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US 5,686,124 AGranted
Method for restructuration of raw meat for production of restructured raw meat by addition to the meat of transglutaminase
AssigneeNovo Nordisk A/S
InventorsAnders Juel M.o slashed.ller, Ghita Studsgaard Nielsen, Bent Riber Petersen
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Abstract
The method for restructuration of raw meat for production of restructured raw meat by addition to the meat of transglutaminase comprises the further addition of phosphate (optional) and sodium chloride, with a subsequent temperature treatment. Hereby the cohesion and hardness of the restructured raw meat is improved, and it can be sold as a refrigerated meat product.
Claims8
A method for restricting raw meat, comprising
- (a) adding to the raw meat (i) a transglutaminase, (ii) sodium chloride in an amount in the range of 1.5-4% by weight, based on the the weight of the raw meat and (iii) an alkali metal phosphate in the range of 0.15-0.25% by weight, based on the weight of the raw meat;
- (b) mixing the transglutaminase, the sodium chloride and the phosphate with the raw meat to form a meat mixture;
- and
- (c) exposing the meat mixture to a temperature in the range of 5.degree.-37.degree. C. for a period of time in the range of 90 minutes to 48 hours;
- wherein that no external binding protein is added to the meat.
2 more elements
Dependencies are inferred from the claim text.