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

1980-07-07

1981-06-30

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, 426646, 426652, A23B 402, A23L 332

Patent

active

042763134

ABSTRACT:
Meat having minimal 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 said solution until at least 25 coulombs per liter of solution have passed therethrough. The meat and electrolyzed solution are then combined and maintained in contact until moisturized meat is formed, and the moisturized meat then recovered. The minimally shrinkage meat food product and an apparatus for its production are also disclosed.

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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