Manufactured meat and method of production thereof

Abstract

A method for producing ham is described with reference to a comparative example. Three hams were selected for manufacture, comprising one for processing in accordance with the present invention and two controls. Two were boned out and one was left on the bone. The three hams and the excised bones were pickled in brine and saltpetre in the conventional manner. The brining solution was supplemented with sugar and pineapple juice. The cured bones were laid adjacent the excision slit in the cut in intimate contact with the flesh of one of the hams, and the whole cut was secured by cook-in elastic netting. The second boned out ham and the bone-in ham were similarly bound in netting to eliminate any variation in cooking occasioned by the netting. The respective cuts were then identically smoked to a cooked state in the conventional manner. On a blind tasting, the control boneless product was picked as such by a statistically significant proportion of tasters, whereas the bone-in ham and ham in accordance with the present invention were adjudged to be ham on the bone by a majority of tasters, with no statistically significant variation of opinion between the two products.

Dependencies are inferred from the claim text.