Production of low-fat meat products such as sausages by mincing mixture of lean meat, water, pickling salt and ballasting material and treating with transaminase

摘要

Production of meat products, especially sausages, with a fat content of below 0.5 wt.% comprises: (1) mincing a mixture of (in pts. wt.) 50-80 lean meat (optionally with upto 50 wt.% replaced by protein material), 15-35 water, 3-7 ballasting material, 1-2 pickle salt and 1-5 conventional additives; (2) treating with 0.05-0.2 transaminase and (3) thoroughly mixing and then heating at 40-65 deg C for 60-120 minutes. Independent claims are included for the following: (1) a composition for production of meat products comprising (in pts. wt.): 50-80 lean meat, 15-35 water, 3-7 ballasting material, 1-2 pickle salt and 1-5 conventional additives together with 0.05-0.2 transaminase and (2) a sausage comprising the composition in (1) but with the ballasting material specifically being inulin.