Method of preparing low fat meat products
US5286514A · kind A · utility
16Cited by
2References
12Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Feb 10, 1993 |
| Grant date | Feb 15, 1994 |
| Priority date | — |
| Expiry date | Feb 10, 2013 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L13/426
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
This invention is a process for producing low fat meat products comprising trimming the meat to no more than 11%, by weight, fat, cooling the meat to approximately 40 degrees Fahrenheit, comminuting the meat to approximately 3/8 inch particle size, mixing between 0.5 and 5.0%, by weight, oat bran and betwen 0.3 and 3.0%, by weight flavoring with the comminuted meat, and comminuting the resulting mixture to between 3/16 inch and 1/8 inch particle size to produce a low fat meat product that, when cooked, has the mouth-feel, texture, juiciness and tenderness of normal fat comminuted meat products.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.