Bacon product and processing method

Details Bacon product and processing method Bacon product and processing method

A - Human Necessities

23

L

A23L 1/318 (2006.01) A23B 4/02 (2006.01) A23L 1/314 (2006.01) A23L 1/315 (2006.01) A23L 1/317 (2006.01) A23L 1/325 (2006.01)

Patent

CA 2203969

A processed meat product such as bacon and a process for treating meat cuts for use in the production of a processed meat product. Particulate meat material is mixed with a pickle solution to form a mixture. The pickle solution and meat material mixture is fed through a reduction mill to form a suspension. The temperature of the suspension is raised during milling to approximately 45°F or higher. Subsequent to milling the temperature of the suspension is decreased to approximately 32°F or lower. The cooled suspension is then injected into a meat cut. The injected meat cut is then thermally treated to form a bacon or bacon-like product having an increase in weight of 0% to 49% above the weight of the meat cut prior to injection.

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