US 5,472,725 A · Ultra-high temperature treatment of low-fat formed meat products

Abstract

A method is disclosed for preparing a surface-pasteurized, low-fat, formed meat product. The method comprises removing surface fat, bones, and gristle, and cutting the meat into pieces. The pieces are mechanically tenderized and then mixed with water, salt, and phosphate. The mixture is massaged at 0.degree. to 15.degree. C. so that fat is conducted out of the meat and deposited on the wall of the apparatus, and protein is exuded to form a sticky surface on the pieces of meat. This procedure reduces the fat content to less than about 5% by weight of the finished product. The fat content can be adjusted to a selected level, however, by mixing fat particles with the massaged meat. The massaged meat is then formed into a selected shape and frozen. The shaped meat is subjected to portion control either before or after freezing. The portions are then partially thawed, and the partially thawed portions are surface-pasteurized at ultra-high temperature (UHT), e.g. 900-1200.degree. C., for a time sufficient to denature proteins, without burning, to a depth of up to about 2 mm. Grill markings are then placed on the meat. After UHT treatment the meat is refrozen, packaged in a modified atmosphere containing carbon dioxide and nitrogen gas, and stored frozen. The resulting raw, low-fat, formed meat product has an attractive grilled appearance and flavor, and can be stored for an extended period.

Claims59

Dependent claims

A method of preparing a surface-pasteurized, low-fat, formed meat product that can be stored for an extended period of time comprising the steps of:

(a) mechanically tenderizing a plurality of pieces of meat, said pieces each containing an exterior surface and an interior, such that multiple channels extending from the exterior surface to the interior are formed;
(b) adding salt, phosphate, and water to the tenderized pieces of meat to form a mixture and massaging the mixture in a tumbling apparatus at a temperature in the range of about 0.degree. C. to about 15.degree. C. such that fat is transported through the channels and deposited on a wall of the tumbling apparatus and such that protein is exuded to form an adhesive layer on the exterior surface;
(c) forming a plurality of massaged pieces of meat into a selected shape;
(d) freezing the formed meat and subjecting the formed meat to portion control to result in frozen portions;
(e) partially thawing the frozen portions to a depth of about 1 mm and treating the partially thawed portions at ultra-high temperature in the range of about 900.degree. C. and about 1200.degree. C. for a time sufficient to denature surface proteins, without burning, to a depth of not more than about 2 mm;
and
(f) freezing the ultra-high-temperature-treated portions and packaging them.

4 more elements

A surface-pasteurized, low-fat, formed meat product that can be stored for an extended period of time prepared by a process comprising the steps of:

(a) mechanically tenderizing a plurality of pieces of meat, said pieces each containing an exterior surface and an interior, such that multiple channels extending from the exterior surface to the interior are formed;
(b) adding salt, phosphate, and water to the tenderized pieces of meat to form a mixture and massaging the mixture in a tumbling apparatus at a temperature in the range of about 0.degree. C. to about 15.degree. C. such that fat is transported through the channels and deposited on a wall of the tumbling apparatus and such that protein is exuded to form an adhesive layer on the exterior surface;
(c) forming a plurality of massaged pieces of meat into a selected shape;
(d) freezing the formed meat and subjecting the formed meat to portion control to result in frozen portions;
(e) partially thawing the frozen portions to a depth of about 1 mm and treating the partially thawed portions at ultra-high temperature in the range of about 900.degree. C. and about 1200.degree. C. for a time sufficient to denature surface proteins, without burning, to a depth of not more than about 2 mm;
and
(f) freezing the ultra-high-temperature-treated portions and packaging them.

4 more elements

Dependencies are inferred from the claim text.

Ultra-high temperature treatment of low-fat formed meat products

Life of this patent

Ultra-high temperature treatment of low-fat formed meat products

Life of this patent

Abstract

Claims59