Process for preparing algin/calcium gel structured meat products

Details Process for preparing algin/calcium gel structured meat products Process for preparing algin/calcium gel structured meat products

1985-03-21

1986-07-29

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426646, A23L 1317

Patent

active

046030549

ABSTRACT:
Structured meat products, particularly structured raw meat products, are prepared by mixing comminuted meat or trimmings with powdered sodium alginate and powdered calcium carbonate. A slow release acid, such as glucono-delta-lactone, citric acid, lactic acid and the like, can also be added. The slow hydrolysis of the powdered form of such acids slowly lowers the pH of the meat to improve its flavor, but still ultimately produces enough hydrogen ions to stimulate the release of sufficient calcium ions from the calcium salt to accelerate formation of an algin/calcium gel. In either case, after being formed into the desired shape, the meat is stored, usually under refrigeration, from about one to four days to allow the algin/calcium gel to set. Thereafter, the resulting structured meat product can be conveniently portioned, packaged and marketed as a refrigerated raw meat product, a frozen raw meat product, or precooked and marketed refrigerated or frozen.

REFERENCES:
patent: 1814981 (1931-07-01), Thornley et al.
patent: 2036922 (1936-04-01), Clark et al.
patent: 2036934 (1936-04-01), Green
patent: 2128551 (1938-08-01), Le Gloahec
patent: 2441729 (1959-12-01), Steiner
patent: 2918375 (1959-12-01), Gibsen
patent: 3255021 (1966-06-01), Earle
patent: 3365305 (1968-01-01), Hunter
patent: 3395024 (1968-07-01), Earle
patent: 3455701 (1969-07-01), Miller
patent: 3769027 (1973-10-01), Mangiere
patent: 4053627 (1977-10-01), Schor
patent: 4163805 (1979-08-01), Mueller
patent: 4347261 (1982-08-01), Challen
patent: 4348418 (1982-09-01), Smith et al.
Dialog Search-Food Sci. & Technology Abstracts.
Technical Bulletin F-83, Kelco Company, Jan., 1984.
Beef, Oct., 1984, page 6.

Affiliated with

Also associated with

Rating

Process for preparing algin/calcium gel structured meat products does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for preparing algin/calcium gel structured meat products, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for preparing algin/calcium gel structured meat products will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-699479