Jerky and Meat Snack Protein Composition Using Dehydrated Meat Powder
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Solution Overview
Problem
Traditional jerky and sausage products have relatively low protein content, limiting their nutritional value.
Innovation Solution
Incorporating a protein mix, primarily derived from dehydrated meat powder or broth, into the meat snacks and jerky sausage formulations to enhance protein content, which can be sourced from different species and enriched with specific amino acids and peptides.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional jerky and sausage products are made from raw meat strips or chunks, then the texture and taste are maintained, but the protein content remains relatively low
Solution Approach 1:
The patent combines dehydrated meat powder (high protein concentrate) with ground meat to create a composite meat product. The dehydrated meat powder serves as a protein-rich additive that complements the ground meat, resulting in jerky and sausage products with enhanced protein content while maintaining acceptable texture and taste through proper formulation ratios
Solution Approach 2:
The patent changes the physical and chemical parameters of the meat product by incorporating dehydrated meat powder, which has different moisture content, protein concentration, and texture properties compared to fresh ground meat. This parameter change allows achieving higher protein content (30-50%) in the final product while adjusting other parameters like moisture and fat content to maintain product quality
2Quantity of substance
If dehydrated meat powder is added to increase protein content, then the nutritional value is improved, but the manufacturing process becomes more complex
Solution Approach 1:
The dehydrated meat powder is prepared in advance through dehydration processes and then stored as a stable ingredient. This preliminary action allows the high-protein ingredient to be readily available for incorporation into the jerky and sausage formulations without requiring complex on-site processing equipment, simplifying the manufacturing process while maintaining high protein content
3Quantity of substance
If protein mix from different species is used, then the amino acid profile is enhanced, but the ingredient sourcing becomes more complex
Solution Approach 1:
The patent uses dehydrated meat powder that can be derived from various animal sources (poultry, beef, pork, lamb, wild game, or insect protein), making the ingredient universally applicable across different product formulations. This multi-functionality allows the same dehydrated powder ingredient to enhance amino acid profiles in various jerky and sausage products regardless of the primary meat source used in the formulation
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The enhanced protein content improves the nutritional profile of the products, making them suitable for individuals requiring higher protein intake, such as children, elderly, or athletes, while maintaining texture and taste.
Implementation Method 1
dehydrated (e.g., spray dried) meat powder or concentrated meat broth may be used to prepare the jerky and sausage products
Data Source
AI summary
Disclosed here are enhanced compositions of meat snacks, jerky, jerky sausage or similar products with dehydrated meat powders or broth powder.