Process for preparing low-fat meat products and in particular sausages with high protein content

This invention relates to a process of preparing low-fat meat products and in particular sausages with high protein content employing skimmed milk or whole milk to produce the desired low-calorie product.

This invention relates to a process of preparing low-fat meat products and 
in particular sausages with high protein content that are particularly 
advantageous from the point of view of physiological nourishment and do 
not require the addition of bacon, fat or emulsifiers such as hydrolyzed 
or disintegrated milk proteins. The process according to the invention is 
especially suitable for preparing low-calorie dietetic sausage products. 
In the traditional production of boiled sausage (meat sausage), beef, for 
example, is generally first comminuted in a mincing machine and finely 
comminuted in a cutter with salt or nitrite pickling salt and ice to form 
the so-called basic emulsion. Here muscle flesh is comminuted, while 
adding water or ice and salt. It is most important to dissolve as much as 
possible of the myosia contained in the membranous sheaths of the muscle, 
said myosia being partly in suspended and partly is dissolved form, and 
undergoing a cohesive coagulation upon heating. There is thus obtained the 
agglutination and resistance to cutting of the finished product. 
In such traditional production the following operations are performed 
separately. First, a mechanical comminuation of the meat begins in the 
mincing machine and continues in the cutter. The membranous sheat of the 
muscle is thereby opened. This alone would not suffice to dissolve the 
myosia as it is also necessary to add a solvent in the form of cooled 
water or ice. Bacon is then pre-comminuted in the mincing machine and the 
fine comminuation takes place in the cutter while admixing the basic meat 
emulsion until a complete emulsification of this mixture is obtained. The 
fat is admixed by the frictional action of the cutter blade and the final 
product is a fat-water-protein emulsion in which the dissolved protein 
assumes the part of the emulsifier and stabilizer. Nitrite pickling salt, 
condiments, seasonings, spices and reddening substances are added during 
the blending. The mixture is then stuffed into a skin casing, hot smoked 
and scalded for the purpose of heat coagulation. 
In the conventional production of cooked liver sausages, for example liver 
is pre-comminuted with nitrite pickling salt and onions. Brains and offals 
are finely cut with cooking broth and the previously cut liver is admixed, 
adding seasoning for liver sausage and glutamate. The composition thus 
produced is stuffed into skin casings boiled and then cold smoked. The 
solidification is obtained by means of fat or of heat coagulation of liver 
or blood, since a reticulation of the separate meat fibers is not possible 
mostly because of the high fat content. 
Sausages thus produced, however, have a high fat content and a high total 
value of calories. Therefore such sausages are undesirable for people 
needing a low calorie and low fat diet, yet one that is rich in protein. 
It should be pointed out that the main problem in the production of 
sausages is the water absorption of muscle flesh and the emulsification of 
fat in the basic emulsion. Together with the main components of fat and 
water, an emulsifier was indispensable to producing a heat-stable 
emulsion. It was necessary that an emulsifier assumes the emulsification 
of the fat and thereby release the meat protein fractions to provide for 
the water absorption and structure formation. Adjuvants can provide such 
emulsifiers, however, their addition to meat sausages is subject to strict 
food law requirements, even if said adjuvants are physiologically harmless 
and microbiologically perfect, simplify and improve the processing and 
stability and show no undesirable reactions with other ingredients or 
packing materials. 
In accordance with this invention this problem is solved by utilizing whole 
milk or skinned milk as essential compound for producing a low-fat high 
protein content meat product and especially sausages without being 
necessary to add bacon, fat or any emulsifier as par example a 
disintegrated milkderivatine or milk powder. The process is suitable for 
producing foods of different kinds that are low in calories and 
dietetically advantageous, as the fat content of the products is reduced 
to a minimum. High quality meat products and particularly sausages are 
obtained of excellent consistency, flavor and appearance by working only 
with milk and with lean meat of good quality. According to the invention 
it is essential that beside the lean meet there is used whole milk or 
skimmed milk having both genuine properties of natural milk containing 
high nourishing proteins and a very pleasant taste and flavour. Lean meat 
has good agglutination properties and a low content of connective tissue. 
More specifically there is taught herein a process for preparing low-fat 
meat dishes comprising pre-comminuting major quantities of lean meat 
selected from the group consisting of beef, veal, pork and hare, then 
thoroughly admixing with minor quantities of skimmed milk or whole milk in 
the presence of less than 5% by weight of seasonings and/or preservatives 
and then preparing for consumption. 
As milk is used a skinned or a whole milk. 
Seasonings and/or preservatives employed can be nitrite pickling salt 
(nitrite content does not exceed 200 parts/million in the product after 
curing and processing), table salt (NaCl), phosphate glutamate, parsley, 
onions, pistachio nuts. 
The comminuted and homogenized mass can then be placed into an appropriate 
container, such as a can or a sausage casing made of animal or artifical 
membrane. Such container is then heated to a temperature of 65.degree. 
C.-100.degree. C. for a period of at least 20 minuted. This heating can be 
by boiling or frying. If required there is also performed a conventional 
smoking. 
Occasionally proteins can also be added par example in the form of milk 
proteins or blood plasma if the coherence of the used meat is 
insufficient. Finally, sufficient quantities of water or ice can be added 
depending upon the specific meat product to help as a solvent in the 
emulsification. 
The lean meat generally employed in major amounts may range from about 
55%-80% by weight based on the final product, while the milk employed in 
minor amounts may range form 13%-40% by weight based on the final product. 
The process according to the invention is also useful in producing 
low-sodium dietetic sausage that can be used as dietetic meat products for 
the sick. The products prepared according to the process of the invention 
are equally useful in the feeding of small children and it is possible to 
produce sausages free of nitrite salt that have nevertheless a clear and 
wholesome appearance, unlike that of other known low-fat, dietetic 
sausages. 
Analysis data for parisian ham sausages and fried sausages prepared 
according to the present process show a considerably lower fat content and 
at the same time a higher protein content is compared with conventional 
sausages: 
______________________________________ 
Ham 
sausages Fried sausage 
according Conventional 
according 
to the parisian ham 
to the Conventional 
invention sausages invention fried sausage 
______________________________________ 
fat 3,4% 16,45% 5,1% 27,52% 
protein 
20,4% 18,10% 13,3% 10,44% 
water 74,4% 63,5% 78,0% 58,67% 
ashes 2,61% 1,8% 2,2% 2,8% 
______________________________________ 
The above data shows, that the usual meat-milk sausage is not suitable for 
people requiring a low-fat and readily digestible diet. 
Sausage prepared from pork meat (Lyons ham sausages) according to the 
present process also provides considerably reduced fat content, a better 
consistency and a better taste: 
______________________________________ 
Lyons ham sausage 
according to the 
Conventional lyons 
invention ham sausage 
______________________________________ 
water 68,7% 58,7% 
ashes 1,9% 2,2% 
fat 13,8% 27,5% 
proteins 13,4% 10,44% 
Na/100 536 mg 777 mg 
K/100 g 218 mg 216 mg 
N 2,14% 1,67% 
______________________________________ 
Such pork sausage produced according to the invention has only half of the 
fat content of conventional sausage and a considerably reduced content of 
sodium. 
The intensity of taste and flavor of the meat product of this invention is 
increased by the high content of minerals and salt in whole milk (Ca/P). 
In this manner the addition of sodium chloride (NaCl) can be considerably 
reduced without a lessening of taste and flavour. The sodium content in a 
liver sausage is for example reduced to about 575 mg/100 g when prepared 
in accordance with this invention as compared to about 825 mg/100 g in a 
conventional liver sausage. 
The novel food product according to the invention and the process for its 
preparation represents a significant advance in the preparation of food in 
view of the processing of meat with natural milk.

In the following examples, there is set forth details of the invention, 
however, without limiting the invention to these examples: 
EXAMPLE 1 
Preparation of fried sausage 
10,000 g of lean meat were pre-comminuted in the mincing machine and then 
finally comminuted in the cutter, while adding 80 g of phosphate and 200 g 
of table salt. In this composition 6,000 g of frozen skimmed milk was 
emulsified in the cutter. There was likewise blended in the cutter 80 g of 
seasoning for fried sausages and 20 g of glutamate. This final emulsion 
was filled into small chords sausage casings having a 18/20 diameter and 
boiled at 65.degree. C. for 20 minutes. The sausages were then cooled in 
cold water. 
EXAMPLE 2 
Preparation of fried sausage 
10,000 g of lean meat were pre-comminuted in the mincing machine and then 
finally comminuted in the cutter while adding 30 g of phosphate and 200 g 
of table salt. This composition was then emulsified in the cutter with 
6,000 g frozen skimmed milk and blended with 120 g of dietetic veal 
sausage seasoning. This final emulsion was filled into small chords 
sausage casings having a 18/20 diameter and boiled at 65.degree. C. for 20 
minutes. The cooling was in cold water. 
EXAMPLE 3 
Preparation of white "Meat-cheese" 
10,000 g beef meat or other lean meat were comminuted in the cutter while 
adding 200 g of table salt and 80 g of phosphate. After adding 6,000 g 
frozen skimmed milk or milk the mixture was finely comminuted. With this 
emulsion there was blended 120 g of dietetic veal sausage seasoning of 80 
g of fried sausage seasoning and 30 g of glutamate. The filling was in 
open metal containers. The frieing was carried out at 100.degree. C. for 
90 to 120 minutes according to the diameter of the container. 
EXAMPLE 4 
Preparation of lyons ham sausage 
5,000 g of lean beef meat, 5,000 g of lean pork meat with 200 g of nitrite 
pickling salt and 30 g of phosphate were cut and finely cut with 5,000 g 
of frozen skimmed milk or whole milk. Then 120 g of dietetic seasoning for 
ham sausages were added and cut as finely as possible. After filling the 
product in skins, it would be smoked if desired. The refining step took 
place at 70.degree. C. to a maximum of 72.degree. C. 
EXAMPLE 5 
Preparation of ham sausage 
In 5,000 of emulsion of a final emulsion prepared like in example 4, there 
was intermingled 5,000 g of lean pork, meat, but in cubes and previously 
pickled with 75 g of nitrite pickling salt and 80 g of dietetic seasoning 
for meat dishes together with 100 g shelled pistachio nuts. The filling 
was into synthetic casings having a 75/90 diameter. The refining step was 
carried out at 70.degree.-72.degree. C. 
EXAMPLE 6 
Preparation of Bavarian "Milzwurst" of liver grill morsels 
5,000 g of beef meat and 5,000 g of lean pork meat were cut while adding 
160 g of table salt and 30 g of phosphate. The mixture was finely cut 
together with 5,000 g of frozen milk. This was followed by mingling 80 g 
quick steack seasoning or fried sausage seasoning and 30 g of glutamate, 
100 g of chopped parsley and 200 g of chopped onions. To this final 
emulsion in the cutter there is added, 3,000 g of fresh liver comminuted 
to obtain a grain size of 8-2 mm. The mixture was filled into a 
"Budenhein" grill pastry skin or other sterilized skins having a diameter 
of 90. It was refined at 70.degree.-72.degree. C. After cooking, slices 
about 1 cm. thick can be grilled, fried or breaded and baked. 
EXAMPLE 7 
Preparation of cooked liver sausage 
1,500 g of liver were finely comminuted in the cutter while adding 30 g of 
pickling salt. Then 1,500 g of boiled and pickled lean pork meat were also 
finely comminuated in the cutter and mixed and homogenized with 750 g milk 
and 300 g of boiled onions. To this composition there was added the liver 
likewise pre-comminuted in the cutter together with 500 g of cooking 
broth, 100 g of flavor enhancers, 30 g of seasoning for liver sausages and 
30 g of a reddening agent as ascorbic acid. The whole mixture was 
thoroughly homogenized. The composition thus prepared was filled in a 
45-diameter sterilized skin, refined at 75.degree. C. for 45 minutes and 
then cooled in water having a temperature of about 40.degree. C. The 
possible disintegration of the sausage mass is avoided by massaging. 
EXAMPLE 8 
Preparation of a liver pie 
1,000 g of liver were finely comminuted in the cutter while adding 20 g of 
pickling salt and 20 g of raw onions. To this composition were added 1,500 
g of final emulsion as obtained in the preparation according to example 
4--and this mixture was homogenized in the cutter while adding 10 g of 
glutamate, 10 g of pastry seasoning and 10 g of reddening agent. The curds 
are contained in the final emulsion. The final composition is refined in a 
90-diameter metal container for three hours at a water temperature of 
70.degree. C. 
EXAMPLE 9 
Preparation of a boiled meat sausage 
5,000 g of lean beef meat of young animals was precomminuated in a mincing 
machine and comminuted and homogenized in the cutter while adding 2500 g 
of skimmed milk, 100 g of nitrile pickling salt and 30 g of phosphate. 
Cutting until the best possible emulsification was obtained. Then there 
was added 50 g of seasoning for cold meats with 10 g of reddening agent 
and mingled in the cutter. This final emulsion was filled in a metal 
container or a 90-diameter synthetic skin and refined for three hours at 
65.degree. C. 
EXAMPLE 10 
Preparation of "Parisian ham sausage" 
5,00 g of ox meat or other beef meat of the high quality was pre-comminuted 
in the mincing machine. It was further comminuted in the cutter while 
adding 100 g of pickling salt, 75 g of phosphate and homogenizing and 
emulsyfying with 2500 g skimmed milk. Than 10 g of glutamate and 80 g of 
seasoning for cold meat were mingled with that composition. To this final 
emulsion there was added in a blending machine or by hand, 2,000 g of 
strips of cut lean meat of young beef, pork or veal, 100 g of chopped 
onions and 30 g of chopped parsley. This raw composition was filled into a 
90-diameter metal container and refined for three hours at 70.degree. C. 
EXAMPLE 11 
Preparation of a liver pie 
3,000 g of liver were finely comminuted in the cutter while adding 60 g of 
pickled salt. 3,000 g of pickled and boiled lean meat were then also 
finely comminuted in the cutter and homogenized with 3000 g skimmed milk, 
and 600 g of boiled onions. This composition was homogenized in the cutter 
with the prepared liver, 1,200 g of cooking broth, 100 g of glutamate, 60 
g of seasoning for liver sausages and 60 g of reddening agent. This final 
composition was refined in the agitator vessel for 45 minutes at 
75.degree. C., then again homogenized in the cutter and filled into tubes 
or other stable sterilized containers. 
EXAMPLE 12 
Preparation of a breakfast meat 
5,000 g of meat without fatty tissue was pre-comminuted in the mincing 
machine, then comminuted and homogenized in the cutter while adding 100 g 
water, 100 g of nitrite pickling salt and 30 g of phosphate. To this basic 
emulsion were added 2300 g skimmed milk and this mass was homogenized as 
thoroughly as possible. Then 30 g of mixed seasoning for breakfast meat 
were added and 1,500 g of lean meat were additionally blended in the 
cutter until the mass was comminuted to the size of a grain of rice. The 
final mass was filled into cans and refined at a core temperature of 
95.degree. C. 
EXAMPLE 13 
Preparation of a liver and curds dish 
3,000 g of raw liver and 600 g of boiled onions were minced and cut while 
adding 60 g of pickling salt, 8,000 g of pickled and boiled lean meat 
which was likewise comminuted in the mincing machine and cutter. Finally 
3000 g skimmed milk were processed in the cutter with 40 g of melted salt. 
The thus prepared liver, the meat, 1,000 g of cooking broth, 100 g of 
glutamate, 60 g of seasoning for liver sausage and 50 g of reddening agent 
were then successively added and homogenized in a cutter. This mass was 
then heated in the agitator vessel for 45 minuted at 72.degree. C. and 
filled into sterlized skins. 
EXAMPLE 14 
Preparation of a meat and curds dish in the form of meat sausages 
5,000 g of beef meat were pre-comminuted in the mincing machine and cut 
while adding 100 g water, 100 g of nitrite pickling salt and 25 g of 
phosphate. 2500 g whole milk were mixed in a cutter, with 40 g of melted 
salt and the meat-salt mixture was added and homogenized. To this 
composition were added 40 g seasoning for meat sausages, 20 g glutamate 
and 10 g reddening agent. It was filled in 100-diameter metal containers 
and refined for 3 hours at 70.degree. C. 
EXAMPLE 15 
Preparation of a Fine meat sausage 
3,000 g of muscle flesh of beef were processed in the cutter to form a 
basic emulsion while adding 75 g of pickling salt, 22,5 g of phosphate and 
600 g of ice. Then 300 g of dissolved milk protein were blended in the 
cutter in 1,200 g of water. To that composition were added 1200 g milk and 
cut until obtaining complete emulsion. This emulsion comprising natural 
milk and milk protein was then homogenized in the cutter with the prepared 
basic emulsion. This composition obtained was seasoned in the manner of a 
fine meat sausage and refined in a metal container at a water temperature 
of 65.degree. C. 
EXAMPLE 16 
Preparation of a cooked sausage 
1,200 g of milk (or 1,000 g of curds) are first emulsified in the cutter 
with 300 g of disintegrated milk protein and 1,200 og of water. The 1,500 
g of liver were finely comminuted in the cutter while adding 66 g of 
pickling salt. 1,000 g of boiled lean meat were also comminuted in the 
cutter and successively blended with the above prepared emulsion and the 
homogenized liver. This mass was seasoned in the manner of a liver pie and 
refined in a cellophane skin at a water temperature of 65.degree. C. 
The present invention as discussed above is directed to the production of 
low-calorie and low-fat meat products. While the above description and 
Examples have been in part specific, they are not meant to be limiting. As 
such, the invention is, of course, subject to numerous variations and 
modifications, all of which are obvious to those skilled in the art. 
Having thus described their invention, applicants wish only to be limited 
by their claims as follows.