METHOD OF PREPARING COMMINUTED MEAT PRODUCTS

• US 3,644,128 A
• Filed: 12/28/1970
• Issued: 02/22/1972
• Est. Priority Date: 12/28/1970
• Status: Expired due to Term

• Current Assignee: Stuart Lipner
• Original Assignee: Stuart Lipner
• Inventors: Lipner, Stuart
• Primary Examiner(s): Lord, Hyman
• Application Number:
  US05/102,135
• Time in Patent Office: 421 Days
• Field of Search: 99/21,108,109 260/112 424/195
• US Class Current: 426/646
• CPC Class Codes: A23L 13/424 Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi

Abstract

Protein enriched meat food products of improved texture, composition and nutritional value which comprises from about 95.0 to 99.96 percent by weight of product of comminuted meat solids base and from 5.0 to 0.04 percent by weight of product of an edible nontoxic proteinaceous binder composition. The protein binder of the meat product is water-soluble though it comprises principally spray-dried plasma from the blood of slaughtered livestock. However, this protein binder also includes less than 1 percent and preferably from 0.05 to about 0.01 percent by weight of a unique edible anticoagulant which remains in the plasma to complex the protein binder prior to use. This organic material is known popularly as carrageenan. The process for preparing meat products using the unique binder is also described and claimed.

Claims

2. A method as recited in claim 1 in which said plasma is spray dried and is present in an amount of from 1 to 2 ounces per 100 pounds of said emulsion.

3. A method as recited in claim 1 in which said sulfated polysaccharide is carrageenan and is present in said plasma in an amount of from 0.05 to about 0.01 percent by weight.