发明名称 |
MEAT PROTEIN PROCESSES AND PRODUCTS |
摘要 |
Actin and myosin is extracted from pre-rigor muscle using a brine solution containing salt at between 3% and 18% by weight, and optionally food phosphates at 0.05% to 2 wt. %. Comminuted or chopped pre-rigor meat is mixed with the brine in a ratio between 2:1 and 4:1 to yield a slurry or paste-like mixture. The temperature is maintained below 30 DEG C to prevent the proteins denaturing. The slurry is stored in the absence of oxygen at 0 DEG C or dried e.g. by drum drying to a particulate material which can be kept at room temperature under anoxic conditions. On heating above 50 DEG C the protein product gels and by its presence in a meat product during cooking it provides good water holding properties and good binding properties. When used in processed meat products it can improve both succulence and organoleptic properties. |
申请公布号 |
EP0244157(A3) |
申请公布日期 |
1989.03.01 |
申请号 |
EP19870303570 |
申请日期 |
1987.04.23 |
申请人 |
ATTECK, LOUIS AUGUSTUS GEORGE |
发明人 |
ATTECK, LOUIS AUGUSTUS GEORGE |
分类号 |
A23J1/02;A23J3/28;A23L13/00;A23L13/10;A23L13/60 |
主分类号 |
A23J1/02 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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