Process for preparing tender, juicy microwaveable meat

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United States of America Patent

PATENT NO 5384140
SERIAL NO

07986676

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ATTORNEY / AGENT: (SPONSORED)

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Abstract

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In a process for preparing a coated microwaveable meat which will be juicy and tender after microwave cooking, the meat is intimately contacted with an aqueous solution having a pH of 5.0-9.0 and a cation normality ratio of Na.sup.+ /K.sup.+ /Ca.sup.++ of 2-10/1-6/1-4, the contact continuing until the water gain in the meat is at least 8% of the initial weight of the meat. Thereafter a dry, powdery coating agent, including starch, protein and optional flavoring, is applied to the meat. During subsequent microwave cooking of the meat, the coating agent forms a starch-and-protein crosslinked continuous skin-like film which controls the heating rate and the microwave penetration depth so that microwave energy absorption is at least initially higher at the film than in the interior of the meat.

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Patent Owner(s)

Patent OwnerAddress
KERRY INGREDIENTS INC1501 FRANKLIN AVENUE GARDEN CITY NY 11530

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Gagel, Simon Forest Hills, NY 4 36
Moyer, John Garden City, NY 4 19
Sheen, ShiowShuh New Hyde Park, NY 9 97

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