Meat product preparation by incorporating fermented meat trimmin

Details Meat product preparation by incorporating fermented meat trimmin Meat product preparation by incorporating fermented meat trimmin

1997-11-05

1999-11-23

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Fermentation processes

Material is mammal or fowl derived

426281, 426641, 426646, A23L 1314, A23L 1318

Patent

active

059896019

ABSTRACT:
Prior to incorporating meat trimmings into a meat piece, particles of the trimmings are fermented with bacteria to obtain fermented trim particles for incorporating into a meat piece and fat is added to the trimmings before the trimmings are particulated, or to the trim particles before fermentation or to the trim particles during fermentation so that the added fat is present during fermentation for obtaining a mixture of fermented trim particles and added fat, and after fermentation, the mixture is frozen and then suspended in a brine or pickle or marinade and then the suspension is incorporated into a meat piece.

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