Importance

Loading Importance Indicators...

Abstract

Sources of raw meat having a high fat content, such as pork trimmings, are processed in a manner by which meat products prepared therefrom have a dramatically reduced fat content while retaining the desirable functionality of the unprocessed meat sources. The fat-containing raw meat trimmings are comminuted, phosphated, heated and centrifuged under specific processing conditions in order to provide unformulated raw low-fat or no-fat meat having a fat content of not greater than about 1.5 percent by weight while having excellent functionality. The unformulated reduced fat raw meat is formable into a variety of familiar meat products, including wieners, sausages and hamburger patties, thereby providing products having taste, appearance, texture and other qualities which are substantially indistinguishable from products prepared from higher fat unformulated raw meats but which have very low fat contents. The phosphate use accounts for a fat reduction of from about 10% to about 40%.

Loading the Abstract Image...

First Claim