of ground beef. Journal of Anim Science, 89, 817-825. doi.org/10.2527/jas.2010-3317

Claims

What is claimed is:

1. A method for producing a natural flavoring having a meat flavor comprising: obtaining or having obtained a meat exudate or purge from a meat; and at least one of concentrating, precipitating, drying, lyophilizing, atomizing, or crystalizing the meat exudate or purge to obtain a first meat exudate or purge meat flavor.

2. The method of claim 1, wherein the meat is beef, pork, veal, chicken, duck, goat, horse, buffalo, venison, elk, moose, liver, fish, veal, lamb, turkey, goose, pheasant, quail, and combinations thereof.

3. The method of claim 1 or claim 2, further comprising isolating from the meat exudate or purge one or more of water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars, metabolites, and combinations thereof, and combining the one or more of the water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars, metabolites into a second or enhanced meat exudate or purge meat flavor.

4. The method of any one of claims 1 to 3, further comprising combining the first or second meat exudate or purge with one or more adhesives, additives, buffers, colorants, diluents, emulsifiers, flow aids, lubricants, preservatives, antioxidants, stabilizers, surfactants, tableting agents, wetting agents, or a combination thereof.

5. The method of any one of claims 1 to 4, wherein the meat exudate or purge is from a meat that is plastic vacuum packed.

6. The method of any one of claims 1 to 5, further comprising the step of packaging the first or second meat exudate or purge meat flavor for addition to one or more meats, meat-substitutes, food raw materials, food side-streams, or combinations thereof.

7. The method of any one of claims 1 to 6, wherein the meat exudate or purge is at least one of obtained, extracted, and concentrated at between 0° and 15°C.

8. The method of any one of claims 1 to 7, wherein the meat exudate or purge is obtained from a waste stream.

9. The method of any one of claims 1 to 8, wherein the meat exudate or purge is stored as a dry powder or liquid.

10. The method of any one of claims 1 to 9, wherein the lipid derived volatile compounds are selected from Nonanoic acid, Decanal, 2,4-Decadienal, 2-Undecenal, and decane in the meat or food product.

11. The method of any one of claims 1 to 10, further comprising adding at least one of: one or more additional flavorings with modifying properties, flavor enhancers, acidulants, natural fruit extracts, natural vegetable extracts, seasonings, salts, herbs, spices, essential oils, spices, herbs, natural sweeteners, phytonutrients, vitamins, minerals, food additives for preservation of taste, freshness, and/or mouthfeel.

12. A meat flavor made by a method comprising the steps of: obtaining or having obtained a meat exudate or purge from a meat; and at least one of concentrating, precipitating, drying, lyophilizing, atomizing, or crystalizing the meat exudate or purge to obtain a first meat exudate or purge meat flavor to obtain a first meat exudate or purge meat flavor.

13. The meat flavor of claim 12, wherein the meat is beef, pork, veal, chicken, duck, goat, horse, buffalo, venison, elk, moose, liver, fish, veal, lamb, turkey, goose, pheasant, quail, and combinations thereof.

14. The meat flavor of claim 12 or claim 13, further comprising isolating from the meat exudate or purge one or more of water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars, metabolites, and combining the one or more of the water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars, metabolites into a second or enhanced meat exudate or purge meat flavor.

15. The meat flavor of any one of claims 12 to 14, further comprising combining the first or second meat exudate or purge with one or more adhesives, additives, buffers, colorants, diluents, emulsifiers, flow aids, lubricants, preservatives, antioxidants, stabilizers, surfactants, tableting agents, wetting agents, or a combination thereof.

16. The meat flavor of any one of claims 12 to 15, wherein the meat exudate or purge is from a meat that is plastic vacuum packed.

17. The meat flavor of any one of claims 12 to 16, wherein the meat flavor is packaged for addition to one or more meats, meat-substitutes, food raw materials, food side-streams, or combinations thereof.

18. The meat flavor of any one of claims 12 to 17, wherein the meat exudate or purge is at least one of obtained, extracted, and concentrated at between 0° and 15°C.

19. The meat flavor of any one of claims 12 to 18, wherein the meat exudate or purge is obtained from a waste stream.

20. The meat flavor of any one of claims 12 to 19, wherein the meat exudate or purge is stored as a dry powder or liquid.

21. The meat flavor of any one of claims 12 to 20, wherein the lipid derived volatile compounds are selected from Nonanoic acid, Decanal, 2,4-Decadienal, 2-Undecenal, and decane in the meat or food product.

22. A food additive to enhance a meat flavor, a meat color, or both, comprising: a meat exudate or purge from a meat comprising one or more water soluble proteins, myoglobin, free-amino acids, peptides, reducing sugars and metabolites thereof from the meat exudate or purge, concentrated, dried, lyophilized, or crystalized for supplementing a flavor or color of a food.

23. A method of enhancing a meat flavor, a meat color, or both, comprising: spraying, coating, injecting, or immersing a meat or food product with a concentrated, precipitated, dried, lyophilized, atomized, or crystalized meat exudate or purge, wherein the meat exudate or purge has been concentrated, dried, lyophilized, atomized, or crystalized for supplementing the flavor or color of a food prior to spraying, coating, injecting, or immersing a meat or food product.

24. The method of claim 23, further comprising extracting from the meat exudate or purge one or more of water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars, metabolites, and combining the one or more of the water soluble proteins, myoglobin, heme-iron, free-amino acids, peptides, reducing sugars, metabolites, or combinations thereof and combining into a second or enhanced meat exudate or purge meat flavor.

25. The method of claim 23 or claim 24, further comprising combining the first or second meat exudate or purge with one or more adhesives, additives, buffers, colorants, diluents, emulsifiers, flow aids, lubricants, preservatives, antioxidants, stabilizers, surfactants, tableting agents, wetting agents, or a combination thereof.