Intermediate-moisture meat products
US4248902A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 19, 1979 |
| Grant date | Feb 3, 1981 |
| Priority date | — |
| Expiry date | Mar 19, 1999 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L13/43
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Microbiologically stable meat products are prepared by controlling their sugar/fat content. These products are of intermediate-moisture content and have sufficient sugar solutes to provide a bacteriostatic effect. The sugars used are predominantly of low molecular weight and in addition provide a significant freezing point depression. It is preferred that the sugar comprise a substantial amount of fructose, dextrose or a combination thereof because these sugars resist crystallization which causes apparent hardness at low temperatures. The products of this invention can be used to make a variety of consumer products, including hot dogs, meat loaf, sausage and other processed meat products.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.