Stabilization of cooked meat compositions using whey from...

Details Stabilization of cooked meat compositions using whey from... Stabilization of cooked meat compositions using whey from...

A - Human Necessities

23

L

A23L 1/314 (2006.01) A23B 4/20 (2006.01) A23B 4/22 (2006.01) A23L 1/315 (2006.01) A23L 3/3463 (2006.01)

Patent

CA 2281102

The present invention provides a stabilized meat product of cooked meat comprising cooked meat and raisin-containing whey. The raisin-containing whey is prepared by a inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 2.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey. The invention also provides a method of making a stabilized meat product of cooked meat, that includes preparing a composition including meat and nisin-containing whey, and cooking the composition. The invention additionally provides a method of inhibiting the growth of a pathogenic microorganism in cooked meat that includes preparing a composition comprising meat and nisin-containing whey, sealing the cooked composition into packaging, and cooking the composition; whereby the growth of a pathogenic microorganism is inhibited.

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