Method of processing meat

Details Method of processing meat Method of processing meat

A - Human Necessities

22

C

99/91

A22C 5/00 (2006.01)

Patent

CA 1105312

ABSTRACT OF THE DISCLOSURE A method of producing an acidified meat emulsion product having a pH of 4.5 or below without shorting or breaking the emulsion during or subsequent to its formation. The acidified product has improved microbial stability and may be thermally processed under conditions less severe than conventional meat emulsion products. An edible acidulent is incorporated in an emulsified meat mix in an amount sufficient to reduce the pH of the emulsion to 4.5 or below. The meat emulsion is stabilized to the acid stress, and shorting or breaking of the emulsion prevented, by incorporating an edible hydrocolloid in the meat emulsion. Greater stability is provided by the addition of a slow release acidulent to the meat emulsion in conjunction with an edible hydrocolloid. The acidified meat emulsion may be filled into cans and heat processed to provide a commercially sterile, shelf stable product or may be stuffed into casings and cooked to provide a refrigerator or freezer stable sausage or meat loaf product.

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