Process for preparing meat products having reduced shrinkage

Details Process for preparing meat products having reduced shrinkage Process for preparing meat products having reduced shrinkage

1980-08-28

1982-08-10

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Including step of shaping in mold to form final desired...

204131, 426244, 426246, 426264, 426281, 426282, 426413, 426524, 426641, 426646, 426652, A23B 402, A23L 332

Patent

active

043438210

ABSTRACT:
A meat product having reduced shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through it to prepare an electrolyzed moisturizing solution having moisturizing activity. The electrolyzed moisturizing solution is cooled to a temperature of no higher than about 30.degree. F., while maintaining its moisturizing activity, to form an electrolyzed moisturizing composition. While maintaining moisturizing activity, the electrolyzed moisturizing composition and meat are thereafter combined and maintained in contact until moisturized meat is formed, and the moisturized meat is then recovered.

REFERENCES:
patent: 267684 (1882-11-01), Fowler
patent: 657258 (1900-09-01), Washburn
patent: 705367 (1902-07-01), Lincoln
patent: 760173 (1904-05-01), Ball
patent: 930772 (1909-08-01), Lincoln
patent: 1044201 (1912-11-01), Lincoln

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