Meat Emulsion Fiber Structure via Protein Coagulation
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Solution Overview
Problem
Existing meat emulsion products lack the realistic appearance and texture of natural meat, particularly in simulating muscle meat with linear fiber bundles, and do not retain their shape and integrity during commercial canning and sterilization processes.
Innovation Solution
A meat emulsion product with at least 29% protein and less than 8% fat, incorporating texturizing ingredients like wheat gluten and soy proteins, is produced by emulsifying meat with high-speed blending, rapid heating, and high pressure processing to create a striated structure with visible fibers, mimicking muscle meat, and can be colored to resemble natural meat.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional meat emulsion processing methods are used, then the product is produced efficiently, but the product lacks realistic meat appearance and texture with fiber bundles
Solution Approach 1:
The meat emulsion is segmented into distinct phases including a continuous protein phase and dispersed fat globules, with further segmentation into fiber-like structures through controlled coagulation. This segmentation creates the realistic meat appearance with visible fiber bundles while maintaining efficient processing through defined phase separation mechanisms.
Solution Approach 2:
The invention applies parameter changes by controlling pH, temperature, and ionic strength during processing to induce specific protein coagulation patterns. By adjusting these parameters, the system transforms the emulsion from a homogeneous mixture to a structured product with fiber-like textures that resemble natural meat, resolving the contradiction between simplicity and realism.
2Strength
If the meat emulsion is heated at increasing temperatures for extended periods, then the protein coagulates to form a firm product, but the product loses its shape and integrity during canning and sterilization
Solution Approach 1:
The invention applies preliminary action by pre-coagulating proteins under controlled conditions before canning and sterilization. The protein coagulation is initiated and stabilized in advance during the emulsion processing stage, creating a firm matrix that locks in the fat globules and maintains structural integrity. This preliminary coagulation ensures the product retains its shape and firmness throughout subsequent high-temperature canning and sterilization processes.
3Ease of manufacture
If vegetable protein sources are used with extrusion-expansion techniques, then the product is more economical, but it lacks the appearance and texture of natural meat
Solution Approach 1:
The invention uses composite materials by combining plant-based proteins with fat globules and other ingredients to create a multi-phase emulsion system. This composite structure allows the use of economical vegetable proteins while achieving realistic meat appearance through the interaction of different material phases, particularly the protein-fat interface that mimics natural meat texture and structure.
4Productivity
If meat extrusion products are produced by conventional procedures, then the product is homogeneous, but it lacks the structure, texture, and appearance of natural meat chunks
Solution Approach 1:
The invention applies local quality by creating regions with different properties within the emulsion product. The fat globules are distributed non-uniformly, and the protein coagulation creates localized fiber-like structures with varying densities and textures. This local variation in quality throughout the product mimics the heterogeneous structure of natural meat chunks while maintaining efficient extrusion production methods.
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 resulting product has a realistic meat-like appearance and texture, retains its shape and integrity during canning and sterilization, and provides a stronger bite/mouth feel, making it suitable for human and animal foods.
Implementation Method 1
The heating of the meat emulsion, causes the protein contained therein to coagulate or to set solid. This thereby entraps the fat particles in the protein matrix thereby forming a firm meat emulsion product.
Implementation Method 2
The pressurized meat emulsion is passed through a heat exchanger to lower the temperature of the meat emulsion to form the meat emulsion product.
Data Source
AI summary
Meat emulsion products and methods for producing meat emulsion products that have realistic fiber definition. The meat emulsion products comprise a protein, a fat, and a plurality of colors and/or textures. The meat emulsion products further comprise a plurality of linear strands of fiber-like material affording the meat emulsion product a realistic meat-like appearance.