Low-fat ground meat products

Details Low-fat ground meat products Low-fat ground meat products

1996-06-26

1998-06-30

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

426104, 426574, 426646, 426802, A23J 308, A23L 10562, A23L 1314, A23L 1317

Patent

active

057730571

ABSTRACT:
Disclosed are low-fat, ground meat food products formed from an admixture containing from about 40 to about 95 wt. % ground meat particles and from about 60 to about 5 wt. % therma-irreversible, hydrolyzed milk protein gel particles, the gel particles having a particle size of from about 1/32" to about 1"in their longest dimension and, preferably, a gel strength of between about 2500 gms and about 30,000 gms. Also disclosed are cooked and fermented, low-fat sausage products made from such admixtures, the average particle size of the gel particles in the sausage products being from about 0.5 to about 1.5 times the average particle size of the ground meat particles.

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