Means for effecting improvement in the manufacture of comminuted meat products

摘要

This invention relates to the production of comminuted meat products wherein the binding of the principal components, i.e., meat, fat and water is achieved with the effectiveness that is obtainable with undenatured myosin. This effectiveness results from the use, as binding agent, of milk ingredients characterized by a ratio of lactose to total protein thereof of about the order of 3:2; and that the ratio of casein to serum protein in the protein content of the binding agent is about 1:1.