Process for producing freeze dried meat

Process for producing freeze dried meat comprising mixing starch, egg containing protein having polar sulfhydryl groups and ground meat in water to produce a consistent mixture, in which the starch is first dispersed in water, then the egg is added and mixed thoroughly, and then the ground meat is blended in to produce a consistent mix, heating the mixture while continuing to mix it, the heating step converting at least some of the starch to glucose with an active reducing end on the molecule, the active reducing end creating a reducing environment for the meat protein, then freezing the mixture at atmospheric pressure without dehydrating it, such freezing without dehydration effecting movement of the egg polar protein to oxygenation sites on the meat to protect the meat against oxidation, subsequently freeze drying the meat, and then reducing the freeze dried meat to a powder.