Abstract: The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process. The stabilizer is especially suited for use in cased meats such as sausage, frankfurters, and bologna.

Abstract: The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process. The stabilizer is especially suited for use in cased meats such as sausage, frankfurters, and bologna.

Abstract: The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process. The stabilizer is especially suited for use in cased meats such as sausage, frankfurters, and bologna.

Abstract: The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process. The stabilizer is especially suited for use in cased meats such as sausage, frankfurters, and bologna.

Abstract: A composition for treating meat to reduce moisture loss incurred during cooking in which the percentage of meat varies from about 9.91% to about 66.67% by total weight of the treated produced comprising between about 0.001% and 0.180% by total weight of the treated product of about a 1% to 10% acetic acid solution, between about 0.034% and 0.180% by total weight of the treated product of gelatin, between about 0.350% and 2.500% by total weight of the treated product of starch, between about 0.001% and 1.250% by total weight of the treated product of sodium chloride, between about 0.001% and 0.500% by total weight of the treated product of a phosphate salt, and the balance being non-halogenated water, the percent by total weight of the non-halogenated water being inversely related to the percent by total weight of the treated product of the meat and being between about 6.91% and 31.08% by total weight of the treated product.

Abstract: A process for preparing a gelatinous food product stabilizer for maintaining food product integrity under freeze-thaw conditions or the like, including the steps of combining between about 6 and 50 parts of non-halogenated water and about 1 part of about a 1 to 10% acidic solution with about 1 part of gelatinizing agent including granular gelatin at a temperature of between about 32.degree. F. and 75.degree. F. forming an acidic gelatinous aqueous solution, agitating the solution to disperse uniformly the gelatinizing agent throughout the solution forming a gelatinous slurry, maintaining the slurry at between about 32.degree. F. and 75.degree. F. until the gelatin granules have become partially swollen and hydrated, agitating and heating the slurry to a temperature of between about 90.degree. F. and 115.degree. F.