Meat product, and process for preparing same

Details Meat product, and process for preparing same Meat product, and process for preparing same

1976-09-15

1977-11-15

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Contacting food in liquid or solid state with exteriorly...

Applied material formed by combustion or is product of...

426444, 426513, 426646, A22C 1100, A23B 404

Patent

active

040586332

ABSTRACT:
A method for manufacturing a dried or semi-dried meat product, such as casingless sausage, especially such a sausage popularly known as "meat sticks," though not limited thereto. A pre-formed meat emulsion with a moisture content in excess of 30% by weight, and a fat content in the range from about 5% to 50% by weight, is formed into the desired cross sectional shape and then frozen; thereafter, the sausage is optionally smoked, but, whether smoked or not, it is then dried at temperatures in excess of about 40.degree. F until the moisture content is in the range from about 10% to 30% by weight.

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Tressler, The Freezing Preservation of Foods, vol. 2, ed. 4, 1968, The Avi Pub. Co., Inc., Westport Conn., p. 145.

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