Process for the production of a formed high moisture pet food pr

Details Process for the production of a formed high moisture pet food pr Process for the production of a formed high moisture pet food pr

1974-09-18

1977-03-08

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Imitated, simulated, ornamental, three-dimensional product...

426332, 426335, 426532, 426646, 426656, 426802, 426805, A23B 412, A24B 414

Patent

active

040113469

ABSTRACT:
A process for the production of a pet food product resembling a "cooked" hamburger patty is set forth, which has a moisture content exceeding about 40% by weight and is stabilized against bacterial and mycotic penetration comprising: grinding raw animal meat into particles of a substantially uniform size, heating the same and impregnating the meat with a preservative composition which comprises a mixture of a bacteriostatic agent and an edible antimycotic. A critically defined range of expanded protein pieces are added to the final product which is between about 25 to 90% by volume of the product. The addition of a critically defined percentage of the expanded protein pieces provides a realistic chunky appearance and gives the product a shear value which exceeds about .080 ft. lb./gram. The bacteriostatic agent is preferably an organic acid selected from the group consisting of succinic acid, pyruvic acid, fumaric acid, adipic acid, glucono-.DELTA.-lactone, tartaric acid, lactic acid, citric acid, malic acid and mixtures thereof or an acid salt such as sodium hexametaphosphate and calcium acetate. The edible antimycotic is preferably a mixture of sorbic acid and salts thereof.

REFERENCES:
patent: 3202514 (1965-08-01), Burgess
patent: 3736148 (1973-05-01), Katz
patent: 3810764 (1974-05-01), Waggle

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