Processes for preparing meat products

Claim 1

A PROCESS FOR PRODUCING MEAT PRODUCTS WHICH COMPRISES DIVIDING MEAT INTO SMALL PARTICLES, EXTRACTING THE WATER SOLUBLE CONSTITUENTS THEREFROM BY CONTACTING THR WATER SOLUBLE CONSTITUENTS THEREFROM BY CONTACTING THE DIVIDED MEAT WITH HOT WATER TO FORM A WATER SOLUBLE FRACTION AND AN INSOLUBLE MEAT RESIDUE, SEPARATING SAID INSOLUBLE MEAT RESIDUE FROM SAID WATER SOLUBLE FRACTION, SUBBLE MEAT RESIDUE FORM SAID WATER SOLUBLE FRACTION, SUBJECTING SAID INSOLUBLE MEAT RESIDUE TO ACID HYDROLYSIS, PAR JECTING SAID INSOLUBLE, MEAT RESIDUE TO ACID HYDROLYSIS, PARTIALLY NEUTRALIZING SAID ACID HYDROLYZATE TO A PH OF ABOUT TIAL NETURALIZING SAID ACID HYDROLYZATE TO A PH OF ABOUT 6.2 SO A TO RENDER INSOLUBLE THE IMPURITIES CONTAINING 6.2 SO AS TO RENDER INSOLUBLE THE IMPURITIES CONTAINING HUMIN, SEPARATING THE ACID SOLUBLE FROM THE ACID INSOLUBLE IMPURITIES CONTAINING HUMAN OF SAID PARTIALLY NEUBLE IMPURITIES CONTAINING HUMIN OF SAID PARTIALLY NEUTRALIZED ACID HYDROLYZATE, REMOVING AT LEAST PART OF THE SALT FORMED BY SAID PARTIAL NEUTRALIZATION STEP IN SAID ACID SOLUBLE FRACTION, AND COMBINING AT LEAST PORTIONS OF BOTH OF SAID WATER SOLUBLE AND ACID SOLUBLE FRACTIONS SO THAT THE RESULTANT MEAT PRODUCT CONTAINS THE WATER SOLUBLE VITAMINS AND SUBSTANTIAL AMOUNT OF THE NUTRITIONALLY ESVITAMINS AND SUBSTANTIAL AMOUNTS OF THE NUTRITIONALLY ESSENTIAL AMINO ACIDS.