Characteristics of meat products
AssigneeUpside Foods, Inc.
InventorsKevin J. Kayser, Morgan Laurence Rease, Mark E. Juhas, Jessica M. Joslin, Uma S. Valeti, Eric N. Schulze
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Abstract
The present disclosure provides methods and compositions useful for the production of slaughter-free meat products, and the characterizations of the same. The slaughter-free meat products contain several points of distinction when compared to conventional meat procured by harvesting the tissue of a dead animal. Such points of distinction include, but are not limited to, significantly reduced or substantially no: steroid hormones, antibiotics, or microbial contamination; lower fat content; no vasculature; and extended shelf life both at room temperature and when refrigerated.
Claims17
A slaughter-free poultry product for dietary consumption exhibiting an extended shelf life, wherein the shelf life is extended for greater than 14 days following harvest compared to conventional meat obtained by slaughter,
- wherein the slaughter-free poultry product comprises the following fatty acid classes in the amounts indicated, expressed as % of that class over total fatty acids:
- saturated fatty acids content between 10% to 30%;
- monounsaturated fatty acids content between 45% to 60%;
- and
- polyunsaturated fatty acids content between 1% to 10%;
- wherein the slaughter-free poultry product is produced with a media that is substantially free of serum;
- and wherein the extended shelf life of the slaughter-free poultry is due at least in part to the lower total fatty acid content which reduces fatty acid oxidation and to being produced with the media that is substantially free of serum.
Dependencies are inferred from the claim text.