Process for making low fat bacon
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United States of America Patent
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-
Jul 20, 1999
Grant Date -
N/A
app pub date -
Dec 11, 1996
filing date -
Dec 11, 1996
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
Bacon products having very low fat contents are provided from high fat sources which can include pork trimmings. The bacon products are made from a composite of two low-fat meat components. One of the low-fat meat components is processed from high-fat content meat trimmings which are comminuted, heated and centrifuged, preferably in conjunction with being phosphated, under specific processing conditions. The second low-fat component is desinewed to remove substantial amounts of fat associated with the sinew that is mechanically removed from whole muscle tissue. The bacon product has a total fat content of not greater than about 5 percent by weight.
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