Process for making low calorie and low cholesterol muscle meat

Details Process for making low calorie and low cholesterol muscle meat Process for making low calorie and low cholesterol muscle meat

1991-01-18

1992-11-17

Paden, Carolyn

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

426332, 426641, 426646, 426652, A23B 4023

Patent

active

051642131

ABSTRACT:
The invention enables processed meat to absorb and retain a large quantity of water without causing the processed meat to ooze water, especially over an extended shelf life. The water replaces the fat in muscle meat. A first step is achieved by dissolving and removing fat and myosin from the muscle meat, thereby leaving a matrix of muscle fixers. By marinating the meat in a brine, water is introduced into the matrix, much as a dry sponge soak up water. Then, the meat is further processed by cooking it to entrap the water within the meat by closing and sealing the fiber of the matrix over it. The inventive process includes a preparation of a "bag" of ingredients which may be dropped simultaneously into a processing vat filled with water, as opposed to a system where the processing ingredients are added one at a time, in a prescribed sequence and time program. Among other things in the bag of ingredients, perhaps, the most important are isolated soy protein and carrageenan.

REFERENCES:
patent: 2816035 (1957-12-01), Glabe
patent: 3664850 (1972-05-01), Kentor
patent: 4332823 (1982-06-01), Bueme
patent: 4382098 (1983-05-01), Bolin
patent: 4402987 (1983-09-01), von Lersner
patent: 4478859 (1984-10-01), Fox
patent: 4500559 (1985-02-01), Bender
patent: 4806373 (1989-02-01), Stumpf
patent: 4960599 (1990-10-01), Cozzini
Romans 1977 The Meat We Eat, The Interstate Printers & Publishers, Inc. Danville, Ill. pp. 576-583.
The Science of Meat and Meat Products, second ed. by J. F. Price and B. S. Schmeigert; pp. 178-201.
Single sheet entitled "Schematic Representation of an Emulsion, Showing Solubilized Protein and Fat Globules Coated with Protein".

Affiliated with

Also associated with

Rating

Process for making low calorie and low cholesterol muscle meat does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for making low calorie and low cholesterol muscle meat, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for making low calorie and low cholesterol muscle meat will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1170557