Process for preparing meat products having reduced shrinkage

US4276313A · kind A · utility

Inventor

• Peter Rose · Ramona, US

Key dates

• Filing date: Jul 7, 1980
• Grant date: Jun 30, 1981
• Expiry date: Jul 7, 2000

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23B4/02
• WIPO field: Food chemistry
• WIPO sector: Chemistry

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.