Method for the preparation of oil-containing meat-based products comprising a reduced amount of additives

A method for the preparation of oil-containing meat-based products, characterized in that no additive or a maximum of one additive is added during the preparation of the oil-containing meat-based products, wherein said additive is selected from the group consisting of emulsifying agents, stabilizing agents and thickening agents, and the oil is incorporated into the meat-based products by a two-step direct addition, wherein the method comprises the steps of:

• (i) mixing comminuted meat with NaCl or replacers thereof, and water/ice in an appropriate mixing machine,
• (ii) adding a first portion of oil, representing 55-80% by weight of the overall amount of the oil to be added during the preparation of the oil-containing meat-based products, to the mixture of (i), and further mixing the resulting mixture,
• (iii) adding a second portion of oil, representing 45-20% by weight of the overall amount of the oil to be added during the preparation of the oil-containing meat-based products, to the mixture of (ii), and further mixing the resulting mixture,
• (iv) filling the mixture of step (iii) in stuffing or canning materials, or forming the mixture of step (iii) into a desirable shape,
• (v) (v.1) subjecting the stuffed or canned or formed mixture to a heat treatment or curing treatment, and/or
• (v.2) chilling or freezing the stuffed or canned or formed mixture and packaging the final product,
• wherein the maximum of one additive selected from the group consisting of emulsifying agents, stabilizing agents and thickening agents is added in steps (i), (ii) or (iii).