WO1993000829A1

WO1993000829A1 - Reduced fat meat product and process of manufacture

Info

Publication number: WO1993000829A1
Application number: PCT/US1992/005613
Authority: WO
Inventors: Charles M. Harper; Michael J. Swanson
Original assignee: Monfort, Inc.
Priority date: 1991-07-05
Filing date: 1992-07-02
Publication date: 1993-01-21
Also published as: JPH06508758A; MX9203976A; EP0660675A4; EP0660675A1; CA2112801A1

Abstract

A reduced fat meat product is provided comprising meat and about 0.5-10 wt% oat beta-glucan amylodextrin, and a method of its manufacture. The meat is selected from any animal protein source and is preferably selected from the group consisting of beef, chicken, pork, lamb, veal, turkey and mixtures thereof.

Description

REDUCED FAT MEAT PRODUCT AND PROCESS OF MANUFACTURE

BACKGROUND OF THE INVENTION

This invention relates to a novel reduced fat meat product that plumps on cooking and which has improved texture and juiciness. The reduced fat meat product of the present invention incorporates oat beta- glucan amylodextrin.

Because of health concerns, reduced fat meat products are becoming increasingly popular. However, reduced fat meat products tend to have an organoleptic- ally undesirable texture and are sometimes perceived as "dry" upon ingestion. Thus, a need presently exists for a reduced fat meat product with an improved texture and. juiciness.

SUMMARY OF THE INVENTION

According to this invention a reduced fat meat product is provided comprising from about 0.5-10 wt% oat beta-glucan amylodextrin. Preferably, the meat product constitutes about 80-99 wt% meat wherein the meat has less than 12 wt% fat, about 0.5-5 wt% oat beta-glucan amylodextrin and about 0.5-15 wt% meat adjuncts. Most preferably, the reduced fat meat product of this invention comprises about 80-95 wt% meat, about 2-3 wt% oat beta-glucan amylodextrin and 0.5-10 wt% meat adjuncts.

In another aspect of the present invention, a method of processing a reduced fat meat product is provided wherein a quantity of meat is mixed with about 0.5-10 wt% oat beta-glucan amylodextrin. Preferably, the reduced fat meat product is made by mixing about 80-99 wt% meat having less than about 12 wt% fat, 0.5-5 wt% oat beta-glucan amylodextrin and about 0.5-15 wt% meat adjuncts. Even more preferably, about 80-95 wt% meat having less than about 12 wt% fat, about 2-3 wt% oat beta-glucan amylodextrin and about 0.5-10 wt% meat adjuncts are mixed to make the reduced fat meat product of this invention. Most preferably, the oat beta- glucan amylodextrin and meat adjuncts are first dry mixed and hydrated with water prior to mixing with the meat.

As used herein the term "meat" refers to any animal protein source, such as beef, poultry, lamb, pork, veal, as well as processed meats such as hot dogs and sausages.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a flow diagram of a presently preferred process for making oat beta-glucan amylodextrin used in the process of FIG. 2.

FIG. 2 is a flow diagram of a presently preferred process for making the preferred embodiments of the meat product of this invention.

DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS

It has unexpectedly been discovered that the reduced fat meat products of this invention comprising 0.5-10 wt% oat beta-glucan amylodextrin plump on cooking, and that these meat products further have improved texture and juiciness. Without intending to be restricted thereto, it is theorized that oat beta- glucan amylodextrin encapsulates available water in the meat. When subjected to cooking temperatures the oat beta-glucan amylodextrin expands to accommodate the greater volume occupied by the water vapor entrapped therein. This apparently causes the meat product to plump on cooking. Furthermore, the entrapped moisture enhances the texture and juiciness of the low fat meat product.

All animal protein sources are contemplated for use in the reduced fat meat product of the present invention. Animal protein sources include but are not necessarily limited to beef, poultry, lamb, pork, veal, as well as processed meats such as hot dogs and sausages. Preferably, the meats are selected from the group consisting of beef, poultry, lamb, pork, veal and mixtures thereof. Even more preferred meats are selected from the group consisting of turkey, chicken and beef. The most preferred meat is beef. In a preferred embodiment of this invention, the meat will contain less than about 12 wt% fat. More preferably, the meat will contain less than about 9 wt% fat. Most preferably, the meat will comprise less than about 5 wt% fat.

According to the present invention, a reduced fat meat product is provided comprising from about 0.5- 10 wt% oat beta-glucan amylodextrin. Preferably, oat beta-glucan amylodextrin comprises about 0.5-5 wt% of the reduced fat meat product, and even more preferably about 2-3 wt%.

Oat beta-glucan amylodextrin is a combination of maltodextrin and beta-glucan derived from the enzymatic treatment of oats. Oat beta-glucan amylo¬ dextrin may be prepared according to the method dis¬ closed in U.S. Patent No. 4,996,063, incorporated herein by reference. Oat beta-glucan amylodextrin is known under the tradename OATRIM, and can vary in its beta-glucan content depending on the starting material. The beta-glucan content is identified by a number suffix. For example, OATRIM-5 contains about 4.5% - 5.5% by dry weight beta-glucan and is made from whole oat flour. OATRIM-10 contains about 9.5% - 10.5% by dry weight beta-glucan and is prepared from oat bran. OATRIM-1 contains about 0.5% - 1.5% by dry weight beta- glucan and is prepared from debranned oats. Preferably, oat beta-glucan amylodextrin having about 4.5% - 5.5% by dry weight beta-glucan (OATRIM-5J is incorporated in the reduced fat meat product of the present invention.

The oat beta-glucan amylodextrin is preferably prepared according to the following process. With reference to FIG. 1, the first step in the illustrated process is to introduce 1,750 lbs. water, 339 grams calcium chloride (50 p.p.m.) and 250 lbs. whole oat flour (12.5% solids level) into a liquifier 12. A suitable whole oat flour is available from ConAgra Oat Mill, South Sioux City, NE. The pH of the mixture in the liquifier 12 should be within the range of 5.9 to 6.3. If necessary, the pH may be adjusted by the addition of sodium hydroxide or hydrogen chloride. The mixture in the liquifier 12 is intensely mixed for about ten minutes while simultaneously raising the temperature of the mixture to about 85°C. 272 ml of a thermo-stable alpha-amylase enzyme, which is available from Solvay Enzymes, Inc., Elkhart IN under the name TAKA-THERM L-340, is then added to the liquifier 12 and allowed to react with the mixture therein for about two minutes. The alpha-amylase is then deactivated by the addition of hydrogen chloride (5N) to the liquifier 12 to lower the pH to 4.5, and raising the temperature of the mixture in the liquifier 12 to 95°C.

The mixture in the liquifier 12 is then transferred via pump 14 to a holding tank 16. The holding tank 16 is provided with agitation, and the mixture is mixed well for about 10 minutes. The mixture in the holding tank 16 is then transferred via pump 18 through a triple tube cooler 20 where the mixture is quickly cooled to 40°C. The mixture is then transferred via pump 22 to a balance tank 24. The balance tank 24 is provided with agitation. The mixture remains in the balance tank 24 only for a time sufficient for the entire mixture to be transferred to the balance tank 24.

The mixture in balance tank 24 is then immediately transferred via pump 26 to a centrifuge 28. The mixture is centrifuged and the solid phase of the mixture is discharged by gravity to a collector 30 and can be later sold as animal feed. The soluble stream from the centrifuge 28 is transferred by pump 32 to a balance tank 34. The balance tank 34 is provided with agitation. The soluble stream remains in the balance tank 34 only for a time sufficient for the entire soluble stream to be transferred to the balance tank 34. The soluble stream is then immediately transferred by pump 36 to a spray dryer 38 for drying. The resulting powder is then transferred by gravity from the spray dryer 38 to a 50 lb. bag 40 for shipment.

In addition to oat beta-glucan amylodextrin, the reduced fat meat products of this invention preferably contain meat adjuncts. Meat adjuncts are used to further enhance the organoleptic character of the reduced fat meat products of the present invention. Meat adjuncts include but are not necessarily limited to flavorings, spices, dietary fibers, binders, gums, flours and salts. Preferably, the meat adjuncts will comprise about 0.5-15 wt% of the reduced fat meat product of this invention. Even more preferably, the meat adjuncts will comprise about 0.5-10 wt% of the reduced fat meat product of this invention.

Flavorings may comprise about 0.1-2 wt% of the reduced fat meat product, and include but are not necessarily limited to beef stock, hydrolyzed vegetable proteins, autolyzed yeast, sodium lactate, beef plasma and the like. Spices may comprise about 0.1-4 wt% of the reduced fat meat product, and include but are not necessarily limited to dill, salt, peppers (black, red, green, pink, and the like) , onion powder, garlic powder, dextrose and the like. Dietary fibers may comprise about 0.1-2 wt% of the reduced fat meat product, and include but are not necessary limited to oat fiber, soy fiber, wheat fiber and pea fiber. Binders may comprise about 0.1-4 wt% of the reduced fat meat product, and include but are not necessarily limited to corn starch, potato starch, rice starch, tapioca starch, maltodextrin and the like. Preferred binders are corn starch, potato starch and maltodextrin. Gums may comprise about 0.1-1.0 wt% of the reduced fat meat product, and include but are not necessarily limited to carrageenan, guar gum, xanthan gum and locust bean gum. Flours may comprise about 0.5-5 wt% of the reduced fat meat product, and include but are not necessarily limited to oat flour, wheat flour, rice flour and tapioca flour. Salt may comprise about 0.1-2 wt% of the reduced fat meat product, and include but are not necessarily limited to table salt (sodium chloride) , sodium citrate and potassium chloride. The salt may be flake, ingredient or encapsulated with hydrogenated vegetable oil. Where the total amount of dietary fiber and binder in the reduced fat meat product of this invention is below about 5 wt%, flake or ingredient salt is preferred. Conversely, where the reduced fat meat product contains about 5 wt% or more of dietary fiber and binder, encapsulated salt is presently preferred. Preferably, the meat adjuncts used in the reduced fat meat product of this invention are beef stock and table salt.

The oat beta-glucan amylodextrin may be mixed with the meat in either dry or hydrated form. However, the oat beta-glucan amylodextrin is preferably first hydrated prior to mixing with the meat. Specifically, the oat beta-glucan amylodextrin is first dry mixed with the optional meat adjuncts, and then this mixture is hydrated to form a non-meat slurry. This non-meat slurry is then mixed with the meat to yield the reduced fat meat products of the present invention. Without being restricted thereto, it is theorized that the hydration of the oat beta-glucan amylodextrin enhances its ability to encapsulate water, thereby imparting greater plumping and improved texture and juiciness to the reduced fat meat product on cooking.

Turning now to FIG. 2, the first step in the illustrated preferred process is to introduce the meat into a grinder 12, and grind the meat once through a 5/8 inch plate. The resulting coarse ground meat is then augured into a ribbon blender 14 until the blender scale indicates that the desired quantity of meat has been introduced. Prior to blending, quality assurance personnel transfer a twenty pound sample of the meat from the ribbon blender 14 to a grinder 16, and fine grind the sample once through a 3/32 inch plate. The finely ground meat is tested with a fat analyzer 17 for compliance with batch fat specifications. The batch is adjusted where necessary to meet specifications.

Simultaneous to the above process, the aqueous non-meat slurry is prepared for addition to the meat. The first step is to introduce oat beta-glucan amylodextrin and any optional meat adjuncts into a blender 18. The oat beta-glucan amylodextrin and optional meat adjuncts are mixed for about 1-4 minutes until homogenous. A preweighed amount of water is then slowly added to the blender 18, and the resulting non- meat mixture is thoroughly mixed to yield an aqueous non-meat slurry. Preferably about 2-6 parts by weight water to 1 part by dry weight of the non-meat mix are added to the blender 18. More preferably, about 3-5 parts by weight water to 1 part dry weight of the non- meat mix are added, with the most preferred amount of water added being about 3.5 parts by weight water to l part dry weight of the non-meat mix. The resulting aqueous non-meat slurry is then transferred to the blender 14. After insuring that the meat batch in the blender 14 conforms to the batch specification, the blender 14 is turned on and the meat and aqueous non- meat slurry are mixed for about 2-5 minutes in each direction to thoroughly disperse the non-meat slurry in the meat. A carbon dioxide injector 22 is utilized to inject carbon dioxide via an injection apparatus 23 into the meat mix in the blender 14 to maintain the meat temperature between about 28°F and 30°F.

The meat mix from the blender 14 is then augured to a grinder 24. The mix in the grinder 24 is then subjected to a final grind through a 1/8 inch plate.

If the finished product is to be fine ground chubs, the meat mix from the grinder 24 is augured through a ground meat pump 25 to a chub packaging machine 26. The meat mix in the chub packaging machine 26 is lined with plastic chub film and then transferred via a motorized conveyor to a chub chiller 38 where the temperature of the meat chub is reduced to about 24- 25°F. From the chub chiller 38, the meat chubs are hand-packed for retail 40 or institutional 42 use.

If the finished product is to be formed into patties, the meat mix from the grinder 24 is augured to the holding tub 28. The mix from the tub 28 is then transferred by an elevator to a patty stamper 30. The meat patties are then transferred through a freezer 32 where the patty temperature is reduced to 0°F internal temperature. The meat patties are then packaged for retail 34 or institutional 36 use.

The reduced fat meat products of the present invention can be cooked according to any method as, for example, baking, frying, broiling or grilling. Suitable cooking temperatures range from about 275- 475°F. Preferred cooking temperatures are in the range from about 300-375°F; the most preferred cooking temperature being in the range from about 325-350°F. The reduced fat meat products of this invention may be prepared from rare doneness (internal meat temperature of about 140°F) to well doneness (internal meat temperature of about 160°F) . However, best results (i.e. plumpness, texture and juiciness) are realized when the reduced fat meat product of this invention is cooked to medium-rare (internal meat temperature of about 145°F) or medium doneness (internal meat temperature of about 150°F) .

EXAMPLES

In examples 1-6, five pound batches of reduced fat meat products were prepared according to the following formulations:

BATCH 1 .Beef)

Ingredient wt%

Beef 90

Aqueous non-meat slurry² 10

100%

Lean Beef Peeled Shank Meat Available from Monfort, Inc., Greely, CO (about 8-10 wt% fat).

Containing 70 wt% water; 20 wt% oat beta- glucan amylodextrin; 6.5 wt% spray dried beef stock; and 3.5 wt% table salt.

BATCH la Control .Beef. Ingredient wt%

Beef¹ 100

Lean Beef Peeled Shank Meat Available from

Monfort, Inc., Greely, CO (about 8-10 wt% fat).

BATCH 2 . Turkey . Ingredient wt%

Turkey¹ 90

Aqueous non-meat slurry² 10

100%

90 Lean Ground Turkey Available From

Longmont Foods, Inc., Longmont, CO (about 10 wt% fat) z Containing 70 wt% water; 20 wt% oat beta- glucan amylodextrin; 6.5 wt% spray dried beef stock; and 3.5 wt% table salt.

BATCH 2a Control (Turkey) Ingredient wt%

Turkey' 100

¹ 90 Lean Ground Turkey Available From

Longmont Foods, Inc., Longmont CO (about 10 wt% fat)

BATCH 3 (Pork)

Ingredient wt%

Pork¹ 90

Agueous non-meat slurry² 10

100% 90 Lean Ground Pork Available from Monfort, Inc., Worthington, MN (about 10 wt% fat).

BATCH 3a Control Pork)

Ingredient wt%

Pork' 100%

90 Lean Ground Pork Available From Monfort, Inc. Worthington, MN (about 10 wt% fat). The meat batches having the indicated formulations were prepared according to a method similar to that previously described, the primary difference being that the meat patties used in these examples were prepared on a smaller scale. The control batches were prepared by grinding the meat in a Butcher Boy 3/4 horsepower grinder through a 3/32 inch plate. Nothing was added to the control meat batches. The meat products of this invention were prepared by first dry mixing by hand the oat beta-glucan amylodextrin, spray dried beef stock and table salt. The water was then slowly added to this dry mixture to make an aqueous non-meat slurry. The resulting aqueous non- meat slurry was then uniformly dispersed in the meat by hand, the meat having been previously ground in a Butcher Boy 3/4 horsepower grinder through a 3/32 inch plate. Four ounce patties were then prepared by hand from the meat batches. The patties were about 18 mm in height and about 95 mm in diameter. These meat patties were cooked to various degrees of doneness and according to various methods. The amount by which these meat patties plumped on cooking was measured as the increase in height in the center of the patty. These meat patties were compared to controls for plumpness.

Example 1

Table 3 relates to a measure of the plumpness of turkey and pork products of the present invention. Specifically, turkey patties and pork patties of this invention were compared to control turkey and pork patties. The patties were pan-fried to medium doneness (about 150°F internal meat temperature) , and measured for their plumpness. Table 3 shows that turkey and pork patties increased in height by an amount more than twice that of the controls on cooking. - 13 -

Example 2

Table 4 relates to a measure of the plumpness on cooking of a beef product of the present invention. Beef patties of the present invention were compared to control beef patties. The patties were pan-fried to medium doneness, and measured for their plumpness. Table 4 shows that the beef patties of the present invention increased in height by an amount almost three times greater than compared with the controls on cooking.

Example 3

Table 5 demonstrates that a beef product of the present invention increased by about one-third more in height if pan-fried fresh than if pan-fried from an initially frozen state.

Example 4

Table 6 shows beef products of the present invention cooked to various degrees of doneness. As demonstrated by Table 6, beef patties pan-fried to medium rare and medium doneness increased in height on cooking about twice as much as beef patties cooked to rare or well doneness.

Example 5

Table 7 shows beef products of the present invention grilled and pan-fried to medium doneness. As demonstrated by Table 7, pan-fried beef patties experienced a greater increase in height on cooking than did grilled beef patties. Example 6

Table 8 shows beef products of the present invention pan-fried to medium doneness. As demonstrated by Table 8, the beef patties retain substantially all of their plumpness on standing for ten minutes.

Example 7

Table 9 demonstrates that a beef product of the present invention retains 2.82% more moisture on cooking than a control beef patty. This increased moisture retention results in a beef product which has better texture and improved juiciness.

Example 8

Beef, turkey and pork products of this invention were prepared and evaluated for overall taste as compared to control products.

The control beef and pork products were made by first grinding the meat in a Hobart Grinder through a 1/2" plate, and then through a 1/8" plate. The turkey was obtained already ground from Longmont Foods, Longmont, CO. The ground beef, pork and turkey were made into 4 oz. patties, 4" in diameter and 1/2" thick using a Hollymatic Model No. 54 patty machine. During the aforesaid process, the meat was maintained at 30°F. The patties were then blast frozen to -10°F using a mechanical blast freezer and kept for about ten days until cooking for sensory evaluation.

A non-meat slurry comprising 70% water, 20 wt% oat beta-glucan amylodextrin, 6.5 wt% spray dried beef stock and 3.5 wt% table salt was prepared by first dry mixing the oat beta-glucan amylodextrin, spray dried beef stock and table salt. This mixture was then hydrated with the water in a stainless steel bowl using a wire whip to slurry the ingredients. The beef and pork patties of this invention were prepared by grinding the meat in a Hobart Grinder through a 1/2" plate. Again, the turkey was obtained from Longmont Foods already ground. 90 parts of the ground beef, pork and turkey were separately placed in a Keebler vacuum mixer and mixed with 10 parts of the non-meat slurry. A vacuum was applied at 26 inches and the mixture was allowed to mix for 3 minutes. The vacuum was removed and the temperature of the mix was reduced to 28-30°F for beef and pork and 26-28°F for turkey by the addition of C0₂ pellets and further mixing for 2-4 minutes. The mixture was then transferred to a Hobart Grinder and ground through an 1/8 inch plate. The meat was then stamped into patties and frozen as described with respect to the controls.

As Table 10 demonstrates, the reduced fat turkey and beef products of the present invention manifested overall organoleptic acceptability superior to control patties. The pork products of the present invention exhibited overall organoleptic acceptability about the same as the control patties.

Of course, it should be understood that a wide range of changes and modifications can be made to the preferred embodiments described above. This invention is believed applicable to the widest variety of animal protein sources. It is therefore intended that the foregoing detailed description be regarded as illustrative rather than limiting, and that it be understood that it is the following claims, including all equivalents, which are intended to define the scope of this invention. - 16 -

TABLE _1 (FIG. 1)

Reference No. Description Identification 12 Liquifier BREDDO LIQUIFIER

Model No. 52E (250 Gal.)

14 Pump TRICLOVER PUMP

Model No. CP-25 (150 Gal./minute)

16 Holding Tank MUELLER 600 Gallon Tank 18 Pump TRICLOVER PUMP

Model No. CP-25 (150 Gal./minute)

20 Triple Tube TRIPLETUBE COOLER (2" OD x 1.5" Cooler ID x 268 feet length)

22 Pump TRICLOVER PUMP

Model No. CP-25 (150 Gal./minute) 4 Balance Tank MUELLER 1200 Gallon Tank 6 Pump TRICLOVER PUMP

Model No. CP-25 (150 Gal./minute) 8 Centrifuge ALFA-LAVAL/SHARPES Centrifuge L Model No. P-3400 HHS 0 Collector 55 gallon drum 2 Pump TRICLOVER PUMP

Model No. CP-25 (150 gal./minute) 4 Balance Tank MUELLER 600 Gallon Tank 6 Pump TRICLOVER PUMP

Model No. CP-25 (150 Gal./minute) 8 Spray Dryer COULTER SPRAY DRYER (Evaporates 2000 lb. water/hr. ) 0 50 lb. bag

- 17 -

TABLE 2 (FIG. 2)

Reference No. Description Identification 12 Grinder WEILER grinder

Model No. 1109B, 5/8 inch plate

14 Blender R.M.F. Ribbon Blender MEPAC 170, Model No. MB8000 16 Grinder HOBART grinder, 3/32 inch plate 17 Fat Analyzer KARTRIDGE PAK Corp.

Anal-Ray

Model No. 316-3/M-201

18 Blender HOBART mixer 22 Cθ₂ Injector Pressurized Cθ₂ 23 Injection Ten CARDOX VALVES Apparatus Model No. 133ADA

24 Grinder WEILER grinder, Model No.

1109B

1/8 inch plate 5 Ground Meat VEMAG Pump Model No. DC-3000 6 Chub Packaging KARTRIDGE PAK Corp. Machine 8 Tub 500 lb. Stainless Steel Tub 0 Patty Stamper FORMAX F28 2 Freezer ROSS IQF Freezer 4 Retail Packaging Cardboard Box Polybagged-12 patties/box 6 Institutional Cardboard Box Polybagged-80 Packaging patties/box 8 Chub Chiller MYER METALCRAFT

Propylene Glycol Chub Chiller

Model No. 2-12M 0 Retail Packaging Cardboard Box Polybagged-12 patties/box 2 Institutional Cardboard box Packaging Polybagged-80 patties/box TABLE 3 Pan Fry, 325°F. Medium Doneness

Diameter Avq. (%Δ) Height Avq. (%A) Yield Avg..%A) 5

BATCH 2

(Turkey)¹ -26.2 +45.6 -28

BATCH 2a

(Control)² -23.9 +22.0 -35.2

BATCH 3

(Pork)³ -22.2 +26.9 -23.3

BATCH 33.

,Control)⁴ -20.1 +10.1 -26.5

Eight patties were cooked and measured.

Four patties were cooked and measured.

Eight patties were cooked and measured.

Four patties were cooked and measured.

Change in weight of the patties on cooking was determined by weighing the patty just prior to and immediately after cooking.

TABLE 4 Pan Fry, 350"F. Medium Doneness Diameter Avo. ,%A) Height Avg. (%A) Yield Avg..%Δ'

BATCH 1

(Beef)¹ -23.2 +56.0 -22.0

BATCH la

.Control)² -18.4 +19.7 -24.2

1 Four patties were cooked and measured. Four patties were cooked and measured.

TABLE 5 Pan Fry, 350°F, Medium Doneness « Diameter Avg. .%Δ) Height Avg. .%A) Yield Avg..%Δ)

BATCH 1 ( Beef ) -24.0 +62.3 -26. 7

FRESH¹ BATCH 1 (Beef ) -23. 9 +41.4 -26. 9

FROZEN²

¹ Six patties were cooked and measured; "Fresh" - about 35°F.

² Six patties were cooked and measured; "Frozen" -about 0°F. - 19 -

TABLE 6

¹ Six patties were cooked and measured; Internal Meat Temp, about 140°F.

² Six patties were cooked and measured; Internal Meat Temp, about 145°F.

³ Six patties were cooked and measured; Internal Meat Temp, about 150°F.

⁴ Six patties were cooked and measured; Internal Meat Temp, about 160°F.

TABLE 7 350°F, Medium Doneness Diameter Avq. .%A) Height Avq. .%A) Yield Avg..%Δ)

BATCH 1 (Beef)- -20.9 +34.0 -27.0

Pan Fry' BATCH 1 (Beef)- Grilled² -21.2 +29.9 -25.5

¹ Six patties cooked from frozen and measured.

² Six patties cooked from frozen and measured.

TABLE 8

Six patties cooked from frozen and measured. BATCH 1 (Beef ) -Raw¹ BATCH 1 (Beef ) -Cooked ² BATCH la (Control) -Raw¹ BATCH la . Control ) -Cooked³

One patty of each was measured

Four patties were pan- fried to medium doneness and measured.

¹ Test Method: A nine-point hedonic scale converted to a nine-point rating scale; l=dislike extremely; 5=neither like nor dislike; 9=like extremely. Seventy-six Subjects (forty males, thirty six females) randomly selected from consumers of hamburger/meat patties, sausage pattie . or chicken/turkey bread patties. The patties were heated in an electric skillet over medium heat for 14-16 minutes, flipping once. Turkey patties cooked to an internal temperature of 170°F, beef patties cooked to an internal temperature of 160°F and pork patties cooked to an internal temperature of 180°F. The meat patties were served on six-inch white styrofoam plates on a white service tray. Each subject tasted all six products according to balanced block, sequential monodic method. One minute between samples with a five minute break between types of products (i.e. beef, pork, and turkey). Distilled water was used as the rinse water and an unsalted cracker as the mouth cleanser. Lighting consisted of a 40 watt, 115-125 volt GE Lumiline bulb with a soft white diffuser in each booth.

Claims

WE CLAIM:

1. A meat product comprising about 0.5-10 wt% oat beta-glucan amylodextrin.

2. The meat product of claim 1 comprising less than about 12 wt% fat.

3. The meat product of claim 2 wherein the meat is selected from the group consisting of beef, turkey, chicken, lamb, pork, veal and mixtures thereof.

4. The meat product of claim 2 wherein the meat comprises beef.

5. A meat product comprising: about 80-99 wt% meat having less than about 12 wt% fat; about 0.5-10 wt% oat beta-glucan amylodextrin; and about 0.5-15 wt% meat adjuncts.

6. The meat product of claim 5 wherein the meat is selected from the group consisting of beef, turkey, chicken, lamb, pork, veal and mixtures thereof.

7. The meat product of claim 6 comprising about 0.5-5 wt% oat beta-glucan am lodextrin.

8. The meat product of claim 6 comprising about 2-3 wt% oat beta-glucan amylodextrin.

9. The meat product of claim 8 wherein the meat comprises beef.

10. A meat product comprising: about 80-99 wt% beef having less than 12 wt% fat; about 0.5-5 wt% oat beta-glucan amylodextrin; and about 0.5-15 wt% meat adjuncts.

11. A method of manufacturing a meat product comprising mixing about 0.5-10 wt% oat beta-glucan with a quantity of meat.

12. The method of claim 11 wherein the oat beta- glucan amylodextrin is hydrated prior to mixing with the meat.

13. The meat product made by the method of claim 11 wherein the quantity of meat comprises less than about 12 wt% fat.

14. The method of claim 13 wherein the meat is selected from the group consisting of beef, turkey, chicken, lamb, pork, veal and mixtures thereof.

15. The method of claim 13 wherein the meat comprises beef.

16. A method of manufacturing a meat product comprising mixing: about 80-99 wt% beef; about 0.5-5 wt% of oat beta-glucan amylodextrin; and about 0.5-15 wt% meat adjuncts.

17. The method of claim 16 wherein the oat beta- glucan amylodextrin is hydrated prior to mixing with the meat.

18. The meat product made by the method of claim 17 wherein the meat comprises less than about 12 wt% fat.

19. A method of manufacturing a meat product comprising: providing a quantity of an aqueous non-meat slurry comprising oat beta-glucan amylodextrin and meat adjuncts; and mixing a quantity of the aqueous non-meat slurry with a quantity of meat having less than about 12 wt% fat such that the resulting meat product comprises about 80-99 wt% meat, about 0.5-10 wt% oat beta-glucan amylodextrin and about 0.5-15 wt% meat adjuncts.

20. The method of claim 19 wherein the meat is selected from the group consisting of beef, chicken, turkey, pork, veal, lamb and mixtures thereof.

21. The method of claim 20 wherein the meat product is stamped into a patty.

22. The method of claim 20 wherein the meat product is formed into a chub.

23. A meat patty comprising: about 80-99 wt% meat having less than 12 wt% fat; about 0.5-10 wt% oat beta-glucan amylodextrin; and about 0.5-15 wt% meat adjuncts.

24. The meat patty of claim 23 wherein the meat is selected from the group consisting of beef, turkey, chicken, veal, pork, lamb and mixtures thereof.

25. A meat chub comprising: about 80-99 wt% meat having less than about 12 wt% fat; about 0.5-10 wt% oat beta-glucan amylodextrin; and about 0.5-15 wt% meat adjuncts.

26. The meat chub of claim 25 wherein the meat is selected from the group consisting of beef, turkey, chicken, veal, pork, lamb and mixtures thereof.

27. A meat product comprising a quantity of chicken and about 0.5-10 wt% oat beta-glucan amylodextrin.

28. The meat product of claim 27 further comprising about 0.5-15 wt% meat adjuncts.

29. A meat product comprising: about 80-99 wt% meat having less than about 5 wt% fat; about 0.5-10 wt% oat beta-glucan amy1odextrin; and about 0.5-15 wt% meat adjuncts.

30. The meat product of claim 29 wherein the meat is selected from the group consisting of beef, turkey, chicken, lamb, pork, veal and mixtures thereof.