Method for making meat products having a reduced saturated fat and cholesterol content
US4980185A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Jul 18, 1989 |
| Grant date | Dec 25, 1990 |
| Priority date | — |
| Expiry date | Jul 18, 2009 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L5/23
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for reducing the cholesterol content and saturated fat content of red meat and fowl is provided. The processing employs a heated unsaturated oil to solubilize the saturated fat and cholesterol of fragmented meat and then employs an aqueous fluid to separate and remove the extracting oil from the oil processed meat. The invention not only includes methods for such processing, but also provides meat having markedly reduced saturated fat, reduced total fat, and reduced cholesterol content; an aqueous meat flavoring and stock agent; and an oil containing concentrated amounts of cholesterol and saturated fat which may be employed for food in which cholesterol and saturated fat are not a concern or for non-food uses.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.