Method of preparing a glutamate-free, spreadable meat-containing condiment

A method of preparing a meat-containing condiment on a commercial scale, which condiment is spreadable and glutamate-free, comprising the steps of:

• heating fresh meat to extract a meat juice, free of heating water, from the fresh meat, removing substantially all fats of animal origin and cooking residue from the meat juice and then concentrating the meat juice to provide a concentrated meat juice which has a content of water-soluble proteins in the 25 to 65% range by weight of the overall weight of the juice and a concentration in the 15.degree. to 90.degree. Brix range;
• mixing said concentrated meat juice with fresh minced meat to provide a mixture having a protein content in the 15 to 35% range by weight of the overall weight of said mixture;
• dispersing at least one vegetable oil through said mixture;
• and then
• cooking the vegetable oil containing mixture to a temperature in the 80.degree. to 95.degree. C. range to yield a spreadable meat product having a moisture content in the 10 to 20% range by weight and a protein content in the 25 to 40% range by weight of the overall weight of the product.