# US 11,304,426 B2 · Bacon products and methods of making same > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 11,304,426 B2 - Document ID: US11304426B2 - Status: Granted - Kind: B2 - Application number: 15/527,199 - Filed: 2015-12-08 - Published: 2017-12-14 - Granted: 2022-04-19 - Earliest claimed: 2014-12-09 - Assignees: Kraft Foods Group Brands LLC - Applicants: Kraft Foods Group Brands LLC - Inventors: Andrew A. Palmer; Daniel B. Wilke; Timothy D. Schnell; Randall J. Glynn - Web page: https://patentgrep.com/patent/US11304426B2 ## CPC - A23J 3/227: {Meat-like textured foods (meat extenders A23L13/00)} - A23J 3/225: {Texturised simulated foods with high protein content (synthetic caviar see A23L17/35)} - A23L 13/67: {Reformed meat products other than sausages} - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23V 2250/154: Water - A23V 2250/60: Sugars, e.g. mono-, di-, tri-, tetra-saccharides - A23J: PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract A bacon analogue or a reconstructed bacon product having a first component with about 42% lean meat, such as a lean pork muscle and about 58% fat and a second component with at least about 85% lean meat, such as a lean pork muscle is provided. The bacon analogue may have a ratio of first to second components of between about 35:65 to about 65:35 and a total fat percentage of about 28% to about 48%. In another configuration, the ratio of first to second components is about 25:75 to about 75:25. In one approach, the bacon analogue is free from alginate binders and free of emulsified meat. In one configuration, the first and the second components are ground to a size of about 0.125-inch to 0.5-inch. After the first and second components are separately mixed and cured, the components are pumped together into a marbled slab having an appearance similar to a pork-belly, which may then be sliced. ## Claims ### Claim 1 A bacon-analogue product comprising: a first component including pork fat trim having about 42% lean pork muscle by weight and about 58% fat by weight; a second component including a lean trim having about 85% lean pork muscle by weight or higher; wherein the first component has a first meat piece size of between about 0.125-inch to about 0.5-inch and the second component has a second meat piece size of between about 0.125-inch to about 0.5-inch; and wherein a ratio of the first component to the second component in the bacon-analogue product is between about 35:65 by weight to about 65:35 by weight and wherein the product comprises a plurality of slices, each of which has an appearance similar to that of a slice of bacon. ### Claim 2 (depends on 1) The bacon-analogue product of claim 1 wherein a total raw fat percentage of the bacon-analogue product is about 28% to about 48% by weight. ### Claim 3 (depends on 1) The bacon-analogue product of claim 1 wherein the second component comprises at least one of: an extra trim ham including at least one of inside pork muscles, outside pork muscles, knuckle pork muscles, and light pork butt muscles; or a chopped ham having about 95% lean muscle by weight. ### Claim 4 (depends on 1) The bacon-analogue product of claim 1 wherein the bacon-analogue product is free from at least one of alginate binders and emulsified meat. ### Claim 5 (depends on 1) The bacon-analogue product of claim 1 wherein the bacon-analogue product comprises about 90-95% pork fat trim and lean trim by weight and about 5-10% added ingredients by weight. ### Claim 6 (depends on 1) The bacon-analogue product of claim 1 wherein the second component further comprises a portion of pork fat trim. ### Claim 7 (depends on 6) The bacon-analogue product of claim 6 wherein about 85% of the second component by weight comprises the lean trim and about 15% of the second component by weight comprises the pork fat trim. ### Claim 8 A bacon-analogue product comprising: a first component including pork fat trim having about 42% lean pork muscle by weight and about 58% fat by weight; a second component including a lean ham trim having 85% lean pork muscle or higher; wherein the first component has a first meat piece size of between about 0.125-inch to about 0.25-inch and the second component has a second meat piece size of between about 0.125-inch to about 0.5-inch; and wherein a ratio of the first component to the second component in the bacon-analogue product is between about 35:65 by weight to about 65:35 by weight and the first and second components are disposed in an irregular, marbled slab. ### Claim 9 (depends on 8) The bacon-analogue product of claim 8 wherein the marbled slab is configured to be sliced into bacon-analogue slices and arranged in a shingled configuration. ### Claim 10 (depends on 8) The bacon-analogue product of claim 8 wherein the second component further comprises a portion of pork fat trim, and wherein about 85% of the second component by weight comprises the lean ham trim and about 15% by weight of the second component comprises the pork fat trim.