Spreadable meat product
A patterned spread comprising at least a first phase and at least a second phase, wherein the first phase comprises meat and the second phase is essentially meat free wherein the first phase comprises 10 to 60 wt% of meat, 0 to 30 wt% of bacon, 15 to 50 wt% of liver, 1 to 5 wt% of added protein, hav...
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| creator | FRITSCHE, JAN ZITTERBART, MATTHIAS, STEFAN LUBIG, WOLFGANG FRITSCHE, SONJA OSTHEIMER, WERNER, STEFAN REIL, STEFAN, DIETER |
| description | A patterned spread comprising at least a first phase and at least a second phase, wherein the first phase comprises meat and the second phase is essentially meat free wherein the first phase comprises 10 to 60 wt% of meat, 0 to 30 wt% of bacon, 15 to 50 wt% of liver, 1 to 5 wt% of added protein, having a pH of 4.5 to 7.0. Process for manufacturing such a patterned spread. |
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Process for manufacturing such a patterned spread.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Spreadable meat product |
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