Patent ID: 6680077
Filing Date: 2004-01-20
Classification: A23B,A23L

Abstract:
A process for increasing the water binding capacity of a cooked whole muscle meat product, said process comprising the steps of:(a) providing an uncooked whole muscle meat portion and injecting a starter culture comprising one or more Staphylococcus spp. and one or more Lactobacillus spp. into said uncooked whole muscle meat portion prior to incubation of said culture to provide a meat product portion; (b) incubating the meat product portion of step (a); and (c) cooking the meat product portion of step (b), wherein the process is conducted in the absence of supplementary phosphates, the cooked meat product has a weight which is greater than 100% of the weight of the uncooked meat portion, and the meat portion is cured to a salt level of 1.5-2.5% with respect to the weight of the final product.