Process for preparing restructured meat

Details Process for preparing restructured meat Process for preparing restructured meat

1990-02-16

1991-05-21

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Adhesion of foods by a base supplied constituent other than...

426388, 426513, A23L 1317

Patent

active

050173936

ABSTRACT:
A method for producing restructured meat is disclosed comprising the fragmentation of a muscle into strips; the formation of an elongate block by superposing said strips in a direction generally parallel to their length, with surface cooling of the strips; the cutting of the block of strips in a direction parallel to their length in order to obtain ultrathin sheets; and restructuration into meat pieces by assembling the ultrathin sheets in a shaping operation non destructive of the laminated texture. The resulting meat product has, before cooking, a structure and organoleptic characteristics which are very close to those of natural muscle.

REFERENCES:
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patent: 2527493 (1950-10-01), Condon
patent: 2673156 (1954-03-01), Minder
patent: 2752252 (1956-06-01), Condon
patent: 4072763 (1978-02-01), Mart
patent: 4258068 (1981-03-01), Huffman
patent: 4377597 (1983-03-01), Shapiro et al.
patent: 4539210 (1985-09-01), O'Connell et al.
patent: 4728524 (1988-03-01), Gagliardi

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