Method for making meat products having a reduced saturated fat a

Details Method for making meat products having a reduced saturated fat a Method for making meat products having a reduced saturated fat a

1989-07-18

1990-12-25

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Processes

Preparing or treating triglyceridic fat or oil, or processes...

2604126, 426429, 426438, 426441, A23L 131

Patent

active

049801856

ABSTRACT:
A method for reducing the cholesterol content and saturated fat content of red meat and fowl is provided. The processing employs a heated unsaturated oil to solubilize the saturated fat and cholesterol of fragmented meat and then employs an aqueous fluid to separate and remove the extracting oil from the oil processed meat. The invention not only includes methods for such processing, but also provides meat having markedly reduced saturated fat, reduced total fat, and reduced cholesterol content; an aqueous meat flavoring and stock agent; and an oil containing concentrated amounts of cholesterol and saturated fat which may be employed for food in which cholesterol and saturated fat are not a concern or for non-food uses.

REFERENCES:
patent: 3428462 (1969-02-01), De Lara
patent: 4262028 (1981-04-01), Meyer et al.
patent: 4778682 (1988-10-01), Chapman

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