Washed deboned meat having high protein recovery
US7569245B2 · kind B2 · utility
2Cited by
15References
24Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 26, 2004 |
| Grant date | Aug 4, 2009 |
| Priority date | — |
| Expiry date | Oct 31, 2026 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L13/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Deboned meat is subjected to processing in a surimi-type procedure in order to substantially reduce the heme content and thus the color intensity of the deboned meat, with bone marrow components and fat also being removed. When desired, the washed meat is subjected to dewatering, such as by pressing, in order to provide a color and fat reduced deboned meat. Multiple-stage separation is practiced, and the protein yield of the washed meat is advantageously elevated.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.