Claims
- 1. A process for improving the texture of meat comprising:
- heating a whey at a temperature of from 95.degree. C. to 125.degree. C. for from 3 minutes to 30 minutes to obtain a suspension containing whey proteins denatured to a level of from 50% to 90%;
- partly eliminating lactose and minerals from the suspension to obtain a retenate enriched in denatured whey proteins;
- incorporating the retenate into a marinade; and
- incorporating the marinade into pieces of raw meat so that the meat contains from 0.5% to 2.5% by weight denatured whey proteins based on the weight of the raw meat.
- 2. A process according to claim 1 wherein the whey is a sweet whey.
- 3. A process according to claim 1 further comprising, before heating, evaporatively concentrating the whey in vacuo to obtain a whey which is approximately 15% dry matter by weight.
- 4. A process according to claim 1 wherein lactose and minerals are partly eliminated from the suspension by ultrafiltration.
- 5. A process according to claim 4 wherein the retenate contains denatured whey proteins in an amount up to 40% by weight dry matter.
- 6. A process according to claim 1 further comprising neutralizing the pH of the suspension before partly eliminating lactose and minerals.
- 7. A process according to claim 1 further comprising drying the retentate before incorporation into the marinade.
- 8. A process according to claim 7 wherein the retentate is spray dried.
- 9. A process according to claim 1 wherein the denatured whey proteins are incorporated into the raw meat in an amount of from 0.8% to 1.6% by weight based on the weight of the raw meat.
- 10. A process according to claim 1 wherein the marinade is incorporated into the raw meat in an amount of from 10% to 22% by weight based on the weight of the raw meat.
- 11. A process according to claim 1 wherein the marinade contains nongelatinized starch which gels at a temperature of from 90.degree. C. to 100.degree. C. in an amount of from 7% to 13% by weight based upon the weight of the marinade.
- 12. A process according to claim 1 wherein the marinade is injected into the raw meat.
- 13. A process according to claim 1 wherein the marinade and meat are churned.
- 14. A process according to claim 1 wherein the marinade is incorporated into the raw meat by injecting the marinade into the meat followed by churning the meat and marinade.
- 15. A process according to claim 1 wherein the raw meat is in the form of whole muscle.
- 16. A process according to claim 1 wherein the raw meat is in the form of slices.
- 17. A process according to claim 1 wherein the raw meat is in the form of cubes.
- 18. A process according to claim 1 wherein the meat is selected from the group consisting of beef, pork, mutton, lamb, veal, poultry and game.
- 19. A process according to claim 1 further comprising cooking the raw meat after incorporating the whey proteins therein and packaging the cooked meat.
- 20. A process extending to claim 19 further comprising refrigerating the packaged meat.
Priority Claims (1)
Number |
Date |
Country |
Kind |
90102562.7 |
Feb 1990 |
EPX |
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CROSS REFERENCE TO RELATED APPLICATION
This application is a continuing application of application Ser. No. 07/642,289, filed Jan. 17, 1991, now abandoned.
US Referenced Citations (10)
Foreign Referenced Citations (2)
Number |
Date |
Country |
0031631 |
Jul 1981 |
EPX |
63-192362 |
Aug 1988 |
JPX |
Continuations (1)
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Number |
Date |
Country |
Parent |
642289 |
Jan 1991 |
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