Abstract: A method of manufacturing a structured meat product that simulates the tere and appearance of the more expensive quality cut by starting from a lower quality primal cut or wholesale cut. The method comprises the steps of separating the individual muscles and adjacent muscle groups of the wholesale cuts; denuding the muscles (e.g., removal of epimysial or perimysial connective tissue and the like); optionally adding binders or additives (e.g., NaCl/Na.sub.5 P.sub.3 O.sub.10 ; KCl/MgCl.sub.2 /Na.sub.5 P.sub.3 O.sub.10 ; and KCl/CaCl.sub.2 /Na.sub.5 P.sub.3 O.sub.
Type:
Grant
Filed:
October 22, 1986
Date of Patent:
March 7, 1989
Assignee:
Board of Regents Acting for and on Behalf of Oklahoma State University