Nestec S.a.

Isabel Fernandez

Marcel Alexandre Juillerat

Rao Mandava

Process for the preparation of a meat pate having a low fat content, in which a meat emulsion is prepared by combining at least meat, water, salts and a fat substitute, the emulsion is subjected to proteolytic digestion, cooked at a temperature of between 65.degree. and 75.degree. C. and the subjected to a hydrostatic pressure greater than 400,000 kPa at a temperature of between -10.degree. and 75.degree. C. for a time sufficient to obtain less than 4.5 protease units per g of pate, thus forming a low fat content pate.

Process for preparing a meat pate having a low fat content

Meaty chunks are prepared by chopping and heating a meat material combined with water and konjac particles to obtain a heated emulsion, and then an alkali agent is added to the emulsion to raise the pH of the emulsion which then is heated to gel the emulsion to obtain a gel, and the gel is diced into chunks.

Process for preparing gelled meat chunks

A low-fat and/or low-salt and/or low-phosphate sausage is prepared by subjecting an encased meat batter, which has been prepared from meat, added fat, ice and nitrite curing salt and then stuffed into a casing, to a hydrostatic pressure of from 500 bar to 4,000 bars and then cooking the pressure-treated sausage.

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Montbazon, France

Isabel Fernandez