Low fat, low cholesterol raw meat product

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Animal derived material is an ingredient other than extract...

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A23L 1317

Patent

active

050117033

ABSTRACT:
A comminuted, self-binding, raw meat product having reduced fat and cholesterol contents is prepared by exposing a meat layer to ultraviolet light and then comminuting the meat while in contact with a chilled surface whereby fat and cholesterol are separated from the communited meat and adhere to the chilled surface.

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Pavlovskiy, P. Ye, Biochimiya Myasa I Myasaproductov (The Biochemistry of Meat and Meat Products), Moscow, Pishtchepromizdat, 1963, p. 265 (Translation Attached).
Spravochnik Technologi Myasnych I Technicheskich Productov (Handbook of Meat and Technical Products), Moscow, Pishtchepromizdat, 1973, p. 27 (Translation Attached).
Pearson, A. M. et al., "Impact of Fat Reduction on Palatability and Consumer Acceptance of Processed Meats", Reciprocal Meat Proceedings, vol. 40, pp. 105-114 (1987).
Metric Tables of Composition of Australian Foods, Compiled by S. Thomas et al., Australian Government Publishing Service, Canberra, 1977, pp. 9, 10, 13-17.
Nutrient Data Table, Royal Newcastle Hospital, Newcastle, New South Wales, Australia, pp. 4-7, and Table 4 (4 pages).

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