Process for preparing tender, juicy microwaveable meat

Details Process for preparing tender, juicy microwaveable meat Process for preparing tender, juicy microwaveable meat

1992-12-08

1995-01-24

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

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

Heating by electromagnetic wave

426281, 426289, 426296, 426641, A23L 1314, A23L 1315, A23L 1318

Patent

active

053841409

ABSTRACT:
In a process for preparing a coated microwaveable meat which will be juicy and tender after microwave cooking, the meat is intimately contacted with an aqueous solution having a pH of 5.0-9.0 and a cation normality ratio of Na.sup.+ /K.sup.+ /Ca.sup.++ of 2-10/1-6/1-4, the contact continuing until the water gain in the meat is at least 8% of the initial weight of the meat. Thereafter a dry, powdery coating agent, including starch, protein and optional flavoring, is applied to the meat. During subsequent microwave cooking of the meat, the coating agent forms a starch-and-protein crosslinked continuous skin-like film which controls the heating rate and the microwave penetration depth so that microwave energy absorption is at least initially higher at the film than in the interior of the meat.

REFERENCES:
patent: 4224349 (1980-09-01), Gooch et al.
patent: 4518618 (1985-05-01), Hsia ewt al.
patent: 4675197 (1987-06-01), Banner et al.
patent: 4746522 (1988-05-01), Wofford et al.
patent: 5164213 (1992-11-01), Bonkowski

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