Composite meat product and method for the manufacture thereof

Details Composite meat product and method for the manufacture thereof Composite meat product and method for the manufacture thereof

1986-05-02

1988-05-03

Schor, Kenneth M.

Food or edible material: processes, compositions, and products

Fermentation processes

Material is mammal or fowl derived

426 56, 426574, 426641, 426646, A23L 131

Patent

active

047419067

ABSTRACT:
The invention relates to a composite meat product consisting of meat parts which are bonded to each other by means of a gel consisting essentially of fibrin.
The invention relates further to a method for the manufacture of composite meat products in which raw meat parts are mixed with a solution containing fibrinogen in a concentration of at least 10 mg/ml and a catalytic quantity of thrombin, the mixture is given a desired shape and is kept in said shape until the raw meat parts are bonded to each other.

REFERENCES:
patent: 3076713 (1963-02-01), Maas
patent: 3449124 (1969-06-01), Lipner
patent: 3644128 (1972-02-01), Lipner
patent: 3982003 (1976-09-01), Mitchell
patent: 4363822 (1982-12-01), Kleptz
patent: 4377597 (1983-03-01), Shapiro et al.
patent: 4436759 (1984-03-01), Trilling
patent: 4464404 (1984-08-01), Ueno
D. G. Siegel, "Gel Structure of Nonmeat Proteins as Related to Their Ability to Bind Meat Pieces", Journal of Food Science, vol. 44, pp. 1276-1284, 1979.
Food Science & Technology Abstracts, No. 85-03-50027, citing T. F. Chirkina et al., "Evaluation of a Food Additive Based on Blood Proteins", Voprosy Pitanya, No. 2, pp. 54-55, 1984.
Food Science & Technology Abstracts, No. 83-12-S2157, citing D. Artioli, "Use of Dried Blood Plasma in Cooked Pork Products", Annali Della Facolta Di Medicina Veterinari, Universita Di Parma, vol. 1, pp. 229-310, 1981.
J. J. MacFarlane et al., "Binding of Meat Pieces: A Comparison of Myosin, Actomyosin and Sarcoplasmic Proteins as Binding Agents", Journal of Food Science, vol. 42, pp. 1603-1605, 1977.

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