FR2164050A5 - Meat product - having high polyunsatd fat content and a texture similar to that of a primal cut - Google Patents

Meat product - having high polyunsatd fat content and a texture similar to that of a primal cut

Info

Publication number
FR2164050A5
FR2164050A5 FR7144498A FR7144498A FR2164050A5 FR 2164050 A5 FR2164050 A5 FR 2164050A5 FR 7144498 A FR7144498 A FR 7144498A FR 7144498 A FR7144498 A FR 7144498A FR 2164050 A5 FR2164050 A5 FR 2164050A5
Authority
FR
France
Prior art keywords
fat content
meat
pieces
meat product
polyunsatd
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
FR7144498A
Other languages
French (fr)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Oscar Mayer Foods Corp
Original Assignee
Oscar Mayer Foods Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Oscar Mayer Foods Corp filed Critical Oscar Mayer Foods Corp
Priority to FR7144498A priority Critical patent/FR2164050A5/en
Application granted granted Critical
Publication of FR2164050A5 publication Critical patent/FR2164050A5/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A meat product is prepared having the texture of a primal cut by mixing coarse sized pieces of lean, uncooked muscle weighing at least 4 oz. each with a vegetable oil, e.g. corn oil, having a polyunsaturated fat content exceeding its saturated fat content by such an amount that the overall polyunsaturated:unsaturated fat ratio in the final product is >=1:1. The mixing is continued for is approx. 3 mins. until sufficient exudate is emitted from the pieces of meat to bind them together. Various additives such as up to 3% of a seasoning salt which has been treaed with at least one food anti-oxidant (to improve colour retention) and 0.05-0.75% of a polyphosphate, (to enhance the binding together of the meat pieces), may be included in the mix.
FR7144498A 1971-12-10 1971-12-10 Meat product - having high polyunsatd fat content and a texture similar to that of a primal cut Expired FR2164050A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7144498A FR2164050A5 (en) 1971-12-10 1971-12-10 Meat product - having high polyunsatd fat content and a texture similar to that of a primal cut

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7144498A FR2164050A5 (en) 1971-12-10 1971-12-10 Meat product - having high polyunsatd fat content and a texture similar to that of a primal cut

Publications (1)

Publication Number Publication Date
FR2164050A5 true FR2164050A5 (en) 1973-07-27

Family

ID=9087298

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7144498A Expired FR2164050A5 (en) 1971-12-10 1971-12-10 Meat product - having high polyunsatd fat content and a texture similar to that of a primal cut

Country Status (1)

Country Link
FR (1) FR2164050A5 (en)

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Legal Events

Date Code Title Description
ST Notification of lapse