Method for infusing meat products with a starch binder solution
US6869631B2 · kind B2 · utility
0Cited by
5References
12Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 28, 2002 |
| Grant date | Mar 22, 2005 |
| Priority date | — |
| Expiry date | Jun 28, 2023 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L13/426
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to an improved binder system to stabilize and improve yield for thermally processed meat products such as those that are used in canning or retort operations. More specifically, the present invention pertains to the novel starch/binder matrix that produces a meat product having enhanced moisture flavor and texture over those treated using currently available techniques. The novel matrix uses a combination of starches that provide differential water holding and moisture control for the meat products treated therewith.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.