AU596583B2 - No salt, low fat diet meat product - Google Patents
No salt, low fat diet meat product Download PDFInfo
- Publication number
- AU596583B2 AU596583B2 AU56394/86A AU5639486A AU596583B2 AU 596583 B2 AU596583 B2 AU 596583B2 AU 56394/86 A AU56394/86 A AU 56394/86A AU 5639486 A AU5639486 A AU 5639486A AU 596583 B2 AU596583 B2 AU 596583B2
- Authority
- AU
- Australia
- Prior art keywords
- protein
- sodium salt
- meat
- product
- meat product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
- 235000013622 meat product Nutrition 0.000 title claims description 25
- 150000003839 salts Chemical class 0.000 title claims description 12
- 235000015263 low fat diet Nutrition 0.000 title claims description 6
- 235000018102 proteins Nutrition 0.000 claims description 26
- 108090000623 proteins and genes Proteins 0.000 claims description 26
- 102000004169 proteins and genes Human genes 0.000 claims description 26
- 235000013372 meat Nutrition 0.000 claims description 21
- 159000000000 sodium salts Chemical class 0.000 claims description 21
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000004615 ingredient Substances 0.000 claims description 9
- 235000011164 potassium chloride Nutrition 0.000 claims description 9
- 239000001103 potassium chloride Substances 0.000 claims description 9
- 210000002381 plasma Anatomy 0.000 claims description 8
- 108010011756 Milk Proteins Proteins 0.000 claims description 6
- 102000014171 Milk Proteins Human genes 0.000 claims description 6
- 235000021239 milk protein Nutrition 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- 239000008122 artificial sweetener Substances 0.000 claims description 4
- 235000021311 artificial sweeteners Nutrition 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 4
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 4
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 4
- 229960003681 gluconolactone Drugs 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 150000005846 sugar alcohols Polymers 0.000 claims description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- 239000003963 antioxidant agent Substances 0.000 claims description 3
- 150000001720 carbohydrates Chemical class 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 235000015143 herbs and spices Nutrition 0.000 claims description 3
- 235000010289 potassium nitrite Nutrition 0.000 claims description 3
- 229940001941 soy protein Drugs 0.000 claims description 3
- 235000003599 food sweetener Nutrition 0.000 claims description 2
- 235000020997 lean meat Nutrition 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 239000003765 sweetening agent Substances 0.000 claims description 2
- 238000009924 canning Methods 0.000 claims 2
- 238000004806 packaging method and process Methods 0.000 claims 2
- 102000004506 Blood Proteins Human genes 0.000 claims 1
- 108010017384 Blood Proteins Proteins 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 230000001427 coherent effect Effects 0.000 claims 1
- 235000008216 herbs Nutrition 0.000 claims 1
- BXNHTSHTPBPRFX-UHFFFAOYSA-M potassium nitrite Chemical class [K+].[O-]N=O BXNHTSHTPBPRFX-UHFFFAOYSA-M 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 235000010288 sodium nitrite Nutrition 0.000 claims 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 239000000047 product Substances 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 235000013580 sausages Nutrition 0.000 description 6
- 239000000839 emulsion Substances 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000011668 ascorbic acid Substances 0.000 description 3
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- AZFNGPAYDKGCRB-XCPIVNJJSA-M [(1s,2s)-2-amino-1,2-diphenylethyl]-(4-methylphenyl)sulfonylazanide;chlororuthenium(1+);1-methyl-4-propan-2-ylbenzene Chemical compound [Ru+]Cl.CC(C)C1=CC=C(C)C=C1.C1=CC(C)=CC=C1S(=O)(=O)[N-][C@@H](C=1C=CC=CC=1)[C@@H](N)C1=CC=CC=C1 AZFNGPAYDKGCRB-XCPIVNJJSA-M 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000008121 dextrose Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004304 potassium nitrite Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 241000289581 Macropus sp. Species 0.000 description 1
- 241001237745 Salamis Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000007771 core particle Substances 0.000 description 1
- -1 dextrose saccharides Chemical class 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 239000011973 solid acid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000003466 welding Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
r COMMONWEALTH OF AUSTRALIA 9 6 5 8rm 3 Patents Act 1952-1 969 'TE SPECIFICATION ATENT OFFICE PATENT OFFICE ii~i (ORIGINA L) FOR OFFICE USE: Class Int. Class LODGED AT SUB-OFFICE 14 APR 198 6 [AdelaideI Complete Application No.
Specification Lodged Published ~Pfiority: t ".1 R'elated art: at Vt q r It FEE STAM4P TO VALUE OF
~AACHO
Y6L t x 0 Name of Applicant: f tAddress of Applicant: SActual Inventor: ,,Address for Service: tla TO BE COMPLETED BY APPLICANT(- V KARL SCHNELSL PP g;C stat-C of Coutu11 nweathe&-Austra4a-- Care of COLLISON Co., 117 King William Street, Adelaide, South Australia, Australia. j hi for the invention entitled: -Made nwer "1NO SALT, LOW FAT DIET MEAT PRODUCT" 7 7 ;z I Complete Specification The following statement is a full description of this invention, including the best method of performing it known to m~e: us: f0 la This invention relates to a no sodium salt, low fat diet meat product, more particularly to a meat product such as a sausage or salami like product.
BACKGROUND OF THE INVENTION With the discovery that many people are allergic to various substances which are included in food products, which substances are normally considered to be safe for human consumption and also to the fact that many people now are more conscious of these substances and wish to have dietary foods, it has been realised that a no sodium salt, low fat diet meat product would be very acceptable on the market.
Australian Patent No. 504700 discloses intermediate moisture meat products having a preservation system of a primary salt selected from sodium chloride and potassium chloride, and a secondary salt selected from a group of alkali 2 metal salts.
920 q Australian Patent Application SNo. 11768/83 is directed to a method for preparation of acidulated meat emulsions wherein a particulate acidulant comprising a solid acid core particle and a coating of water soluble starch hydrolysate or protein is added to a meat emulsion.
Australian Patents No. 495818 and No. 513539 disclose a method of preparing a fresh protein product with a paste containing extracted salt-soluble protein and o producing a sausage therefrom.
Conventionally, meat products such as sausages require the use of salt, that is sodium chloride tobe added to form the meat emulsion which is then packed into a sausage casing to ensure that the individual pieces of meat adhere together in the final product. This is due to the fact that the protein formed by the C, 0,o C addition of the salt must form a film around each meat product so that the meat products then adhere together. It is not clear how the salt acts to extract the protein, but it appears from investigations that the salt merely acts as a catalyst to enable the protein to be extracted to cause the meat products to adhere together.
O FF1~i~ L i 2 If no sodium salt is added to the meat product, then the adhesive properties of the meat product are not obtained and it is an object of this invention to provide a no sodium salt meat product which adheres together to form a satisfactory product.
BRIEF STATEMENT OF THE INVENTION Thus, it is an object of this invention to provide a meat product formed with no added sodium salt and of low fat composition.
Thus, there is provided according to the invention, a method of producing a no sodium salt, low fat diet meat product by adding to meat in a cutting machine soy isolate or another protein substance such as milk protein, and then adding at a later stage, seasoning, meat cure, sweeteners, potassium chloride, anti oxidant preferably selected from citric acid, ascorbic acid, erythorbic (iso-ascorbic) acid and its salts, glucono delta lactone and water, and on removing from the cutting machine feeding directly into a suitable casing.
DESCRIPTION OF THE PREFERRED EMBODIMENT The meat to be used is essentially lean meat having 80 per cent C.L. at 0oC fed to a cutting machine and then adding in powdered form the protein either the soy isolate, bone protein, milk protein or blood plasma as a percentage by weight of 1.2 per cent to 3.2 per cent, preferably in the order of 2.2 per cent.
After the protein is thoroughly mixed with the meat, the other ingredients, such as seasoning (other than sodium salt), meat cure, which is known in the art, sugar in the form of thorbate dextrose, potassium chloride, citric acid and water are added to form the emulsion which is then fed into the sausage casing.
The soy isolate or milk protein or other suitable protein which can be allowable under the laws of various countries, is added to form the extra protein required to form the adhesive properties of the meat pieces. A very minute quantity of meat cure in the order of 0.001 to 0.005 per cent, preferably 0.003 per cent is added to ensure the desired colour. It has been found that with the present invention this very small quantity of meat cure only is required which is much less than required in conventional meat products.
I~l~CIAIBILS~ 3 The sugar in the form of thorbate dextrose saccharides, artificial sweeteners, or polyhydric alcohols is added in the range of 0.5 to 2.5 per cent, preferably per cent and the potassium chloride is added in the range of 0.5 to 0.9 per cent, preferably in the range of 0.7 per cent. A small quantity of citric acid and water can also be added.
Thus, it has been surprisingly found that a satisfactory meat product can be formed without the use of any sodium salt, by the provision of additional protein and the percentage of protein added can vary depending upon the meat being used. Thus, beef is normally 17 per cent protein and if this is increased by a further 3 per cent then sufficient protein is available for the formation to adhere 1 5 the particles together. After the meat product has been formed it can be treated to have a suitable shelf life, this being by either heat treating at 700C, or smoked and then heat treated and the product can then be filled into fibrous or plastic, or fibrous and plastic casings, or filled into collagen or natural casings in which i they can be vacuum packed and then reheated to 720C. Products can also be 20 canned, in either steel or aluminium and temperature treated to 1200C and also r t can be packed in foil if desired.
Thus, surprisingly it has been found that the addition of the extra protein can provide a suitable meat product without the requirement for the addition of any sodium salt, although the exact mechanism by which this has been achieved is not fully understood, it has been found that due to this process a satisfactory product is obtained.
V
4 As an example, the ingredients can comprise by weight: Meat Water and/or ice Protein, selected from soy protein bone protein, milk protein or blood plasma Simple or complex saccharides, or artificial sweeteners, or polyhydric alcohols Potassium chloride or low sodium salt substitutes Phosphate or blood plasma Herbs and spices Potassium nitrite Ascorbic acid or erythorbic (isoascorbic) acid or its salts or glucono delta lactone 66.0% 30.0% 2.2% 1.5% 00 00 0 0@ 00 0 0 o o o 0 0 0000 00 00 9 000 9 0.7% 0.5% 0.5% 0.01% 0.2% 0.2% 0.2% 0.001% 0.1% 0.050% 0°000 *o 0 00 0° 00 0 These ingredients may be added in the following manner to a conventional bowl cutter, multipurpose cutting machine or emulsifying machine, the protein being added first with one-third of the ice and/or water to rehydrate the protein.
Tempered meat at -3o to -40C is then added to the rehydrated protein. After mixing the potassium chloride or low sodium salt substitute added, followed by the phosphate or blood plasma and the remainder of the water and ice cut to grain size.
The saccharides or artificial sweeteners or polyhydric alcohols with the herbs and spices are then added, followed after further mixing by the potassium nitrite.
After further mixing is added the ascorbic acid or erythorbic (iso-ascorbic) acid or its salts or glucono delta lactone.
7 The mixture is then fine cut or passed through an emulsifier.
The emulsion can then be canned, filled with a fibrous or plastic casings with twists or closed by clips or high frequency welding closure. The product is then cooked and held at 720C for twenty minutes. The cooking may be at higher temperatures or pressure cooked in an autoclave and then cooled and refrigerated until an internal temperature of 40C is obtained.
In a further example, the mixture may be as above but the nitrites may be omitted.
A further alternative to the process or ingredients may be prebatched into a combination machine, bowl cutter and emulsifier and blender together with the rehydrated protein and the meat.
Although various forms of the invention have been described with the particular 20 ingredients shown above, it is to be realised that the invention is not to be limited thereto but can include other equivalent ingredients falling within the spirit and scope of the invention.
ft.
tC r t C CC T C CC( re C Thus, while the invention has been particularly described with relation to beef sausages and the like, it is to be realised that it could also be utilized with other meat products, such as pork, mutton and even other meats such as kangaroo and the like.
i c 6Fs^ VC'* 6pp
Claims (4)
- 2- 6 THE CLAIMS DEFINING THE INVENTION ARE AS FOLLOWS: 1 A method of producing a no sodium salt, low fat diet meat product, ,comprising the steps of adding to lean meat in a cutting or emulsifying machine, protein in powdered form selected from soy protein, bone protein, milk protein, blood plasma, mixing the added ingredients and then adding to the machine, seasoning (other than a sodium salt), meat cure, potassium chloride or low sodium salt substitutes, antioxidants and water, emulsifying the product ingredients and packaging or canning said product. 2. A method as defined in Claim 1, characterised in that the amount of potassium chloride or low sodium salt substitutes comprises 0.70% 0.20% by weight of the producoi.
- 3. A method as defined in Claim 1, characterised in that the amount of protein comprises 2.2% 1.0% by weight of the product and forms the added protein required to bind the meat particles into a coherent mass.
- 4. A sodium salt free meat product when made by the method of Claim 3 comprising by weight: 0 C. CC CC C t C #2 #2 #2 Ce Ce #2 #2 #2 CCC C C C C C Meat Water and/or ice Soy protein or bone protein, or milk protein or blood plasma Simple or complex saccharides, or artificial sweeteners, or polyhydric alcohols Potassium chloride or low sodium salt substitutes Phosphate or blood plasma. Herbs and spi'es Ascorbic: acid or erythorbic (iso- ascorbic) acid or its salts or glucono delta lactone
- 66.000% 6.000% 30.000% 6.000% 2.200% 1.000% 1.500% 1.000% 0.700% ±0.200% 0.500% 0.200% 0.500% 0.200% 0.010% ±*0.001% 0.100% ±0.050% .T FI- 7 A sodium salt free meat product as defined in Claim 4 including the steps of rehydrating the protein with one-third of the water and/or ice in a bowl cutter, multipurpose machine or emulsifying machine, adding the meat, which is pre-cut and tempered at -30 to -40C, then adding the non sodium salt substitutes, followed by the phosphate or blood plasma, and then followed by the remainder of the water and/or ice, adding the sweeteners and herbs and spices, and then adding the sodium or potassium nitrites or blends thereof, mixing and then 1 0 adding the antioxidants, mixing and/or emulsifying the product ingredients and packaging or canning the product. 6. A method of producing a sodium salt free meat product substantially as hereinbefore described with reference to the example. 7. A sodium salt free meat product substantially as hereinbefore described with reference to the example. Dated this 7th day of November 1989. KARL SCHNELL By his Patent Attorneys COLLISON CO. t Sc. S 4 S, c ~t C 4, C C, Ce C C CC CCC. C C C CI C 4 C S C C( C S C C CI e C C C C C C CCI CCI C C CC CC CCC S r4 rn
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU56394/86A AU596583B2 (en) | 1985-09-24 | 1986-04-14 | No salt, low fat diet meat product |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AUPH2588 | 1985-09-24 | ||
| AUPH258885 | 1985-09-24 | ||
| AU56394/86A AU596583B2 (en) | 1985-09-24 | 1986-04-14 | No salt, low fat diet meat product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU5639486A AU5639486A (en) | 1987-03-26 |
| AU596583B2 true AU596583B2 (en) | 1990-05-10 |
Family
ID=25631283
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU56394/86A Ceased AU596583B2 (en) | 1985-09-24 | 1986-04-14 | No salt, low fat diet meat product |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU596583B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU669800B2 (en) * | 1993-07-05 | 1996-06-20 | Societe Des Produits Nestle S.A. | Low fat sausages manufacture |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4572838A (en) * | 1984-11-27 | 1986-02-25 | North Carolina State University | Method of retarding denaturation of meat products |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU465600B2 (en) * | 1971-03-16 | 1972-09-20 | Ralston Purina Company | Protein food product |
| AU495306B2 (en) * | 1975-07-16 | 1977-01-20 | Star-Kist Foods Inc. | Pet food |
| AU7063581A (en) * | 1980-07-30 | 1982-02-04 | Stauffer Chemical Company | Texturized, fabricated protein food product and process |
-
1986
- 1986-04-14 AU AU56394/86A patent/AU596583B2/en not_active Ceased
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU465600B2 (en) * | 1971-03-16 | 1972-09-20 | Ralston Purina Company | Protein food product |
| AU495306B2 (en) * | 1975-07-16 | 1977-01-20 | Star-Kist Foods Inc. | Pet food |
| AU7063581A (en) * | 1980-07-30 | 1982-02-04 | Stauffer Chemical Company | Texturized, fabricated protein food product and process |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU669800B2 (en) * | 1993-07-05 | 1996-06-20 | Societe Des Produits Nestle S.A. | Low fat sausages manufacture |
Also Published As
| Publication number | Publication date |
|---|---|
| AU5639486A (en) | 1987-03-26 |
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