Whey protein fortified cured meat and process for preparation

A protein-fortified cured meat product comprising from about 60% to about 78% of intact natural skeletal meat muscle tissue as the sole meat source, from about 20% to about 38% of a curing composition, and from about 2% to about 15% on a dry basis of a whey protein composition incorporated into the muscle tissue, said whey protein composition consisting essentially of about 100% of a whey protein concentrate as the sole protein source, wherein said whey protein concentrate is prepared by neutralizing whey prior to protein concentration, and wherein said whey protein concentrate is hydratable for incorporation into said meat.

A process for preparing a protein-fortified cured meat comprising incorporating into intact skeletal meat muscle tissue, as the sole meat source, before, during or after curing, a hydrated whey protein composition having more than 30% by weight whey protein on a dry solids basis wherein said whey protein composition consists essentially of about 100% of a whey protein concentrate as the sole protein source, wherein said whey protein concentrate is prepared by neutralizing whey prior to protein concentration, and wherein said whey protein concentrate is hydratable for incorporation into said meat.