Structured meat product

Food or edible material: processes – compositions – and products – Imitated – simulated – ornamental – three-dimensional product...

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Details

426641, 426646, 426513, 426802, A23L 131

Patent

active

045445605

ABSTRACT:
A structured meat product which may resemble a natural cut of meat comprises a lean portion formed by extrusion of multiple lean meat chunks bonded by a protein exudate and a fat cap or rim formed by simultaneous extrusion of a fat emulsion. The product is made by preparing chunks of lean meat substantially free of fat, gristle and sinew. The muscle scaffold network is slackened e.g., by multiple severing of the connective tissue of the lean meat chunks. These chunks then are massaged under reduced pressure to produce the protein exudate, while sufficient water is added to obtain a desired protein-to-moisture ratio. Fat trimmings are ground and blended into an emulsion which is simultaneously extruded with the lean meat chunks through separate but adjacent extrusion heads which may be shaped to produce a product resembling a steak, roast or other conventional cut of natural meat. The product has uniform, reproducible characteristics of appearance, size, weight, shrinkage on cooking, juiciness, taste and texture.

REFERENCES:
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patent: 2290854 (1942-07-01), Hoy
patent: 3236656 (1966-02-01), Wittig
patent: 3238046 (1966-03-01), Komarik
patent: 3533803 (1970-10-01), Schack et al.
patent: 3563764 (1971-02-01), Posegate
patent: 3765902 (1973-10-01), Charter
patent: 3793466 (1974-02-01), Hawkins et al.
patent: 3901980 (1975-08-01), Connick et al.
patent: 3903315 (1975-09-01), Giles et al.
patent: 3911154 (1975-10-01), Weatherspoon

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