Addition of comminuted meat trimmings to meat muscles
Number of patents in Portfolio can not be more than 2000
United States of America Patent
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N/A
Issued Date -
Jun 29, 2006
app pub date -
Dec 29, 2004
filing date -
Dec 29, 2004
priority date (Note) -
Abandoned
status (Latency Note)
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Abstract
A method of incorporating fat-containing meat trimmings into cuts of lean meat. Comminuted fat or meat trimmings are comminuted to form fine particles without the use of a brine or pickle solution. The fine particles are then mixed or tumbled cuts of lean meat. The fat or meat trimmings are thereby incorporated into the meat and dispersed throughout. This process may be used to incorporate added fat to cuts of meat to enhance the flavor, tenderness, and moistness of the meat product while maintaining the pleasing texture, appearance, and consistency of lean, trimmed meat.
First Claim
Other Claims data not available