Process for preparing shaped meat products
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United States of America Patent
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Jul 27, 1999
Grant Date -
N/A
app pub date -
Oct 28, 1997
filing date -
Oct 28, 1997
priority date (Note) -
Expired
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Abstract
The use of proteolytic enzymes and heat gelling gums or sodium alginate and/or starches to manufacture pureed meat and/or poultry products from raw meat and/or poultry. The proteolytic enzyme is used to digest the meat and/or poultry proteins upon heating. This gives the cooked product its desired pureed texture. The heat gelling gum or sodium alginate and/or starch is added to the product formulation to bind the digested proteins into the appropriate shape and/or to tie up water.
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