Method for infusing meat products with a starch binder solution

Details Method for infusing meat products with a starch binder solution Method for infusing meat products with a starch binder solution

2005-03-22

2005-03-22

Corbin, Arthur L. (Department: 1761)

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

C426S641000, C426S652000, C426S656000, C426S661000

Reexamination Certificate

active

06869631

ABSTRACT:
The present invention relates to an improved binder system to stabilize and improve yield for thermally processed meat products such as those that are used in canning or retort operations. More specifically, the present invention pertains to the novel starch/binder matrix that produces a meat product having enhanced moisture flavor and texture over those treated using currently available techniques. The novel matrix uses a combination of starches that provide differential water holding and moisture control for the meat products treated therewith.

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