Composite Deli Product and Production Method Containing Poultry Meat Matrix and Animal and / or Functional Fat Phase

Abstract

The invention relates to a sliceable composite deli product in which a meat matrix derived from poultry meat is combined with an animal and / or functional fat phase in a controlled configuration. The meat matrix may be whole muscle tissue and / or in a restructured form. The fat phase is arranged in layers, strips, or a marbled pattern. Phase separation is reduced by creating an interface stabilization zone between the meat matrix and the fat phase. The composite structure is densified by pressing / molding and subjected to heat treatment and / or controlled drying. The final product can be coated with an outer covering and offered for sale in vacuum or modified atmosphere packaging.

Description

1 TARIFF 5 “Poultry Meat Matrix with Composite Containing Animal and / or Functional Fat Phase” Deli Products and Production Methods 1. TECHNICAL FIELD The invention relates to the field of meat product technology, involving the production of poultry meat, animal-derived and / or 10 a sliceable composite deli meat product containing a functional fat phase, the production of this product This relates to the production method and the packaged form. 2. STATE OF KNOWLEDGE OF THE ART • In the known technique, a pastrami-like product is obtained from poultry meat; whole muscle 15 The meat pieces in this form undergo salting, drying, and surface coating processes. It is based on the principle of retention. • In some applications, pieces of meat are mechanically joined and bound together. Methods in which it is shaped under pressure are also known. • However, current technical solutions include the following technical limitations: 20 • Due to the low natural intramuscular fat content in poultry meat. Inability to control the marble-like cross-sectional structure, • Inability to create a stable interface zone between the meat and the added fat phase, • Phase separations occurring during heat treatment and / or drying, • During thin slicing, the fat phase separates from the meat and structural disintegration occurs, 25 • Failure to achieve homogeneous geometry and density in the product cross-section. • In current techniques, the fat phase is usually used only as a filler or flavor enhancer. is being added, within the scope of a controlled phase engineering approach with a matrix. It is not structured. • In addition, in known solutions, mechanical and / or molecular 30 a controlled interface stabilization zone that provides a level of integrity It is not defined. • Therefore, the known technique is used in poultry meat: • Phase integration control, • Thin slice stability, 35 • Integrity without phase separation after heat treatment Its problems include insufficient phase integration and slice stability. 2 3. PURPOSE OF THE INVENTION 5 The purpose of the invention is to create a composite deli product from poultry meat; • Achieving a marble-like cross-sectional structure through controlled oil phase integration, • Reducing phase separation and increasing slice stability, • Minimizing waste rates during production, • Obtaining standard geometry and homogeneous cross-sectional structure, 10 • textural and organoleptic properties due to fat distribution similar to traditional pastrami ensuring, • a production method that is repeatable and process-controllable on an industrial scale by presenting a product and production method with high technical and commercial feasibility to provide. 15 4. DISTINCTIVENESS AND INVENTION STEP The design described in the invention differs from known technology in the following fundamental aspects: 1. A controlled interface between the meat matrix and the animal and / or functional fat phase. Establishment of stabilization zone (3), 20 2. The oil phase in a predetermined configuration within the composite structure. placement, 3. Increasing density through pressing / molding to minimize internal voids and ensuring homogeneous heat transfer, 4. Interfacial stabilization and phase separations caused by thermal expansion differences. 25 reduction, 5. Maintaining structural integrity even in slices 0.5–2 mm thick. This design is based on controlled phase placement, interface stabilization, and density control. It includes composite system design. Therefore, the invention solves the problem of fat integration and slice stability in poultry meat using technical method 30. It provides a controlled phase arrangement that solves the problem in this way. 5. TECHNICAL ADVANTAGES PROVIDED BY THE INVENTION The fabricated structure is used in poultry meat with low intramuscular fat content, in conventional methods. To ensure the characteristic marbled appearance of pastrami, slice stability and textural integrity. 35 It is a composite meat product developed for this purpose. 3 Within the scope of the invention; 5 • A controlled interface between the meat matrix and the animal and / or functional fat phase. stabilization zone (3) is being created, • The oil phase is in a predetermined configuration within the composite structure. is being positioned, • Product density is increased to 10 by reducing internal air voids through pressing and / or molding processes. is being increased, • The protein matrix is ​​structurally stabilized by heat treatment and / or controlled drying. is being done. This structure provides the following commercial and functional advantages: • Maintaining structural integrity during thin slicing, 15 • Reduced slicing waste, • Ensuring standard geometry and homogeneous cross-sectional structure, • Achieving a controlled marbled appearance similar to traditional pastrami, • Suitability for industrial-scale production. 6. TECHNICAL IMPACTS OF THE INVENTION 6.1. Technical Problem Poultry meat naturally has a low fat content and a limited fibrous binding capacity. It has. Therefore: • Stable integration between the fat phase and the meat matrix cannot be achieved, 25 • Phase separations occur during heat treatment and / or drying, • During thin slicing, the separation of fat from the meat is observed. • Cross-sectional integrity is compromised, and the product exhibits structural phase separation without showing any abnormalities. It is unable to maintain its integrity. This leads to both structural and visual quality loss. It opens. 30 6.2. Technical Solution The invention describes a controlled interface between a meat matrix and an animal and / or functional fat phase. By creating a stabilization zone (3), mechanical and / or molecular barriers are created between the phases. Integrity is ensured at this level. 35 4 Also: 5 • Oil phase (2), layer, strip and / or marble-like distribution within the composite structure. It is being configured to create, • Density is increased by minimizing internal voids through pressing and / or molding processes. is being increased, • Protein matrix fixation is achieved through applied heat treatment and / or drying. 10 This structure is a composite system featuring controlled phase placement and interface stabilization. It is a design. 6.3. Technical Impact As a result of the structural approach described above: 15 • Separation between meat and fat phases due to differences in thermal expansion. is being reduced, • Structural integrity is preserved without phase separation between phases, • No phase separation is observed in slices with a thickness of 0.5–2 mm, • Continuous strips and / or marble-like structure within the oil phase cross-section 20 constitutes, • Homogeneous heat transfer occurs thanks to the increased density. Therefore, the invention solves the problem of fat integration and interface stabilization in poultry meat. It offers a composite structure that solves the technical problem. 7. DETAILED EXPLANATION 7.1. Meat matrix – in all muscle forms (1a, 1b), – in reconstructed form (1c), – or in a hybrid structure (outer layer whole muscle, inner layer reconstructed matrix) 30 can be created. 7.2. Animal and / or Functional Fat Phase (2) Animal and / or functional fat phase (2); animal fat such as tail fat, internal fat, kidney fat from sourced oils or structured, fractionated, modified or 35 They can be selected from emulsified functional oil systems. Oil phase; providing layered, striped, island or marbled distribution 5 It can be placed in a configured manner. The fat phase must be sufficient to prevent macroscopic segregation at the contact surface with the meat matrix. It is configured to provide bonding strength. This configuration includes pre-cooling, combination with protein-based systems, emulsification or film forming This can be achieved through mechanisms. In this way, heat treatment and / or controlled drying 10 Phase separation is minimized during this process. 7.3. Interface stabilization zone (3) Interface stabilization zone (3), phase on the contact surface between the meat matrix and the fat phase Binding transition 15 created to reduce divergence and increase slice stability It is the region. This region provides thermal integrity by ensuring mechanical and / or molecular-level integrity between phases. This process helps maintain structural continuity during drying and slicing. The technical parameters and application variations of the interface stabilization zone are listed below. This is described in the detailed explanation section. 20 7.4. Process – two production modes Production can be carried out using one of the following two alternative modes: Mode A – Heat treatment production method 25 – Combining the meat matrix with the fat phase – Creation of an interface stabilization zone – Pressing / molding – Salting / curing – Heat treatment 30 – Surface drying – Exterior cladding application – Maturation – Slicing and packaging 35 6 Mode B – Production method based on controlled drying 5 – Combining the meat matrix with the fat phase – Salting / curing – Controlled drying and ripening – Exterior cladding application – Packaging 10 8. BEST PRACTICE OF THE INVENTION The invention concerns the preferred application of the composite meat product; Poultry meat matrix, breast meat layers in the form of whole muscle tissue and / or regenerate It is prepared using a structured minced meat matrix. 15 Reconstituted matrix, homogenization of ground poultry meat with salt and water. This structure is obtained as a result of protein extraction, which increases its binding capacity. It creates an augmented matrix. Animal and / or functional fat phase (2), marbled appearance in product cross-section It is prepared in the form of layers, strips or islands to provide the desired result. Preferably the oil phase, 20 Geometric stability is ensured by cooling or partial hardening prior to assembly. is increased. An interface stabilization zone (3) is formed on the contact surfaces of the meat matrix and the fat phase. This area; • Enzymatic binding systems, 25 • Protein-based film systems, • Emulsion-based protein systems, • Protein-protein integration induced by physical pressure This can be achieved through this method. After the composite structure is assembled, pressing and / or molding is applied to the interior air 30 Voids are minimized and density is increased. This increase in density occurs during heat treatment. It contributes to homogeneous heat transfer. When heat treatment is preferred, it is applied so that the core temperature of the product is at least 70°C. Alternatively, microbiological stability can be achieved through controlled salting and drying. In this application, the interface stabilization zone (3) is the mechanical 35 between the meat matrix and the fat phase. by ensuring integrity at the molecular level; 7 • Balancing differences in thermal expansion, 5 • Reducing phase separation, • Maintaining structural stability in thin slices It allows. Thanks to this structure, the product maintains its integrity without exhibiting phase separation when sliced. 9. BRIEF DESCRIPTION OF THE FIGURES Figure 1: Reconstructed poultry meat layers with whole muscle structure (1a, 1b) combination of minced meat / emulsion meat matrix (1c) and the continuity within this structure animal and / or placed in a layered and / or marbled distribution configuration This is a general schematic cross-sectional view of the composite structure containing the functional fat phase (2). 15 (Figures 3A, 3B, and 3C show different structural configurations of the general composite structure shown in Figure 1.) (They represent examples.) Figure-2: Application of the interface stabilization zone (3) created at the meat-fat interface Detailed view showing the regions. 20 Figure 3A: Single and continuous layer between all the muscle layers of poultry meat (1a, 1b) animal and / or functional fat phase placed in the form of a layer showing (2) This is a schematic cross-sectional view of the composite structure. Figure-3B: Continuity within the reconstituted minced meat / emulsion matrix (1c). animal-like structures that do not show any pattern and are positioned to form a marbled distribution. It is a schematic cross-sectional view of the composite structure containing the functional fat phase (2). Figure 3C: Outer layers made of whole muscle structure poultry meat (1a), inner part again 30 The structured minced meat / emulsion matrix (1c) was created and the said internal hybrid composite containing animal and / or functional fat phase (2) integrated into the matrix This is a schematic cross-sectional view of the structure. Figure 4: 35 applied to achieve standard geometry of the composite structure Schematic view of the pressing / molding mechanism. 8 Figure 5A: Flowchart of the heat treatment production mode. 5 Figure 5B: Classic controlled drying production scheme. Figure 6: Cross-sectional view of the final product in sliced ​​form; oil phase distribution, outer coating. layer and optional coating reduction (fenugreek stripping) step. 10. REFERENCE NUMBERS 1a: First layer of poultry meat 1b: Second layer of poultry meat 1c: Reconstructed meat matrix (minced meat / emulsion) 2: Animal and / or functional fat phase 15 3: Interface stabilization zone 4: Press / mold / winding unit 5: Salting / curing unit 6: Heat treatment unit 7: Surface drying / ripening unit 20 8: Outer coating (based on herbal extracts and spices; fenugreek) 9: Slicing unit 10: Packaging unit (vacuum / MAP) 11: Coating reduction (fenugreek stripping) step 11. DETAILED EXPLANATION OF THE FIGURES Diagrams and references within these diagrams have been prepared to help better understand the invention. The numbers are detailed below: As shown in Figure 1, the Et matrix, which forms the body of the product subject to the invention, consists of all 30 from poultry meat in muscle tissue (1a, 1b) or reconstituted minced meat / emulsion It is formed from a matrix (1c). Into this matrix, the sensory matrix is ​​formed depending on the oil distribution of the product. animal and / or functional fat phase (2) which determines its profile and visual character It is placed in the configuration. The oil phase (2) is not just a filler material, but also in the slice cross-section. 35 to form a continuous layer or a marble-like texture It is positioned. 9 In Figure 2, 5 is formed on the contact surfaces between the meat layers (1a, 1b) and the fat phase (2). The interface stabilization region (3) is shown. This region contains enzymatic systems, proteins through film or emulsion-based structures and / or physical binding mechanisms Interface stabilization zone (3) can be provided between the meat and fat phases mechanically and / or By forming integrity at the molecular level, the phases during heat treatment, drying, and slicing... It reduces decomposition and maintains the integrity of the composite structure without exhibiting phase separation. 10 Figures 3A, 3B, and 3C show different configurations of the composite structure that is the subject of the invention. It is shown. In Figure 3A, the product body consists of a top meat layer made up of poultry meat in its entirety (muscle structure) 15 It is formed by (1a) and the lower meat layer (1b); between these two meat layers, in slice cross-section animal and / or layered organisms positioned in a continuous manner The functional fat phase (2) is placed in this configuration. This configuration is similar to that in traditional pastrami. It represents an application for achieving a striped / layered appearance. In Figure 3B, the product body is made from a reconstituted minced meat / emulsion matrix (1c) is formed; animal and / or functional fat phase (2) is in this matrix In the form of veins and islets, creating a marble-like distribution. It is positioned in this structure. This structure ensures a homogeneous and controlled distribution of the oil phase in the product cross-section. By ensuring even distribution, it enhances the marbled appearance characteristic of pastrami. 25 Figure 3C presents a hybrid structure; the entire muscle form is depicted around the outer circumference of the product. The poultry meat layer (1a) is located, and the inner core region is restructured. It is formed with minced meat / emulsion matrix (1c). Animal and / or functional fat phase (2) is integrated into this internal matrix in such a way as to provide a marble-like distribution. This 30 Thanks to its configuration, the fibrous texture of the entire muscle tissue is combined with the minced meat / emulsion. The advantage of controlling the oil distribution of the matrix is ​​achieved together. The pressing / molding unit (4) presented in Figure-4 mechanically molds the composite structure. This ensures the product is compressed and any air pockets are removed. This step results in the product being 35% compressed. It not only standardizes the external geometry, but also the internal texture. by increasing its density, homogeneous heat transfer occurs during heat treatment. It allows. Figure 5A: The flowchart describes two different production modes of the invention. 5A (Heat Treated), 5 The product coming out of the salting / curing unit (5) is taken to the heat treatment unit (6) to process the protein This is the route through which fixation is ensured. This mode ensures food safety and high quality on an industrial scale. It offers efficiency. Figure-5B: 10 of the product coming out of the salting / curing unit (5) for more boutique productions. traditional route progressing through controlled drying and ripening unit (7) It symbolizes. Figure 6 shows the appearance of the final product after the slicing unit (9). Slice In the cross-section, the homogeneous distribution of the oil phase (2) and the fenugreek-based coating surrounding the outer surface 15 layer (8) is clearly visible. With the optional fenugreek stripping step (11) The coating thickness on the outer surface of the product is determined before the consumer enters the packaging unit (10). It can be modified according to preference. DETAILED DESCRIPTION OF THE 12TH INVENTION 20 12.1 Meat matrix The meat matrix is ​​made from meat obtained from poultry and forms the body of the product. the phase that occurs; poultry meat layers in the form of whole muscle tissue (1a, 1b) and / or Single-layer, multi-layer using reconstituted minced meat / emulsion matrix (1c) It can be created in a layered or hybrid form. In this context, the matrix, the outer layers of which are all 25 from layers of flesh in the form of muscle tissue (1a, 1b), and the inner nucleus is regenerated It also includes hybrid configurations created from the structured meat matrix (1c). 12.2 Animal and / or functional fat phase (2) Animal and / or functional fat phase (2); tail fat, sheep suet, beef suet, kidney It can be selected from oils or mixtures thereof. 30 Oil phase; • in sheet or strip form, • in the form of islets in certain regions, • or in a way that will provide a marble-like distribution It can be positioned. 35 11 The oil phase is cooled and / or hardened prior to bonding, during the process 5 This can help reduce slippage and irregular separations during heat treatment. The oil phase (2) will maintain its form stability during heat treatment and the product core temperature. It can be configured in such a way that it will not show macroscopic leakage until it reaches its destination. Preferably the oil phase; 10 will have a controlled softening profile in the range of 30°C – 65°C. It is selected or configured in this way. Single or multiple melting peaks in differential scanning calorimetry (DSC) analysis of the fat phase. It is possible to demonstrate this. In structured oil systems, the shear strength of the gel network structure is preferably 5–80 kPa. It could be within the range of 15. Thanks to this structure, the oil phase reduces its tendency to displace during heat treatment, while consumption... It provides controlled release at mouth temperature during this time. 12.3 Interface stabilization zone (3) Interface stabilization zone (3), 20 on the contact surface between the meat matrix and the fat phase by creating a controlled transition layer between phases, mechanically and / or molecularly It provides a high level of connection. This region contains microbial-derived enzymatic systems, protein-based film structures, and poultry. protein emulsion, egg white protein, milk proteins (caseinate and / or whey) or These can be combined to form a system. 25 Interface stabilization zone (3), continuous, semi-continuous or dispersed morphology It is configurable. The thickness of the interface stabilization zone in question should preferably be between 0.05 mm and 2 mm, More preferably, it can be between 0.1 mm and 1 mm. 30 Thickness and morphology are controlled by the type, viscosity, and pressing pressure of the binder system. It can be done. Thanks to this structure, phase separation is reduced during heat treatment and thicknesses of 0.5–2 mm are achieved. Structural integrity is preserved in the slices. 35 12 12.4 Assembly, pressing / molding and standardization 5 The meat matrix and the fat phase (2) come together to form a layered or marbled structure. is brought in. The resulting composite structure is standardized by pressing / molding and / or winding. It is transformed into a geometric form. The pressing / molding step helps reduce air voids within the product, and the heat treatment... more homogeneous heat transfer during slicing and 10% product integrity during slicing It contributes to its preservation. 12.5 Microbiological safety, heat treatment and / or controlled drying The product undergoes at least one heat treatment step and / or to ensure microbiological safety. It undergoes a controlled drying step. 15 Heat treatment can be applied using a furnace, steam, water bath, or sous-vide method. Heat treatment affects the product. the core temperature should reach at least 70°C, preferably in the 72°C – 75°C range. realizable. In the production mode that does not involve heat treatment, stability is controlled. This is achieved through salting and drying. 20 12.6 Outer coating (based on herbal extracts and spices; fenugreek) The outer surface of the product is coated with an outer coating layer (8) based on herbal extracts and spices. Coating layer; fenugreek flour, garlic, red pepper, black pepper, cumin, water, and the like. It may contain components. 25 The outer coating layer can be applied in a thickness of 1 mm to 5 mm. The product after coating... It undergoes a ripening / drying process. 12.7 Slicing and packaging The final product may be offered for sale in whole or sliced ​​form. The product is vacuum-packed and / or packaged for 30 days. It is packaged using modified atmosphere packaging (MAP). According to the sales form, the outer coating layer is partially or completely reduced (fenugreek). (peeling) sliced ​​product form can also be obtained. This application is especially suitable for sliced ​​packaging. It can be used in sales to ensure suitability to consumer preferences. The product is designed to maintain its structural integrity during slicing to a thickness of 0.5–2 mm. It has been designed. 13 13. EXAMPLE APPLICATION 5 Below is an example application of the composite structure that is the subject of the invention. This example, This does not limit the scope of the invention, but merely facilitates understanding of the application. It is presented for this purpose. 13.1. Meat Matrix Preparation 10 Poultry meat matrix is ​​the whole muscle tissue layers and / or remnants of chicken breast meat. It is prepared from a structured minced meat matrix. In the example application: • Breast meat consisting of 65–85% whole muscle tissue, • 15–35% restructured minced meat matrix 15 It has been used. The reconstituted matrix is ​​made by adding 1–2% salt and 3–8% water to ground poultry meat. It was obtained as a result of homogenization. 13.2. Preparation of the Oil Phase 20 Animal and / or functional fat phase (2), tallow, suet or structured fat It can be prepared in system format. Oil phase in the example application: • 10–30% of the total product weight, • 25 in sheet or strip form, 1–5 mm thick. It has been used. The geometric stability of the oil phase is ensured by cooling it between 0°C and +4°C prior to bonding. It has been increased. 13.3. Interface Stabilization 30 Interface stabilization zone at the contact surfaces of the meat matrix and the fat phase (3) It has been created. In the example application, this area is: • 0.1–1% enzymatic binder, and / or 35 • Protein-based film systems This was achieved using... This stabilization reduces phase separation during pressing and heat treatment. 14 13.4. Pressing and Densification 5 The composite structure was pressed using pressure ranging from 0.5 to 3 bar. As a result of this process: • Internal air gaps have been reduced, • Product density has been increased, • A homogeneous cross-sectional structure has been obtained. 10 The volumetric density of the composite structure obtained as a result of the pressing process is preferably It can range from 0.95 to 1.25 g / cm³. Increased density reduces internal air voids and ensures homogeneous heat transfer. It contributes. 15 13.5. Heat Treatment The product has been heat-treated to reach a core temperature of 70–75°C. In the example application: • 20 to reach a core temperature of 72°C • For 15–25 minutes Heat treatment has been applied. Alternatively, microbiological stability can also be achieved through a controlled salting and drying method. can be provided. 13.6. Slicing Performance The resulting product is sliced ​​into pieces with a thickness of 0.5–2 mm: • No separation was observed between the meat and fat phases. • The continuous, marble-like structure on the cross-sectional surface has been preserved. 13.7. Mechanical Strength and Structural Integrity Assessment The invention concerns the structural integrity, slice stability, and phase integration of the composite structure. Its performance can be evaluated through mechanical tests. In the example application, the interface region (3) between the meat matrix and the fat phase was created. Subsequently, the shear strength and separation resistance of the composite structure were 35. Tests have been conducted. Preferably, the composite structure should have: 5 • It exhibits shear strength in the range of 10–60 kPa. • It does not create phase separation during slicing, • Maintains its integrity in sections with a thickness of 0.5–2 mm. is expected. In control samples where the interface stabilization zone was absent, phase 10 after heat treatment. Segregation and deterioration in cross-sectional integrity were observed. In applications where the interface stabilization zone (3) is created: • Mechanical continuity has been ensured between phases, • Segregation has been minimized despite differences in thermal expansion, • The separation of the fat phase during slicing is prevented. 15 These results suggest that the composite structure is an integrated system at the mechanical and / or molecular level. This shows that. Mechanical strength measurements were taken using a texture analyzer (Texture Analyzer) for shear strength tests. This can be done with a test or a separation resistance test. 20 Test parameters used include a blade speed of 1–5 mm / sec and standardized cross-sectional dimensions. It can be determined. In examples where an interface stabilization zone was created, compared to control examples, the most An increase in shear strength of at least 20% can be observed. 13.8. Water Activity (aw) and Microbiological Stability Shelf life and microbiological stability, water activity (aw) of the composite structure that is the subject of the invention. It can be evaluated using this parameter. Since poultry meat naturally has high water activity, drying alone is recommended. Achieving stability through this process takes a long time. The following are applied within the scope of the invention: 30 • Increasing density through pressing, • Creation of the interface stabilization zone (3), • Heat treatment and / or controlled drying step When evaluated together, the water activity of the product is reduced in a controlled manner. 16 Ideally, the water activity value in the final product should be: 0.80 – 0.98 5 preferred 0.85 – 0.95 It could be ensured that it is in the more preferred range of 0.88 – 0.93. In heat-treated products, water activity can remain at higher levels; In variants where controlled drying is applied, lower aw values ​​are obtained. 10 It is possible. In control samples where the interface stabilization region is absent, phase separation occurs. Local moisture accumulation was observed as a result; this led to uneven water distribution. It has opened. Thanks to the structure that is the subject of the invention: 15 • Moisture distribution is more homogeneous, • Local water migration is decreasing, • A controlled moisture balance is maintained between the fat phase and the meat matrix. This contributes to the microbiological stability and shelf life of the product. 14. INDUSTRIAL APPLICABILITY The subject matter of the invention is the product and production method; pressing used in existing meat processing plants, It is suitable for application in heat treatment, drying, slicing, and packaging lines. 30

Claims

17 REQUIREMENTS 5 1. It is a sliceable composite deli product made from poultry meat; – prepared in whole muscle form (1a, 1b) and / or restructured form (1c) a meat matrix, – showing layered, ribbon-like and / or marbled distribution within the said meat matrix animal and / or functional fat phase (2), 10 – reduces phase separation between the matrix and the fat phase, and mechanically and / or molecularly a stabilization zone of the interface that provides integrity (3) A composite meat product characterized by its composition.

2. The product is in accordance with claim 1, and the interface stabilization region (3) is enzymatic binders, 15 protein-based film systems, emulsion-based systems, physical bonding systems or It is characterized by being formed by combinations of these elements.

3. The product is in accordance with claim 1, and the interface stabilization zone (3) is between 0.05 mm and 2 mm. It is characterized by having a thickness between 20.

4. According to claim 1, the product is the oil phase (2) animal fats, structured fats, fractionated oils, modified oils, emulsified oils or functional oils It is characterized by being selected from specialized oil systems.

5. The product is as per Claim 1, consisting of a protein-based carrier with the oil phase stabilized in gel form. being immobilized or structured within the system It is characterized by...

6. The product is in accordance with claim 1, and the oil phase (2) undergoes controlled softening in the range of 30°C – 65°C. It is characterized by being structured in a way that allows it to have a profile.

7. The product is as per Claim 1, where the meat matrix constitutes the volumetrically dominant phase and the fat... It is characterized by the presence of this phase in the composite structure in a ratio of 5–40%. is being done. 35 18 8. The product is according to claim 1, and the oil phase is a layer of 1–6 mm thickness in the slice cross-section (2), 5 It is characterized by its distribution in the form of strips and / or islands.

9. The product is defined in accordance with Claim 1, and when sliced ​​to a thickness of 0.5–2 mm, the meat and fat phases are separated. It is characterized by having structural integrity that does not show disintegration.

10. The method of manufacturing the product defined in Claim 1; – preparation of the meat matrix, – placement of animal and / or functional fat phase (2) in configuration, – creation of the interface stabilization zone (3) between the meat matrix and the fat phase, – densification of the composite structure, 15 – applying heat treatment and / or controlled drying to the product A production method characterized by its inclusion of several steps.

11. The method according to claim 10 is that the densification process involves pressing, molding, and vacuuming. under compression or at least one of the equivalent mechanical density increasing processes 20 It is characterized by its implementation.

12. The method is according to claim 10, and the pressing process is carried out in the pressure range of 0.5–5 bar. It is characterized by its implementation.

13. The method is according to claim 10, and the composite structure after pressing has a density of 0.95 – 1.25 g / cm³. It is characterized by reaching a certain volumetric density range.

14. The method is in accordance with claim 10, and the heat treatment will ensure that the core temperature of the product is at least 70°C. It is characterized by its application in this way. 30 15. The product is in accordance with claim 1, and the interface stabilization zone (3) is between the meat matrix and the fat phase. will form continuous, semi-continuous or dispersed bonding morphology on the contact surface It is characterized by its structured form. 35 19 16. The product is according to claim 1, and the fat phase (2) is formed before the meat matrix is ​​formed. by integrating with controlled configuration during or after creation It is characterized by...

17. The product is defined in accordance with Claim 1, and the fat phase has three-dimensional continuity within the meat matrix. It is characterized by its positioning in a way that will provide 10 18. Sliced ​​product conforming to Claim 1, vacuum or modified atmosphere (MAP) storage. Packaged product characterized by being packaged in packaging unit (10).

19. The method is according to claim 10, and the production is controlled salting without heat treatment. 15 and is characterized by being achieved through drying.

20. The product is defined in Claim 1 as having an outer coating based on plant extracts and spices. It is characterized by being covered with layer (8). 25 35

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