MEAT EMULSION PRODUCTS AND METHODS OF MAKING SAME

Meat emulsion products and methods for producing meat emulsion products that have realistic fiber definition. The meat emulsion products comprise a protein, a fat, and a plurality of colors and/or textures. The meat emulsion products further comprise a plurality of linear strands of fiber-like mater...

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Bibliographische Detailangaben
Hauptverfasser:	DINGMAN STEVEN E, RAYNER MICHAEL G, RAYNER JEAN L, JOHNSON BRADLEY E, CULLY KEVIN J, MAY STEPHEN G, MILLER RACHEL A
Format:	Patent
Sprache:	eng ; pol
Schlagworte:	BUTCHERING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MEAT TREATMENT PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Meat emulsion products and methods for producing meat emulsion products that have realistic fiber definition. The meat emulsion products comprise a protein, a fat, and a plurality of colors and/or textures. The meat emulsion products further comprise a plurality of linear strands of fiber-like material affording the meat emulsion product a realistic meat-like appearance.