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Abstract

A method is disclosed for preparing a surface-pasteurized, low-fat, formed meat product. The method comprises removing surface fat, bones, and gristle, and cutting the meat into pieces. The pieces are mechanically tenderized and then mixed with water, salt, and phosphate. The mixture is massaged at 0.degree. to 15.degree. C. so that fat is conducted out of the meat and deposited on the wall of the apparatus, and protein is exuded to form a sticky surface on the pieces of meat. This procedure reduces the fat content to less than about 5% by weight of the finished product. The fat content can be adjusted to a selected level, however, by mixing fat particles with the massaged meat. The massaged meat is then formed into a selected shape and frozen. The shaped meat is subjected to portion control either before or after freezing. The portions are then partially thawed, and the partially thawed portions are surface-pasteurized at ultra-high temperature (UHT), e.g. 900-1200.degree. C., for a time sufficient to denature proteins, without burning, to a depth of up to about 2 mm. Grill markings are then placed on the meat. After UHT treatment the meat is refrozen, packaged in a modified atmosphere containing carbon dioxide and nitrogen gas, and stored frozen. The resulting raw, low-fat, formed meat product has an attractive grilled appearance and flavor, and can be stored for an extended period.

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First Claim