WASHED DEBONED MEAT HAVING HIGH PROTEIN RECOVERY
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United States of America Patent
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app pub date -
Jun 30, 2009
filing date -
May 26, 2004
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Abandoned
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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.
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