Process for making a structured meat product
Patent 4539210 Issued on September 3, 1985. Estimated Expiration Date: 
September 3, 2002. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
September 3, 2002. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent ReferencesInventorsAssigneeApplicationNo. 06/931501 filed on 08/07/1978US Classes:426/56, With added enzyme, or added enzyme producing material or microorganism426/104, IMITATED, SIMULATED, ORNAMENTAL, THREE-DIMENSIONAL PRODUCT OR CONFECTIONARY PRODUCT HAVING CHILD-ORIENTED UTILITY426/238, Involving wave energy of the sonic or pulsating type426/272, ADHESION OF FOODS BY A BASE SUPPLIED CONSTITUENT OTHER THAN A DRY PRODUCT426/506, Treatment with aqueous material, e.g., hydration, etc.426/513, Of animal flesh426/516, Extruding through restricted orifice to give desired final shape426/641, Animal derived material is an ingredient other than extract or protein426/72, PRODUCT WITH ADDED VITAMIN OR DERIVATIVE THEREOF FOR FORTIFICATION426/802SIMULATED ANIMAL FLESHExaminersPrimary: Yoncoskie, Robert A.Attorney, Agent or FirmInternational ClassesA23P 1/10 (20060101)A23P 1/12 (20060101) A23L 1/00 (20060101) A23L 1/31 (20060101) AbstractA structured meat product which may resemble a natural cut of meat comprises a lean portion formed by extrusion of multiple lean meat chunks bonded by a protein exudate and a fat cap or rim formed by simultaneous extrusion of a fat emulsion. The product is made by preparing chunks of lean meat substantially free of fat, gristle and sinew. The muscle scaffold network is slackened e.g., by multiple severing of the connective tissue of the lean meat chunks. These chunks then are massaged under reduced pressure to produce the protein exudate, while sufficient water is added to obtain a desired protein-to-moisture ratio. Fat trimmings are ground and blended into an emulsion which is simultaneously extruded with the lean meat chunks through separate but adjacent extrusion heads which may be shaped to produce a product resembling a steak, roast or other conventional cut of natural meat. The product has uniform, reproducible characteristics of appearance, size, weight, shrinkage on cooking, juiciness, taste and texture.Field of SearchWith added enzyme, or added enzyme producing material or microorganismAnimal meat derived component IMITATED, SIMULATED, ORNAMENTAL, THREE-DIMENSIONAL PRODUCT OR CONFECTIONARY PRODUCT HAVING CHILD-ORIENTED UTILITY ADHESION OF FOODS BY A BASE SUPPLIED CONSTITUENT OTHER THAN A DRY PRODUCT ASSEMBLING PLURAL EDIBLE PREFORMS HAVING EXTRANEOUS BINDER, RELEASE AGENT OR DIVERSE FOOD INTERPOSED BETWEEN PREFORMS SHAPING BY EXTRUDING INTO CHEMICALLY REACTIVE FLUID Animal derived material is an ingredient other than extract or protein Poultry Single source Of animal flesh Extruding through restricted orifice to give desired final shape SIMULATED ANIMAL FLESH Involving wave energy of the sonic or pulsating type Treatment with aqueous material, e.g., hydration, etc. | |
