Fabricated meat and meat by-products and process

Claim 2

A process for preparing fabricated meat and meat by-products comprising the sequential steps of: (a) emulsifying meat or meat by-products;

Claim 3

(b) admixing a salt, with said emulsified meat or meat by-products, in a weight-percent proportion of 1.5-3% based on the weight of said fabricated product, said salt being present in proportion sufficient to extract salt soluble protein from said emulsified meat or meat by-products said salt being selected from the group consisting of sodium chloride, potassium chloride, sodium phosphate, potassium phosphate, sodium polyphosphates and potassium polyphosphates; (c) extracting said salt soluble protein from said meat and meat by-products; (d) admixing texturized soy with said emulsified meat or meat by-products, extracted protein and salt; (e) forming said admixture into a desired shape; (f) blanching said shaped admixture in a temperature range of 170° F.-210° F.; and (g) thereafter maintaining the mositure content of said fabricated meat and meat by-products in the range of up to about 70%, the weight-percent proportions of said ingredients being: meat and meat by-products: 77-92% texturized soy: 8-20%.

Claim 4

(b) admixing a salt, with said emulsified meat or meat by-products, in a weight-percent proportion of 1.5-3% based on the weight of said fabricated product, said salt being present in proportion sufficient to extract salt soluble protein from said emulsified meat or meat by-products said salt being selected from the group consisting of sodium chloride, potassium chloride, sodium phosphate, potassium phosphate, sodium polyphosphates and potassium polyphosphates; (c) extracting said salt soluble protein from said meat and meat by-products; (d) admixing texturized soy with said emulsified meat or meat by-products, extracted protein and salt; (e) forming said admixture into a desired shape; (f) blanching said shaped admixture in a temperature range of 170° F.-210° F.; and (g) thereafter maintaining the mositure content of said fabricated meat and meat by-products in the range of up to about 70%, the weight-percent proportions of said ingredients being: meat and meat by-products: 77-92% texturized soy: 8-20%.

Claim 5

The process of claim 1 including the step of admixing ground bone with the emulsified meat or meat by-products before or with said salt admixing step.

Claim 6

The process of claim 1 wherein said salt is sodium chloride.

Claim 7

The process of claim 1 wherein said meat or meat by-product includes poultry and said salt includes a phosphate or polyphosphate salt.

Claim 8

The process of claim 1 wherein up to 55 weight percent of the meat or meat by-product is a water-ground bone emulsion and said emulsion is admixed with the meat or meat by-products before or with said salt admixing step.

Claim 9

The product of the process of claim 5.

Claim 10

The process of claim 1 wherein said emulsifying is carried out, while said meat and meat by-products are at least partially frozen, without addition of water.

Claim 11

The process of claim 1 including the step of admixing said blanched and shaped admixture with meat and meat by-products.

Claim 12

The product of the process of claim 1.