Process for manufacturing dried meat emulsions

Details Process for manufacturing dried meat emulsions Process for manufacturing dried meat emulsions

1982-06-18

1984-05-22

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...

426456, 426513, 426517, A23B 404, A23L 131

Patent

active

044501838

ABSTRACT:
A process is provided for manufacturing dried meat emulsions employing limited added water and salt together with an aproximately neutral pH. The process results in accelerated drying, greater fat retention, improved rehydration, and better texture of the rehydrated meat emulsion.

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patent: 3759723 (1973-09-01), Gunson et al.
patent: 4239785 (1980-12-01), Roth
patent: 4384009 (1983-05-01), Lewis et al.
Swift et al., "Comminuted Meat Emulsions," Food Technology, 1963, vol. XVII, No. 2, pp. 106-108.
Rust, et al. (1973). In: Meat Curing Principles and Modern Practice (Published by Koch Supplies, Inc.), 4-9.
Schut, (1976). In: Food Emulsions. (Edited by Stig Friberg, Marcel Dekker, Inc.). Chapt. 8, 385-415.
Honikel, (1981a). J. Food Science 46, p. 1.

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