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Abstract

Meat extract (warm and/or cold blooded animal) having a protein content of at least about 50% or greater and is substantially fluid or pourable at ambient temperature of about 15-25 degrees C. or more. The meat extract may have a viscosity ranging between about 1000 cP to no more than about 40000 cP for temperatures of about 20-80 degrees C. The meat extract may have a protein content of at least about 50%-about 70% with an extract moisture content of about 25%-40%, and a salt content of less than about 5%, e.g., less than 1%. The protein may have a minimum of about 22% of total essential amino acids, e.g., about 3.0% of L-Leucine and/or about 0.2% of L-Tryptophan. Also disclosed is a process of manufacturing a meat extract by extracting meat with water and at least one enzyme, e.g., a proteolytic enzyme, e.g., at least one endopeptidase (amino-endopeptidase and/or at least one carboxy-endopeptidase) and/or at least one exopeptidase, e.g., at least one amino-exopeptidase and/or at least one carboxy-exopeptidase. The extracting may takes place at an extraction temperature of between about 45° C. and about 80° C., e.g., for a period of between about 30 minutes and about 5 hours, and may be followed by subsequent heating to a temperature of between about 90° C. and about 120° C., e.g., between about 15 minutes and about 1 hour.

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