Process for preparing sausage products

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...

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426412, A23L 1317

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active

056395043

ABSTRACT:
A low-fat and/or low-salt and/or low-phosphate sausage is prepared by subjecting an encased meat batter, which has been prepared from meat, added fat, ice and nitrite curing salt and then stuffed into a casing, to a hydrostatic pressure of from 500 bar to 4,000 bars and then cooking the pressure-treated sausage.

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Macfarlane, et al., "Binding of Comminuted Meat: Effect of High Pressure", Meat Science 10 (1984) pp. 307-320 (Macfarlane IV).
Macfarlane "Pressure-Induced Solubilization of Meat Proteins in Saline Solution", Journal of Food Science vol. 39 (1974), pp. 542-547 (Macfarlane I).
Macfarlane, et al., "Pressure-Induced Solubilization of Myofibrillar Proteins", Journal of Food Science, vol. 41(1976), pp. 1442-1446 (Macfarlane II).
Macfarlane, "High Pressure Technology and Meat Quality", Developments in Meat Science, R. Lawrie, Ed., Elsevier Applied Science Publications, Ltd., London , UK, Chapter 6, pp. 155-184 (1985) (Macfarlane III), and
Shigehisa, et al., "Effects of High Hyorostatic Pressure and Inactivation of Microorganisms Associated with Meat and Meat Products", International Journal of Food Microbiology, vol. 12 (1991), pp. 207-216.
Giese, "Developing Low-Fat Meat Products", Food Technology 46, No. 4, Apr., 1992, pp. 100-109.

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