Use of inulin in meat products

Details Use of inulin in meat products Use of inulin in meat products

A - Human Necessities

23

L

A23L 1/314 (2006.01) A23L 1/308 (2006.01) A23L 1/315 (2006.01) A23L 1/318 (2006.01)

Patent

CA 2366672

The invention relates to the use of inulin as a replacement for conventional auxiliaries, in particular phosphate adjuvants, in meat products which contain 10-95 % (m/m) meat, 3-60 % (m/m) water and 0.5-35 % (m/m) other constituents, in an amount of 0.5-8 % (m/m) based on the total weight of the meat product. In particular a low-grade meat product that contains 10-40 % (m/m) meat, 30-60 % (m/m) water and 2-7 % (m/m) inulin and a poultry meat product that contains 70-95 % (m/m) meat, 3-25 % (m/m) water and 2-7 % (m/m) inulin are described.

L'invention concerne l'utilisation d'inuline en tant que succédané d'auxiliaires classiques, en particulier des adjuvants à base de phosphate, dans des produits carnés contenant 10-95 % (m/m) de viande, 3-60 % (m/m) d'eau et 0,5-35 % (m/m) d'autres constituants, en une quantité de 0,5-8 % (m/m) basée sur le poids total du produit carné. L'invention a trait en particulier à un produit carné de qualité inférieure contenant 10-40 % (m/m) de viande, 30-60 % (m/m) d'eau et 2-7 % (m/m) d'inuline ainsi qu'un produit carné de volaille contenant 70-95 % (m/m) de viande, 3-25 % (m/m) d'eau et 2-7 % (m/m) d'inuline.

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