Method of preparing a fully-cooked semi-moist shelf stable meat

Details Method of preparing a fully-cooked semi-moist shelf stable meat Method of preparing a fully-cooked semi-moist shelf stable meat

1998-01-26

1999-08-31

Lacey, David

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...

426656, A23L 131, A23J 100

Patent

active

059451521

ABSTRACT:
A method for producing a fully-cooked, semi-moist, shelf stable meat product by: mixing common ingredients that act as antimicrobials or bacteria growth suppressors with raw meat, choosing other ingredients to add to the mixture for controlling end-product water activity, cooking the resulting mixture at temperatures which produce pasteurization, and controlling end-product package atmosphere. The method of preparation comprises admixing meat (any species of suitable animal protein) with vegetable particulates, flours, isolates, concentrates, or other extendable protein sources. The resulting mid-process product is then mixed with water replacing compounds, or humectants, such as sugar, salt, flavors, colors, preservatives. The raw product mixture is then moved to a scraped-surface heat exchanger for pasteurization. The method is complete after cooling the product to ambient temperature and packaging under anaerobic vacuum using a moisture/microbe impermeable barrier.

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