Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Animal meat derived component
Patent
1997-06-24
1999-04-20
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Animal meat derived component
426641, 426645, 426646, A23L 1314
Patent
active
058956743
ABSTRACT:
Fat free meat products are provided which incorporate whole muscle components that are selectively and precisely separated from larger whole muscle groups, such as hams. The whole muscle components have a weight percent fat of not greater than 1.5, usually less. A brine composition is also incorporated. The fat free meat products have a fat percentage of about 0.9 weight percent or below. Typically, the fat free meat also includes finely textured reduced fat meat such as that processed by grinding and centrifuging. Residual trim cuts formed during subdivision of the whole muscle groups are greatly reduced in fat content by removing gristle or connective tissue or other fatty tissue from these residual trim cuts.
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Gundlach Larry C.
Milkowski Andrew L.
Nutt Sherel Frederick
Paulos William T.
Corbin Arthur L.
Kraft Foods Inc.
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