Sustainable meats and methods of making

Abstract

A composition and method are provided for producing sustainable ground meat and restructured steak products incorporating an animal fatty tissue substitute. The method includes homogenizing meat trimmings or ground meat without added water to release cellular components, combining the homogenized meat with one or more film-forming agents, fats or fat blends, flavor and color enhancers, and optional binders or bioactive compounds under controlled temperature, pH, and shearing conditions to form an animal fatty tissue substitute, and mixing the substitute with red meat, sustainable red-meat alternatives, or combinations thereof. The resulting compositions exhibit desirable fatty-tissue functionality and allow the production of ground meat products, patties, and restructured steaks, including cuts adhered using transglutaminase. The composition enables partial or substantial replacement of red meat with sustainable alternatives while maintaining flavor, texture, cook performance, and sensory attributes comparable to traditional meat products.

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