A method of preparing ready-to-eat intermediate moisture foodstuffs
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A method of producing a ready-to-eat intermediate-moisture texturized protein foodstuff which simulates meat and has an extended shelf life comprises pretexturizing a vegetable protein source with a first source of water such as meat, meat by-products or other liquids by cooking/extrusion, combining the texturized fraction with other ingredients in a second cooking/extrusion step, and pasteurizing the final mixture. Shelf stability is achieved through control of free water content and activity in the product.
Lusas, Edmund W.; Guzman, Gabriel J.; Doty, Steven C. (1994). A method of preparing ready-to-eat intermediate moisture foodstuffs. United States. Patent and Trademark Office; Texas A&M University. Libraries. Available electronically from