Meat product

Abstract: A sliceable meat product comprising a vegetable content of greater than 30% by weight of the product wherein no more than from 20 to 30% by weight of the product vegetable is present as coarse ground particles.

Description: Technical Field of Invention The invention relates to meat products which are sliced for consumption. Background and Prior Art It is desirable to be able to provide sliced meat products which have a reduced fat content. It is also advantageous to be able to provide sliced meat products which have a high nutritional content. It is known in sausage technology to incorporate vegetable pieces into the sausage to replace some of the meat content. For example ZA8103984 discloses a sausage-like foodstuff comprising a flexible skin container surrounding a cooked, edible cereal and/or vegetable product. The sausage-like contents may contain.meat such as beef, pork and chicken and over 50% by weight of a cereal or vegetable product. However, such products require the skin casing in order to retain their shape. The sausage composition does not bind together sufficiently in order to allow such products to be sliced. To date it has not been possible to provide a sliceable meat product having a vegetable content of higher than about 20-25% by weight of the product. Surprisingly, we have now been able to prepare a sliceable meat product comprising greater than 30% by weight vegetable. We have found that to incorporate high levels of vegetable into a meat product it is necessary that no more than 20 to 30% by weight of the product vegetable content is present as visible coarse ground pieces. The remaining vegetable must be present in a finely comminuted form. Disclosure of the Invention Accordingly, the invention provides a sliceable meat product comprising meat and incorporated into the meat product one or more vegetable(s) and having a vegetable content of greater than 30% by weight of the product, wherein 20 - 30% by weight of the vegetable(s) is present as visible coarse ground particles with a particle size of 2-10 mm and the remaining vegetable content is finely comminuted. Preferably the invention provides a sliceable meat product comprising (a) greater than 30 to about 80% by weight of the vegetable(s) (b) from 10 to 60% by weight of the product meat; and (c) up to 20% by weight of the product functional ingredients; providing that no more than from 20 to 30% by weight of the product vegetable is present as coarse ground vegetable pieces. Preferably the vegetable is present in an amount of from 40 to 50% by weight of the product, and the meat is present from 45 to 50% by weight of the product. Particularly preferred compositions contain from 45 to 50% meat; from 15 to 20% comminuted vegetable and from 25 to 30% coarse ground vegetable. Any vegetable is suitable for use. For example the vegetable may be selected from peas, sweetcorn, peppers, broccoli, potato, cabbage, carrots, celery, celeriac, leek, paprika, beetroot, chicory, fennel, aubergine, beans, corgettes, onion, tomato, spinach. Preferably the vegetable is selected from sweetcorn, peas, carrots, celery, celeriac, leek, paprika, potato and mixtures thereof. The coarse ground vegetables may be for example whole peas or sweetcorn kernals or pieces of vegetable having a particle size of preferably from 2 to 10mm. The vegetable may be incorporated into the product as fresh vegetables, frozen vegetables, dried vegetables or mixtures thereof. Any meat is suitable for use, for example the meat may be selected from fish, beef, pork, chicken, lamb, turkey and mixtures thereof. Preferably lean meat is used in order to reduce the level of fat in the product as much as possible. By functional ingredients is meant for example vegetable protein, cereals, and gums (such as guar gum, locust bean gum). The meat product may also comprise additional ingredients such as salt, nitrite, ascorbic acid, phosphate, seasoning (such as pepper, nutmeg, chilli, ginger, cayenne pepper, mustard, piment). Furthermore, the product may comprise ingredients having a high content of nutritional fibres, for example nuts, cereals and rice. Products made according to the invention have a reduced fat content due to the lower meat content compared with conventional meat products of this type. Fat levels as low as 5 to 10% may be achieved. If desired some of the fat content may be replaced by vegetable oil. The actual composition of the product may be varied according to dietary requirement. For example products having a high fibre content/low calorie/low fat may be provided. The meat product may be a cooked meat product sold for example as sliced cooked meat ready for consumption or as a whole sausage for the consumer/retailer to slice as desired. Alternatively the meat product may be a fermented salami-like product, such products may also be sold either as a whole salami for slicing by the retailer or consumer or ready sliced. In such salami-like products the fat content is lowered and the visible lard pieces usually characteristic of such products are replaced by vegetable pieces, particularly potato. Further alternative product types are for example tinned meat products such as pork luncheon meat, which are again designed to be sliced before consumption. Such meat products have many advantages. For example: (a) The products are more nutritional than conventional sliced meat products, but have a similar appearance; (b) The nutritional fibre content may be increased compared to conventional meat products; (c) The fat content is very low and most of the fat has been replaced by carbohydrate, providing a more balanced nutritional product; (d) The product is low calorie (for example 150kcal) without loss of sensory properties such as taste/texture. (e) The level of nitrite may be reduced, because nitrite is added to stabilise meat colour and the levels of meat have been reduced. The cooked meat products are prepared by (a) Mixing the, meat, vegetable to be finely comminuted, salt, seasonings, binding agents etc in a bowl chopper; (b) Adding the coarse ground vegetable pieces; (c) Stuffing into casings (d) Cooking. Alternatively, the product may be smoked prior to cooking and/or partially dried after cooking. If a pre-sliced product is to be manufactured, the product is then sliced and vacuum packed. If dried vegetables are used for the comminuted vegetable content, water needs to be added, preferably as ice, to the required levels. However, if fresh or frozen comminuted vegetables are used little or no water needs to be added to the mixture. Preferably either the comminuted vegetable or the meat component or both are added in the frozen state to reduce the temperature during the mixing process. This prevents undesirable denaturation of the meat/vegetable proteins. If dried vegetables are used for the coarse ground vegetable piece component of the sausage, the vegetables are re-hydrated before use. The casings used may be any conventional casings used in the manufacture of sausages and may be any suitable diameter, for example from 15-135mm. If a salami product is required a starter culture is added to the meat/vegetable mixture and the product is stuffed into water vapour permeable casings and fermented as for conventional salami products. Advantageously the sugar content of such products may be reduced or completely omitted compared to normal salami because the carbohydrate content of the vegetables provides an adequate food supply for the fermentation micro-organisms. Examples Example 1 A cooked vegetable sausage was prepared having the following composition: 49.6% Beef/pork mixture 17.2% Comminuted vegetables (corn, carrots and celeriac) 26.8% Coarse ground vegetables (corn, carrots, leek, paprika) 4.4% Binding and colouring agents 2.0% Spices The sausage prepared could be readily sliced without falling apart. Example 2 A cooked vegetable sausage was prepared having the following composition: 48.5% Turkey 16.7% comminuted vegetables (corn and celeriac) 28.3% Coarse ground vegetables (corn, carrots, leek, paprika, peas) 4.6% Binding and colouring agents 1.9% Spices The sausage prepared could be readily sliced without falling apart. Example 3 A salami vegetable sausage was prepared having the following composition. 49.4% Pork 19.7% Comminuted vegetables (corn, carrots, celeriac, paprika, leek) 24.7% Coarse ground vegetables (potato, corn, carrots, leek, paprika, celeriac) 5.5% Binding and colouring agents 0.6% Spices 0.1% Starter culture. The salami could be readily sliced without falling apart. Comparative Example A A cooked vegetable sausage was prepared having the same composition as Example 1 except that all the vegetable (44%) was added as coarse ground particles. The sausage could not be sliced without falling apart.

Claims: A sliceable meat product comprising meat and incorporated into the meat product one or more vegetable(s) and having a vegetable content of greater than 30% by weight of the product, wherein 20 - 30% by weight of the vegetable(s) is present as visible coarse ground particles with a particle size of 2 - 10 mm and the remaining vegetable content is finely comminuted. A product according to claim 1 comprising (a) greater than 30 to about 80% by weight of the vegetable(s); (b) from 10 to 60% by weight of the meat; and (c) upto 20% by weight of the functional ingredients. A product according to claim 1 or 2 wherein the product comprises from 40 to 50% by weight of the vegetable(s). A product according to any of the preceding claims wherein the product comprises from 45 to 50% by weight of the meat. A product according to claim 1 or 2 comprising 45-50% meat 15-20% comminuted vegetables 25-30% coarse ground vegetables. A product according to claim 5 comprising 48.5% Turkey 16.7% Comminuted vegetables 28.3% Coarse ground vegetables 4.6% Binding and colouring agents 1.9% Spices. A product according to claim 5 comprising 49.6% Beef/pork mixture 17.2% Comminuted vegetables 26.8% Coarse ground vegetables 4.4% Binding and colouring agents 2.0% Spices. A product according to claim 5 comprising 49.4% Pork 19.7% Comminuted vegetables 24.7% Coarse ground vegetables 5.5% Binding and colouring agents 0.6% Spices 0.1% Starter culture. A product according to any of the preceding claims wherein the product is a cooked sliceable meat product. A product according to any one of claims 1 to 4 wherein the product is a fermented salami-like product.

Inventors: BRENDEL JAKOB, HORN HERMANN, ROESSLER MANFRED, BRENDEL, JAKOB, HORN, HERMANN, ROESSLER, MANFRED, RÖSSLER, Manfred
Applicants: UNILEVER NV, UNILEVER PLC, UNILEVER N.V.
Application year: 1995
Main classification: A23L1
IPC codes: A23L1