Method of preparing low fat meat products

Details Method of preparing low fat meat products Method of preparing low fat meat products

1993-02-10

1994-02-15

Corbin, Arthur L.

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...

426652, A23L 1317

Patent

active

052865142

ABSTRACT:
This invention is a process for producing low fat meat products comprising trimming the meat to no more than 11%, by weight, fat, cooling the meat to approximately 40 degrees Fahrenheit, comminuting the meat to approximately 3/8 inch particle size, mixing between 0.5 and 5.0%, by weight, oat bran and betwen 0.3 and 3.0%, by weight flavoring with the comminuted meat, and comminuting the resulting mixture to between 3/16 inch and 1/8 inch particle size to produce a low fat meat product that, when cooked, has the mouth-feel, texture, juiciness and tenderness of normal fat comminuted meat products.

REFERENCES:
patent: 2355548 (1944-08-01), Musher
patent: 4818557 (1989-04-01), Conrad
Development of Low-Fat Beef Patties with Added Dietary Fibers, Webb Technical Group, Nov. 20, 1990.

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