Method for protein fortification of extra pumped meats

Abstract

Meats are effectively pumped in excess of 140% of their green weights, yet maintain their original proteinaceous posture and nutritional value by a critically controlled preparation and injection of a protein medium. A salt .[.tolerance.]. .Iadd.tolerant .Iaddend.protein isolate is hydrated in water and subsequently curing salts are admixed to the hydrated salt tolerant protein isolate. Upon curing the liquid medium, which has been pumped into the meat, cooks to a uniformly distributed, meat-like gel, the extra pumped meat product maintains the same nutritional protein value and substantially identical textural properties of natural meat tissue, the protein substantially retains its hydrated form in the final product and there is substantially no protein separation.

What is claimed is: 
     
       1. In a method of forming a meat product of the type wherein a liquid medium including a nutritional protein isolate, water and curing salt is prepared, stitch pumped into natural meat muscle tissue and allowed to cure, the improvement comprising: a. preparing the liquid medium by first hydrating, at least 7% by weight of the medium, a salt tolerant protein isolate which forms a gel upon heat setting, in water, prior to admixing the curing salts;   b. subsequently admixing the curing salts to the hydrated salt tolerant protein isolate;   c. stitch pumping the natural meat tissue with the liquid medium to from 140 to 165% of its green weight;   wherein, upon curing, the liquid medium cooks to a uniformly distributed, meat-like gel, the extra pumped meat product maintains the same nutritional protein value and substantially identical textural properties of natural meat tissue, the protein substantially retains its hydrated form in the final product and there is substantially no protein separation.   
     
     
       2. The method of claim 1 wherein the amount of protein isolate is from 7 to 10% by weight of the medium. 
     
     
       3. The method of claim 1 wherein the amount of water used to hydrate the protein is from about 75 to 90% by weight of the medium. 
     
     
       4. The method of claim 1 wherein the water is partially replaced by oleaginous material selected from the group consisting of hydrogenated oil, rendered animal fat and adipose tissue in an amount of about 9% by weight of the medium. 
     
     
       5. The method of claim 1 wherein the natural meat muscle tissue is selected from the group consisting of lean ham, beef briskets, beef rounds, poultry, mutton, whale and fish. 
     
     
       6. The method of claim 1 wherein the natural meat muscle tissue is lean ham.