Process for preparing a meat pate having a low fat content

Details Process for preparing a meat pate having a low fat content Process for preparing a meat pate having a low fat content

1996-06-11

1997-12-02

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Fermentation processes

Material is mammal or fowl derived

426 59, 426646, 426802, A23L 1317

Patent

active

056933509

ABSTRACT:
Process for the preparation of a meat pate having a low fat content, in which a meat emulsion is prepared by combining at least meat, water, salts and a fat substitute, the emulsion is subjected to proteolytic digestion, cooked at a temperature of between 65.degree. and 75.degree. C. and the subjected to a hydrostatic pressure greater than 400,000 kPa at a temperature of between -10.degree. and 75.degree. C. for a time sufficient to obtain less than 4.5 protease units per g of pate, thus forming a low fat content pate.

REFERENCES:
patent: 5232722 (1993-08-01), Obara et al.
Giese, "Developing Low-Fat Meat Products", Food Technology, Apr., 1992, pp. 100-108, 426/646.
MacFarlane et al, "Binding of Communicated Meat: Effect of High Pressure", Meat Science 10 (1984), pp. 307-320, 426/646.
MacFarlane, "Pressure Induced Solubilization of Meat Proteins In Saline Solution", J. Food Science, vol. 39 (1974), pp. 542-547, 426/646.
"Effects of High Hydrostatic Pressure on Characteristics of Pork Slurries and Fractivation of Microorganisms Associated with Meat and Meat Products".
Shigehisa et al, Int'l J. of Food Microbiology, 12 (1991), pp. 207-215, 426/646.
Patent Abstracts of Japan, vol. 18, No. 71, Feb. 7, 1994.
Database WPI, Week 9528, JP-A-07 123,949, 16 May, 1995.
Database WPI, Week 7742, JP-A-50 121,485, 23 Sep., 1975.

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