Patent ID: 7387809
Filing Date: 2008-06-17
Classification: A23L

Abstract:
1. A method for producing thermally processed meat products for thermal processing operations having improved moisture content and texture, comprising the steps of: providing a meat source; creating a first mixture in a chamber including water, a phosphate, a salt and at least a first starch and a second starch, said first and second starches making up a total of less than 25% by weight of said mixture and said first starch having a gelatinization temperature below 175° F. and said second starch having a gelatinization temperature of about 200° F. or greater; adding said meat source to said first mixture in said chamber; pulling a vacuum in said chamber; infusing said meat source with said first mixture, in said chamber, to create a marinated meat; discharging said marinated meat; placing the discharged meat in a second mixture distinct from said first mixture in a container placed within a vessel; and then cooking said marinated meat in said chamber.