Nestec S.a.

R Craig Martin

William Wu

A meat emulsion containing a mix of meat materials with the emulsion having a protein to fat ratio of at least about 1.5:1 and a moisture content in the range of about 45% to 80% is processed under conditions which rapidly heat the emulsion to a temperature of above the boiling point of water at which temperature protein coagulation proceeds at a very rapid rate. The hot meat emulsion is introduced by centrifugal force into a confined holding tube in which the emulsion is retained for a relatively short period of time during which the protein coagulates to set the emulsion and provide a firm meat emulsion product, with the emulsion being maintained at a pressure greater than the vapor pressure of emulsion water. When the protein has coagulated sufficiently to form a firm emulsion, the emulsion pressure is reduced below the vapor pressure of the emulsion water so that water in the emulsion is vaporized, and pressurized steam is periodically injected into the emulsion mass to form a set meat emulsion product having a plurality of distinct emulsion layers which are bonded together. The resulting product is discharged from the holding tube in the form of discrete pieces or chunks having a distinct layered structure which simulate pieces of natural meat in texture and appearance.

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Moorpark, CA, United States of America

R Craig Martin