Reduced Fat Meat Product Manufacturing

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Reduced Fat Meat Product Manufacturing

• Animal Sciences 555.02
• Lynn Knipe
• Ohio State University

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Fat content of meat affects

• flavor intensity,
• juiciness,
• and tenderness.

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Consumer demand for leaner products

• fat connections to health problems
• actual demand is debatable
• food service/retail offer choices to keep
  customers coming back.

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Solutions to maintaining existing texture and
flavor of low fat products

• increase moisture content using moisture
  binder
• soy proteins, phosphates, collagen, starches,
  maltodextrins, carrageenans, Konjac flour,
  dried plums, sugar beet fiber
• add finely textured beef tissue

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A Gel Made from Konjac Flour, Isolated Soy
Protein, Trisodium Phosphates and Water
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Product Extension Replacement vs. Augmentation

• Replacement remove meat and replace with
  water and extender.
• Augmentation adding extender and water to
  meat weight.
• Rice Patty

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Lean Product Extension Options

• Improved texture and lower costs starch
• Improved texture, increased protein soy
  proteins
• target soy extension to 18 protein
• allergen issue

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Low-Fat Beef Pattie, With Texturized Soy Protein

• Prehydrate TSC with water (approx. 3 parts
  water1 TSC), 3-5 minutes
• Add TSC to meat, followed by salt, flavorings
• Form into patties, weigh, cook, and reweigh.

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Low-Fat Beef Pattie, With Starch

• Add starch, water, salt, flavorings to meat.
• Form into patties, weigh, cook, and reweigh.

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Low-Fat Beef Rice Paddy

• 2.0 lbs. lean beef
• 72.5 g. cooked rice (8)

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Lab Teams

• Soy Protein Extended
• Heath, Terri, Anna,Richard,
• Starch Extended
• Kellie, Josh,Khyati,Amber,
• Rice Patty
• Grace, Lizanel, Emily, Jeremy,
• Sugar Beet Fiber Extended
• Eric, Cody, Min, Greg, Marshall