Meat emulsion product

摘要

Methods for producing meat emulsion products as well as products so produced are disclosed. Meat emulsion products are produced that have realistic fiber definition. The meat emulsion product comprises a body including protein and fat and having a plurality of generally linear strands of fiber-like material affording the meat emulsion product a realistic meat-like appearance. The meat emulsion product may be produced by a method comprising steps of comminuting and heating a meat emulsion formed from protein and fat to a temperature of at least 132°C, introducing the emulsion into a processing tube and subjecting the meat emulsion to a pressure of at least 100 psi and discharging the meat emulsion.