Nestec S.a.

Jonas P Halden

Svein A Berg

Michael S Proctor

Lars Goran Bodenas

Carl-Henrik Mathiesen

Maria Berglund

Prior to incorporating meat trimmings into a meat piece, the trimmings are inoculated with starter culture and fermented with the bacteria from the culture to obtain fermented meat trim particles and then frozen for incorporation into a meat piece.

Fermented meat trim and its incorporation in meat

Free, unbound water is removed from cooked meat by contacting the meat with a water-absorbing material. The treated cooked meat, from which water and the water-absorbing material are removed, is then packaged.

Removal of free water for packaging cooked meat

Free, unbound water is removed from cooked meat by treating the meat with a water-absorbing material. The treated cooked meat from which water has been removed is then packaged.

Meat is marinated or pickled in a marinating or pickling medium which contains a heat stable starch in an amount of from 0.1% to 5.0% by weight based upon the weight of the meat.

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Helsingborg, Sweden

Jonas P Halden